Fish batter with sour cream: recipes for a juicy, not dry dish

Publication in the group: Raw materials, additives

The culinary tradition of preparing dishes in batter is associated with French cuisine. The translation of the word claire from French means liquid. Japanese cooks, starting from the 16th century. We prepared a similar dough for fish. A delicious recipe for a dish called tempura was borrowed by the Japanese from the Portuguese.

Thus, oriental cooks turned batter into a traditional element of Japanese fish or vegetable dishes. The batter, which has a creamy composition, is a liquid dough made from flour with the addition of eggs. This composition is needed as a breading, which allows you to coat fish, meat or vegetable products before frying or baking.

Products cooked in batter take on an appetizing appearance due to their crispy golden crust. The art of making breading or batter involves maintaining the correct ratio of eggs, flour and water. It is important to pay attention to the way these components are mixed. The dough for frying fish in a frying pan, in a deep fryer or baking in the oven can be sweet, salty or fresh.

Classic milk batter recipe for chicken chops

The batter for chicken chops with milk is prepared quite quickly.

What ingredients will be needed?

For the classic version of the recipe, the following set of products is required:

• 2 eggs;
• 120 g flour;
• 5-6 tbsp. l. milk;
• 1/2 tbsp. l. sunflower oil;
• salt.

Step-by-step cooking process

Milk and eggs are used chilled.

Batter for chicken chops

1. The ground yolks are salted and sunflower oil and milk are added.
2. Flour is added to the mixture. The components are mixed until smooth.
3. Beat the whites until they reach a stable foam and add them to the dough before frying, carefully mixing the ingredients with a spatula.

What can I add?

With baking powder, the dough will be even more fluffy.

Rules for using batter

The meat sprinkled with starch is dipped into the dough and fried on both sides until golden brown.

On beer

The most delicate batter for chicken fillet chops is obtained by adding beer to the dough. Don’t think that this recipe is only suitable for drinkers: alcohol in batter absolutely loses its taste and properties, but gives the dish juiciness and fluffiness.

Ingredients:

• 100 ml beer;
• 2 eggs;
• flour;
• salt.

Preparation:

1. Pour the beer into a bowl and add eggs to it.
2. Beat the mixture and add salt.
3. Add enough flour to make the dough look like sour cream. To stir thoroughly.

A simple recipe with eggs and flour

A simple recipe for batter made with eggs and flour can be varied with spices.

What ingredients will be needed?

Products needed:

• chicken eggs - 2 pcs.;
• 90 g flour;
• 34 g sunflower oil;
• salt, spices;
• 2 tbsp. l. lemon juice.

Step-by-step cooking process

According to the recipe, it is recommended to beat the yolks and whites separately:

1. Mix yolks, butter, lemon juice in a container, add flour.

2. At the end, whipped egg whites are added to the resulting mixture.

What can I add?

Nuts and finely grated cheese will enhance the aroma and taste. Lemon juice can be replaced with the same amount of vodka.

Rules for using batter

After introducing the proteins, it is recommended to use the batter immediately. The fillets are sprinkled with starch and then dipped into the dough.

Cheese batter with mayonnaise

After frying, the cheese batter becomes juicy and crispy. To prevent it from sticking to the bottom, place the chops in a saucepan already heated with oil.

What ingredients will be needed?

This volume is designed for 400-500 g of chicken chops.

For the recipe you will need:

• 2 tbsp. l. mayonnaise;
• 3-4 tbsp. l. flour;
• 2 eggs;
• 80-100 g cheese (hard);
• salt pepper.

Step-by-step cooking process

When preparing, follow the following procedure:

1. Beat well-washed eggs in a bowl.
2. Flour, salt and mayonnaise are added to the resulting mass. The ingredients are thoroughly mixed.
3. Finely grated cheese is mixed into the batter.

The consistency of the finished batter should resemble pancake batter.

What can I add?

Some product substitutions are possible in the recipe:

• instead of wheat flour, potato starch is suitable; For this serving you will need approximately 1 tbsp. l.;
• use sour cream instead of mayonnaise;
• the number of eggs can be increased to 4, cheese - from 100 to 200 g;
• Soy sauce is added for piquancy.

Rules for using batter

The batter holds better if you first dry the chops, sprinkle with flour and shake off the excess. Place the chops in a well-heated saucepan with oil and fry on both sides until golden brown.

By leaps and bounds

Ingredients:

• 1 tbsp. flour;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. water;
• 2 egg whites;
• 1 tsp. yeast;
• salt.

Preparation:

1. Dissolve yeast in warm water.
2. Pre-sieve the flour, pour it into a deep bowl and make a small well.
3. Pour water with yeast, butter, and salt into flour.
4. Knead the dough, similar in consistency to sour cream.
5. Place in a warm place until ready. It is not advisable to put it into batter immediately after cooking.

Quick recipe

Ingredients:

• 1 tbsp. flour;
• 2 eggs;
• 0.5 tbsp. broth or water;
• salt.

Preparation:

1. Mix eggs, water and flour.
2. Mix all ingredients thoroughly to form a dough similar to sour cream.

This recipe is very quick and will suit housewives perfectly if they need to present something tasty to their guests in a hurry. For preparation, you can use mineral water, which will make the dough more fluffy and soft.

Mayonnaise and herbs batter

Mayonnaise is one of the most commonly used ingredients for batter.

What ingredients will be needed?

Products you will need:

• 2 chicken eggs;
• 2 tbsp. l. mayonnaise;
• 3-4 tbsp. l. wheat flour;
• salt - to taste;
• 1 bunch of greens.

Step-by-step cooking process

Any fresh herbs can be used in the recipe. Before starting preparation, it should be washed well, dried, and rough cuttings removed.

1. In a deep bowl, beat the eggs with a whisk or using a blender and add the flour and mayonnaise.
2. The ingredients are mixed until the lumps disappear completely.
3. The greens are finely chopped and added to the batter along with salt.

For uniform distribution and better fixation of greens, the batter should be thick in consistency.

What can I add?

The aroma will be enhanced by garlic and dried herbs passed through a press.

Rules for using batter

It is optimal to prepare the batter 1 hour before frying. The finished dough is stored in the refrigerator. After this procedure, it becomes homogeneous and sticks to the meat more easily.

The chops must first be dried, sprinkled with flour or rice starch on both sides, and then dipped in batter. The prepared meat is placed in boiling oil and fried until golden brown.

Liquid sour cream dough for frying poultry

Delicate dough with sour cream is suitable for frying any types of meat, poultry, and fish.

What ingredients will be needed?

For sour cream batter you will need:

• 2 eggs;
• 3-4 tbsp. l. sour cream;
• 5-6 tbsp. l. flour;
• salt to taste.

Step-by-step cooking process

The eggs are pre-cooled.

1. Yolks and whites must be separated.
2. Beat the yolks with a mixer and add bulk products and sour cream to them.

3. Beat the whites with a mixer into a thick foam and carefully mix with the remaining mass.

What can I add?

Sour cream can be replaced with classic natural yogurt without additives, or in some cases with fruit yogurt.

Rules for using batter

The dough is immediately ready to use.

1. Heat sunflower oil in a saucepan.
2. Each piece of fillet is dipped in sour cream batter and placed in a well-heated saucepan.
3. The meat is fried on each side for at least 4-5 minutes.
4. Place cooked chops on paper towels to remove excess fat.

Recipe for pike perch in beer batter

Although pike perch is good in any form of preparation, frying it in batter makes it a gourmet dish. Cut the pike perch fillet into small pieces, add salt, roll the pieces, previously dried with a paper towel, in flour, dip in batter and fry in a frying pan with boiling deep fat until a golden crispy crust forms.

Ingredients:

• pike perch fillet - 1 kilogram;
• flour - 50 grams;
• vegetable oil - 150 milliliters;
• salt to taste.

For the batter:

• fresh chicken egg - 3 pieces;
• flour - 200 grams;
• beer - 200 milliliters;
• vegetable oil - 50 milliliters;
• salt - to taste.

Prepare pike perch in beer batter like this:

1. Pike perch fillet, dried with a paper towel, cut into medium-sized pieces, pepper and salt to taste.
2. For the batter, you should use raw eggs with separated whites and yolks: beat the whites into a strong foam, and mix the yolks with beer, flour, salt and knead the dough into which you add the whites, stream-beaten into a foam. Gently mix the resulting mass from top to bottom.
3. Prepare deep fat boiling in a frying pan and fry pieces of pike perch, first rolled in flour, then dipped in batter, until golden brown on both sides. You need to turn it over several times.
4. Carefully place the finished portions of pike perch in batter on a paper towel to drain off excess batter and maintain a crispy crust.

Soy sauce batter with starch

Starch is often used to make batter in Chinese cuisine. It makes the crust extra crispy. During frying, batter made with starch absorbs less oil than batter made with wheat flour. The finished product does not need to be placed on napkins to remove excess fat.

What ingredients will be needed?

The batter contains:

• 2 tsp. soy sauce;
• 2 tbsp. l. potato, corn or rice starch;
• 2 chicken eggs of the highest category (C0) or 3 small ones;
• salt.

Step-by-step cooking process

The dough prepares quite quickly:

1. First you need to beat the whites and yolks separately.
2. Add soy sauce and salt to the egg mixture, then add starch in a thin stream with constant stirring.

3. All ingredients are thoroughly mixed.

What can I add?

The batter will be more tender if it is made with egg whites. If the dough is too thick, you can add a little mineral water, and add starch to the liquid dough. When frying, you can additionally sprinkle the dish with breadcrumbs and sesame seeds.

There is an alternative recipe for chicken chops in soy sauce and starch batter:

1. Chicken chops (400 g) rubbed with garlic, marinated in 1-2 tbsp. l. soy sauce diluted with a small amount of garlic, salt, honey or sugar (to taste).
2. In a separate bowl, prepare the batter at the rate of 1 egg white per 2 tbsp. l. starch and 2 tbsp. l. water.
3. The marinated pieces are poured into the dough, mixed thoroughly and fried in a frying pan until golden brown and crispy.

Rules for using batter

The batter for chicken chops (according to the basic recipe) should be put in the refrigerator for 1 hour. The meat should be fried over low heat until each piece becomes firm. The chops should not touch, otherwise they will stick together. The finished dish is sprinkled with sesame seeds.

How to properly fry chicken in batter?

To prevent the batter from sticking to the dishes and the dish from burning, you need to know some culinary secrets.

• You can cook meat in batter by frying it in a frying pan or deep-frying it.
• If you choose the first method, you need to first pour a little oil into the frying pan and heat it well.
• Fry on each side for no more than 3-5 minutes. To make the fillet tender, it is recommended to beat it before dipping it into the batter.
• If the batter is already fried and the meat inside is a little raw, simmer the dish under the lid for several minutes.
• If the meat is deep-fried, the oil should be well heated and completely cover the chops.

A few more tips to help make the dough airy.

• Beat the ingredients with a whisk or in a blender.
• Always sift flour before cooking.
• Try to take fresh foods, especially eggs.
• Do not put a lot of spices and salt: in batter they feel richer, so the dish can be easily oversalted.
• You can add not only greens to the dough, but also chopped onions.

Chicken fillet in batter is a delicious appetizer that you wouldn’t be ashamed to put on your holiday table. The batter is prepared using flour and whipped egg whites and is tender and airy.

I found the recipe for this batter in an old book about fishing and fish dishes, the recipe was called “Ruffs in Batter.” Well, we will not cook ruffs, but chicken fillet.

I had 2 breast fillets, but the indicated ingredients for the marinade and batter are enough for 3 fillets.

• 2 chicken fillets

for the marinade:

• 1 tbsp. l. soy sauce
• 1 tbsp. l. mayonnaise
• 1-2 cloves of garlic
• 1/3 tsp. curry
• 1/2 tsp. ground ginger

for batter:

• 0.5 cups flour
• 0.5 cups hot water
• 1/3 tsp. salt
• 2 beaten egg whites
• 1 tsp. sesame seeds

Preparation:

We cut the chicken fillet into small pieces measuring approximately 3*3 cm. It is better if they are flat, about 1.5 cm thick.

Prepare the marinade by pouring soy sauce into a bowl, adding mayonnaise, curry, ginger and garlic pressed through a press.

Mix everything until smooth.

Now add the marinade to the fillet and mix well. Then we set it aside to marinate, and we prepare the batter ourselves.

Pour hot water into a plate, add salt and flour and stir thoroughly so that there are no lumps.

Separate the whites from the yolks. Add a little salt to the whites, literally at the tip of a knife, and beat with a mixer at high speed until stable. The whites must be chilled, and make sure that not a drop of yolk gets into them, otherwise they will not be whipped.

Transfer the whipped whites to a plate with diluted flour and add a teaspoon of sesame seeds there.

Mix carefully. The batter is ready.

Pour vegetable oil into a well-heated frying pan. Using a fork, take a piece of chicken fillet, dip it in the batter and place it in the pan. Fry on both sides, turning over using two forks. The heat should not be minimal, but not too strong, otherwise the chicken will not cook inside.

Place the finished fillet pieces on a paper towel to absorb excess fat.

We also prepare the next portion. Place the finished pieces of chicken fillet in batter on a plate.

Chicken fillet in batter is delicious both warm and cold. Thanks to the marinade, the chicken inside is soft and flavorful, and the batter itself is very delicate.

That's all for today. Good luck everyone and have a nice day.

Always have fun cooking!

Smile!