Batter is a light, watery dough in which food is dipped before being sent to the pan. As a result, the dish turns out beautiful and appetizing, covered with a crispy crust. The fish in batter is especially tasty, which can be made in various ways.

Batter for fish can be prepared from various products, there are a lot of ways.

But in the classic version, it is made from such components:

• 2 chicken eggs;
• 80-100 g of wheat flour;
• salt;
• black pepper;
• seasonings for fish.

1. Crack the eggs into a deep bowl and beat with a whisk.
2. Add salt and seasonings, stir again.
3. Add flour in small portions, continuing to beat the batter. As a result, it should resemble dough for pancakes.

Dip the fish in the prepared mixture and fry until a golden brown crust appears.

Attention! To prevent the batter from separating from the fish, you need to lay the product only in a hot pan when the oil is warm enough.

Batter with milk and cereal in a hurry

Not every housewife will agree to spend a lot of time at the stove, but when you want to treat your family to a delicious dinner, you should make a fish fillet in batter from milk and cereal. This dish is prepared quickly. The last component can be anything: oatmeal, corn, buckwheat or rice - whichever you like better.

In the process of preparing the batter, you will need:

• 150 ml of milk;
• 70 g of flakes that do not require cooking;
• one egg;
• salt and black pepper;
• paprika;
• dried herbs;
• fish seasonings.

Operating procedure:

1. Soak the cereal in hot milk and let it brew.
2. Beat the egg in a bowl, adding salt, seasonings and dried herbs.
3. Add the resulting mixture to the cooled flakes, stir thoroughly. If the batter is too thick, dilute it with milk to the desired consistency.

Advice. To make the batter acquire a rich golden hue, you can add a pinch of curry, turmeric or ground saffron to the composition, which will serve as a natural dye.

Batter with egg, flour and potatoes

In order not to think about what kind of side dish to cook for fish, you can make it in potato batter.

• small potato tubers;
• 2 eggs;
• Wheat flour;
• seasoning for potatoes;
• paprika;
• salt and black pepper.

Cooking order:

1. Peel potato tubers and grate on a fine grater, salt and sprinkle with spices.
2. Beat in eggs, mix thoroughly, adding flour.
3. Dip the fish pieces in the prepared batter and fry in a pan.

You can make the process easier: arrange the portions on a baking sheet and bake, the fish cooked in this way in the oven will be much tastier.

Lush batter with mayonnaise

To make the fried fish in batter especially tender, you can dip it in the "dough" based on mayonnaise.

For such a dish you need:

• 120 g low-fat mayonnaise sauce;
• 2 eggs;
• some flour;
• paprika and black pepper;
• curry or saffron.

Work sequence:

1. Put the mayonnaise in a deep bowl, beat in the eggs and mix until smooth.
2. Add a little flour to give the composition the desired consistency.
3. Season the mixture with your chosen spices.

It is permissible to add dried or fresh herbs to the lush batter with mayonnaise.

The most crispy batter for fish

You can make the batter soft or crispy - it all depends on personal preference.

To prepare the second option, you will need the following products:

• 2 eggs;
• 70-90 g of starch;
• 20 ml soy sauce;
• black or red pepper;
• fish seasonings.

Procedure:

1. Beat the eggs in a bowl with a whisk, adding seasonings.
2. Add soy sauce to mixture. It is not necessary to pour salt into the batter, since it is contained in sufficient quantities in this component.
3. Pour starch into the composition and stir until the lumps disappear.

On a note. You can make a crispy batter for fish by mixing eggs with spices and Japanese Tempura Tori breading. It will take quite a bit of time, and the result will be just as good.

Diet batter from kefir with bran

For those who care about the figure and count calories, a recipe for cooking fish in yogurt batter with bran is suitable.

For the dish you will need:

• 150 ml of kefir;
• a few tablespoons of wheat or oat bran;
• greenery;
• black or red pepper;
• salt;
• paprika;
• saffron.

Operating procedure:

1. Pour kefir into a bowl, salt, season with spices and mix.
2. Wash and chop the greens, add to the composition.
3. Pour bran into the mass in such an amount that the batter acquires the desired consistency.

So that the dish does not seem too bland, it is allowed to pour plenty of lemon juice over it before placing the fish in a batter.

Air batter on mineral water

To prepare the batter, you can use mineral water, then it will turn out tender and airy.

The composition is prepared from the following components:

• 100 ml of mineral water;
• 3 eggs;
• 120 g flour;
• salt and favorite spices;
• 30 ml vegetable oil.

Work sequence:

1. Break the eggs and separate the yolks from the whites, put the latter in the refrigerator.
2. Beat the yolks with spices and salt, add mineral water and pour in a little oil.
3. Turn the proteins into foam with a whisk and add to the mass.
4. Gradually adding flour, give the batter the desired density.

If desired, it is permissible to add a little chopped fresh dill to the composition.

Cheese batter for fish in a pan

When cooking hake, pollock or other low-fat varieties, cheese batter for fish will help make the dish juicy.

In the process of work you will need:

• 2-3 chicken eggs;
• 180-220 g of dense cheese;
• a little sour cream;
• 50-70 g flour;
• a pinch of salt;
• pepper and fish seasonings.

Cooking order:

1. Break the eggs into a bowl, season with salt and turn into a strong foam with a whisk.
2. Make shavings from a piece of cheese and put in the egg mixture.
3. Add sour cream, salt and spices, mix thoroughly.

Spicy lovers can add a small amount of mustard sauce to the cheese batter for fish cooked in a pan.

Batter for fish with vodka

Despite the unexpected combination, the vodka-based batter is crispy, ruddy and tender.

For cooking you will need:

• egg;
• 20 ml of vodka;
• 80-100 ml of water;
• Wheat flour;
• salt;
• black pepper;
• paprika and saffron.

Operating procedure:

1. Beat eggs with salt and spices, add vodka and mix.
2. Add wheat flour in small portions and beat until lumps disappear.
3. Dilute the batter with water until the desired density is obtained.

A small amount of dried or fresh basil will add a special, spicy taste to the mixture.

Batter on beer and mustard

Continuing the theme of alcoholic beverages, one cannot help but recall the beer batter for fish. This hoppy liquid makes the dish unusually soft, and mustard will help to give it a piquant taste.

During the cooking process you will need:

• 200 ml light beer;
• 30 g dry mustard;
• egg;
• 110-120 g flour;
• 30 ml vegetable fat;
• salt;
• dried or crushed garlic;
• suitable seasonings.

Cooking sequence:

1. Beat the egg with salt and seasonings, then add the dry mustard and mix until smooth.
2. Add vegetable fat, crushed or dried garlic to the mixture, and then start adding flour little by little.
3. When all the lumps are broken, dilute the batter with beer so that it acquires the desired viscosity.

On a note. To prepare batter in accordance with any of the listed recipes, you can use not only wheat, but also buckwheat, corn or rice flour.

Breading for fish without eggs

You can fry fish in homemade breading, after holding it in wine. It is better if fillets are used for this dish, and not pieces of carcass.

During the cooking process you will need:

• 250 ml dry white wine;
• lemon juice;
• a mixture of various greens (parsley, dill, cilantro, basil and others);
• 100 g of peeled walnuts;
• 100 g crushed crackers;
• salt and pepper;
• fish seasonings;
• paprika and saffron.

Cooking order:

1. Pour the fish pieces with a mixture of lemon juice and wine and leave to marinate.
2. Wash the sprigs of greenery, dry and chop finely.
3. Introduce crackers, chopped walnut kernels into the green mass, add saffron and mix.
4. In another bowl, mix salt, black pepper, paprika and fish seasonings, rub the fillet marinated in wine with the composition.
5. Roll the pieces of fish in breadcrumbs and fry until cooked.

You can make this dish in another way: dilute the prepared breading mixture with wine, sprinkle with lemon juice, add a little flour, mix and use as a batter for fish.

- a batter in which a fish piece is dipped before frying. In Soviet times, respect for the Russian language and closed borders, a common fish dish was called fried fish in dough. The history of the dish has been lost for centuries. The popular dough got its name from the French word clair - liquid. It was appropriated, most likely, by Russian culinary specialists from the time of the Russian nobility's passion for the French language and French cuisine. French culinary specialists call dough similar to its purpose pâte à frire - literally: dough for frying, English cuisine calls it batter - a mess, liquid mud. Despite the derogatory name, it was in England a century and a half ago that fried fish breaded with dough, along with french fries, became the iconic national dish - fish & chips, the British version of affordable fast food. It is known that the recipe for this fish was brought to the British island by Jews expelled from Portugal at the beginning of the 16th century. By the way, the American historian David Liss wrote a series of fascinating historical detective stories about the London life of Portuguese Jews. The Jesuits of Portugal brought the recipe to the islands of Japan, which became the progenitor of the popular category of Japanese dishes from fish, seafood, vegetables - tempura.

Over the centuries-old history of development, the recipe for liquid breading has gained many admirers, a variety of component options. The main ingredients are flour and chicken eggs, which are diluted to a liquid state with various liquids. The simplest fish batter is made from a mixture of flour, eggs, and water. Various interpretations of the recipe suggest replacing water with milk, kefir, broth, soda, mineral sparkling water, juice, beer, wine, vodka, cognac, or a mixture of them. There are recipe options using starch. You can cook batter for fish without eggs. They give the fried crust a brittle splendor by adding soda, various baking powder, yeast, or carefully beaten egg whites.

Various flavors of the dish are obtained by adding spices, seasonings, nuts, sesame seeds, herbs, sour cream, cheese, mayonnaise, onions, garlic, mushrooms, sweet peppers, boiled potatoes, pumpkin. Solid components are pre-finely ground. The dough is prepared with different viscosities: thicker if the fish is deep-fried or you want to get a thicker ready-made crust; liquid consistency is used when frying a dish in a pan. Thick dough has a creamy consistency of sour cream, liquid in density resembles dough for pancakes: it should flow smoothly from a spoon, and not pour. Various additives are used in the preparation of thick dough, liquid - will not be able to hold them.

You are probably surprised that a diet food website publishes recipes for fried fish dishes. Undoubtedly, fried foods are not dietary. Batter for fish is used to get juicy tasty fish meat, to protect it from saturation with fats. The fish fillet is cooked in a dough capsule, which protects it from the harmful effects of hot oil, preserves the natural juiciness of the meat, and gives additional flavors thanks to various additives. Fish meat is baked under reliable protection, does not burn, does not overcook, retains its beneficial properties. It is hard to resist not to eat the crunchy, mouth-watering shell of the finished dish. But, if there is a ban on fried, it is better to remove the golden crust and put it aside. Sufficient pleasure brings juicy, appetizing, flavorful fish meat. Do not get carried away with fried crust healthy people. But sometimes you can indulge yourself. You can reduce the harmful effects of fried fats by changing the oil after each batch. Monounsaturated, refined olive oil, when cooked, forms more easily digestible compounds than traditional saturated vegetable oils. Eating a ready-made dish with light vegetable salads will help the body neutralize the consumed tasty harmful substances.

Batter for fish allows you to deliciously cook low-fat fish: cod, pollock, haddock, hake, pike perch, while maintaining its natural juiciness. When fried, it retains the resulting fish broth, which soaks the meat; gives additional juiciness and flavor due to the components of the protective shell. Dryish fish meat is tender, juicy, appetizing. In liquid breading, it is preferable to bake non-boney fish fillets. The carcass is pre-cleaned from the insides, the head, spine, fins are cut off, the costal bones and skin are removed. The resulting fillet is cut into portions. Small fish can be cooked whole.

Fried seafood will turn out delicious: squid, peeled shrimp, crab meat. In the remnants of the breading mixture, you can fry various vegetables: cauliflower, eggplant, pumpkin, zucchini, bell peppers, onion rings. Hard vegetables are pre-boiled until half cooked.

How to cook batter for fish: general principles

• Liquid breading is always prepared on the basis of liquids. The simplest and most common are water, milk, or a mixture of both. Experienced chefs add lightness, splendor, crunchiness to the finished crust using sparkling water. Different taste shades are achieved by adding kefir, broth, light beer, white wine, cognac, vodka, juices. The liquid components are pre-cooled strongly.
• The density of the dough varies from liquid (smoothly flowing from a spoon) to a creamy consistency. Viscosity like on pancakes is used in the preparation of fish with a thin fried shell. The consistency of sour cream is used to get a crispy, thicker crust. It is important to mix the ingredients thoroughly until smooth: lumps are not allowed. The thicker the dough, the thicker the crust will be. The main thing is not to overdo it, so as not to get a rough bun.
• Dry the fish pieces to increase the adhesion (adhesion) of the breading to the meat. It is also good to pre-sprinkle them with starch or flour.
• Before frying, the oil must be well heated so that the dough does not spread, quickly grabs, keeps its shape, packing portioned pieces into a reliable flour capsule. Fry should be in small batches, periodically changing the overcooked oil. The use of refined olive oil reduces the harmful effects of fried fats. Ready fried pieces are laid out on a paper towel to get rid of excess fat. The method of preparing fish fillet does not depend on the batter recipe. When frying, it is better to turn the pieces over with a spatula or spoon so as not to pierce the protective capsule and keep the juice inside.
• A crisp airy crust is provided by the addition of baking powder, the use of soda water, pre-whipped proteins. Chilled whipped proteins are added just before frying so that the resulting foam does not have time to settle. Air bubbles, when heated, make the golden crust airy, providing a crunch. A simplified version of the kneading allows you to beat whole eggs.
• Additional flavors can be obtained by adding mayonnaise, sour cream, grated hard cheese, spices, seasonings, herbs, finely chopped garlic, onions, sweet peppers, mushrooms, ground nuts, pureed vegetables: pumpkin, zucchini, potatoes. It turns out delicious if you sprinkle fish pieces with sesame seeds.

Batter for fish: recipes

A spoonful of flour, starch is taken with a slide, fish in batter is prepared in the same way, the method is given once in the first recipe.

Simple batter for fish on the water

The basic way to make breading. The liquid component is water. Airiness is achieved by separately whipped proteins. A simplified cooking option allows you to beat the yolks with the whites at the same time, then mix the egg mixture thoroughly with flour, introducing cold water until smooth. A significant proportion of the airiness of the mixture with this method of preparation will be lost. Based on the basic recipe, a batter is prepared on other liquids with the addition of spices and seasonings.

Ingredients

• Eggs - 3 pcs
• Flour - 5 tbsp
• Water - 100 g (approximately)
• Salt - to taste

How to make batter for fish

1. Separate the whites from the yolks. We cool the whites.
2. Mix the yolks with a whisk thoroughly with flour, a pinch of salt, gradually introducing cold water. You should get an egg-flour mixture of sour cream density.
3. Beat the chilled proteins with a mixer with a pinch of salt until a dense, stable foam is obtained. Salt helps to quickly get a strong foam.
4. We combine the whipped proteins with the previously prepared egg-flour mixture immediately before frying the fish pieces. Gently mix the ingredients with a spoon. You will get a mixture of lush, thick consistency.
5. Dip the prepared fish pieces in the resulting breading. Pour into preheated vegetable oil. Cook in small batches until golden brown. Put the fried pieces on a napkin to get rid of excess fat.

Simple batter for fish without eggs

Vegetarians, fasting people can indulge in the pleasure of crunching golden fish pieces. The airiness, crispiness of the crust of this method of preparing breading without eggs is provided by the addition of baking powder. Instead of baking powder, you can use soda slaked with lemon juice. Attention: soda is required less than baking powder.

Ingredients

• Flour - 2 tbsp
• Starch - 1 tbsp.
• Baking powder - 1 tbsp
• Water - 100 g (approximately)
• Salt - to taste

How to cook batter for fish without eggs

1. Mix starch, flour, salt.
2. Mixing thoroughly with a spoon, add cold water until a batter of the desired density is obtained. The consistency should be homogeneous, without lumps.
3. Immediately before cooking, add the baking powder, mix all the ingredients thoroughly.

Batter for fish with milk

A simple cooking method that produces a thin, crispy crust. The addition of soda slaked with lemon juice gives it a lush tenderness. In the photo, the breading is made with milk and soda slaked with lemon juice. You can extinguish soda with kefir, partially replacing milk with it.

Ingredients

• Eggs - 1 pc.
• Flour - 3 tbsp
• Milk - 2 tbsp
• Water - 2 tbsp
• Soda - 1/3 tsp
• Lemon juice - 1/2 tbsp
• Salt - to taste

1. With a whisk, mix eggs, milk, water, salt, soda, slaked with lemon juice.
2. Gently add flour until a homogeneous mass of sour cream consistency without lumps is obtained.

A simple batter for fish on a mineral water

The airiness of this test is given by the use of carbonated water or mineral water. The bubbles make the crust crispy. You can change the taste by adding various spices, herbs, and other flavorings to the base.

Ingredients:

• Eggs - 1 pc.
• Flour - 2 tbsp
• Carbonated mineral water - 3 tbsp

1. Whisk the egg with a whisk.
2. We add mineral water.
3. Add salt, spices. We mix.
4. Gradually add flour until a homogeneous liquid mass is obtained.

Simple batter for fish with sour cream

A common variation of breading. It is prepared simply, from available products. You can add various seasonings, spices, herbs, chopped garlic, finely chopped onion.

Ingredients

• Eggs - 2 pcs
• Sour cream - 4 tbsp
• Flour - 4 tablespoons (approximately)
• Salt, spices, seasonings - to taste

1. Beat the eggs with a whisk, add sour cream, salt, flour.
2. Thoroughly mix the components until a homogeneous consistency of thick sour cream is obtained.

Batter for fish with sour cream on whipped proteins

• Eggs - 2 pcs
• Sour cream - 2 tbsp
• Flour - 5 tbsp. l (approx.)
• Water - 100 ml
• Salt, spices, seasonings - to taste

1. Carefully separate the whites from the yolks.
2. Squirrels add, beat until a strong foam.
3. Mix the yolks with sour cream, water, salt.
4. Knead a homogeneous dough of sour cream density, gradually introducing flour. Just before frying, gently fold in the beaten egg whites.

Batter for fish on beer (beer)

The fish & chips mentioned above are traditionally served with beer. Beer as a liquid base has become widespread. Beer gives the breading a slight layering, which is enhanced by the addition of baking powder. There are many interpretations of the beer breadcrumbs. I'll give you a simple option.

Ingredients

• Eggs - 1 pc.
• Beer - 500 g
• Flour - about 300 g
• Baking powder - 1 tsp
• Salt, spices, seasonings - to taste

1. We beat the egg.
2. Add a little beer, salt, baking powder, spices, seasonings.
3. We add flour.
4. Mixing thoroughly, add the rest of the beer. You should get a homogeneous mass without lumps of sour cream consistency.

Simple batter for fish with mayonnaise

Interpretations of breading with mayonnaise are varied. A simple recipe is common, using only mayonnaise as a liquid component. I like the option of diluting mayonnaise with water. You can change the taste by adding the simplest spices, seasonings: ground black pepper, chopped garlic, green onions. Brittleness is increased by adding baking powder.

Ingredients

• Eggs - 2 pcs
• Mayonnaise - 100 g
• Flour - about ½ cup
• Water - ½ cup
• Salt, spices, seasonings - to taste

1. Beat eggs, mayonnaise, salt, spices with a mixer. Add cold water.
2. Mixing thoroughly, gradually introduce flour to obtain a homogeneous mass without lumps.
3. The required consistency is thick sour cream.
4. Before use, let the resulting mass stand for 10-15 minutes.

February 26, 2017

Good afternoon dear friends. I suggest you talk about batter today. What is a batter? This word came to us from French and means liquid in translation. Anyone will say that batter is a batter in which you can fry almost everything.

There are a huge number of recipes for making batter. Starting from a simple egg, flour, water, to complex recipes with the addition of beer, vodka, mineral water and even wine.

The main purpose of the batter is to seal all the juiciness of the product and give it a beautiful, tasty, fragrant and crispy crust.

Any dish cooked in batter becomes more satisfying, portions seem larger, the taste is more intense. So if you need to feed a company of soldiers with one fish, cook it in batter and I assure you, battered fish is what you need. The pieces will become more voluminous, and the dish will become more netted.

Ingredients. For one medium fish.

3 eggs.

4 tablespoons of wheat flour.

Salt.

Water.

Cooking process.

Proteins are separated from the yolks.

In a bowl, add flour and about half a glass of water to the yolks. Mix everything until smooth.

Add a pinch of salt to the whites. And beat the whites with a mixer until a firm, stable foam appears.

Transfer the whipped protein foam to the yolks and mix until smooth. It is IMPORTANT to mix only with a spoon in order to leave the resulting airiness in the proteins. Since this is the basis of a good batter.

Now, in the resulting dough, you can dip the pieces of fish and fry in oil. This recipe is considered a classic.

Starch batter recipe

Ingredients.

Flour 3-4 tablespoons.

Potato starch 1 tablespoon.

Baking powder dough tablespoon.

Salt.

Water.

Cooking process.

Mix flour and starch in place add water. Mix until smooth.

The batter is almost ready, there is one nuance that must be mentioned. Baking powder should be added immediately before frying the products, as it will give a reaction from which the dough will rise foam. And this process will not live long, so before you add the baking powder, you should already have everything ready for heat treatment.

Fish in batter with milk video

Batter on light beer

To cook fish in batter, you can use light beer as the main ingredient. The basic rule of this recipe is to chill the beer and all other ingredients. In order for there to be a sharp temperature drop from cold batter to hot oil.

Ingredients.

Light beer 150-200 grams.

Flour 2-3 tablespoons.

2 eggs.

Salt, pepper, vegetable oil.

Cooking process.

In one bowl I send the yolks to the other whites.

In a main bowl, mix flour with light beer, salt and pepper. Add yolks and mix everything until smooth.

Beat the whites until a thick foam appears. In order for the whites to beat better, add a little salt to them.

Mix the resulting protein foam with the main dough. Gently mix everything until smooth.

Pour the oil into a deep frying pan. And heat up. Before lowering the fish into the oil, check the heating of the oil. You need to drop a little dough into the oil, if a good bubbling begins, then the oil has warmed up and you can start frying the fish.

Cut the fish fillet into small pieces, pre-salt and sprinkle with lemon juice.

Take a piece, dip it in the batter and gently lower it into the hot oil.

Fry until golden brown. Lay out on a paper towel. To remove oil residue.

Serve with light beer, herbs, or mashed potatoes.

Mineral water batter recipe

The recipe for breading dough based on mineral water, or rather soda, is very popular due to its airy structure. Thanks to which a delicious crispy crust appears.

Ingredients.

2 eggs.

Flour.

Salt.

Carbonated mineral water.

Salt pepper to taste.

Cooking process.

In a bowl, mix the yolks with flour, add soda.

Throw a little salt into the proteins and beat until a thick foam.

Transfer the foam to the yolks with mineral water and mix.

You can add some sesame seeds to the dough for a change.

Cut the fish into strips. Dip in batter and send to hot oil. Fry and put the strips of fish on a napkin.

Batter in Belgian

Lenten batter without eggs

During Lent, there are days on which you can eat fish. And of course everyone wants to cook fish as tasty as possible. Cook it in lean batter, it will be much tastier than just frying it in oil.

Ingredients.

Flour.

Potato starch.

Baking powder or baking soda.

Salt pepper.

Water.

Cooking process.

Mix flour with cornstarch and salt. Pour in some water. Mix and add baking powder for dough. The batter is very fluffy. When baking powder is added, a violent reaction of carbon dioxide emission begins, which makes the dough fluffy.

Remember that the baking powder does not last long, so the fish and oil should already be ready. Otherwise, while the oil is warming up, the reaction will pass and the batter will not be so lush.

Zucchini batter for frying fish

This batter is rich in vitamins. Plus, I add green onions and parsley to the zucchini. In this batter, I often cook pike perch. Its tender meat goes very well with vegetable batter.

Ingredients.

Small size zucchini.

Flour.

Salt pepper.

Greenery.

Cooking process.

Wash and peel the zucchini. Cut into cubes and pass through a meat grinder. All juice and squash mass are mixed with flour. First you need to salt a little so that the zucchini gives its juice better.

Greens are also finely chopped and sent to the zucchini. Add eggs and mix.

In the resulting batter, fry the fish.

Wine batter recipe

Wine in batter will give an unusual subtle note and add a special flavor to the fish. It is important to use only dry white wine.

Ingredients.

100 grams of wine.

2 eggs.

1 tablespoon vegetable oil.

Lemon juice.

Flour.

Salt pepper.

Water.

Cooking process.

Mix eggs and flour.

Add some water.

Stir until smooth, add lemon juice, vegetable oil and wine. Mix thoroughly.

Heat up the oil, dip the fish into the batter and fry the fish in the oil until golden brown.

Recipe for an excellent cheese batter

Cheese batter turns yellowish in color with large air bubbles in the body. Great for frying fish fillets.

Ingredients.

Hard cheese.

2 eggs.

3-4 tablespoons of flour.

Spices.

Mayonnaise tablespoon.

Cooking process.

The eggs are beaten until bubbles appear.

We bring mayonnaise. Mix with eggs.

Cheese grate on a fine grater. Add to eggs.

Add flour, spices and mix until smooth.

Dip fish in batter and fry in hot oil.

How to cook batter based on mayonnaise

Ingredients.

Flour.

3 eggs.

Mayonnaise 100 grams.

Cooking process.

Mix beaten eggs with mayonnaise. Beat until smooth and light foam appears.

We add the flour and mix so that there are no lumps left from the flour.

The consistency should be a dough that slightly resembles sour cream. The dough should drip a little.

If the batter is too thick just add water.

I fry the fish according to the classic scheme.

homemade batter recipe

Fish in batter- this is a very tasty, original and at the same time - not at all difficult to prepare dish, feasible even for novice cooks. Fish is one of the most useful products, because it contains proteins, vitamins, trace elements and other components necessary for our body, among which omega-3 fatty acids are the most valuable.

In addition, fish is absorbed by the body much faster and easier than meat and even chicken. Of the fish, the most useful is the sea, which contains a large amount of fluorine and iodine. Therefore, the use of sea fish is considered mandatory for people who suffer from atherosclerosis, coronary heart disease, hypertension and various metabolic disorders.

To diversify your fish menu, try cooking fish in batter - a thin dough in which it is customary to dip pieces of fish, meat, vegetables, etc. before frying. There are a wide variety of recipes for making batter, but the dish itself is always prepared according to the same principle. After cutting the prepared fish fillet into pieces of arbitrary shape, they are fried in batter in a large amount of sunflower oil. The batter, enveloping the product, allows its heat treatment without violating its nutritional and taste qualities. Also, a delicious crispy crust is obtained from the batter. But if you don't eat fried food, for example, you can take it off and eat only fish.

Thus, this cooking method allows you to easily get a very tender and tasty fish that will decorate any table without much effort.

Fish in batter - preparing dishes

To cook fish in batter, we need a medium-sized deep thick-walled frying pan, a fork (we will chop fillet pieces on it and immerse them in batter), a slotted spoon or tongs (to get ready-made fillet pieces from the pan). You should also prepare a large dish covered with paper towels in advance.

Fish in batter - food preparation

As a rule, any kind of fish can be cooked in batter. It is best if you use ready-made fish fillets. If it is not available, you need to take a whole fish, clean it from scales, gut it, cut off the head, tail, remove the bones and wash it with cold water. The resulting fillet must be thoroughly blotted with a paper towel before using for frying in batter.

Fish in batter - the best recipes

Recipe 1: Fish in milk batter

You can use any fish fillet to prepare this dish. The fish, cut into pieces, is salted and peppered, then, dipped in batter, fried in a large amount of oil until a beautiful golden crust appears.

Ingredients:

500 gr. any fish fillet;
rast. frying oil;
salt, pepper to taste;

for batter:

3 eggs;
200 gr. flour;
1 glass of milk;
spices to taste

Cooking method:

2. Cooking batter. To do this, beat the eggs, mix them with flour, add spices and then gradually pour milk into the mixture (with constant stirring to prevent the formation of lumps). In terms of density, the resulting ready-made batter should resemble kefir.

3. Pour a large amount of vegetable oil into the pan and heat it well.

4. Dipping the pieces of fish in batter, put them in a pan and fry for about 5 minutes each side over a fire slightly above average.

5. We transfer the finished fish to a paper towel, then it will absorb excess fat, and a crispy crust will form. Then we shift everything to a dish and decorate with thinly sliced ​​\u200b\u200btomato slices and herbs.

Recipe 2: Fish in sour cream batter

As for the preparation of the dish according to the previous recipe, any fish can be used here. The fillet is cut into pieces, salted, peppered and fried in batter in a large amount of oil until they are browned. Fish marinated with lemon juice and spices is very tender and tasty.

Ingredients:

500 gr. any fish fillet;
1 st. l. lemon juice;
rast. frying oil;
salt, pepper to taste;

for batter:

2 eggs;
5 st. l. flour;
100 gr. sour cream;
spices to taste.

Cooking method:

1. Cut the prepared fish fillet into medium-sized pieces, salt, pepper and sprinkle with lemon.

2. Prepare the batter: beat the eggs into the flour, add sour cream, salt and spices, then mix thoroughly and let stand for about 10 minutes.

3. Having poured a large amount of vegetable oil into the pan, heat it up and fry the pieces of fish on it, dipping them in batter. Fry should be on a fire slightly above average, periodically turning the fish over.

5. To remove excess fat and form a crisp, transfer the fried fish pieces to a paper towel, and only then to a dish.

Recipe 3: Hake fillet in cheese batter

The dish is prepared in almost the same way as in other recipes for cooking in batter: the prepared hake fillet is cut into pieces and, dipped in cooked batter, fried in a large amount of oil until a golden crisp is obtained. The highlight of the dish is the cheese that is present in the batter and gives it an original taste and delicate texture.

Ingredients:

500 gr. hake fillet;
rast. oil for frying;
salt and pepper to taste;

for batter:

150 gr. any hard cheese;
3 eggs;
2 tbsp. l. flour.

Cooking method:

1. Cut the prepared fish fillet into medium-sized pieces, salt and pepper.

2. Prepare the batter: beat the eggs, mix them with cheese, grated on a coarse grater, spices, and add flour.

3. Pour a large amount of vegetable oil into the pan, heat it well and, dipping the fillet pieces in batter, fry them, periodically turning the fish over.

5. In order to drain excess fat and keep the crust crispy, put the finished fish first on a paper towel, then transfer it to a dish.

Recipe 4: Pike perch in beer batter

Pike perch itself is very tasty, and after fried in batter, it becomes unusually juicy. The preparation of this dish consists in the fact that the prepared pike perch fillet is cut into small pieces, salted, rolled in flour, dipped in batter and fried in a large amount of vegetable oil until golden brown.

Ingredients:

1 kg pike perch fillet;
50 gr. flour;
rast. oil for frying;
salt to taste.

for batter:

200 gr. flour;
3 eggs;
200 gr. beer;
50 gr. rast. oils;
salt to taste.

Cooking method:

1. Cut the prepared pike perch fillet into medium-sized pieces, salt and pepper.

2. Next, prepare the batter. After separating the squirrels and yolks, beat the first into a strong foam. Then, mixing the yolks with beer, salt and flour, knead the dough, add whipped proteins into it in a stream and gently mix from top to bottom.

3. Pour a large amount of vegetable oil into the pan, heat it well.

4. Having rolled each piece of pike perch in flour, dip them in batter and send them to the pan, fry until golden brown with occasional turning.

5. Put the finished fish pieces on a paper towel, then transfer to a dish and decorate with herbs.

Before frying fish in batter, it is important to heat the pan well, because otherwise the batter will spread over the pan and beautiful products will not work. Also, the dough can spread if the dough is kneaded too liquid, in which case you need to add a little flour.

If you cover the pan with a lid while frying fish in batter, then the dough crust will be soft and juicy, if you do not cover it, it will turn out crispy.

You should not put many pieces of fillet in batter in the pan at once (“how much will fit”). Firstly, then they can stick to each other and then not have the best view, and secondly, the temperature of the oil can drop sharply from this, and the dough will get wet.

You can serve fish in batter with sour cream sauce or with a side dish. As a garnish, you can use beautifully chopped vegetables, lemon, herbs.

The word batter comes from the French "clair" (liquid). This is a liquid dough in which products are dipped before frying. The most basic batter is: flour + egg + a little liquid (if needed). As a child, such a fish was sold in the school cafeteria, but they did not call it a fish in a batter dough.

An indicator of a well (or correctly) cooked batter is its viscosity. The speed at which the batter drains from the spoon determines its viscosity. There is batter: salty, fresh and sweet. Classic salty batter is best for fish. Since after dipping in batter, the fish can either be fried in a pan or deep-fried - the batter for these 2 types of frying is different. For deep-frying, you need a thicker, less flowing batter! This must be taken into account when cooking, because. most recipes are for frying in a pan.

The main task of the batter is to protect the product in which it is dipped from direct contact with hot oil and, moreover, a fried crust forms on the product. Inside the batter, the product (in our case, fish) is, as it were, steamed, soaking in the components of the batter.

The batter will increase the volume of the dish. And if you have only one fish, and you need to feed a lot of guests, then this is exactly what you need. The dough in which you dip the fish will increase the volume of the pieces and add satiety.

How to make batter for fish:

1. beat eggs
2. add flour until lumps disappear
3. add the rest of the ingredients.

Prepare the fish for frying in batter:

1. clean and wash the fish
2. cut into bite-sized pieces
3. sprinkle with salt and mix the pieces of fish well so that the salt is evenly distributed. It is necessary to salt the fish despite the fact that various spices are often added to the batter and, of course, it is salted. You can add peppers and spices to the salt at this stage.

When frying fish in batter:

1. Put the fish in a VERY hot skillet. Otherwise, the batter will disperse and spread
2. If you cover the pan with a lid, the crust will turn out softer.

Here are the most common and most delicious batter recipes for fish.

ATTENTION: the amount of food is needed for a different amount of fish. I did not change, so as not to change the ideal ratio. How do you determine how much to take? Since the main ingredient of the batter is eggs, calculate for yourself as follows: APPROXIMATELY for frying one fish weighing 1 kg you need:

• 2 eggs in batter if cut into 4 pieces (for example pike perch)
• 3 eggs in batter if cut into 10-12 pieces (eg hake).

Of course, this is conditional, because. different fish, and eggs of different sizes. But this is so that you orient yourself with the amount of batter (and make it either more or less) based on your fish, which is waving its tail on your table))))

The recipe for fish in batter depends largely on the choice of "batter" (after all, you already got a specific fish)

The classic batter recipe and the simplest:

1. eggs - 2 pcs
2. flour - 3 tablespoons
3. salt - a pinch

Batter for frying fish with herbs:

This batter is very soft. If you cook fish in batter in the oven no need to add flour. The fish is very juicy.

Batter for fish on beer:

Cooking steps:

• separating the proteins from the yolks;
• mix spooky, beer and flour;
• Whisk the egg whites to a firm peak and slowly fold them into the flour and egg yolk mixture. Mix gently and gently. The batter is very soft. Beer when frying will give the fish softness and a pleasant aroma. I cooked beef in beer - it turns out very tasty and tender.

Wine batter for fish:

1. egg - 1 pc.
2. flour - 2 tablespoons
3. white wine - 50 ml
4. ground red sweet pepper - on the tip of a knife
5. salt

Very tasty batter if you take a good (not sour) wine. Sweet paprika will add beauty and taste to the fish.

Cheese batter for fish:

Incredibly delicious. When frying, the cheese melts and envelops the fish.

Colored batter (bright orange):

1. eggs - 3 pcs
2. flour - 200 g
3. milk - 150 ml
4. saffron - on the tip of a knife
5. salt

According to this amount of batter ingredients, a lot is obtained. And it colors it in a bright color - saffron (a spice that is added to pilaf in Central Asia).

Batter for frying onion fish:

In a blender, grind and mix all the ingredients. Onion pre-cut into 2-4 parts. The onion adds flavor to the fish. If there is no blender in the kitchen: grate the onion on a fine grater and mix with the rest of the ingredients, mixing well with a whisk.

Potato batter for fish:

1. eggs - 2 pcs
2. flour - 3 tablespoons
3. mayonnaise - 2 tablespoons
4. salt
5. potatoes - 2-3 pieces

It can rather be called: fish in batter and potatoes.

• mix all ingredients (except potatoes);
• potatoes (raw) grate on a coarse grater;
• dip a piece of fish in batter;
• roll in grated potatoes;
• fry.

Now a few recipes for LUFFY batter, i.e. with the addition of soda.

Fluffy fish batter with mayonnaise:

1. eggs - 2 pcs
2. flour - 4 tablespoons
3. mayonnaise - 2 tablespoons
4. soda - on the tip of a knife
5. lemon juice - a few drops
6. salt

Fluffy batter with mineral water:

1. eggs - 2 pcs
2. flour - 1.5 cups
3. highly carbonated mineral water - 150 ml
4. soda - ¼ tsp
5. salt

• pre-cool the mineral water in the refrigerator (to the ice). This can be done by opening the bottle and draining some of the water. And only after that put it in the freezer to cool. If this is not done, the bottle will burst.
• beat eggs with ½ part of mineral water;
• add flour, salt and soda;
• add the second half of the mineral water into the thick dough;
• dip all the fish pieces into the batter;
• Take the pieces of fish out of the batter with a spoon and lay them out for frying.

ATTENTION! The temperature difference in this recipe is quite large (the water is ice cold and the oil is hot) - splashes fly very strongly. Therefore, this recipe is for deep frying in a deep pot.

And a small addition: VERY, VERY delicious to roll the fish before frying in sesame seeds. These are incredible combinations of flavors!