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

Fish batter can be prepared from various products, there are many ways.

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

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

1. Break the eggs into a deep bowl and beat with a whisk.
2. Add salt and seasonings, stir again.
3. Add flour in small portions, without stopping to beat the batter. As a result, it should resemble pancake dough.

Fish is dipped into the prepared mixture and fried until golden brown crust appears.

Attention! To prevent the batter from separating from the fish, you only need to place the product in a hot pan when the oil has warmed up 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 pamper your family with a delicious dinner, you should make a fish fillet in batter from milk and cereals. Such a dish is prepared quickly. The last component can be anything: oatmeal, corn, buckwheat or rice - whichever you prefer.

In the process of cooking 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 spices.

Operating procedure:

1. Soak the cereal in hot milk and let it brew.
2. Beat the egg in a bowl, adding salt, seasoning 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 give the batter 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 procedure:

1. Peel potato tubers and finely grate, season with salt and spices.
2. Beat in the eggs, mix the mixture thoroughly, adding flour.
3. Dip the fish pieces into the prepared batter and fry in a pan.

You can make the process easier: spread 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.

Sequence of work:

1. Put the mayonnaise in a deep bowl, beat in the eggs and stir until smooth.
2. Add a little flour until the composition has the desired consistency.
3. Season the mixture with the selected spices.

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

The crispest fish batter

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

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

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

Procedure:

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

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

Diet kefir batter with bran

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

For the dish you will need:

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

Operating procedure:

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

So that the dish does not seem too bland, it is allowed to pour the fish abundantly with lemon juice before placing the fish in the batter.

Air batter on mineral water

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

A composition is prepared from the following components:

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

Sequence of work:

1. Break the eggs and separate the yolks from the whites, put the last in the refrigerator.
2. Beat egg yolks with spices and salt, add mineral water and pour in a little oil.
3. Use a whisk to foam the egg whites and add to the mixture.
4. Gradually adding flour, give the batter the desired thickness.

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 to 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 spices.

Cooking procedure:

1. Crack the eggs into a bowl, season with salt and use a whisk to turn into a stiff foam.
2. Cut a piece of cheese into shavings and place 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.

During the cooking process, you will need:

• 200 ml of 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 seasoning, then add dry mustard and stir until smooth.
2. Add vegetable fat, crushed or dried garlic to the mixture, and then begin to add flour a 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.

Egg-free fish breading

You can fry fish in homemade breading, having previously held it in wine. It is better if fillets are used for this dish, rather than pieces of carcass.

During the cooking process you will need:

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

Cooking procedure:

1. Pour the pieces of fish with a mixture of lemon juice and wine and leave to marinate.
2. Wash the sprigs of herbs, dry and chop finely.
3. Add crackers, chopped walnut kernels to the green mass, add saffron and mix.
4. In another bowl, mix salt, black pepper, paprika and fish spices, grate the fillet marinated in wine with the composition.
5. Roll the breaded fish pieces and fry until tender.

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

Fish in batter is one of the most successful fish dishes. At the same time, it is not so important which variety you hide in this very batter. The secret of always a successful, tasty and aromatic snack is simple: correct and rather thick batter, which will easily envelop the pieces, reliably keeping it tender and juicy. Plus, pre-marinating fillets in spices plays an important role.

Since for a short time of frying, the fish simply will not have time to absorb the tastes and aromas of the "fur coat", it must be nourished with its own. We offer you one of the most successful recipes for cooking fried fish fillets in batter. Delicate, juicy fish and airy, crispy crust will not leave indifferent any eater.

TIME: 15 min.

Easy

Servings: 5

Ingredients for 3-4 servings:

• freshly frozen fish fillet - 700 g;
• sour cream 10% - 330 g (1 jar);
• egg - 1 pc.;
• flour - 100-130 g;
• garlic - 1 large clove;
• fresh dill - a couple of twigs;
• salt (for batter and fish) - to taste;
• soda - 1/4 tsp;
• seasoning for fish - 1-2 tsp;
• vegetable oil - for frying;
• lemon - 1 pc.

Preparation

In order to fry fish in batter in a pan, absolutely any fish you like will do, take that one. Here we have frozen pollock fillets. We defrost the fillets, inspect the fillets for bones and fins (sometimes something remains), remove all excess and cut the fillets into portioned pieces of the desired size. Put the pieces in a deep bowl, add salt, sprinkle with seasoning for fish - both about 1 tsp each, squeeze out the juice of half a lemon. Knead and leave the fillets in this light marinade for 10-15 minutes.

In parallel, we are starting to prepare the mixture. To prepare an airy fish batter, you need to adhere to the proposed proportions of ingredients.

In a bowl of suitable size, mix the sour cream with the egg.

We wash, dry the dill greens, chop it finely, send it to a bowl with sour cream and an egg. We also add salt and seasoning for fish there.

Add a pinch of soda, mix everything well. Soda will make the batter especially tender and crispy.

Peel the clove of garlic, chop it with a fine grater or pass it through a press. We send the resulting garlic mass to the batter.

Next is flour. So that the batter is guaranteed to come out light, airy, without lumps, we sift it into a bowl through a sieve. Depending on the consistency of sour cream and, in fact, the quality of the flour itself, you may need a little plus / minus a handful. Therefore, first, pour in about 100 grams, knead well, and then add another handful if the mass comes out a little thin.

When the uniformity of the batter is achieved, squeeze the juice of the remaining half of the lemon into it. Knead again, ready. The consistency of a properly prepared batter should be quite thick, resembling the consistency of pancake dough - it completely envelops a piece of fish, does not slip or spread over the pan when frying.

Heat the oil in a frying pan (pour it about 1 cm). Squeeze the pieces out of excess juice, otherwise the batter will creep when frying. We dip the fish slice into the mixture.

Fry the fillets to the desired degree of browning under the open lid on both sides.

Fried fish fillets are best served hot, but the fish will be delicious when cold.

Cooking tips:

The proposed recipe is considered classic. But others can be used as well. Here are some of the commonly used ones.

• Just do not forget that when using any batter, fish fillets must be marinated with salt and spices. Otherwise, your delicious fish batter will be lost against the background of tasteless fillets.
• Squeeze the marinated fish pieces a little, and then dip them into the mixture. This will keep your batter from dripping off the pieces.
• If the mixture is thin, add a little flour and stir well.

Lean batter for fish fillets

There are days during Lent when you can eat fish. In order for you to get a lean batter for fish, take 50 grams of flour, add salt, dry dill, pepper, 10 g each and mix everything well. Now, separately in a bowl with 100 g of water (you can also take soda), mix 100 g of flour 2 tsp. lemon juice. Stir well, add about 100 g more, our batter should be as thick as pancakes.

We fry the fish like this: dip a piece first in flour with spices, then in a liquid composition and put it in a frying pan with boiling fat.

If there is a lot of oil, then put the finished pieces on a paper napkin, let the excess oil drain.

Cheese batter for fish

This delicious composition is suitable for any kind of fish, but my favorite is the pollock cooked in it. Cheese batter for fish is good for holiday tables, but does not go well with river fish.

So, we need 100 g of flour, a pinch of soda and 10 g each of salt, ground pepper, dill (you can take 2-3 tsp of fish mixture). All this needs to be mixed. This is a dry mix.

In another bowl, mix 100 g of hard cheese grated on a fine grater (the smaller, the better) and 2 eggs previously loosened, add 2 tsp. lemon juice and 2 sec. l. mayonnaise. Here we have a wet mix.

Now dip the marinated pieces of fish in flour, and then in cheese with eggs. Fry, periodically turning to the other side.

Beer batter for seafood and fish

This recipe is very simple, fish fillets cooked in beer are crispy on the outside and tender on the inside. And if you use beer batter for fish in the preparation of shrimp, scallops, squid, then you can prepare a festive fish table. Meat chops are delicious in this batter.

For beer batter, you need 300 g of beer, salt and pepper already familiar to us to taste. We mix them with 2 beaten eggs, 150-200 g of flour - we get a liquid air mixture (like for pancakes).

Now we just dip the pickled pieces, fry in a pan.

Choose, cook and eat to your health!

It is always a pleasure to pamper your loved ones with a delicious and healthy dish made from completely pitted fish fillets. And in order for the products to retain their consistency during cooking, do not dry out or, on the contrary, do not fall apart during frying, you need to use batter.

The word comes from the French language, where it means nothing more than "liquid". In a word, this is a liquid dough in which you need to dip certain products before frying in a large amount of vegetable oil. With batter, a fragrant golden crust forms, and the product remains tender and juicy.

Below are a few different recipes for making batter. Even a very young chef, after evaluating the ingredients listed for making batter, will be able to understand, without further explanation, how to make fish dough.

Fish batter with mayonnaise - step by step photo recipe

How many different opportunities have been given to us by culinary experts for preparing delicious and healthy food from the gifts of the seas, rivers and oceans. Fragrant ukha, juicy cutlets, airy pies with amazing filling, rolls and, of course, red fish fried in batter.

To obtain the desired result, we do not make mistakes in the preparation of this incredibly tasty dish, for which we simply follow the recommendations of the step-by-step recipe.

Your mark:

Time for preparing: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Fish of the salmon family:500 g (you can use any pitted);
• Sifted flour: 1 tbsp. l. with a slide
• Mayonnaise: 1 tbsp. l.
• Sugar: pinch
• Salt, pepper: to taste
• Milk and water: 150 g (in equal proportions)
• Sunflower oil:
• Eggs: 2
• Lemon juice: 1 tbsp. l.

Cooking instructions

How to make a very simple and delicious batter

Fish in batter is so easy to cook that even a novice housewife can master it, mothers can teach teenage children to cook such a dish. It is good both for a quick breakfast and as a festive dish on the table. And, interestingly, with a very small amount of batter, one medium-sized fish can completely feed a family. Many housewives, sometimes forced to save money, are happy to use this method. It is always better to start learning with the simplest recipe.

Products (for 300 gr. Fish fillets):

• Fresh chicken eggs - 2 pcs.
• Wheat flour of the highest grade - 3 tbsp. l.
• Salt is on the tip of the spoon.

Technology:

1. Take a small, deep container, break the eggs into it, beat them thoroughly with a spoon until smooth. Salt. Continue whipping.
2. Pour 1 tablespoon of premium flour into the egg mixture and continue rubbing.
3. Leave the batter for 10 minutes to swell the gluten in the flour. During this time, you can cook fish - wash, cut.
4. It is advisable to pre-blot the fish with a paper towel to remove excess moisture. This guarantees good adhesion of the batter to the product; during the frying process, it will not "eat away", but forms an appetizing crust around each piece.
5. Fry in plenty of oil, turning over from time to time. Put the fish on a platter and serve!

Beer batter for frying fish

It is good that sometimes men do not know which liquid base the wife served for making a fragrant, crispy batter. It seems that many of the representatives of the strong half of humanity would be offended to learn that his wife used beer. Fortunately, very little of it is needed, but the result and taste will surprise even the hostess.

Products:

• Chicken eggs - 3 pcs.
• Beer - 1 tbsp
• Wheat flour (highest grade) - 200 gr.
• Salt to taste.

Technology:

1. Cooking this batter will take a little more time, and the technology itself is more complicated, but the dish is worth it.
2. At the first stage, carefully separate the whites from the yolks, place them in different sufficiently deep containers.
3. Grind the yolks with a spoon, pour in beer in a thin stream, stirring constantly, until a homogeneous consistency is formed.
4. Then add flour little by little to the egg-beer mixture, also stirring constantly.
5. Proteins at this time should be in the refrigerator, they whip better when chilled. Remove from the refrigerator, salt, beat with a mixer until a strong foam is obtained.
6. Spoon this foam into a dough consisting of yolks, beer and flour.
7. Dip pieces of fish into the prepared batter and dip in heated vegetable oil.

The batter made with beer is very delicate, it has a very pleasant aroma and a beautiful golden color!

Milk recipe

They say that fish and milk are not friends, that is, they do not mix well. But real chefs know that this is not entirely true, they are still found in some recipes, while the results please both chefs and tasters. One of the recipes for batter is based precisely on milk, which is its liquid base.

Products:

• Chicken eggs - 2-3 pcs. (depending on the amount of fish fillets).
• Flour - 150 gr. (equal to about 1 glass).
• Milk - ½ tbsp.
• Salt, spices and dried herbs.

Technology:

The secret to the batter in this recipe is that the milk makes the batter thinner. Because of this, the crust turns out to be quite thin, but it fulfills its "mission" - it preserves the juiciness of the fish fillet.

1. The cooking technology is quite simple, mix the eggs with milk, grind to a uniform consistency.
2. Mix flour with salt, spices and dried herbs in another container. You can take dried - dill, parsley, cilantro, finely chopped. Some recipes offer the same greens, but fresh. Then it needs to be washed, dried, cut, removing thick stems.
3. At the end, mix the liquid part of the batter with the dry one, grind so that there are no lumps.

Fish fried in such batter will retain its juiciness and look very appetizing. Greens will add a pleasant aroma to the dish!

On mineral water

Another recipe for batter suggests taking mineral water as a liquid base, and a little soda must be added here. When baked, the batter will become very fluffy, the finished pieces of fish will resemble pies.

Products:

• Chicken eggs - 2 pcs.
• Premium flour (wheat) - 1-1.5 tbsp.
• Mineral water (ideally highly carbonated) - 2/3 tbsp.
• Soda - ¼ tsp
• A pinch of salt.

Technology:

1. Pre-cool the mineral water thoroughly, you can place it in the freezer, just make sure that it does not freeze completely.
2. Grind eggs with mineral water (take half of the norm), add salt, soda there, then add flour. (The batter will be very, very thick at first.)
3. Then gradually add the second part of the mineral water, stirring until uniform and required density.

The whole family will certainly say "thank you" for the golden, tender fish pies!

Sour cream recipe

Another simple recipe for batter resembles a dough for ordinary pancakes, because the same products are used for kneading. Water is used as a liquid base, and sour cream will add splendor to the finished products.

Products:

• Chicken eggs - 2-3 pcs.
• Sour cream - 3-4 tbsp. l.
• Flour - 5-6 tbsp. l.
• Water - ½ tbsp.
• Salt to taste.

Technology:

If there is not enough time to make batter, then you can immediately beat the eggs with sour cream and water, add salt, add flour and knead the thick dough, like for pancakes.

1. If the hostess has time, then you can go the more complicated way. Separate the whites from the yolks, the first ones are removed to a cold place.
2. Knead the dough from the yolks, sour cream, salt, water and flour.
3. Beat the whites into a foam using a mixer to get a strong foam, which must be mixed into the dough.
4. Now you can start frying the fish, dip each bite into the dough and put it in well-heated oil.

It is advisable to put the pieces of already fried fish on paper napkins so that they absorb excess fat. The finished fish can be sprinkled with chopped dill mixed with parsley!

Lean option

Fish is considered a lean dish, which helps diversify the menu with fasting or fasting days. But the batter should also be lean, that is, without eggs, sour cream and other fermented milk products.

Products:

• Wheat flour, preferably of the highest grade - 1 tbsp.
• Vegetable oil - 2 tbsp. l.
• Ice water - ½ tbsp.
• A pinch of salt.

Technology:

1. From the indicated ingredients, you need to knead the dough; in consistency, it should resemble thick sour cream.
2. Dip fish pieces into this batter, and then send them to a frying pan in heated oil.

Even during the fast, you can eat tasty and healthy!

Insanely delicious, fluffy, crispy batter with the addition of vodka

Every housewife wants the batter to be both fluffy and crispy. Experienced chefs know one secret - you need to add a few tablespoons of vodka to the fish dough.

Products:

• Egg - 1 pc.
• Flour - 4-5 tbsp. l.
• Ice water - 100 ml.
• Vodka - 2-3 tbsp. l.
• A pinch of salt.

Technology:

1. Batter preparation is a simple and creative process. First, beat the egg, after salting it, add a little water, stir.
2. Pour in flour, make a very thick dough first. Now add water to the dough and knead.
3. Finally, pour in vodka, which will turn the batter into an appetizing and very crispy crust when frying.

How beautiful a fish in batter looks on a festive table!

The simplest batter recipes are prepared on the basis of carbonated mineral water, a more interesting taste is obtained if you add beer or wine. You can make batter using milk and dairy products.

Chefs advise adding dried herbs and spices to the dough, seasonings for fish, you can grate onions or add dried ones.

It is better to separate eggs into whites and yolks, beat separately. The batter needs to be cooked an hour before frying, and all this time should be stored exclusively in the refrigerator.

We are waiting for your comments and ratings - this is very important for us!

Fish fried in batter is very simple to prepare and is a very tasty and nutritious dish. By preparing aquatic representatives in this way, more of all the nutrients can be retained. The dough here acts as a kind of barrier that does not allow them to evaporate.

How to make batter using tricks

Sometimes it happens that the dough does not turn out fluffy enough when frying, or does not have the expected taste. therefore it is important to know and be able to use the tricks correctly. Then the question of how to fry fish in batter in a frying pan will not be tasty.

1. To make the dough tender, you should add not only water or milk, but also ice-cold mineral water with gases, beer, vodka or white wine. This will not only make the process of making batter easier, but will also bring new flavors to the finished dish.
2. It is not recommended to knead the batter with a fork, this cutlery will not be able to carefully place and break the lumps in the dough. A whisk or mixer works best with this task.
3. For best stickiness, the dough should be cold. Therefore, all ingredients must be refrigerated before use.
4. If the goal is to cook fried fish in batter, with a dense and crispy crust, then the dough should be thicker.

In order to remove excess fat or oil from the finished dish, it is enough to spread it on a paper napkin or towel. So the paper will absorb all unnecessary, and the dish can be transferred to a plate for serving.

Fish in batter can be prepared from fillets or slices with a part of the ridge

Which fish is suitable

To cook fish in batter, any kind will do.

The most popular are pollock, carp, tilapia, cod, trout, sturgeon, pike and mackerel.

The main thing in choosing fish is to make sure that the meat contains the least amount of bones, both large and small. Otherwise, you will have to clean them yourself. However, this can always be avoided by buying ready-made fillets. Which fish to choose is up to the hostess to decide.

Fish with few bones are best

Recipes

Fried fish in batter is a very tasty and healthy dish that goes well with a large number of side dishes. But at the same time, it is great as an independent treat.

Classic recipe

In order to fry fish in batter according to the classic recipe, you will need the following products:

• 350 - 450 g of fish meat;
• 3 chicken eggs;
• 150 - 200 ml of medium fat milk;
• 150 - 300 g flour (the amount depends on the thickness of the dough);
• salt and pepper in the required amount.

To prepare this dish, it is best to use the instructions.

1. Prepare the fillet or take the finished one and cut it into small portions. Place them in a high-rimmed plate and season with salt and pepper (black, ground) if necessary.
2. Set aside for 5 to 10 minutes and let the meat soak.
3. Crack the eggs into a deep bowl and beat them with a whisk. Then pour in cold milk and mix everything.
4. Sift the required amount of flour into the same bowl and stir gradually.
5. Beat the resulting dough with a mixer or whisk until a homogeneous mass without lumps is formed and season.
6. Heat the sunflower oil well in a skillet with thick sides and bottom.
7. Dip each piece in batter and put in the pan.

Fry fillets in dough on both sides until golden brown. After that, you need to remove excess oil and put the dish on a plate, decorated with fresh vegetables, lettuce or other herbs.

This recipe for fish in dough is very simple and is considered traditional or classic.

The oil in the pan during frying should hide the piece at least half

Fish in cheese batter

Such a fish dish can be prepared from the following set of ingredients:

• 500 g pike perch fillet;
• 120 g of hard cheese;
• 2 chicken eggs;
• 50 ml of medium fat mayonnaise;
• 50 - 100 g of premium or first grade flour.
• black pepper, ground and salt to taste.

A step-by-step recipe will help to cook fish in dough.

1. Grate the cheese (coarse), beat the eggs and mix.
2. Add mayonnaise with flour to the resulting mass and stir everything thoroughly, while breaking lumps. Season.
3. Cut the meat into small pieces or strips (whichever is more convenient) and season.
4. Heat the required amount of oil in a skillet.
5. Dip the meat in batter and dip in the pan. Fry them until golden brown on each side.

Such fish in batter in a pan is served with a garnish of mashed potatoes with chopped parsley or dill. It can also be supplemented with a salad of fresh vegetables in oil.

In order for the batter to better fix on the fillet, the pieces should first be dipped in breadcrumbs and only then in the batter.

Cod fillet in beer batter

You can make such a fish from the following products:

• 450 - 500 g of cod (fillet);
• 200 - 250 ml of dark beer;
• 100 ml of refined vegetable oil;
• 70 - 150 g of first grade flour.

You will also need salt and black pepper (ground) in the amount necessary to achieve the usual taste.

1. Cut the fillet into small pieces, put in a deep bowl and pour over 100 ml of beer. Refrigerate for 50-60 minutes.
2. Combine cold beer with flour and spices in a deep bowl. Whisk everything until smooth.
3. Remove the pieces of cod from the beer, dry and dip in the dough.
4. Place them in a skillet in hot oil and fry until tender.

The question often arises of how much to fry fish according to such a recipe. Ideally, each side should be sautéed for 1 to 2 minutes, then flipped over and roasted on the other side. However, if the cooking process takes place on low or, conversely, high heat, then the time may change. Then it is necessary to monitor the formation of a blush and crust. As soon as they appeared, then it is time to turn the fish over or pull it out.

This dish is served with fried or baked potatoes with herbs and sour berries. Small lemon wedges are also great.

If you are preparing such fish for the first time, then you should strictly adhere to the recipe. So you can understand what is missing in the taste, and, if necessary, supplement it with fish seasonings.

Carp fillet in batter of mayonnaise and mineral water

To cook carp in batter, you should prepare the following ingredients:

• 500 g carp fillet;
• 2 chicken eggs;
• 100 - 200 g of premium flour;
• 100 ml of mineral sparkling water;
• salt, black pepper (crushed) to taste.

You can prepare the dish according to the instructions.

1. Prepare the fillets and remove all bones with tweezers. Cut the meat into medium sized pieces and season.
2. In a deep bowl, combine ice cold mineral water with eggs and mayonnaise. Whisk well, but not until frothy.
3. Then slowly sift the flour into a bowl and whisk until smooth.
4. Heat oil in a frying pan and dip the batter-covered carp pieces into it. Cook on each side until crusty.

Serve such a treat with cereals (rice, buckwheat) or baked potatoes. You can decorate the plate with herbs and lemon slices.

Frying meat in the dough should take place in a frying pan with an open lid.

Deep-fried trout in dough

In order to cook trout according to this recipe, you will need:

• 350 - 400 g of boneless trout meat;
• 100 g of first or premium flour;
• 70 ml of oil;
• 30 g of Parmesan cheese;
• 8 - 10 g of baking soda;
• 1 chicken egg;
• 130 - 150 ml of medium fat milk.

You will also need salt, pepper (chopped) black, and a sprig of dill or parsley for decoration.

1. Sift flour into a deep plate, add baking soda, grated cheese and egg yolk. Mix everything thoroughly.
2. Pour milk into the resulting mass and season. At the very end, add 30 - 60 ml of water and mix everything well until a homogeneous mass is formed. Chill the batter in the refrigerator.
3. Cut the prepared fillet into small pieces, sprinkle with a little flour, salt and pepper.
4. Beat the egg white until fluffy and mix with the dough.
5. Pour oil into a deep fat fryer, place on fire and preheat.
6. Dip the pieces in batter and place in a deep fryer.

As soon as a crusty blush forms, you can pull out and decorate.

This fish should be served with sour cream, lemon and capers sauce.

To prepare such dishes while on a diet, you should choose low-fat varieties of fish. Then their calorie content will be small.

Fish in batter goes well with garlic sauce. Taken together, the dish becomes especially tasty and acquires additional notes of aroma.

You can cook such a fish in different ways. The main thing is not to forget about the little tricks that make the cooking process easier and improve the taste. Fish in batter is good with side dishes, salads and just as an independent treat. Only in the latter case should it be decorated with fresh vegetables and herbs.

Fried fish in batter is one of the most delicious, at the same time, easy-to-prepare dishes. It is served with regular dinners, and is also placed on the festive table, since the dish looks original and beautiful. How to make fish batter? What products are required for this? How to fry fish in a pan correctly? A selection of unique recipes will help you get answers to these questions to prepare the most delicious meals.

The batter is a light, liquid dough in which the products are rolled before being fried. The dish turns out to be beautiful, fragrant with a thin and crispy crust. Precisely because this crust looks very appetizing, dishes in batter are so widespread.

Any liquid dough always contains an egg, flour and any aromatic filler to taste. It is prepared with and without yeast. You can find bland, salty, and sweet batter in recipe books. It depends on what ingredients you plan to dip, choose the right one.

A little about the appearance of batter

The history of its appearance, like many other recipes, was lost somewhere many centuries ago. It is widely used in Japanese cuisine. And, interestingly, the recipe got there from Portugal in the 16th century.

There is an interesting story, according to which one of the French bakers had a violent quarrel with his brother, who ran the tavern, and asked the assistant to prepare lunch for himself right in the bakery. However, an inexperienced apprentice dropped the fish fillets into the dough, and the baker, angry, fried the fillets in a pan and made them eat.

The assistant ate and asked for more. The surprised owner of the bakery tried this new dish himself, and then told the inn about the unique recipe to make peace. The brothers forgot all the old grievances, and a simple recipe for batter for fish from a French tavern gained immense popularity over time.

Fried fish in batter - step by step cooking

Usually they say: you can't spoil porridge with butter. Cooking fish in batter is the same story. Only not every fish caught is suitable for cooking in this way. Let's see what varieties can be cooked very tasty.

How to choose the right fish

It is best to choose a river fish with a small amount of bones for cooking in dough. Naturally, it is the fresh product that has priority, since when frying, much more nutrients will remain in the dish, and it will be much juicier.

Of the river dwellers, the following are suitable: sturgeon, pike perch, trout, catfish and even common carp.
From sea inhabitants delicious in batter are obtained: flounder, hake, cod, pangasius (also called sole) and many others.

By the way, sea fish cooked in this way can turn out to be just as good. Since it is not very convenient to select bones from fish after frying, it is better to choose larger specimens in order to easily select fillets.

Making delicious fish batter

Its taste and appearance characteristics directly depend on its consistency and the flavoring additives used. The fish goes very well with cheese, garlic, mayonnaise. Sometimes white wine, mustard, pepper and other spices are added to the dough.

Fish batter with mayonnaise is very common; wheat flour is usually added to it. However, the dough is no less tasty, in which corn, potato starch is used as a thickener. You can also add thickness using rice oatmeal or rye flour.

Eggs are an indispensable ingredient in any dough, even a batter. They give the necessary viscosity, which prevents it from spreading in the pan.

Below are common recipes for fish batter.

Classic fish batter

Making fish batter according to the classic recipe is quite simple. You will need a couple of eggs, about 3 tablespoons of flour and a small pinch of salt. Beat the eggs well, gradually adding flour. It is necessary to control the formation of lumps, the dough must be of a uniform consistency. Then salt is added. The fish is dipped in the resulting mixture, fried in oil.

Mayonnaise batter without flour

This recipe is considered the most dietary. To prepare it, you only need to take eggs, spices and mayonnaise. For a delicious dough, take one egg and one large spoonful of mayonnaise. Beat all ingredients thoroughly, gradually adding salt and spices. The dough will turn out to be a little thin, but the crust after frying will be thin and crispy.

It is worth noting that the frying pan should be practically dry, just a little oil is added.

Cheese batter for fish recipe

To prepare batter for frying fish with cheese, you should choose a hard product. It is crushed on a grater with the largest holes. Next, beat eggs with salt in a separate bowl and, continuing to beat, add mayonnaise first, and then cheese.

Do you want something interesting?

The number of products is as follows:

• 2 eggs;
• 2 tablespoons of mayonnaise;
• hard cheese about 150 grams.

Beer batter for fish

You will need half a glass of light beer, maybe a little more, flour, about 100 grams of egg white and a couple of tablespoons of vegetable oil. The flour is sifted with a slide, then a depression is made and the egg white is carefully added.

Then gradually pour in a chilled alcoholic drink, oil and mix well with a whisk. The dough thus turns out to be rather liquid. And after frying the batter on beer for fish becomes like lace clothes.

Fish batter with milk

This dough is made with the simplest ingredients. You need to take 2 eggs, milk 4 tablespoons flour 150-200 grams, salt and herbs if desired. Beat eggs with chilled milk, gradually adding flour. Stir until the lumps break and the mass becomes homogeneous. Then add greens and that's it. Delicious batter is ready.

Onion batter

To prepare onion batter, in addition to the main products (eggs and flour), you will need 1 head of onion, a couple of tablespoons mayonnaise, herbs, salt. Beat 2 eggs with mayonnaise and salt, pepper. Then add finely chopped or well chopped onion head in a blender. All components are mixed. Next, little by little flour is added until the desired consistency is obtained. After frying, such a dough turns out to be quite tender, and the onion gives it a unique aroma.

Step-by-step recipe for fish in batter

The selected fish is pre-prepared. If frozen food is used, thaw and dry well. Fresh fish is cleaned of entrails, scales and bones. Remember, the batter does not hold well on wet fish, so it is advisable to blot it with napkins.

Fillets are cut into small pieces, the oil is heated. Each piece of fish is dipped in a batter mixture, laid out in a frying dish.

Each part of the fish is fried on both sides. Care must be taken to ensure that the dough does not burn. Cooking time is about 3-5 minutes.

The finished pieces are gently transferred to a paper towel with a fork or slotted spoon, then served to the table. Fillet of fish in batter turns out to be the most tender, and also very tasty.

Cooking fish in batter in different ways

You can cook fish in batter in different ways. Basically, it is cooked in a pan, in the oven and in a slow cooker. Let's take a closer look at each of these methods below.

Fish recipe in batter in a pan

To prepare a dish of fried fish in batter, you can use a variety of dishes. It is better that it has a thick bottom and high walls. Saucepans, flat-bottomed cauldrons or deep frying pans are excellent for these purposes.

Any recipe for fish in batter in a pan involves the use of vegetable oil. It is poured so that the layer is about 5 mm. This is necessary so that the dough immediately grabs and does not spread over the entire area.

Fillet pieces, previously dipped in the batter mixture, are carefully laid out in a pan at a short distance from each other. If you do not observe the gap, all the parts will simply stick together and instead of neat pieces, you will get one big fish pancake.

Fish in potato batter in the oven

A very original and delicious recipe. Potato batter gives the dish a uniquely delicate taste and excellent aroma.

To prepare it you will need:

• 2 potato tubers (small);
• chicken egg 1 pc .;
• wheat flour 2 tablespoons with a mountain;
• salt.

How to fry:

The potatoes are peeled, washed well, dried and grated on a medium-sized grater. Next, break an egg into a cup of potatoes, mix everything well and add flour. The mass should turn out to be homogeneous, without large lumps and very thick.

Fillet of any fish, you can take trout or salmon, washed well, dried and cut into portioned pieces. Next, each part is dipped in potato batter and spread on a preheated baking sheet. Bake in the oven for no more than 20-30 minutes, at a temperature of about 180 degrees.

The finished fillet is laid out on portioned plates, sprinkled with your favorite greens, then served. This recipe for fillet fish in batter does not imply the use of a standard side dish. It can be served with stewed vegetables such as beans or asparagus.

How to fry fish in batter in a slow cooker

A modern miracle of technology - a multicooker, today has won many cuisines of the world. For a long time, cooking cereals, omelets and other dishes has not been complete without it. You can use such household appliances to cook fish in batter. It should be more juicy than frying in a regular skillet.

What we need for this:

• 800 grams of tilapia or pangasius fillets;
• 1 chicken egg;
• wheat flour 0.5 cups;
• a couple of cloves of garlic;
• a tablespoon of sour cream;
• spices (ginger, pepper, paprika, salt).

How to fry:

The finished fillet is washed well in cool water. After this procedure, it is dried with a paper towel. Pieces of fish are placed on a large bowl, salted, pepper, garlic and ginger are added.

In a separate cup, combine eggs, flour and sour cream until a thin, homogeneous dough is obtained. And the resulting mixture is poured into the fish. Mix everything well so that each piece is covered with the mixture.

The finished tilapia is laid out on a dish (it is preliminarily covered with paper napkins) and left to drain the excess oil. It can be served with almost any side dish, salads, or just with a glass of beer. Bon Appetit!

Frying fish in batter in a pan is not always easy. Inexperienced housewives cannot always cope with such a task efficiently. But using some useful tips, you can prepare a really tasty and very tender dish.

Secrets of making delicious batter

To make a really good batter, all products must be mixed very thoroughly. If you don't get a homogeneous mass, the crust on the fish will turn out to be tasteless.

If the recipe contains eggs, it is better to beat the egg white and yolk separately. Protein is added to the mixture just before cooking. This will help make the dough more fluffy. Sparkling mineral water can also add lightness to the batter.

The batter should be prepared about an hour before cooking, using only cold food. Then it is placed in the cold. The cooled, infused mixture will be thicker, more tightly attached to the pieces and the fish in the batter will be tastier. By the way, it is not difficult to check the consistency of the dough. You need to lower the spoon into it and pull it out after a few seconds. If the batter has completely covered the spoon and there are no gaps left, then there is no need to add flour anymore.

How to fry fish properly

In order to properly fry fish, you need to know a few tricks. Before spreading the pieces, the oil must be well heated, so the dough will not spread and will retain its shape well. If, nevertheless, the mixture spreads, then you need to add a little flour for greater density. You can check the temperature of the oil by dropping a drop of dough into it. If it grabs right away, then you can start cooking.

If you want a crispy crust, do not cover the pan when frying. Under the lid, the dough and fish will be juicier and softer. Whoever likes it more. By the way, if there are too many pieces in the pan, and they stick together, then the dough may get wet.