Fish in batter - recipes on how to cook a delicious batter for fish

Batter - (from French clair - liquid) Kulin. A semi-liquid mixture of flour with water and eggs, in which pieces of fish, poultry, meat, mushrooms, etc. are dipped before frying (from the dictionary of S. A. Kuznetsov)

It even sounds delicious, and it looks so appetizing! And the whole process from the selection and purchase of fish to the meal, which is decorated with a dish of fish in batter, does not cost much effort at all. Fish dishes, and there are many of them, are very popular all over the world, because, in addition to protein value and excellent taste, fish, especially sea fish, contain vitamins, phosphorus, fatty acids - omega-3, for example. Fish meat contains many trace elements useful to humans: iron, potassium, calcium, magnesium, copper, phosphorus and others.

Fish dishes are useful for everyone, except for those people who are allergic to certain types of fish. Thanks to the easily digestible protein contained in fish meat and its rich mineral and vitamin range, just fish dishes can be considered food and medicine. When we eat fish, our heart and vessels “smile”.

Among the many fish dishes invented by culinary experts all over the world, battered fish takes pride of place both in terms of popularity and ease of preparation, although it is better to repeat the basic rules. There are a lot of batter recipes, but the main rule is the same: prepared portioned pieces of fish of any kind are dipped in batter and deep-fried. The main advantage of this type of roasting is that if your health does not allow you to eat fried, then by removing the appetizing crisp, you will get high quality without losing its basic properties.

Utensils for cooking fish in batter

Work faster and better when everything is at hand. You will need a deep and thick-walled pan of the usual standard, a fork with sharp teeth for piercing pieces of fish when dipped in batter, tongs or a slotted spoon to remove finished pieces of batter-fried fish and a large dish lined with paper towel for excess deep-frying.

What ingredients are needed for battered fish?

Any type of fish is suitable for frying in batter, but it is preferable to use fish fillets. If there is fish, then it is easy to fillet it at home, cutting the carcass of the fish according to the rules known to all. Please note that prepared pieces of fish must be blotted with a paper towel.

1. Recipe for fish in batter in milk

Any fish prepared for frying is suitable. pieces of fish dried with a paper towel should be salted and peppered with black ground pepper. Dipping alternately in batter, put them in boiling deep fat in a deep frying pan and fry until golden brown on both sides.

Ingredients:

• fresh fish fillet - 500 grams;
• salt and ground pepper - to taste.

for batter:

• flour - 200 grams;
• fresh milk - 1 glass;
• spices to taste.

Cooking fish in batter in milk like this:

1. Prepare fish pieces according to the general rule for working with batter: the fish is cut, washed and dried with a paper towel.
2. Prepare the batter: beat the raw eggs, mixing in the sifted flour so that there are no lumps; pour the required amount of milk at room temperature into a uniform mass with constant stirring. By consistency, your batter should be close to kefir.
3. Heat a dry, clean, thick-walled frying pan over a fire, pour in a sufficient amount of vegetable oil, bring it to a boil, and only then lay out the pieces of fish dipped in batter.
4. Fry the fish in batter over medium or slightly more heat on both sides for no more than 5 minutes so that the crust is beautifully browned.
5. Gently pick up the finished pieces of fish in batter with a special spatula and put them on a dish with a bottom lined with a paper towel so that excess deep-frying is absorbed and the crusts remain pleasantly crispy. Everything else is a matter of your taste and imagination.

2. How to cook hake fillet in batter

This dish is prepared according to the general rule of working fish in batter. Rinse the hake fillet, cut into portions, dry with a paper towel. Features in the preparation of the batter itself, where cheese is introduced, which gives a peculiar creamy-cheese taste and softness to a dryish hake.

Ingredients:

• hake fillet - 500 grams;
• vegetable oil - 100 milliliters;
• salt and pepper to taste.

For batter:

• hard cheese - 150 grams;
• fresh chicken egg - 3 pieces;
• sifted flour - 2 tablespoons.

Cooking hake fillet in batter like this:

1. Cut the prepared fish fillet into portions, dry with a paper towel, salt and pepper.
2. For batter: mix grated hard cheese with beaten raw eggs and spices, gradually adding flour to avoid lumps.
3. Pour the required amount of vegetable oil into a dry, clean and heated frying pan and put pieces of hake alternately dipped in batter into boiling deep-fryer. Fry until done on both sides.
4. Carefully remove the prepared pieces of hake in batter from the deep-fryer with a culinary spatula, put them on a dish with a paper towel, and after a while transfer them to portioned plates with garnish and greens according to preference.

3. Recipe for fish in batter with sour cream

According to the general rules for cooking fish in batter, prepare portioned pieces of available fish, dip in the appropriate batter and fry in a pan in boiling deep fat on both sides until golden brown. The originality of the taste according to this recipe for fish in batter is in its pre-marination with lemon juice and spices.

Ingredients:

• fish fillet - 500 grams;
• fresh lemon juice - 1 tablespoon;
• vegetable oil - 100 milliliters;
• salt and pepper to taste.

For batter:

• flour - 5 tablespoons;
• fresh chicken egg - 2 pieces;
• fresh sour cream - 100 grams;
• spices to taste.

Cooking fish in batter with sour cream:

1. Prepare, according to the general rules for working with fish in batter, medium-sized fillet pieces dried with a paper towel, pepper, salt and sprinkle with fresh lemon juice.
2. For batter: beat fresh eggs with flour and sour cream, adding spices. Set aside the batter for 10 minutes.
3. Fry the battered pieces of fish in a deep, thick-walled frying pan in a simmering deep-fryer over medium heat, on both sides until cooked through.
4. First, dry the finished pieces of fish in batter from excess deep-frying on a paper towel and then put them on the main dish so that the pieces look attractive and retain a crispy crust.

4. Recipe for pike perch in beer batter

Although pike perch is good in any kind of cooking, but fried in batter makes it a gourmet dish. Cut the pike-perch fillet into small pieces, salt, roll the pieces previously dried with a paper towel in flour, dip in batter and fry in a pan with boiling deep fat until golden crispy.

Ingredients:

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

For batter:

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

Cooking 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 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 add the whites jet whipped into foam. Gently mix the resulting mass from top to bottom.
3. Prepare deep fat boiling in a frying pan and fry the pieces of pike perch, first rolled in flour, then dipped in batter, until golden brown on both sides. You need to turn over several times.
4. Gently lay the prepared portions of pike perch in batter on a paper towel so that excess batter drains and a crisp is preserved.

Important cooking tips for cooking fish in batter

1. The skillet for frying fish in batter should be clean, dry and well heated before pouring vegetable oil into it for deep-frying. Otherwise, the batter will spread and the presentation of the fish will be lost. Such an undesirable result can also be caused by too thin batter dough - it is better to add a little flour.
2. When the pan is open, while frying the fish in batter, the crust will turn out crispy, and when closed, it will be soft and juicy.
3. When laying out fillet pieces in batter, they should not be squeezed so that they do not stick together at the edges, not only due to damage to the appearance of the dish, but this can also lead to a decrease in temperature and the dough will get wet.
4. Ready-made fish in batter can be served with sour cream sauce or with a complex side dish, with the participation of decoratively chopped vegetables, lemon wedges and herbs.