Fish batter with onions and mayonnaise. Delicious batter for fish recipe with photo

17.09.202027.05.2017

Many people love fried fish, but not everyone succeeds in preserving the juiciness of a sea product. For such cases, professional chefs use tempura or batter, which can be made on the basis of eggs, mineral water and even vodka. Any fish can be fried in batter, the products are obtained with a crispy crust, but juicy inside. But, and how to make a batter for fish, you will learn in our article.

Simple fish batter

Even the simplest fish batter with an egg will allow you to prepare a delicious and tender dish. For this recipe, eggs are used that go well with any inhabitants of rivers and seas.

Ingredients:

two raw eggs;
four tablespoons of flour;
salt pepper.

Cooking method:

Drive eggs into a bowl, add salt and pepper to taste, beat.
Then pour in a spoonful of ice water, add flour in portions and mix everything thoroughly.
The resulting batter must be cooled for half an hour. Then you can dip the fish in it and fry.

Lush recipe with mayonnaise

The ingredients for the batter can be whipped with a mixer, it is much faster, but this method cannot be used for all types of batter.

Before frying the fish, the batter should be infused for at least half an hour, so it will better envelop the fish product.

Ingredients:

55 ml mayonnaise;
125 g flour;
three raw eggs;
fish spices, turmeric.

Cooking method:

Foam the eggs with an ordinary fork, add spices and a little turmeric for color, mix.
Now put mayonnaise, stir and gradually introduce flour, stir so that there are no lumps in the dough.
As soon as the batter is infused, you can start frying the fish.

How to make egg and flour batter

You can make an excellent breading for fish from simple ingredients, the main thing here is to know the intricacies of mixing batter.

Ingredients:

115 g flour;
four raw eggs;
95 ml of water;
salt;
two spoons of sunflower oil.

Cooking method:

We divide the eggs into components, put the whites in the refrigerator for now, and add water, oil to the yolks and put a little salt. Stir the mixture thoroughly, and then add flour into it in portions, beat with a whisk so that not a single lump remains.
Now we take out the proteins, sprinkle them with salt and use a mixer to turn them into a stable foam. Also in portions, like flour, add fluffy proteins to the total mass and mix everything carefully.

On beer

If your man has hidden a bottle of beer, then put on his table not a glass with a foamy drink, but a plate with a fragrant, golden and delicate fish.

Ingredients:

three raw eggs;
a glass of beer;
180 g flour;
salt to taste.

Cooking method:

First of all, we separate the whites from the yolks, send the whites to cool, and grind the yolks, then beat together with the beer until smooth.
Pour flour into the resulting mass and stir everything well.
Add cooled proteins and beat until persistent peaks, then spoon them into the dough and mix.
Dip fish pieces into air batter and fry in hot oil.

On mineral water

Another interesting option for batter involves the use of mineral water. Thanks to magic bubbles, the dough is airy, and fried fish pieces will resemble pies.

Ingredients:

two raw eggs;
one and a half glasses of flour;
135 ml of highly carbonated water;
a pinch of salt and soda.

Cooking method:

Mineral water must be very cold, so you can put it in the freezer before cooking, as long as it does not turn into ice.
Now beat the eggs with soda water, add baking soda, salt and add flour in parts, knead the dough to the desired thickness.
We use such batter right away so that the wonderful bubbles do not evaporate.

Crispy fish batter with egg

Enjoy crispy fish slices with a Chinese recipe. It is in this breading that Chinese chefs fry fish in a deep wok.

Ingredients:

two tablespoons of soy sauce;
two tablespoons of wine vinegar;
a glass of water and flour;
a spoonful of mayonnaise and horseradish;
25 ml lime juice (lemon);
nutmeg to taste;
one egg;
star anise (3 pcs.);
breadcrumbs;
1.5 kg of fish (preferably red).

Cooking method:

Cut the peeled fish into thin slices, season with salt, pepper, pour with citrus juice and leave to marinate for 40 minutes.
For batter, drive an egg into a bowl, add flour, put mayonnaise, horseradish, soy, vinegar and all the seasonings, stir everything thoroughly and pour in ice water. Cold water is needed to make the batter crispy.
Now we dip the fish pieces into the batter, fry in oil until golden brown, then pour in a little water, cover with a lid and keep on low heat for 3-4 minutes.

Original with the addition of vodka

Every housewife wants to get an airy and crispy batter, but experienced chefs know the secret and it's all about vodka.

Ingredients:

half a glass of ice water;
three tablespoons of vodka;
85 g flour;
one egg;
a pinch of salt.

Cooking method:

First of all, we beat the egg together with water and a pinch of salt.
Then add flour, stir and, last of all, pour in vodka, which will turn your dough into a crispy and appetizing crust.

Using even the classic recipe for batter, you can also add any seasonings, dried herbs, as well as dried or fresh onions, chopped on a fine grater, to the dough if you wish.

How to properly prepare fish batter? A selection of the best recipes.

How to make fish fillet batter properly? We offer a selection of the best options for fish batter for those who love juicy pieces of fish in a crispy tasty crust for every taste.

Simple fish batter

Fish fried in diluted dough - batter - acquires an unusual taste. The French translation of the word means "liquid" (clair). Specially prepared batter is designed to evenly envelop pieces of food (meat, vegetables, fruits, cheese, seafood, etc.) before deep-frying.

Fish slices in batter are a favorite food of many nations. There are many different options for liquid breading. Pieces of tender and juicy fish, covered with a crunchy and aromatic shell, will not leave indifferent even sophisticated gourmets
The basic components of batter are flour and chicken eggs. Liquid components help to give the desired consistency to a liquid flour breading: water, dairy products, beer, wine and even vodka. Sometimes yeast or soda is added (to add airiness to the mass)
Certain recipes suggest adding herbs and certain spices to give the crust a flavor and flavor.
Mushrooms, cheese, pumpkin, bell peppers, nuts and other components can be added to the batter as flavored fillers. The main condition is that solid ingredients should be finely chopped or chopped

IMPORTANT: The viscosity of the batter is an important indicator that affects the thickness of the crust covering the fish slices.

Eggs and flour are the main components of the future crisp

To prepare the basic fish batter, beat 3-4 eggs, salt and pepper. You can put some chopped herbs and use different dry spices.
Gradually stir in the sifted flour to the desired consistency. The more viscous texture of the batter will provide a thick crust, the liquid mixture will create a thin crunchy shell for the fish pieces
The viscosity of the dough structure can be checked as follows: place a spoon in the batter and watch how the dough spreads over the surface of the spoon. Skillfully prepared batter is evenly distributed, the dough does not leave gaps and does not drain quickly from the spoon.

Basic version of batter

We offer a simple method for making breading in batter. A liquid mixture prepared by this method is suitable for frying not only fish fillets, but also meat products, vegetables and fruits.

Ingredients:

eggs - 2-3 pcs.
flour - 0.5 cups
water - 0.5 cups
salt - 0.5 teaspoon

Preparation

Mix eggs with salt
Sift flour until airy and mix with eggs until smooth
Gradually add chilled water to form a batter until thick, roughly like store sour cream

Delicious fish batter with mayonnaise

Ingredients:

eggs - 3 pieces
flour - half a glass
mayonnaise - 3 tablespoons. spoons
hard cheese - 70 g
greens, fresh or dried

Preparation

Sift flour
In mayonnaise, break the eggs one by one and beat
Grate cheese
Mix cheese with egg-mayonnaise mass, add herbs
Sprinkle flour in small portions until smooth

Delicious batter for frying fish

Fish slices steeped in breading with wine or vodka are incredibly tasty and appetizing. We offer batter recipes with a spicy taste for tender fish fillet pieces.

Breading for fish based on dry white wine

Place a pinch of chopped pepper mixture in sifted flour, half a teaspoon of "Provencal herbs", add salt
Break a chicken egg, stir
Gradually add wine to the desired dough viscosity

Batter using vodka

Vodka added to the dough base will add a crispy brown crust to fish and seafood slices.

Drive the egg yolk into the flour, pepper and add a little any fish spices
Pour in a tablespoon of vodka
Dilute the mixture with water to the required viscosity.

Beer batter for fish

Adding ice-cold beer to breading flour is a French culinary invention. Light beer creates an unusually tasty and crispy shell. Dark beers can add a bitter taste to the dough.

"Lace" casing for fish

"Lacy" beer dough for fish fillets

Ingredients:

flour - 100 g
protein of one egg
light beer - half a glass
vegetable oil - 2 tablespoons
salt - two pinches

Preparation

Sift flour and add salt
Place egg white in the center
Pour beer in small portions
Add oil at the end and stir
Adjust the viscosity of the batter to the required consistency

IMPORTANT: The batter prepared according to this recipe should not be thick. Fish fillet slices, fried in this batter, are like in a lace shell.

French beer batter

Ingredients:

cold light beer - 1 glass
egg - 2 pcs.
flour - 1 glass
vegetable oil - 1 table. a spoon
curry seasoning - 1 pinch
salt - half a teaspoon

Preparation:

Separate the whites from the yolks
Cool proteins
Sift flour
Add yolks, butter, seasoning to the flour
Add cold beer gradually, stir
Whisk the cold whites into a strong foam.
Add proteins in portions to the beer mixture and beat again until smooth

Delicious batter for fish in milk: recipe

The milk-based liquid gives the fish a delicate taste in contrast to the crispy crust.

Shake three chicken eggs with 200 ml of milk
Salt, add spices and black pepper if desired
Pour sifted flour in portions until a creamy consistency

Crispy fish batter

For crispy fish slices, here's a Chinese recipe. Podnebesnaya's chefs cook fish according to this recipe over high heat in special round deep pans - woks.

Chinese crispy fish

Stir the corn or rice starch with the egg and salt.
Dip small pieces of fish fillets in batter and quickly fry on both sides over high heat in boiling oil

The right batter for pollock fish

Pollock is a low-fat fish, low-calorie, affordable. The disadvantage of fish is considered its "dryness". Frying pollock in batter is considered one of the best cooking options for this fish. Under the fried crust, pollock retains its delicate taste and juicy texture. Pollock fillet prepared according to the following recipes turns out to be unusually tasty.

Pollock in batter, cooked in an airfryer

Prepare the pollock batter from flour, water, olive oil, salt and pepper. Mix the ingredients into a creamy mixture.
Dip small pieces of pollock in batter, place on the grill of the airfryer and bake until golden brown at a temperature of 260 degrees and a high fan speed

Pollock in classic batter

This recipe is very simple to prepare. Liquid batter is suitable for thin slices of fish fillets of pollock, hake, pangasius.

Dissolve a glass of flour with two glasses of water, add salt
Dip fish in batter and fry

Delicious milk and egg batter for pollock

Milk egg batter emphasizes the delicate taste of pollock, eliminating its "dryness". The fish tastes amazing when combined with a crispy crust.

Ingredients:

flour - half a glass
water - one glass
eggs - 2 pcs.
salt and spices to taste

Preparation

Mix eggs with milk
Add salt and spices
Add flour slowly while stirring

The best cheese batter for fish

Fish slices in batter with cheese will become a decoration of the everyday and festive table. The unique cheese aroma is ideally combined with fish fillets. And the crispy brown shell enriches the taste of the dish.

Basic cheese batter

We offer a recipe for a classic cheese breading for any fish. By adding various aromatic additives: spices, herbs, ground nuts, sesame seeds, you can diversify the flavor notes of the dish.

Ingredients:

hard cheese - 200 g
- 3 pcs.
flour - 2 tablespoons. heaped spoons
salt - 1/2 teaspoon spoons
black pepper - 1/4 teaspoon spoons

Preparation

Stir eggs
Add grated cheese
Salt
Spice up
Sprinkle flour in portions until homogeneous

Italian batter with parmesan

Ingredients:

parmesan cheese - 50 g
flour - 3 tablespoons. spoons
egg - 3 pcs.
milk - 3 tablespoons. spoons
dry mixture of Italian herbs - 1 tsp. a spoon
salt - 0.5 tsp spoons

Preparation

Break eggs, stir
Add milk
Parmesan grate
Stir in the egg and milk mixture
Pour salt and spices into the liquid mixture
Gradually add flour to desired viscosity

Lush, airy fish batter

IMPORTANT: To prepare an airy crust, separate the whites from the yolks and beat separately.

To enjoy pieces of fish in a delicate airy batter, you should take:

eggs - 4 pcs.
flour - 125 g
mineral water - 1/2 glass
vegetable oil - 1 table spoon
salt - 1/2 teaspoon spoons
a few sprigs of dill

Separate the whites from the yolks and put the whites in the refrigerator
Stir yolks with butter, pour in mineral water and salt mixture, add chopped dill
Sift flour and add a little to the mixture with the yolks, whisking until smooth
Beat the cold egg whites with a pinch of salt until firm.
Add the proteins in parts to the mixture with the yolks, mix

Fish batter: recipe for mineral water

Bubbles of mineral water add lightness to the liquid breading, thus forming a layer of crispy appetizing crust
For batter, any mineral carbonated water, pre-very cooled, is suitable. Combine the egg with flour, salt and some mineral water. Gradually add cold mineral water to the dough to the desired condition
For exotic lovers, you can offer to replace mineral water with drinks "Coca-Cola" or "Fanta". Pieces of fish in batter with the first drink acquire a nutty taste, and the dish will acquire a citrus aroma and a bright orange crust thanks to the use of "Fanta"

Breaded fish with "Fanta" and sesame seeds

Fish in egg batter

Egg-breaded fish will decorate any table - the dish is tasty, nutritious, festive and appetizing.

Let's share a recipe for making egg-breaded carp. Carp cooked according to this recipe turns out to be much juicier and softer than when simply frying in vegetable oil.

Cut the fish into fillet pieces. Add a little salt and pepper
Prepare a batter for breading: break two eggs, salt, add a pinch of fish spices
Roll the fillet slices in flour on all sides
Dip in a bowl of egg batter
Fry the slices in vegetable oil on both sides until browned

Fish batter without eggs

Beer batter without eggs with turmeric

Ingredients:

flour - 1 glass

ice cold beer - 0.5 l
- pinch
parsley - a few stalks
ground black pepper - to taste
salt to taste

Preparation

Stir the sifted flour with turmeric, salt and pepper
Add beer slowly
Stir until smooth
Chop parsley

Basic beer batter without eggs

Simple and affordable instant breading idea:

Take beer and flour in a 1: 1 ratio
Add sifted flour to the beer in small portions to the desired viscosity
Season with salt and, if desired, add black pepper or other spices

Fish in potato batter: a delicious recipe

Potato batter adds nutritional value to a fish dish. Delicious and hearty food prepared according to this recipe will diversify your diet. Fish fillet in potato breading will be a godsend for setting a festive table and is suitable for an everyday diet.

Pangasius in potato breading

2-3 potatoes grate
Stir potatoes with raw egg
Add chopped dill, pepper, salt
Add a couple of tablespoons of flour or any starch (rice, potato)
Cover the pangasius pieces with breading, gently pressing the slices against the potato breading
Dip in boiling oil

Lean fish batter

Should not be monotonous and boring in preparation at all stages of cooking. The ban and restrictions on the use of a number of products is not a reason to refuse appetizing and tasty dishes. We offer a recipe for cooking fish in lean breading.

Ingredients:

fish fillet (portioned slices) - 1 kg
flour - half a glass
water - how much is required
lemon
vegetable oil
pepper
greens

Preparation:

Marinate fish pieces for half an hour: mix lemon juice with a little vegetable oil, salt, herbs and pepper
Prepare lean breading: mix flour with 2 tablespoons. spoons of oil, salt and pour water until a liquid dough consistency
Dip the fish slices into the mixture and fry until an attractive crust is obtained.

Lean batter recipe, video

Diet batter for fish

Fish fillet cooked using flour, mayonnaise, fatty cheese, and then frying it in vegetable oil is a tasty, high-calorie and satisfying dish. For those who are losing weight, this is not the best nutritional option to lose weight.

For lovers of a crispy crust, watching their figure, there are breading options.

Option number 1

Stir the oat bran with cornstarch in equal proportions, season with salt and pepper, and season with a pinch of nutmeg.
Add skim milk in portions to a batter

Option number 2

Beat egg whites (3-5 pcs.)
Mix rye bran and rice flour equally
Add proteins to dry mix
Season the batter with spices, add sea salt and a little lemon juice

Option number 3

Sprinkle the pieces of fish fillet with a mixture of buckwheat flour and lemon pepper seasoning

IMPORTANT: In order not to gain extra pounds, fish should be cooked by baking in the oven, using one of the diet batter options.

A few tips for making batter correctly

Products for cooking should be thoroughly mixed until creamy using an ordinary fork, whisk, mixer, blender
For an airy batter with a pleasant ruddy shade, use mineral sparkling water as a liquid filler
A beautiful and appetizing crust will turn out if the prepared batter is kept in the refrigerator for about an hour before frying. The batter gains elasticity and becomes homogeneous

Video: How to make a classic batter?

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 the cooking process, 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 is formed, and the product remains tender and juicy.

Below are several 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:

Cooking time: 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. Moreover, interestingly, with a very small amount of batter, one medium-sized fish can completely feed a family. Many housewives, sometimes forced to save money, use this method with pleasure. 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:

Take a small, deep container, break the eggs into it, beat them thoroughly with a spoon until smooth. Salt. Continue whipping.
Pour 1 tablespoon of premium flour into the egg mixture and continue rubbing.
Leave the batter for 10 minutes to swell the gluten in the flour. During this time, you can cook fish - wash, cut.
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.
Fry in a large amount 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, you need very little of it, 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:

Cooking this batter will take a little more time, and the technology itself is more complicated, but the dish is worth it.
At the first stage, carefully separate the whites from the yolks, place them in different sufficiently deep containers.
Grind the yolks with a spoon, pour in beer in a thin stream, stirring constantly, until a homogeneous consistency is formed.
Then gradually add flour into the egg-beer mixture, stirring constantly.
Proteins at this time should be in the refrigerator, they whip better when chilled. Remove from the refrigerator, add salt, beat with a mixer until a strong foam is obtained.
Spoon this foam into a dough consisting of yolks, beer and flour.
Dip pieces of fish in 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, in some recipes they are still found, 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 approximately 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.

The cooking technology is quite simple, mix the eggs with milk, grind to a uniform consistency.
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 stalks.
At the end, mix the liquid part of the batter with the dry one, grind it 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.
Flour of the highest grade (wheat) - 1-1.5 tbsp.
Mineral water (ideally highly carbonated) - 2/3 tbsp.
Soda - ¼ tsp
A pinch of salt.

Technology:

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

If the hostess has time, then you can go the more difficult path. Separate the whites from the yolks, the first ones are removed to a cold place.
Knead the dough from the yolks, sour cream, salt, water and flour.
Beat the whites into a foam using a mixer to get a strong foam, which must be mixed into the dough.
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 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 to diversify the menu with fasting or fasting days. But at the same time, 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:

From the indicated ingredients, you need to knead the dough, in consistency it should resemble thick sour cream.
Dip fish pieces into this batter, and then send them to the 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:

Batter preparation is a simple and creative process. First, beat the egg, after salting it, add a little water, stir.
Pour in flour, make a very thick dough first. Now add water to the dough and knead.
Last of all, 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 recipes for batter 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 fermented milk products.

Cooks 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 should be cooked an hour before frying, and during this time it should be stored exclusively in the refrigerator.

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

- a batter in which a piece of fish 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. Most likely, it was appropriated by Russian chefs of the time of the Russian nobility's fascination with French and French cuisine. French chefs call a dough similar in purpose pâte à frire - literally: dough for frying, English cuisine calls it batter - mash, liquid mud. Despite the disparaging name, it was in England a century and a half ago that fried fish breaded with dough, along with french fries, became an iconic national dish - fish & chips, a 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 has written 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 acquired many admirers, various options for components. 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, 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 thereof. There are recipe options for using starch. You can prepare a batter for fish without eggs. Give the fried crust a brittle splendor by adding baking soda, various leavening agents, yeast or thoroughly whipped proteins.

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

You are probably surprised that the diet food site publishes recipes for cooking fried fish dishes. Undoubtedly, fried food is not dietary. Fish batter is used to get juicy tasty fish meat, to protect it from saturation with fat. Fish fillets are cooked in a capsule from a dough that protects it from the harmful effects of hot oil, preserves the natural juiciness of the meat, and adds additional flavors thanks to various additives. Fish meat is baked under reliable protection, does not burn, does not overcook, retains useful properties. It is difficult to resist not to eat the crunchy, appetizing 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 is brought by juicy, appetizing, aromatic fish meat. Healthy people should not get carried away with fried crust. But sometimes you can pamper yourself. You can reduce the harmful effects of fried fat by changing the oil after each batch. Monounsaturated refined olive oil, when heat-treated, 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 delicious harmfulness consumed.

The batter for fish allows you to cook deliciously lean fish: cod, pollock, haddock, hake, pike perch, while maintaining its natural juiciness. When frying, it retains the resulting fish broth, which permeates the meat; gives additional juiciness and aroma due to the components of the protective shell. Dry fish meat turns out to be tender, juicy, appetizing. It is preferable to bake non-baked fish fillets in a liquid breading. The carcass is pre-cleaned of entrails, the head, ridge, fins are cut off, the rib bones and skin are removed. The resulting fillet is cut into portions. Small fish can be cooked whole.

Fried seafood will be delicious: squid, peeled shrimp, crab meat. Various vegetables can be fried in the remains of the bread mixture: cauliflower, eggplant, pumpkin, zucchini, bell peppers, onion rings. Hard vegetables are pre-cooked until half cooked.

How to make fish batter: general principles

Breads are always liquid-based. The simplest and most common water, milk, or a mixture of them. Experienced chefs add lightness, fluffiness, crunchiness to the finished crust using carbonated water. Various flavors are achieved by adding kefir, broth, light beer, white wine, cognac, vodka, juices. Liquid components are pre-cooled strongly.
The thickness of the dough varies from liquid (smoothly flowing from a spoon) to a creamy consistency. A pancake-like viscosity is used when preparing fish with a thin, fried shell. The consistency of sour cream is applied to obtain a crispy, thicker crust. It is important to mix the ingredients thoroughly until smooth: no lumps are 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.
The fish pieces should be dried to increase the adhesion (adhesion) of the breading to the meat. It is also good to sprinkle them with starch or flour first.
Before frying, the oil must be well heated so that the dough does not spread, quickly grasps, keeps its shape, packing the portioned pieces into a reliable flour capsule. Frying should be done in small batches, periodically changing the refried oil. The use of refined olive oil reduces the harmful effects of fried fats. The finished fried pieces are laid out on a paper napkin to get rid of excess fat. The method of preparing fish fillets 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, to keep the juice inside.
A crispy air crust is provided by the addition of leavening agents, the use of soda water, and pre-whipped proteins. The chilled whipped egg whites are added just before frying to prevent the resulting foam from settling. Air bubbles when heated make the golden crust airy, providing a crunch. A simplified version of 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, bell peppers, mushrooms, ground nuts, puréed vegetables: pumpkin, zucchini, potatoes. It turns out tasty if you sprinkle fish pieces with sesame seeds.

Fish batter: 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 method for making breading. The liquid component is water. Airiness is achieved by separately beaten egg whites. A simplified cooking option allows you to beat the yolks with proteins 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 will be lost with this cooking method. On the basis of the basic recipe, batter is prepared using other liquids with the addition of spices and seasonings.

Ingredients

Eggs - 3 pieces
Flour - 5 tablespoons
Water - 100 g (approximately)
Salt to taste

How to make fish batter

Separate the whites from the yolks. Cool the proteins.
Mix the yolks with a whisk with flour, a pinch of salt, gradually introducing cold water. You should get an egg-flour mixture of sour cream density.
Beat the cooled proteins with a mixer with a pinch of salt until a dense, stable foam is obtained. Salt helps to get a strong foam quickly.
Combine the whipped whites with the previously prepared egg-flour mixture just before frying the fish pieces. Mix the ingredients gently with a spoon. You will get a mixture of lush, thick consistency.
Dip the prepared fish pieces into the resulting breading. Put it in preheated vegetable oil. Cook in small batches until golden brown. Put the fried pieces on a napkin to get rid of excess fat.

Simple fish batter without eggs

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

Ingredients

Flour - 2 tablespoons
Starch - 1 tablespoon
Baking powder - 1 tablespoon
Water - 100 g (approximately)
Salt to taste

How to make a fish batter without eggs

We mix starch, flour, salt.
Stir thoroughly with a spoon and add cold water until a batter of the desired thickness is obtained. The consistency should be uniform, without lumps.
Add baking powder immediately before cooking, mix all ingredients thoroughly.

Fish batter 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 pay off soda with kefir, partially replacing milk with it.

Ingredients

Eggs - 1 piece
Flour - 3 tablespoons
Milk - 2 tablespoons
Water - 2 tablespoons
Soda - 1/3 tsp
Lemon juice - 1/2 tablespoon
Salt to taste

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

Simple batter for fish on mineral water

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

Ingredients:

Eggs - 1 piece
Flour - 2 tablespoons
Carbonated mineral water - 3 tablespoons

Beat the egg with a whisk.
Pour in mineral water.
Add salt and spices. We mix.
Gradually introduce flour until a homogeneous liquid mass is obtained.

Simple fish batter with sour cream

A common variation in breading. It is prepared simply from the available products. You can add various seasonings, herbs, herbs, chopped garlic, finely chopped onions.

Ingredients

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

Beat eggs with a whisk, add sour cream, salt, flour.
Mix the components thoroughly until a uniform consistency of thick sour cream is obtained.

Fish batter with whipped egg whites

Eggs - 2 pieces
Sour cream - 2 tablespoons
Flour - 5 tbsp. l (approximately)
Water - 100 ml
Salt, spices, seasonings - to taste

We carefully separate the whites from the yolks.
Add proteins, beat until firm foam.
Mix the yolks with sour cream, water, salt.
We knead a homogeneous dough of sour cream density, gradually introducing flour. Just before frying, carefully add the whipped egg whites.

Beer fish batter (beer)

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

Ingredients

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

Beat the egg.
Add a little beer, salt, baking powder, spices, seasonings.
Pour in flour.
Mixing thoroughly, add the remaining beer. Should get a homogeneous mass without lumps of sour cream consistency.

Simple fish batter with mayonnaise

Interpretations of mayonnaise breading are varied. A simple recipe is widespread, using only mayonnaise as a liquid component. I am impressed by the option that involves diluting mayonnaise with water. You can change the taste by adding the simplest spices and seasonings: ground black pepper, chopped garlic, green onions. The brittleness is increased by the addition of a baking powder.

Ingredients

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

Beat eggs, mayonnaise, salt, spices with a mixer. Add cold water.
Stir thoroughly, gradually add flour to get a homogeneous mass without lumps.
The required consistency is thick sour cream.
Before using, let the resulting mass stand for 10-15 minutes.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Many people love fried fish, but not everyone knows how to "seal" all the juiciness in it. A simple dish can be made even more delicious by cooking it with a thin crust. How to make fish batter ()? Recipes range from simple recipes with flour and eggs, to unusual ones with the addition of mineral water, vodka, starch, rice flour or semolina. , pike perch, hoki will have a thin crispy crust that will keep all the juices and flavors inside the product. Find out how delicious a dish can be and how to make fish batter simply and quickly using the best recipes.

Fish in batter - cooking features

To maximize the taste of your dish, consider a few nuances of cooking:

choose low-fat varieties of fish, with a minimum number of seeds;
more often than other varieties, cod, pollock, pangasius are prepared, especially the loin or fish milk;
dough is prepared from cold, even better ice ingredients;
in the preparation of tempura, the proportions and sequence of all processes must be taken into account: the dough should be of medium thickness in order to envelop the pulp, but not to disintegrate when frying;
for the main liquid, it is better to choose mineral water, milk, beer, white wine. Enter it before adding flour;
from spices it is best to take: dill, nutmeg and chopped walnuts;
onions, mushrooms, herbs, bell peppers, grated cheese are also suitable, they are added only to thick dough;
the finished tempura is kept in the refrigerator for 30 to 60 minutes;
so that the mixture does not drain from the products, they need to be dried a little;

How to make batter

Making batter is not difficult, given the proportions and viscosity of the dough. To determine if the dough is dense, you need to take a tablespoon and dip it into the mixture. If the spoon does not shine through the dough, and the whole mass spreads evenly over its surface, then everything was successful and you can fry the main product. Dip the dried piece of fish, then fry in hot oil.

A simple batter recipe

Delicate taste and quick cooking - this is exactly how to make a simple fish batter according to the classic recipe. The egg flavor goes well with any kind of river and marine life. It turns out such a batter quickly, no special additional products are needed. Required ingredients:

chicken egg - 2 pcs.;
flour - 4 tbsp. l .;
salt, spices.

Cooking method:

Beat the eggs in a bowl.
Add a tablespoon of ice water to the egg mixture, add salt and spices. Mix everything.
Pour in flour a little, beat everything until smooth so that there are no lumps.
Put the resulting dough in the refrigerator for 30 minutes, then take out. The product is dipped and fried.

With mayonnaise

This option is suitable for those who want to reduce the number of calories in a dish with mayonnaise. How to make a batter for any fish without flour? Make it from the following components:

mayonnaise (mayonnaise sauce) - 2 tbsp. l .;
egg - 2 pcs.;
salt;
spice.

Step by step process:

You can make more batter, but observe the main proportion: you need a tablespoon of mayonnaise for one egg. A small pack takes about 4-5 eggs.
Beat eggs and salt until lightly creamy. This can be done with a fork, whisk, or mixer.
Put mayonnaise into another bowl and add eggs to it in portions.
The finished mass is similar to the omelet mixture. The fish in batter should have a thin, crispy crust.
Fry food in a little oil, the pan should be almost dry.

On beer

It would be appropriate to serve fish with a beer "wrapper", which gives the product a piquant taste. Airy dough is suitable not only for fish, but also for seafood. To prepare a custom beer batter, you need to take for preparation:

flour - 1 tbsp.;
beer - 0.5 tbsp.;
egg - 2 pcs.;
salt;
spices.

Dough preparation technology:

Pour the beer into a deep bowl.
Separate the yolks and whites, then add the first ones to the beer.
Salt the mixture, add spices and beat everything with a mixer.
Beat the whites using a mixer separately, add flour to them in small portions, mix. Avoid lumps in the mixture.
Mix the two ready-made compositions into the dough, let rest for 10 minutes and start frying. The finished dish can be drizzled with lemon juice to add a slight sourness.

Cheese

Fillet in cheese batter will remain with all useful substances, will be filled with juiciness and delicate taste. The creamy notes in the enveloping crust will make the fried fish not entirely commonplace. Mix the following foods:

hard cheese - 60 g;
egg - 1 pc .;
salt and pepper.

Beat the egg and salt in a bowl.
Grate cheese on a fine grater, add to the egg mixture.
Dried cod, roll in flour, then dip in liquid tempura, cook in hot vegetable oil.

On kefir

Liquid tempura can be made from cold kefir. The fermented milk product softens the pulp of river and sea inhabitants, therefore it is suitable for low-fat varieties or with a dryish meat part. Take to create a mixture on kefir:

egg - 2 pcs.;
kefir - 100 g;
flour - 1.5 tbsp. l .;
salt;
pepper;
dried dill.

Process step by step:

Take eggs, break them into a deep bowl. Whisk together. Salt the mixture.
Pour in kefir, add spices and mix everything.
When the egg-kefir mixture is ready, add all the flour. Beat with a mixer on medium speed to avoid lumps in the dough.
Place the tempura in the refrigerator for 40 minutes, after which the food can be fried in it.

No eggs

A great option for preparing lean dishes. without eggs it turns out to be excellent, with a rich pulp taste. If you are fasting, then this recipe will come in handy. For the mixture, take:

wheat flour (pea) - 1 tbsp.;
water - 80 ml;
soda - 0.5 tsp;
water;
salt;
finely chopped greens.

Recipe step by step:

Mix flour, salt, baking soda, herbs.
Pour water into the dry composition, beat everything with a whisk until the mass is homogeneous, thick. You cannot add a lot of water, the dough should not be liquid, otherwise it will not envelop the fish, but simply drain from it.
Fry the pulp in a practically dry frying pan, oil should be on it only in a thin layer.
If you like the spicy taste of the dish, then add.

With vodka

Do not be afraid that the taste of the fish will become "alcoholic", the alcohol will evaporate during frying, but the fish will be very soft and juicy. Do you like tender fish fillets? Prepare the crust dough using the following ingredients:

vodka - 20 g;
yolk - 1 pc .;
flour - 50-100 g;
spice;
water.

Step by step cooking:

Whisk the yolk with salt. Add cold vodka and spices, then stir.
Add flour in a spoon, then, if the dough is very thick, add ice water. But do not overdo it with water so that the dough does not lose its "astringent" qualities.
Dip the fish in the mixture and cook in a little oil.

With mineral water

The very airy structure of tempura will leave no one indifferent. The batter will turn out lush with the help of the following ingredients:

egg - 4 pcs.;
flour - 1.5 tbsp;
milk - 0.5 tbsp.;
mineral water - 0.5 tbsp.;
spice;
salt - 0.5 tsp;
sugar - 1 tsp

Batter preparation rules:

Separate the whites from the yolks first.
Mash the yolks with salt and sugar. Add a little pepper or your favorite spices.
Add mineral water to the mixture, milk. Stir well, using a blender or whisk.
Beat the whites with a mixer for 3 minutes. Pour the proteins into the prepared mixture in a thin stream.
In an almost finished batter, add flour in parts and knead until smooth, dough density.