Battered fish ingredients. Fish in batter: several recipes and useful tips

Making fish batter at home is very simple. It's enough to take a few simple ingredients, which can be found in any refrigerator. The batter will protect the fish from burning, increase the volume of the dish, and give it a sweet, salty, pronounced spicy or insipid taste.

Fish batter is a batter for frying that transforms the taste of a dish and gives it a characteristic crunch. The main ingredients are milk (water), flour and eggs, as in chicken batter. Many housewives add variety to traditional recipe using sour cream, starch, grated cheese, aromatic spices, etc.

Fish pieces can be carefully dipped into the mixture and placed in a frying pan or deep-fried. Let's talk about recipes for preparing delicious and crispy fish batter using water, milk, mineral water and beer with the addition of various ingredients.

Calorie content of fish batter

The classic fish batter made from eggs, flour and milk contains

about 170 kilocalories per 100 grams

However, fish in batter is much higher in calories due to frying in vegetable oil.

For example, pollock, after rolling in a delicious sour cream and milk soak, contains about 280-300 kcal. Of this, 14-17 g are fats. Therefore, you should not abuse the product if you want to maintain your figure.

Batter for fish in dough - a classic recipe

Ingredients:

Fish fillet – 500 g,
Milk – 200 g,
Flour – 150 g,
Chicken egg - 2 pieces,
Freshly squeezed lemon juice - 2 tablespoons,
Vegetable oil - for frying,
Salt - to taste.

Preparation:

I cut the fish fillet into thin and neat pieces.
I pour lemon juice over the fish. I add salt and put the plate aside.
In a separate bowl, beat the eggs, pour in the milk and salt. Gradually add flour. Mix thoroughly until it reaches a creamy consistency.
I pour in vegetable oil. I put the frying pan on to heat up. I roll each piece in flour and place it in a plate with batter. For convenience, I use a fork.
I lower the burner temperature to medium. I put fish pieces, leaving a distance. Fry until light golden brown. First on one side, then I turn it over.
Gently wipe the finished pieces with kitchen napkins to remove excess fat.

Video recipe

A simple recipe for batter with mayonnaise

Ingredients:

Fish – 400 g,
Wheat flour - 1 cup,
Egg – 4 pieces,
Mayonnaise – 200 g.

Preparation:

I take a deep dish. I break the eggs and beat them. I put mayonnaise.
I beat with a whisk or a regular fork. You should get a homogeneous mass.
Gradually I introduce the main ingredient - flour. I stir with a whisk. I do not allow lumps to form. I want the consistency to be thick so that the tasty impregnation slowly drips from the fish pieces when dipping.
I fry according to classic scheme. First I roll it in flour, then in batter. I put it in a heated frying pan with vegetable oil.

Useful advice. If the dough turns out to be watery in consistency, add a little flour.

How to make fish batter using beer

Refrigerate all liquid ingredients before preparing the recipe. It is necessary to maintain a temperature contrast between cold fish batter and deep-frying with hot oil.

Ingredients:

Light beer – 250 ml,
Eggs – 2 pieces,
Wheat flour - 1 cup,
Vegetable oil - 2 large spoons,
Curry, salt - a pinch.

Preparation:

I break eggs. I pour the whites and yolks into different plates. I put it in the refrigerator.
Pour flour into a large bowl. Mix with spices. I pour chilled beer, throw in the yolks, and add vegetable oil.
I put salt in another container with proteins. I beat until fluffy. Then I send it to a mixture of beer and yolks. Stir thoroughly until smooth.
I heat the oil in deep frying. I check the temperature by dropping a drop of the liquid mixture. If the drop starts to brown instantly, it's time to cook.

Useful advice. Do not fry food in a deep-fryer that is not hot enough, otherwise the impregnation will turn out to be very greasy.

I omit the pre-cut pieces fish fillet deep fried I don't let the particles touch each other. Fry until golden brown. I carefully fish it out with a slotted spoon and remove it. excess fat using napkins.

Video cooking

Dark beer batter recipe

Ingredients:

Sea loin - 1 kg,
Dark beer – 400 ml,
Flour – 200 g,
Dry mashed potatoes - 5 large spoons,
Egg – 2 pieces,
Lemon juice - 3 tablespoons,
Ground black pepper, marjoram, oregano, salt - to taste.

Preparation:

I cut the sole into small pieces. I pour lemon juice on top. Pepper and salt. I leave it in the dish for 30-50 minutes.
In a separate bowl, mix flour with eggs. I pour beer and pour dry mashed potatoes. Mix thoroughly.
I add aromatic herbs (I prefer marjoram and oregano), add salt and pepper.
Stir well until thick and creamy.
I dip each piece of tongue in batter. I send it to a heated frying pan. Cook until golden brown on each side. The burner temperature is medium.

Delicious batter with mineral water

Ingredients:

Fish fillet – 500 g,
Onion – 1 piece,
Parsley – 1 bunch,
Egg – 1 piece,
Mineral water – 250 ml,
Flour - 5 large spoons,
Salt, pepper - to taste.

Preparation:

Egg yolk I mix it with salt and pepper.
I'm pouring mineral water. Mix well. Slowly and carefully pour in the flour, stirring constantly.
I peel the onion and chop it finely. I wash my parsley and do the same. I pour the ingredients into the batter.
I beat the whites in a separate bowl. I pour it into the finished batter.

Useful advice. If the batter turns out to be very liquid, first roll the fish pieces in flour.

I fry the fillet pieces in a preheated frying pan over moderate heat. Don't skimp on the oil. It is better to use kitchen napkins to dry and remove excess fat.

Useful advice. A good signal for the readiness of the fillet is the appearance of a pronounced crispy crust.

Fish in zucchini batter

Ingredients:

Zucchini – 100 g,
Flour - 2 small spoons,
Egg – 1 piece,
Greens, salt - to taste.

Preparation:

I wash and clean the zucchini. I cut it into pieces. I pass it through a meat grinder or grate it.
Finely chop the greens. I put it in the zucchini.
Add salt and egg to the dishes. While stirring, gradually pour in the flour.
Mix all ingredients thoroughly until smooth.
I use the prepared batter for frying fish.

Fish batter with white wine

Ingredients:

White wine (dry) – 100 g,
Chicken eggs– 2 pieces,
Wheat flour – 120 g,
Water – 1 large spoon,
Vegetable oil – 1 tablespoon,
Lemon – 1 piece,
Fresh herbs, salt to taste.

Preparation:

I take spacious dishes. I pour wine. I add egg whites and yolks (together) to the drink. I mix thoroughly. Pour in vegetable oil and add water.
Mixing thoroughly with gentle circular movements, I pour in the flour.

Fish rolled in flour and wine-based batter turns out incredibly tender and tasty. Try it!

How to cook batter with milk

Ingredients:

Milk – 400 ml,
Fish fillet – 600 g,
Flour – 300 g,
Vegetable oil – 1 small spoon,
Starch - 6 large spoons,
Salt - to taste.

Preparation:

I put the milk on the stove. I heat it up over medium heat. I don't bring it to a boil.
I add starch to the milk. I stir to get a homogeneous mass. I use a whisk for convenience.
I pour vegetable oil into the prepared product. I stir.
I add flour, constantly stirring the batter. The dough should be liquid, the consistency as close as possible to sour cream.
I dry the defrosted fish with towels and cut it into pieces.
I put the fish pieces on a plate and roll them in on all sides.
I place the fillet pieces in a well-heated frying pan. I set the fire to average.
Fry on each side until golden brown.

I serve the fragrant hot fish on the table, garnished with fresh herbs.

Fish batter with sour cream

Ingredients:

Sour cream - 2 large spoons,
Eggs – 2 pieces,
Water – 100 ml,
Flour - 5 large spoons,
Salt – 5 g.

Preparation:

I separate the whites from the yolks. I foam the first ingredient. Mix the yolk with water and sour cream in a separate bowl. Salt.
Gradually I combine the foamed egg white with a mixture of yolks and sour cream.
I put the pre-chopped fish pieces into batter, then into a heated frying pan.
Fry on both sides until golden brown.

Video recipe

Water batter recipe

A simple recipe for making unleavened batter. Frying is prepared as simply and quickly as possible, it is necessary to preserve the natural taste of the fish.

Ingredients:

Water – 300 ml,
Dry yeast – 10 g,
Wheat flour – 300 g.

Preparation:

Pour 150-200 ml of water into the pan. I'm heating it up.
I breed yeast.
Pour 300 g of flour into the warm yeast mixture.
Mix thoroughly and gradually add the remaining water.
Covering the batter cling film. I leave it in the kitchen for 60 minutes.
In an hour, the impregnation for fish pieces will be ready.

Remove excess oil using kitchen napkins, thoroughly wiping the finished fish on all sides. Do not place the fillet in a poorly heated frying pan, otherwise the batter will absorb all the fat like a sponge and make the food high in calories.

Prepare the base for impregnation correctly, following simple tips, add aromatic spices, but don’t get carried away. Do not let the fish burn. Then the dish will turn out very tasty and nutritious.

In our family, during the cold season, fish in batter is a very popular dish that I cook quite often. But this was not always the case, because I got a delicious fish batter as a result of a series of long experiments with the proportions of ingredients and cooking techniques.

As a result, I mainly cook fish fillets in batter according to the recipe below, with the exception of restaurant recipes, which use completely different ingredients and a different cooking method.

My recipe for battered fish in a frying pan involves double breading, due to which, when finished, the battered fish turns out very juicy and tasty. Below I will tell you how to prepare fish batter, and also reveal all the secrets of how to fry fish in batter in a frying pan deliciously.

Video: how to fry fish in batter

I really hope that you will definitely like my recipe and you will try to cook fish fillet in batter in the same way in your kitchen. So, fish in batter - step by step recipe with photos at your service!

Ingredients:

1 kg. fish fillet (pollock, perch, hake)
3 eggs
5 tbsp. flour
salt and black pepper
vegetable oil for frying

Battered fish: dough recipe, cooking rules and proportions

Pre-defrost the fish fillet and cut it into portions. Next, right on the cutting board, salt and pepper the fish.

How to make fish batter:

There are many different and different recipes batter for fish, but only one has stuck with me: a batter based on eggs and flour. The whole secret of this batter is correct sequence applying batter to make the fried fish juicy and tasty.

For the batter, beat the eggs separately and pour flour into a flat plate.

Please note: We do not add salt or pepper to the beaten eggs. If you do this, the eggs will become very liquid and will quickly drain from the fish pieces. That's why we salt the pieces of fish and leave the eggs as is.

Then dip a piece of fish into the egg.

Finally, dip the fish into the egg again. You should get a double batter for the fish, thanks to which the thawed fillet will not lose its juiciness and softness during frying.

Very quickly we place our battered fish in a heated frying pan with vegetable oil, skin side up.

Fry the fish on both sides until golden brown on maximum heat so that the batter “sets” quickly.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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 preparing it with a thin crust. How to make batter for fish ()? Recipes exist ranging from simple ones 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 retain all the juices and flavors inside the product. Find out how delicious the dish can be and how to prepare fish batter simply and quickly using the best recipes.

Fish in batter - cooking features

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

choose low-fat varieties of fish, with minimum quantity seeds;
More often than other varieties, cod, pollock, pangasius, especially loin or milk fish are prepared;
The dough is prepared from cold, even better than ice, ingredients;
when preparing tempura, you need to take into account the proportions and sequence of all processes: the dough should be of medium thickness in order to envelop the pulp, but not disintegrate during frying;
For the main liquid it is better to choose mineral water, milk, beer, white wine. Add it before adding flour;
The best spices to take are: dill, nutmeg and chopped walnuts;
onions, mushrooms, greens, bell pepper, 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

It is not difficult to prepare the batter, 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 is not visible through the dough, and the entire 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.

Simple batter recipe

Delicate taste and quick cooking- this is just about how to make a simple fish batter according to classic recipe. Egg flavor goes well with any type of river and sea creatures. This batter comes together quickly and doesn’t require any special additional products. Required ingredients:

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

Cooking method:

Beat the eggs in a bowl.
Add a tablespoon to the egg mixture ice water, salt and add spices. Mix everything.
Add flour a little at a time, whisk until the mixture is smooth and there are no lumps.
Place the resulting dough in the refrigerator for 30 minutes, then take it 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 batter for any fish without flour? Make it from the following components:

mayonnaise ( mayonnaise sauce) – 2 tbsp. l.;
egg – 2 pcs.;
salt;
spices.

Step by step process:

You can make more batter, but follow the main proportion: one tablespoon of mayonnaise is needed for one egg. For a small pack you need approximately 4-5 eggs.
Beat eggs with salt until light foam forms. This can be done with a fork, whisk or mixer.
Place mayonnaise in another bowl and add eggs in portions.
The finished mixture is similar to an omelette mixture. The battered fish should have a thin, crispy crust.
Fry food on Not large quantities oil, the pan should be almost dry.

On beer

It would be appropriate to serve the 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 non-standard beer batter, you need to take:

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 former to the beer.
Salt the mixture, add spices and beat everything with a mixer.
Beat the whites separately using a mixer, add flour to them in small portions, mix. Avoid lumps in the mixture.
Mix the two ready-made mixtures into a dough, let rest for 10 minutes and start frying. The finished dish can be sprinkled with lemon juice to add a slight sourness.

Cheesy

Video recipes

The appetizing crispy or airy crust on the fish is the merit of a tasty and properly prepared batter. Tempura for fried fish It is done simply and quickly, it is only important to know what ingredients to use and in what order to mix. Find out which interesting recipes There are dishes for the future crust and how to implement them correctly in order to please your loved ones with the amazing taste of dinner or lunch.

Cooking fish in batter is not difficult, but it turns out surprisingly tasty, with a tender crust, juicy and aromatic. Each housewife prepares batter in her own way; I make it according to a recipe that I read several years ago in a fishing book. This batter is suitable not only for fish, but also for chicken fillet.

Ingredients:

500 g fish fillet
lemon juice
seasoning for fish
salt, pepper
vegetable oil

for batter:

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

Preparation:

To prepare fish in batter, it is better to take fish fillets not ice cream, but chilled ones, it contains much less water. But if you still have frozen fish, dry it thoroughly with a paper towel.
So, cut the dried fillet into small pieces, add salt, pepper and sprinkle lemon juice. If there is seasoning for fish, add that too.

Set the plate with the fish aside until it soaks in the smell of the seasonings. In the meantime, let's prepare the batter.
Pour into a plate hot water from the kettle, add flour and salt and stir thoroughly so that there are no lumps.

Separate the whites from the yolks. Make sure that not a drop of yolk gets into the whites, otherwise they will not whip.

Add a pinch of salt to the egg whites and beat with a mixer into a strong, stable foam.

Place the whipped whites into a plate with the dough, mix gently and get this ready-made batter:

The thickness of the batter is like liquid sour cream, maybe a little thicker.
Pour vegetable oil into a well-heated frying pan, there should be quite a lot of it, about 1/3 of the pieces should be in oil. Using a fork, take a piece of fish, dip it in the batter, place it in a frying pan and fry on one side.

When the pieces are browned, turn them over using two forks and fry on the other side. The fire should not be strong, otherwise the fish inside will not cook.

Place the finished pieces of fish fillet in batter on paper towel so that excess fat is absorbed, and then transfer to a dish.

Now you know how to cook fish in batter, it’s both simple and fast enough. Try it, I think you'll like it. I use the same recipe, it’s also very tasty.

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

Always have fun cooking!

Smile! 🙂

Controversial statement. If you do everything properly and do not deviate from the rules, then ready dish will never disappoint you. Therefore, if you decide to fry fish, then first you need to remember a few useful tips, which will help you cope with this, at first glance, difficult task:

Never defrost food in the microwave or in a pan of hot water. During the cooking process they will fall apart, which will make the job much more difficult. It's better to take advantage cold water or place the fish in the bottom of the refrigerator to defrost naturally.
To prevent the product from disintegrating during processing, it is better to salt it in advance and let it sit for 15 minutes.
Fish usually has a specific smell. This can be avoided if you first (20 minutes before) sprinkle the prepared pieces with lemon juice.
Before frying, the fish must be dried with a napkin. This will prevent oil from splashing when frying.
Any fish should be fried in plenty of oil. This is necessary for the rapid formation of a crust, which will retain moisture inside the product.
To prevent the boiling oil from splashing, you need to salt it a little before putting the fish pieces into the pan.

Classic recipe

As you know, in order for the product to remain tender and juicy, it is necessary, if possible, to prevent loss of moisture during the cooking process. The most ideal way for this is batter. It is a liquid dough that creates high temperature in boiling fat on the surface of the fish golden brown crust, which does not allow moisture to leave the product and protects the pulp from drying out. It can be prepared in different ways. Classic version- This is a mixture of eggs, flour and water. Flour can be wheat or rice. Cow's or cow's milk is often used instead of water. coconut milk, beer and even wine. Battered fish resembles a small pie with filling inside. Therefore, it must be without bones. Hence the conclusion: fish in batter is a fillet dish. To prepare it you will need: for 2-3 medium-sized fish, 1 egg, 100 grams of flour, 120 milliliters cow's milk, a little soda, salt and half a glass of vegetable oil. And everything is done very simply:

Cut off the head of fresh fish and gut all the insides.
Use a special knife to separate the pulp from the bones. Cut the resulting fillet into pieces.
Then grind the egg into a bowl with a whisk, pour in the milk and beat everything well.
Add a pinch of salt and soda without stopping stirring.
Gradually add flour. You should get a thin dough, similar to what is used for pancakes. Otherwise, you won’t end up with fish in batter, but fried pieces next to the dough.
Place the pan on the fire, pour in the oil and bring it to a boil.
Use a fork to take one piece of fish, dip it liberally in the prepared batter and lower it into the heated fat.
Do the same with the rest of the blanks. Do not place them close to each other in the pan.
As soon as a characteristic crust appears on the surface, you need to quickly turn over each piece. Battered fish is usually cooked in an open frying pan, but it can also be done under a lid. This way it will fry better and the oil will splatter less.
Place the finished product on a napkin to remove excess fat. Now you can serve it on the table.

Let's add beer

The products in the dough always turn out unusually juicy. But fish battered with beer takes on a special taste. It's all about the composition of the test. To prepare it for 1 kilogram of fish you will need: 3 eggs, a glass of light beer, 200 grams of flour and a little salt. We start preparing the batter with eggs:

Separate the yolks from the whites.
Combine the first ones with beer, salt, flour and mix well.
Add whipped whites to the resulting mass. The result is a fluffy and tender dough. For softness, you can add 50 grams of butter or vegetable oil. Now the finished batter can be used to prepare a flavorful dish. Otherwise the process is the same.

For lovers of experiments

Fish batter can be prepared in another way. To do this, it is not necessary to use low-alcohol drinks. Fish in batter with mayonnaise is no less tasty. The basic course of the process does not change. Only the composition of the dough will be different: for 1 kilogram of fillet you will need 4 eggs, a pinch of salt, 2 onions, 200 grams of mayonnaise, 5 tablespoons of flour. Products are introduced in stages:

First you need to beat the eggs with salt.
Then finely chop the onion and add it to the mixing bowl along with mayonnaise.
Now gradually add flour in small portions. The dough should resemble thick sour cream. It's better to fry on olive oil, but you can add a little cream to it. The uniqueness of this dish is that it is equally tasty both hot and cold.