Fish in batter say7. Fried fish in batter. Batter with egg, flour and potatoes

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 cook fish fillets in batter only 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 - a 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 recipes for fish batter, but only one has stuck with me: a batter based on eggs and flour. The whole secret of this batter is in the correct sequence of applying the batter so that the fried fish turns out 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.

Fish fillet– an excellent dietary product. Fish can be fried, boiled, stewed, baked. However, fish in batter is always popular both on the holiday and on the dinner table. Preparing this dish is not difficult, but it requires certain skills.

To prepare fish in batter you will need:
fish fillet - 500 g;
milk 150-200 g;
flour -150-200 g;
chicken egg - 2 pcs.;
salt.

First, let's prepare our fish fillet. Cut the fish into portions (about 2 by 3 cm).

Sprinkle with lemon juice and salt.

While the fish is marinating, we will prepare the batter.

Beat two eggs.

Add milk. Salt. Beat the eggs with milk again.

Gradually add flour to the egg and milk mixture. The batter should resemble sour cream in consistency.

Note that the batter can be prepared without milk, and instead use sour cream, mayonnaise, mineral water or even beer.

To cook fish in batter, place the pieces in a well-heated frying pan with plenty of vegetable oil. Don’t forget to add oil to an unheated (cold) frying pan. There should be a distance between the pieces so that they do not stick together.

Dredge each piece of fish fillet in flour.

Then dip the fish in batter.

Place the fish pieces in a frying pan over medium heat. Let it sit for a few minutes until the batter turns golden brown.

Turn over and fry the other side.

Place the pieces on a napkin to remove excess fat.

And here is the final result.

In conclusion, we note. If you have any batter left, don't throw it away. Instead of fish, you can make pieces of boiled sausage in batter or

Fish batter is most often made from eggs, flour and milk or beer (or mineral water). I have long ago successfully replaced milk with sour cream - the batter is much softer and tastier than with milk (IMHO).

The fish fillet inside the batter remains juicy and flavorful. For fish, I usually buy pollock or cod - they retain their shape best when defrosted and are not as dry as, say, pike perch or pike.

To create fish fillet in batter, we will need:

• 700-800 g fish fillet
• 2 eggs
• 3-4 tablespoons sour cream
• 4 tablespoons flour
• Sesame or finely chopped herbs (optional)

Fish fillet in batter, recipe:

Cut the defrosted fish fillet into pieces of arbitrary size. If you cannot live without salt, salt the pieces. I don't add salt.

Beat the eggs with a whisk, add sour cream, salt and flour. Stir until a homogeneous consistency is obtained (the batter should resemble thick sour cream).

One by one, dip the fillet pieces into the batter and place them in a frying pan. Fry briefly in heated vegetable oil on both sides until golden brown.

You can sprinkle the top of the fish with herbs or sesame seeds - or you don’t have to bother, it will still be delicious!

The fish fillet in batter is ready. It will go well with or, and as a side dish you can cook it in the oven - simple and very tasty.

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

In addition, fish is absorbed by the body much faster and easier compared to meat and even chicken. The most useful fish is considered to be sea fish, which contains large amounts of fluorine and iodine. Therefore, eating sea fish is considered mandatory for people who suffer from atherosclerosis, coronary heart disease, hypertension and various metabolic disorders.

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

Thus, this cooking method allows you to easily get very tender and tasty fish that will decorate any table.

Fish in batter - preparing dishes

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

Battered fish - food preparation

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

Battered fish - the best recipes

Recipe 1: Fish in milk batter

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

Ingredients:

500 gr. any fish fillet;

salt and pepper to taste;

for batter:

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

Cooking method:

2. Prepare the batter. To do this, beat the eggs, mix them with flour, add spices and then gradually pour milk into the mixture (with constant stirring to prevent the formation of lumps). The thickness of the resulting batter should resemble kefir.

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

4. Dip the fish pieces into the batter, place them in a frying pan and fry each side for about 5 minutes over medium-high heat.

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

Recipe 2: Fish in sour cream batter

As with the previous recipe, you can use any fish here. The fillets are cut into pieces, salted, peppered and fried in batter in a large amount of oil until they are browned. Fish marinated with lemon juice and spices turns out very tender and tasty.

Ingredients:

500 gr. any fish fillet;
1 tbsp. l. lemon juice;
rast. oil for frying;
salt and pepper to taste;

for batter:

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

Cooking method:

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

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

3. After pouring a large amount of vegetable oil into a frying pan, heat it up and fry pieces of fish in it, dipping them into the batter. Fry over medium heat, turning the fish occasionally.

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

Recipe 3: Hake fillet in cheese batter

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

Ingredients:

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

for batter:

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

Cooking method:

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

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

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

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

Recipe 4: Pike perch in beer batter

Pike perch itself is very tasty, and after frying in batter it becomes unusually juicy. The preparation of this dish involves cutting the prepared pike perch fillet into small pieces, salting it, dredging it in flour, dipping it in batter and frying it in a large amount of vegetable oil until golden brown.

Ingredients:

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

for batter:

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

Cooking method:

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

2. Next, prepare the batter. Separating the whites and yolks, beat the first ones into a strong foam. Then, having mixed the yolks with beer, salt and flour, knead the dough, add the whipped whites into it in a stream and gently mix from top to bottom.

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

4. Having rolled each piece of pike perch in flour, dip them in batter and place them in a frying pan, fry until golden brown, turning occasionally.

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

Before frying fish in batter, it is important to warm up the pan well, otherwise the batter will spread throughout the pan and you won’t get beautiful products. Also, the dough may spread if the dough is kneaded too thin, in which case you need to add a little flour.

If you cover the frying pan with a lid while frying fish in batter, the dough crust will be soft and juicy; if you don’t cover it, it will turn out crispy.

You should not put many pieces of fillet in batter into the frying pan at once (“as many as will fit”). Firstly, then they may stick to each other and then not look the best, and secondly, the temperature of the oil may drop sharply and the dough will become soggy.

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

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

How to properly prepare liquid breading for fish fillets? We offer a selection of the best fish batter options for those who love juicy pieces of fish in a crunchy, tasty crust for every taste.

Simple batter for fish

Fish fried in a diluted batter - batter - acquires an unusual flavor. The French translation of the word means “liquid” (clair). A specially prepared batter is designed to uniformly envelop pieces of food (meat, vegetables, fruits, cheese, seafood, etc.) before deep frying.

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

IMPORTANT: The viscosity of the batter is an important indicator on which the thickness of the crust covering the fish slices depends.

Eggs and flour are the main components of the future crispy crust

• To prepare a basic fish batter, beat 3-4 eggs, add 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, crispy shell for the fish pieces
• The viscosity of the test 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 distributed evenly, the dough does not leave gaps and does not flow quickly from the spoon.

Basic version of batter

We offer a simple method of making breading in batter. The 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

1. Mix eggs with salt
2. Sift the flour until fluffy and mix with the eggs until smooth.
3. Gradually add chilled water to form a batter until thick, about the same as store-bought sour cream.

Delicious batter for fish with mayonnaise

Ingredients:

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

Preparation

1. Sift the flour
2. Break eggs into mayonnaise one at a time and beat
3. Grate the cheese
4. Mix cheese with egg-mayonnaise mixture, add herbs
5. Add flour in small portions until smooth.

Delicious batter for frying fish

Fish slices dipped in breading with wine or vodka are extremely tasty and appetizing. We offer batter recipes with a piquant taste for tender pieces of fish fillet.

Breading for fish based on dry white wine

• Place a pinch of chopped pepper mixture, half a teaspoon of “Provencal herbs” into the sifted flour, add salt
• Break a chicken egg and mix
• Gradually add wine until the dough reaches the desired viscosity.

Batter using vodka

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

• Beat the egg yolk into the flour, pepper and add a little of 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 flour for breading is an invention of French chefs. Light beer creates an unusually tasty and crispy shell. Dark beers can impart a bitter taste to the dough.

"Lace" shell for fish

“Lace” beer dough for fish fillet

Ingredients:

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

Preparation

1. Sift flour and add salt
2. Place egg white in the center
3. Pour in beer in small portions
4. Finally add oil and stir
5. Adjust the viscosity of the batter to the desired consistency

IMPORTANT: The batter prepared according to this recipe should not be thick. Slices of fish fillet fried in this batter look like they are encased in lace.

French beer batter

Ingredients:

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

Preparation:

1. Separate the whites from the yolks
2. Cool the whites
3. Sift the flour
4. Add yolks, butter, seasoning to flour
5. Gradually add cold beer and stir
6. Beat cold egg whites into a stiff foam
7. Add the whites to the beer mixture in parts and beat again until smooth.

Delicious fish batter with milk: recipe

Liquid milk gives the fish a delicate taste in contrast to the crispy crust.

• Scramble three chicken eggs with 200 ml of milk
• Add salt, spices and black pepper as desired
• Add sifted flour in portions until creamy consistency

Crispy fish batter

To get crispy fish slices, we offer you a recipe from Chinese cuisine. The Celestial Cooks cook fish according to this recipe over high heat in special round deep frying pans - woks.

Chinese crispy fish

• Mix corn or rice starch with egg and add salt
• Dip small pieces of fish fillet into the 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 in calories, and affordable. The disadvantage of fish is its “dryness”. Frying pollock in batter is considered one of the best options for preparing 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 extremely tasty.

Pollock in batter, cooked in an air fryer

• Prepare 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 air fryer rack and bake until golden brown at a temperature of 260 degrees and high fan speed

Pollock in classic batter

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

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

Delicious milk-egg batter for pollock

Milk-egg batter emphasizes the delicate taste of pollock, eliminating its “dryness”. The fish acquires an amazing taste when combined with a crispy crust.

Ingredients:

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

Preparation

1. Mix eggs with milk
2. Add salt and spices
3. Slowly add flour while stirring

The best cheese batter for fish

Fish pieces in batter with cheese will decorate your everyday and holiday tables. The unique cheese aroma goes perfectly with fish fillet. And the golden brown, crispy shell enriches the taste of the dish.

Basic cheese batter

We offer a recipe for classic cheese breading for any fish. By adding different 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 table. heaped spoons
• salt - 1/2 teaspoon. spoons
• black pepper - 1/4 teaspoon. spoons

Preparation

1. Stir the eggs
2. Add grated cheese
3. Salt
4. Spice up
5. Add flour in parts until homogeneous.

Italian batter with parmesan

Ingredients:

• Parmesan cheese - 50 g
• flour - 3 table. spoons
• egg - 3 pcs.
• milk - 3 table. spoons
• dry mixture of Italian herbs - 1 teaspoon. spoon
• salt - 0.5 teaspoon. spoons

Preparation

1. Break eggs, stir
2. Add milk
3. Grate Parmesan
4. Stir into egg-milk mixture
5. Add salt and spices to the liquid mixture
6. Gradually add flour to desired viscosity

Lush, airy batter for fish

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 cup
• vegetable oil - 1 tablespoon
• salt - 1/2 teaspoon. spoons
• several sprigs of dill

1. Separate the whites from the yolks and place the whites in the refrigerator
2. Mix the yolks with butter, pour in mineral water and salt the mixture, add chopped dill
3. Sift the flour and add little by little to the mixture with the yolks, whisking until smooth.
4. Beat cold egg whites with a pinch of salt until stiff.
5. Add the whites to the mixture with the yolks in parts, mix

Fish batter: mineral water recipe

• Bubbles of mineral water add airiness to the liquid breading, thereby forming a layer of crispy, appetizing crust.
• Any sparkling mineral water, pre-chilled, is suitable for the batter. Combine the egg with flour, salt and part of the mineral water. Gradually add cold mineral water to the dough until the desired condition
• For exotic lovers, you can suggest replacing mineral water with Coca-Cola or Fanta drinks. 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

Fish in egg batter

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

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

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

Batter for fish without eggs

Beer batter without eggs with turmeric

Ingredients:

flour - 1 cup

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

Preparation

1. Mix sifted flour with turmeric, salt and pepper
2. Slowly add beer
3. Stir until smooth
4. Chop the parsley

Basic beer batter without eggs

A simple and affordable instant breading idea:

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

Fish in potato batter: delicious recipe

Potato batter adds nutrition to a fish dish. A tasty and satisfying dish prepared according to this recipe will diversify your diet. Fish fillet in potato breading will be a godsend for serving a holiday table and is suitable for your everyday diet.

Pangasius in potato breading

1. Grate 2-3 potatoes
2. Mix potatoes with raw egg
3. Add chopped dill, pepper, salt
4. Add a couple of tablespoons of flour or any starch (rice, potato)
5. Cover pangasius pieces with breading, gently pressing the slices onto the potato breading
6. Drop into boiling oil

Lenten fish batter

It should not be monotonous and boring in preparation at all stages of cooking. Prohibition and restrictions on the consumption of a number of products is not a reason to refuse delicious 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 - as much as needed
• lemon
• vegetable oil
• pepper
• greenery

Preparation:

1. Marinate the fish pieces for half an hour: mix lemon juice with a small amount of vegetable oil, salt, herbs and pepper
2. Prepare lean breading: mix flour with 2 tbsp. spoons of butter, salt and add water until the dough has a liquid consistency
3. Immerse fish slices in the mixture and fry until an attractive crust is obtained.

Lenten batter recipe, video

Diet batter for fish

Fish fillet prepared 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 food option to lose weight.

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

Option #1

• Mix oat bran with corn starch in equal proportions, add salt and pepper, and season with a pinch of nutmeg.
• Add skim milk in portions until smooth

Option No. 2

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

Option No. 3

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

IMPORTANT: To avoid gaining extra pounds, fish should be cooked by baking in the oven, using one of the diet batter options.

A few tips for preparing batter correctly

• Products for cooking should be thoroughly mixed until creamy, using a regular fork, whisk, mixer, blender
• To get an airy batter with a pleasant ruddy tint, use sparkling mineral water as a liquid filler.
• You will get a beautiful and appetizing crust if you keep the prepared batter in the refrigerator for about an hour before frying. The batter becomes elastic and homogeneous

Video: How to make classic batter?