How to make fish batter: 8 delicious recipes

To maintain the juiciness of fried dishes prepared from sea or river inhabitants, you need to know how to make fish batter.
Thanks to this simple addition, the taste of the fish will be better revealed. How do you most often cook fish?

• I fry 47%, 317 votes
  317 votes 47%

  317 votes - 47% of all votes

• I bake 43%, 291 votes

  291 votes 43%

  291 votes - 43% of all votes

• Carcass 7%, 47 votes

  47 votes 7%

  Read also:  Ear from the head and tail of pink salmon with rice in a pan

  47 votes - 7% of all votes

• Varya 3%, 20 votes

  20 votes 3%

  20 votes - 3% of all votes

Total votes: 675

16.09.2019

Crispy with sour cream

The peculiarity of batter with sour cream is that just one ingredient greatly changes the taste, making the breading softer and more tender. The end result is a delicious fish batter. The finished dish will take its well-deserved place on the holiday table.

List of ingredients:

• Chicken eggs – 2 pcs.
• Flour (wheat is suitable) – 100 g.
• Sour cream – 100g.
• Salt, spices - to taste.

Cooking procedure.

1. Beat the eggs into a suitable deep container and beat until smooth.
2. Add sour cream and spices and continue mixing thoroughly.
3. Add flour in portions and continue stirring. The result will be a thick dough, similar in consistency to pancake dough.

Lenten on mineral water

Delicious dough for fish with the addition of mineral water - a dish cooked in a frying pan will not only be less fatty, but also porous. The airiness makes the crust crispier.

List of required products:

• Eggs – 3 pcs.
• Wheat flour – 100 g.
• Mineral (or any sparkling) water – 100 ml.
• Vegetable oil – 20ml.
• Salt, spices - to taste.

To prepare, you need to follow the steps from the list below:

1. Separate the yolks and whites. Place the second ones in a separate plate and send them to cool in the refrigerator or on the balcony for thirty minutes, this will give the final test some airiness. You can leave the yolks in the shell for now
2. Place the yolks in a separate plate, pour in vegetable oil and mineral water.
3. Add wheat flour in portions. Stir until smooth.
4. Take out the bowl with the chilled egg whites, pour into it and mix thoroughly with the semi-finished batter.

Batter with mineral water

The very airy structure of tempura will not leave anyone indifferent. The batter will turn out loose using the following ingredients: egg – 4 pcs.; flour – 1.5 tbsp; milk – 0.5 tbsp; mineral water – 0.5 tbsp.; spices; salt – 0.5 tsp; sugar – 1 tsp. First, separate the whites from the yolks. Grind the yolks with salt and sugar. Add a little pepper or your favorite spices. Add mineral water to the mixture and milk. Mix thoroughly; you can use a blender or whisk for this. Beat the egg whites with a mixer for 3 minutes. Pour the whites into the prepared mixture in a thin stream. Add flour to the almost finished batter in parts and knead until the dough is smooth and dense.

Protein

A very gentle version of the dough for delicious fried fish. Milk or water added during cooking adds tenderness to the dough. It turns out to be a fairly simple batter for fish. Airy batter is ideal for obtaining a dish with a small amount of calories. Ideal for baked white fish.

Grocery list:

• Eggs – 3 pcs.
• Wheat flour – 2 tbsp.
• Milk or water – 1 tsp. Kefir is also suitable.
• Salt, spices - to taste.

Prepare the batter as follows:

1. Sift the wheat flour in advance to prevent the formation of lumps. For cooking, you only need whites; the yolks can be put aside or thrown away.
2. Pour the whites into a plate, sprinkle with spices and start stirring. Add flour in portions and mix the dough.
3. Mix the protein-flour mixture and milk.
4. Fry pre-chopped fish in prepared batter.

This option is suitable for hake or pollock fish.

Batter for fish with mayonnaise and onions

Components:

• 3 tablespoons of wheat flour;
• 2 tablespoons of mayonnaise;
• 1 onion;
• 1 tablespoon chopped dill;
• 2 eggs.

For cooking we need a blender. To do this, combine all the prepared ingredients in a blender bowl (cut the onion into 4 parts) and chop.

If you don’t have such equipment in your kitchen, don’t worry. You can grate the onion on a fine grater and combine with the rest of the ingredients, and beat lightly with a whisk. The photo clearly shows what consistency it should be.

This is a fairly simple recipe for fish batter with mayonnaise and onions. Therefore, there should be no difficulties with preparation.

Sour cream

The peculiarity of preparing this type of batter is that properly prepared dough turns out very tender and light. To obtain this result, it is not corn batter that is used (as it may seem), but ice water. The crunch of the batter is enhanced by the thick crust.

List of required ingredients:

• Chicken egg – 3 pcs.
• Sour cream – 3 tbsp.
• Water – 120 ml.
• Flour – 5 tbsp.
• Salt, pepper - to taste.

Step-by-step procedure for preparing the perfect frying batter:

• Pour the whites into one plate, the yolks into another.
• Beat the whites with a fork or blender until foamy.
• Beat the yolks thoroughly and quickly with a fork or blender at low speed. Add sour cream, continuing to stir. Add wheat (or corn) flour and stir quickly. The final step is to whisk together the egg-flour mixture and beaten whites.
• The resulting batter can be used to fry silver carp or any other white fish.

Kefir batter

Liquid tempura can be made from cold kefir. The fermented milk product softens the pulp of river and sea creatures, so it is suitable for low-fat varieties or those with a dryish fleshy part. Take to create a mixture with kefir: egg – 2 pcs.; kefir – 100 g; flour – 1.5 tbsp. l.; salt; pepper; dried dill. Take the eggs and break them into a deep bowl. Whisk. 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 at 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.

From Lazerson

A very interesting recipe from the famous chef Ilya Lazerson, which is suitable for frying absolutely any food (fish, cheese or cauliflower, any fish, be it chum salmon or silver carp). One of the best recipes, which is distinguished by the presence of a large number of different ingredients. This is a simple and delicious fish batter that is a pleasure to prepare.

List of ingredients needed for cooking:

• Baking powder for dough – 3 tbsp.
• Wheat flour – 4 tbsp.
• Starch (either potato or corn will do) – 3 tbsp.
• Drinking water – 250 ml.

Step by step cooking procedure:

1. Pour flour and starch into a deep plate. Mix gently, gradually adding water.
2. Before frying the red fish, add the last ingredient - loosen it for the dough, mix everything. Bubbles appearing on the surface confirm that the batter is ready.

Potato

Potatoes are a product that is suitable for preparing an independent dish. If you use it as an ingredient for batter, the fried fillet will turn out very satisfying. So satisfying that preparing a side dish becomes an optional process. Not a single photo can convey the taste of fish fried with potato batter.

Products required for cooking:

• Raw potatoes – 3 pcs.
• Chicken eggs – 2 pcs.
• Wheat flour – 50 g.
• Salt, spices (for potatoes) - to taste.

Correct step-by-step cooking process:

1. Wash the potatoes, peel them, and then grate them. Add spices.
2. Add chicken eggs to the vegetables, mix thoroughly with a fork or blender.
3. Add flour little by little to the mixture, stirring gradually. The end result will be a breading similar in consistency to pancake batter.

On vodka

Not the most classic recipe for making fish batter. Fried chum salmon will turn out very tasty, juicy and aromatic when using this batter. It only takes a few minutes to prepare.

How many ingredients will be needed:

• Chicken eggs – 3 pcs.
• Vodka – 2 tbsp.
• Wheat flour – 150g.
• Salt, spices - to taste.

The correct procedure for preparing lush batter:

1. The most important thing is to pour the whites and yolks into separate bowls. Mix the first thoroughly and quickly until a strong foam forms.
2. Mix the yolks in a separate bowl. Slowly add vodka, and then spices.
3. Add wheat flour to the egg mixture in portions and mix thoroughly.
4. The final step is to mix the two mixtures together. This is how quick fish batter is made.

Cooking process

Batter preparation process

The whole process can be divided into 4 stages:

1. Cutting and marinating fish.
2. Preparing the batter.
3. Preparing deep fat, oven.
4. Preparation.

Safety precautions

The first thing to start with when preparing battered fish is ensuring safety. Oil boiling at 180 degrees is much more dangerous than just boiling water, never forget about this.

Avoid getting moisture into hot oil, remove pots of water from the stove, and work with dry hands and kitchen tools.

Use several towels and oven mitts, and put on a kitchen apron. If a pan is used for deep frying, it should be thick-walled and pour oil no more than half, or better yet 30%, this will help avoid splashing. Limit the presence of family members, especially children, in the kitchen.

Prepare a plate for the finished fish in advance. Place paper towels on it to absorb excess oil. The slotted spoon and other kitchen utensils must be dry. Ideally, use kitchen tongs or tweezers. Take care of ventilation, turn on the hood or open a window.

Preparing the fish

For frying in batter, you cannot use fish with bones, so you should always make pieces from clean fillets and check for the presence of bones. Depending on the recipe, it can be marinated. This will make it a little tighter and more convenient to work with. Some species can be simply salted and peppered, such as salmon or pike perch.

Cutting fish before cooking

Before battering, the fish should be lightly rolled in flour; it will act as a primer and the batter will stick better. This step is not always used in professional kitchens, but it will definitely not be superfluous at home. Sometimes batter coats the fish well even without flour, but it is safer with it.

Don't make too large pieces. Better two small ones than one big one. This will make it more convenient to work, and the fish will fry faster. If you get juice during the cooking process, it is better to drain it and dry the pieces slightly; there is no need for excess moisture in the boiling oil.

With onion

The dough with a small amount of onion inside is distinguished by its aroma. Properly prepared dough will add an unusual taste and aroma to fried pieces of fish fillet. Adding mayonnaise during cooking will add satiety to the resulting dish. A delicious dish will turn out both during frying and after baking in the oven. Onion batter should be prepared at least once to experience the unusual taste.

You must purchase products from the list below in advance:

• Chicken eggs – 3 pcs.
• Wheat flour – 100 g.
• Onions – 1 pc.
• Green onions – 3 pcs.
• Fresh herbs – 10 g.
• Mayonnaise – 40g.
• Salt, spices - to taste.

It is very simple to prepare the batter according to the following recipe:

1. Cut the onion into small cubes. Repeat a similar procedure with fresh herbs and green onions.
2. Beat chicken eggs in a deep bowl, add spices to them.
3. Gradually add wheat flour to the mixture and stir until smooth.
4. Add the previously chopped onion and a mixture of spices and herbs, mix again.
5. Use onion batter for frying.

Dough with onions

As a result of adding onions, the dough turns out to be quite aromatic. Therefore, fish fried in this batter also turns out tasty and aromatic.

For preparation you will need the following components:

• Two chicken eggs.
• About 60 g of flour (rye can also be used).
• One onion (not big).
• Green onions (3 feathers).
• Fresh dill, about 10 grams.
• Mayonnaise, within 40 grams.
• Salt and pepper to taste.

Cooking technology by stages:

1. The onion is chopped quite finely.
2. The greens are also finely chopped.
3. The eggs are beaten with the addition of pepper, salt and mayonnaise.
4. Add flour in small portions and mix.
5. Chopped greens are also added here and mixed in the same way.

The double breading method allows you to get a fluffy and quite tasty batter. To do this, portioned pieces of fish are rolled twice in breadcrumbs or flour, and also dipped twice in liquid batter.

With cheese

Cheese is a wonderful dish that goes perfectly with any dish, be it pasta, pizza or omelet. Fish batter in this case is also no exception; the final breading will be viscous and very tasty. It is not necessary to fry the fish in a frying pan; breaded fillet pieces can be cooked in the oven.

Composition of lush batter:

• Eggs – 2 pcs.
• Cheese – 150 g.
• Wheat flour – 80 g.
• Salt, spices - to taste.

Step by step cooking procedure:

1. In a deep bowl, beat the eggs until smooth, add salt and spices.
2. Grate the hard cheese. A medium size will do. Add shredded cheese to the resulting egg mixture.
3. Add wheat flour to the egg and cheese mixture, mix thoroughly. To avoid lumps, add it in portions.

Batter 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 ingredients: mayonnaise (mayonnaise sauce) – 2 tbsp. l.; egg – 2 pcs.; salt; spices. 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 crust on the fish should be thin and crispy. Fry food in a small amount of oil; the pan should be almost dry.

With milk

Milk is a readily available ingredient and, when used to make breading, allows fried battered fish to be low in calories and lean. This is achieved through a small, low-calorie crust. The batter is made just as quickly as a regular breakfast omelette.

To prepare a thick frying dough, you will need the following ingredients:

• Chicken egg – 3 pcs.
• Milk – 180 ml.
• Wheat flour – 70 g.
• Dried herbs – 15 g.
• Salt, spices - to taste.

The step-by-step cooking recipe is as follows:

• The first step is to make a mixture that is usually used to make an omelet. To do this, beat the milk and eggs in a plate with a fork or mixer.
• Finely chop the greens on a board, then place them on a plate with the “omelet” base.
• Pour the spices into a container with the egg-milk mixture, mix thoroughly, gradually adding wheat flour.

How to cook fish in a slow cooker

Crispy batter for fish, which will then be cooked in a slow cooker, is no different from the similar one used for cooking in a frying pan. The peculiarity of this dish is the combination of the tenderness of the fish fillet on the inside and the crispy crust on the outside. You only have to look at a photo on the Internet once to want to cook the fish exactly this way. The dish is prepared very quickly, it will provide a fairly “thick” taste and low calorie content.

Test composition:

• Fish (absolutely any) – 1 pc.
• Wheat flour – 3 tbsp.
• Chicken egg – 2 pcs.
• Milk (can be replaced with kefir) – 180 ml.
• Vegetable oil – 5 tbsp.
• Salt, spices - to taste.

Cooking time: 50 minutes.

K/B/F/U: 800/120/15/90.

Preparation procedure:

1. Defrost the fish, rinse. Clean, cut off all excess, get rid of the insides. Cut into portions 4-5 cm wide.
2. You need to prepare a simple dough for fish. Mix three ingredients in a separate bowl: flour, eggs and milk. The consistency is like an omelette mixture.
3. Add spices to the fish. Place the chopped fillet in the batter for 15 minutes.
4. Pour vegetable oil into the multicooker and turn on the mode intended for frying. Add fish and fry for 5 minutes. After the golden crust appears, turn all the pieces over and fry for the same amount. The batter should bake well.

Fish fillet in crispy batter

The batter prepared according to this recipe turns out tasty and crispy.

• 800 gr. fish fillet;
• 0.5 lemon (for juice);
• 3 tablespoons flour;
• 3 tablespoons milk;
• 4 tablespoons sesame seeds;
• 4 tablespoons ground breadcrumbs;
• salt, black pepper to taste;
• 2 eggs;
• oil for frying.

Wash the fish fillet, dry it and cut it into portions. Pour lemon juice over the fillets, pepper and salt to taste.

In a separate bowl, mix breadcrumbs, sesame seeds, a little salt and pepper. If desired, you can add dry aromatic herbs to the mixture. In a separate bowl, beat eggs with salt and milk, add flour and stir.

Dip fillet pieces into the prepared dough. Then roll in a dry mixture of breadcrumbs and sesame seeds. Fry the pieces in a frying pan on both sides until a toasted crust forms.

Fish fingers

Fish fingers are an example of a great fish appetizer that is topped with a crispy coating. You can buy sticks in the store, but it will be healthier and tastier to make them yourself. Moreover, this process is quite simple.

List of ingredients:

• Fish fillet – 500 g.
• Onions – 1 pc.
• Chicken egg – 2 pcs.
• Salt, spices - to taste.

Cooking time – 1 hour.
K/B/F/U: 750/115/8/69.

Preparation procedure:

1. You need to pass fish and onions through a meat grinder to prepare minced fish. Add eggs and spices to the minced meat, mix thoroughly.
2. Mix paprika and breadcrumbs. Everyone chooses the best fish batter for themselves.
3. Form the minced fish into rectangular sticks of a classic shape and roll in batter.
4. At the same time, heat the vegetable oil in a frying pan. Place the formed sticks in batter into the frying pan. Fry on each side for 3-4 minutes until golden brown.
5. Serve the finished dish on the table with any suitable side dish. There are few calories in fish.

Beer batter for fish. Beer batter recipe

Ingredients:

• light beer – 250 ml;
• chicken eggs - 2 pieces;
• wheat flour – 1 cup;
• vegetable oil – 2 tablespoons;
• curry (seasoning) – 1 pinch (optional);
• ground black pepper - to taste (optional);
• salt – 1 pinch.

Cooking technology

1. Cool beer and chicken eggs in the refrigerator. Sift the flour.

2. Place flour in a deep bowl. Add ground black pepper and curry. Mix.

3. Separate the whites from the yolks.

4. Make a well in the flour into which to pour the beer, then add the yolks and vegetable oil.

5. Pour salt into the whites and beat into a uniform, stable foam.

6. Pour the whites into the flour. Mix with a fork, whisk or mixer until a homogeneous, slightly viscous consistency. If necessary, add a little more flour. Beer batter is ready!

Roasting

7. Roll the pieces in batter. The dough drips from wet pieces, so it is better to dry vegetables, meat or fish first with paper towels. If this is not possible, lightly sprinkle the workpieces with flour before applying the batter.

8. Heat vegetable oil in a frying pan or deep-fry (until smoke appears).

Attention! If the oil is not heated well, then after frying the dish will turn out very greasy because it will absorb too much oil. During normal heating under the influence of high temperature, a crust will form in a few seconds, which will not let the oil inside.

9. When frying fish or meat in beer batter, the pieces should not touch each other.

10. Duration of frying – 1-3 minutes on each side until golden brown. Remove the finished pieces with a slotted spoon and place on a paper towel to remove excess fat.

How to prepare fish for frying

We figured out how to prepare a delicious batter for fish. There are a few more important tips that will simplify the cooking process and make the final dish more delicious.

It is best to cook fried fish from river inhabitants. In this case, crucian carp, pike, perch, carp or catfish are best suited. Among marine inhabitants, the choice most often falls on red fish, hake, pollock, and cod. The latter differ from the former in having fewer bones, but any fish can be fried as deliciously as possible.

A little about preparing fish. The freshness of a river or sea creature sold in a store can be determined by its head, so it is worth purchasing fish with the head. The next stage of preparation is to clear the scales, cut off the head, make an incision along the entire body, and pull out the entrails. Particular attention should be paid to removing the gallbladder and dark film. Thanks to this, there will be no extra unpleasant bitter taste.

A few more rules to simplify the frying process:

• It is very convenient to cut the fins with kitchen scissors.
• To clean the scales, use only a sharpened knife. To speed up the process, you need to start from the tail.
• Sometimes it happens that the fish carcass is covered with a layer of mucus. To get rid of it, just rub the carcass with salt and then rinse it off. If necessary, repeat the procedure
• To fry fish fillets, you must first cut it into pieces. A width of 3 cm is best. Pre-cooling the fish carcass will help simplify the slicing process. Then the resulting pieces will turn out even. Salt portions, but do not overdo it. Leave for 15 minutes.
• When frying small fish, it is not necessary to cut it. In this case, the tails and fins will play the role of fish chips. There is no need to separately achieve the goal of preparing fish chips using tails and heads at home.
• Sometimes there is a problem with the smell of fish - a freshly purchased fillet smells like mud. Most often, this problem occurs among river inhabitants. To solve it, just put the cut-up portions in a mixture of milk, salt and pepper. 25 minutes is enough to remove the unpleasant odor. After this, the fillet will be ready for frying.
• For frying, you will need a frying pan with sunflower oil poured inside. Place the fish fillet halfway in the oil. Thanks to this, the fish will have a very tasty and crispy crust.
• Frying with the lid open will make the crust crispier. This is easy to achieve at home.
• On one side, each piece should be fried for 6-8 minutes. You need to wait until the crust turns golden; you need to turn the fish over only after that. It is better to use a regular wooden spatula. On the second side, the cooking process will take 3-5 minutes.
• The peculiarity of fried fish is that it cooks quickly. You can check this in the following way: pierce a piece of fillet with a knife. If the meat comes away easily from the bones, then everything is ready. The usual recipe is to fry a piece on each side for 4 to 10 minutes. In a slow cooker, the process may take a little longer.
• Liquid batter will cause it to spread in the pan during frying. In this case, baked fish can turn out quite interesting and tasty, but it is better to take care of preparing a thick batter in advance.