How to make a delicious fish batter? Fish in batter: dough recipe, cooking rules

The best cheese batter for fish

This batter is best used for frying pangasius or hake fillets. It is necessary that the fish does not contain bones. After frying, the batter turns yellow with bubbles inside.

Ingredients:

• 2 eggs
• 50 g mayonnaise
• 20 g wheat flour
• 50 g hard cheese
• Salt, spices

Cheese batter recipe for fish:

• Beat the eggs into a bowl and whisk until bubbles appear. Enter the specified amount of full-fat mayonnaise
• Grind the hard cheese and add it to a bowl with eggs and mayonnaise. Add salt and spices
• Add wheat flour and knead until no lumps of flour disappear
• You need to fry the fish as usual, dipping it into the prepared mixture

cheese batter for fish

With mayonnaise

Now it has become popular to add mayonnaise to starch batter for fish. The casing not only helps preserve juiciness. It will be unusually airy, so you will write this recipe down in your cookbook.

Ingredients:

• 80 ml boiled water;
• 1 tsp. salt;
• 3 eggs;
• 50 g wheat flour;
• 50 g potato starch;
• greens optional;
• ½ tsp. baking powder;
• 2 tbsp. l. mayonnaise with high fat content.

Separate the yolks into a deep bowl and grind together with salt and mayonnaise. Pour in water at room temperature. After adding flour, baking powder and starch, mix the mixture thoroughly to break up all the lumps. A whisk or fork works better in this matter. Let it rest, covered with a lid or cling film.

After 10 minutes, we begin to beat the chilled egg whites. Then, in small batches, add chopped herbs to the main composition and combine. It is better to use immediately.

Delicious fish batter with milk: recipe

The batter made with milk turns out very tasty and airy. The secret to this mixture is turmeric, which gives the batter its bright orange color. This dish will delight guests at the table.

Ingredients:

• 3 eggs
• 150-180 g flour
• 50 ml milk
• Salt, turmeric

Recipe:

• Beat three chicken eggs into a bowl. Do not beat until fluffy foam, just stir enough so that no particles of white and yolk are visible.
• Add flour and mix again. Dilute the resulting full-fat milk mixture. It is best if the product is homemade.
• Introduce salt and turmeric at the tip of a knife. Whisk again.

Delicious fish batter with milk

Pork chops in corn batter

The meat is beaten to significantly reduce the frying time. Pork chops are a quick lunch dish. You can beat the meat in advance, pour lemon juice over it, sprinkle with salt and spices.

In this form, semi-finished products can withstand daily storage on refrigerator shelves. The batter, based on finely ground corn grits, pleases the eye with its sunny yellow color. This grain contains a lot of useful substances that are not found in wheat flour, so the corn-wheat batter will make pork chops a nutritious, balanced dish.

Products

• pork – 500 g;
• eggs – 3 pcs.;
• lemon – ½ piece;
• flour - ¾ tbsp.;
• corn grits (fine) – ½ tbsp.;
• salt – ¾ tsp;
• black pepper (ground) – 1 tsp;
• sunflower oil – 120 ml.

Recipe

For the batter, mix wheat flour and corn grits in 1:1 proportions. Then the pork will be covered with a thick crispy crust with an original taste.

1. Pork is washed and cut into centimeter-thick layers. Thin layers of fat can be left, but large pieces of fat should be cut out to later be used for frying.

2. Each piece of pork is beaten on both sides, reducing the thickness to 5 millimeters.

3. Sprinkle all chops with lemon juice. You can simply squeeze half a lemon with your fingers, evenly distributing the citrus splashes. Lemon juice will make the meat fibers more pliable and soft, and will also improve the taste of pork. The pork is marinated for 10 minutes at room temperature.

4. Sprinkle generously with ground black pepper, and use a minimal amount of salt; a few grains should fall on each meat patty.

5. Then breaded in flour.

6. Beat the eggs with a whisk. Add a small pinch of salt and stir everything. Dip the chops into the egg batter; the egg mixture should envelop the meat cakes on both sides.

7. Mix flour and cereal. When frying, the corn batter will hold firmly and will not flake off or settle to the bottom of the pan. Pork is breaded in the prepared mixture.

8. Oil is poured into the frying pan in small portions, topped up as needed when you start frying a new portion of meat. A mixture of fats of various origins would be ideal for frying. For example, cut pieces of fresh lard are placed in a frying pan and 4 tablespoons of sunflower oil are poured. When the oil is hot, add the chops.

The corn batter fryes very quickly. To avoid drying out the chops, heat the frying pan and then maintain low heat. Fry for 3-4 minutes on one side, turn over, and cover the pan. Cover the chops and fry until done - 6-7 minutes.

10. There is no need to place the finished chops on a paper towel; corn batter never produces any oiliness. A hot, appetizing dish is immediately served to the table, garnishing the plates with fresh herbs and vegetables.

The main advantage of the chops is the thick and tasty corn crust. Pork is juicy meat, and this is how it will remain after frying; the corn crust will not allow it to become tough. The dish is served with various salads from fresh vegetables; side dishes are rarely used so as not to overload the body with high-calorie foods.

Bon appetit!

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Simple batter for fish

The simplest fish batter consists of eggs, flour, water and spices. This option is suitable for any freshwater and marine life.

Ingredients:

• 3 eggs
• 150 g flour
• 40 g water
• Salt pepper

Recipe:

• Beat three chicken eggs and add a pinch of salt
• Add some pepper and wheat flour
• Add water and mix the pasta thoroughly

Simple batter for fish

Cauliflower in batter with herbs, cream sauce and nutmeg

• 500 g cauliflower

For the batter:

• 150 ml light beer;
• 80 g flour;
• 40 g starch;
• a few sprigs of fresh parsley;
• salt.

For the sauce:

• 150 ml cream (10%);
• 30 g butter;
• 1 tbsp. l. flour;
• a pinch of nutmeg;
• salt pepper.

Mix flour with starch, salt and finely chopped parsley. Add beer and stir well. Dip the cabbage in batter and fry in vegetable oil until golden brown. Place on paper towels to drain excess fat. Melt butter in a saucepan, add flour and fry until golden brown. Then, gradually and stirring all the time, pour in the cream. Gradually bring the mixture to a boil and let the flour cook. Season with salt, pepper and nutmeg. Serve cabbage with cream sauce. If suddenly lumps form in the sauce from poorly mixed flour, you can rub the hot sauce through a sieve.

Fish batter: mineral water recipe

Mineral water can be considered an alternative to vodka. Since childhood, we remember the taste of crunchies, to which vodka was added to give a hard crust. Mineral water copes with the task no worse, giving the dough a crispy taste after frying. Mineral water should be sparkling.

Ingredients:

• 120 ml sparkling mineral water
• 100 g flour
• 1 egg
• Salt, spices

Recipe:

• Mix mineral water with a chicken egg. Whisk the mixture thoroughly
• Add flour, approximately half a cup
• Add spices and salt. Bubbles will appear on the surface

Fish batter: mineral water recipe

Delicious batter for fish with mayonnaise

The mayonnaise batter turns out airy and very soft. Ideal for those who don't like crispy crust.

Ingredients:

• 1 egg
• 40 g flour
• 50 g mayonnaise
• Salt pepper

Recipe:

• Beat the egg into a bowl and add flour
• Stir and add mayonnaise. Take a natural product based on yolks
• Season to taste with pepper and salt, stir until smooth

Delicious batter for fish with mayonnaise

With fermented milk products

Your guests will remember dishes with such starch batter for a long time. The delicate and piquant taste of meat or fish is simply guaranteed.

Let's prepare:

• 2 eggs;
• 40 g of any starch;
• a little salt;
• fresh or dry herbs;
• 150 ml fresh kefir.

The beauty is that you can use another fermented milk product: sour cream or yogurt. Just watch the consistency. You may need to add or, conversely, reduce the amount of dry ingredient.

There is nothing to invent here. Just mix everything in a cup with a whisk. Only in this case the composition needs to sit a little longer.

Lenten fish batter

During fasting, on some days you can cook fish, but if you decide to fry the product, then the batter must be prepared without eggs. To prevent the dough from sticking to the pan and spoiling the taste of the dish, you need to prepare the batter correctly.

Ingredients:

• 100 g flour
• 100 g water
• Soda, salt
• Turmeric, pepper

Recipe:

• Mix flour in a bowl and add salt and spices
• Add a pinch of baking soda and turmeric on the tip of a knife
• Dilute the flour with water to form a pancake-like mixture.
• Place the container with the mixture in the refrigerator for 30 minutes
• After the time has passed, you can start preparing the dish.

Preparation

So, let's begin. The legs for this dish must be prepared in advance. To do this, we will take a chicken drumstick, remove the skin from it, remove excess fat, put them in a bowl, add salt, wine vinegar, chopped garlic, dry adjika and mix everything well. Then cover the legs with a plate, put a weight on them and put them in the refrigerator overnight, let them marinate properly.

Batter

For it we need cornmeal and chicken eggs. Beat the eggs well with a whisk, add flour, a pinch of salt and a teaspoon of “khmeli suneli” seasoning. Then mix everything well.

We won't add any liquid. The batter made from corn flour is already tasty, crispy and dense.

It does not allow the aromatic meat juice to pass through and therefore the marinated legs will turn out very juicy. This batter colors the fried chicken leg in a beautiful, golden color and makes it very appetizing.

Pour corn flour into a flat plate. Generously roll the legs in flour, and then dip them in batter and place them in a well-heated frying pan with vegetable oil. The oil should cover the legs at least halfway.

Chicken legs

We will fry the legs over medium heat with the lid closed. First, on one side, until the batter is properly browned. Then we turn them over and fry them on the other side. We will fry until golden brown. In this case, the legs will have time to fry well, and the batter will not get soggy and will be crispy.

We will remove an unusually tasty and appetizing dish from the fire. Check out its amazing aroma! Fried chicken legs must be served hot. For lovers of a sharper taste, I recommend serving hot, sour cream sauce in a large bowl. At the same time, it doesn’t hurt to prepare fresh, homemade mustard in advance. Men love to spread it on bread. Bon appetit!

Pollock fish batter

There are many dough recipes for preparing pollock in batter. One of the simplest can be considered with the addition of dill. It gives the fish a piquant taste and smell.

Ingredients:

• 120 g flour
• 2 eggs
• Salt pepper
• 30 g cold milk
• Dill greens

Recipe:

• Add flour and eggs into a bowl
• Mix the pasta thoroughly and add salt and pepper
• Finely chop the dill and add to the dough
• Add cold milk

Beer batter for fish

The beer batter turns out very tasty and resembles lace when finished.

Ingredients:

• 1 egg
• 150 ml beer
• 50 ml vegetable oil
• Salt pepper

Recipe:

• Mix one egg with the intoxicating drink in a bowl
• Add vegetable oil and flour
• Add salt and pepper, the dough will be liquid

Beer batter for fish

Beer batter - a simple recipe

For all recipes, the preparation is basically the same. All experienced chefs advise using only light beer. The light variety is preferable; firstly, it does not give a bitter taste. And secondly, it is light beer that will make the batter both crispy and tender. There are two options for preparing beer dough: with and without eggs, I will give you both recipes.

Prepare beer batter: Place flour and all seasonings in a bowl, then pour in beer and beat with a mixer.

Crispy fish batter

To prepare a crispy batter, you can use vodka, mineral water or ice water.

Ingredients:

• 2 eggs
• 10 spoons of flour
• 400 ml ice water
• 20 g potato starch
• Salt, pepper, turmeric

Recipe:

• Mix the indicated ingredients in a bowl and add salt and pepper and a spoonful of potato starch
• Add turmeric on the tip of a knife and make the dough smooth

Crispy fish batter

Fish in potato batter: delicious recipe

The dish turns out to be very satisfying, but you only need a little fish.

Ingredients:

• 2 raw potatoes
• 1 egg
• 40 g flour
• Salt and spices

Recipe:

• Grind the potatoes on a fine grater. The vegetable must be raw
• Add salt and drain off excess juice; there is no need to squeeze out the mixture.
• Add the egg and add spices. Add flour
• The batter does not stick well to fish pieces, so do it with wet hands

Fish in potato batter: delicious recipe

Fluffy, airy batter for fish

A fluffy and airy batter is obtained by adding sour cream to the mixture.

Ingredients:

• 220 g sour cream
• 3 eggs
• 150 g flour
• Salt, pepper, soda

Recipe:

• For three eggs you need 220 g of fermented milk product with maximum fat content
• Add 150 g of flour to the sour cream and egg paste
• Add baking soda, salt and your favorite spices

Fluffy, airy batter for fish

Fish batter with starch: recipe

This batter turns out crispy and very fluffy.

Ingredients:

• 50 g starch
• 110 g flour
• 1 egg
• 150 ml cold sparkling water
• Salt, spices

Recipe:

• In a small bowl, mix cornstarch and wheat flour
• Add an egg and cold sparkling water
• Add salt and spices
• Turn the mass into a homogeneous dough

Fish batter with starch recipe

Chinese version

This recipe for fish batter with starch will be useful for lovers of Asian cuisine.

The set of products is simple:

• 3 eggs;
• 5 tbsp. l. corn starch.

The calculation of ingredients is made for approximately 1 kg of product.

We only need egg whites. We immediately begin to beat them in a large bowl with a mixer at medium speed. We remove the device and use a fork to thoroughly mix it with the starch.

Wash the fish fillet, dry it a little or let the water drain, placing it in a colander. All that remains is to dump it into a cup with the prepared mixture and stir.

Start deep frying.

Fish in egg batter

Fish in egg batter turns out very juicy. This breading allows you to keep all the juice inside the piece.

Ingredients:

• 3 eggs
• 20 ml olive oil
• 100 g flour
• 30 ml milk
• Salt

Recipe:

• Mix eggs with olive oil
• Add flour and a little salt
• Enter milk

Fish in egg batter

Crispy eggplant with fresh tomatoes, cilantro and soy dressing

• 1 eggplant;
• 3 large tomatoes;
• 1-2 cloves of garlic;
• a bunch of cilantro.

For the batter:

• 120 g flour;
• 30 g starch;
• 260 ml water;
• a pinch of salt.

For refueling:

• 50 ml soy sauce;
• 1 tsp. rice vinegar;
• 1 tsp. sesame;
• a pinch of sugar.

Cut the eggplant into large pieces. For the batter, mix flour with starch and salt. Add water and stir. Dip the eggplant pieces into the batter and fry in vegetable oil until golden brown. Also chop the tomatoes coarsely and mix with the eggplants. Add chopped cilantro and peeled, chopped garlic. For dressing, mix soy sauce with vinegar and sesame seeds, add sugar to taste. Serve vegetables with soy dressing.

Batter for fish without eggs

Egg-free batter can be used during fasting or if you don’t have this ingredient in the house.

Ingredients:

• 220 ml cold water
• 1 cup flour
• Salt, herbs, soda
• 20 ml vegetable oil

Recipe:

• Mix water with flour
• Add herbs, salt and spices and a little soda to the resulting paste.
• It is best to beat the mixture in a blender, it is necessary that all lumps dissolve
• Add vegetable oil

Batter for fish without eggs

Fish batter - step-by-step recipe with photos

This is a classic version of making batter, and I will describe in detail the step-by-step process of working with this recipe. And for all other recipes you can make fish in the same way.

We will need:

• Flour – 125 gr.
• Egg – 4 pcs.
• Vegetable oil - half a glass.
• Boiled water - half a glass.
• Salt.

Preparation step by step:

1. Separate the whites and yolks. If you don’t have enough time, you can beat the eggs without separating them, but it is advisable to do so.
2. Leave the whites to cool in the refrigerator. Mix the yolks in a bowl with butter, warm water and salt.
3. Add flour to the resulting mass and stir well. And only then add the chilled whites, having previously beaten them with a blender. To make them whip better, add a pinch of salt.
4. I advise you to add proteins not all at once, but introduce them gradually, in small portions.
5. Mix the dough well and leave it in the refrigerator to cool.
6. Now let's move on to the actual frying: dry each piece a little, dip it in the dough and immediately into the frying pan.
7. Fry and place on a paper napkin for a couple of minutes to remove excess fat. That's it, the dish is ready!

Dietary batter for fish on water

Water batter is a simple and cheap option. It will preserve the juiciness of the product. The breading is soft and not crunchy.

Ingredients:

• 150 g flour
• 220 ml cold water
• 1/2 spoon of soda
• Salt, spices

Recipe:

• Pour flour into a bowl and add cold water. You can use melt water
• Add half a spoonful of sodium bicarbonate or baking powder
• Add salt and spices
• The dough should be homogeneous and liquid

Dietary batter for fish on water

Fish is a product with an interesting taste, which can be complemented by preparing the right batter.

How to cook fish in batter

I will be happy to share with you some tips so that you understand what batter is and know how to work with it; knowing the nuances, you can always prepare an amazing dish.

In addition to fish, other foods can be fried in batter. For example, squid in batter is divine! And a pork or chicken chop is also amazingly good. Have you tried cheese or mushrooms? It also comes out great. My favorite vegetable is cauliflower, but you can cook others: eggplant, bell peppers, ringed tomatoes, and even zucchini and cucumbers.

All dishes cooked in dough retain their nutritional value. The products retain their juiciness and plus a crispy crust, which puts the finishing touches and makes the dish delicious. By the way, the crust can be removed if you are losing weight.

To put it simply, batter is a liquid dough. I describe its detailed preparation in the recipes. But now there are a few important points you should know.

Usually the batter is made with water and milk. The most advanced cooks prefer to use beer or mineral water for this purpose, sometimes even vodka, wine (preferably apple), and cognac.

Batters are divided into liquid and thick. Which one to choose, you decide for yourself. The batter will make the crust of the fish crispy and light, and if the fish is a little dry, the crust will let the fat through, which will correct the product a little. But this is also a disadvantage of liquid batter for those who avoid fatty foods.

Thick dough is heavier, sticks well to the fish and makes the shell fluffy. This batter is more suitable for juicy and fatty fish.

You can add fresh herbs to the fish batter as a filler. If you make the dough thicker, then feel free to add fried onions, mushrooms, and sweet peppers (of course, finely chopped ones, otherwise the dough won’t hold them). Also, mashed potatoes, zucchini, and pumpkin are added to the batter - this gives it an even more refined taste. Nuts, especially walnuts and nutmeg, will enhance the taste of the dish.