Secrets of making beer batter: the fish will be juicy

To preserve the juiciness of the fish as much as possible when frying, use batter.
There are many recipes for this egg-flour mixture, in which the pieces are rolled before frying. The most common batter is beer batter, although other options deserve no less attention. Therefore, each time you can cook fish that differs in taste. Where do you prefer to use fish?

• On the grill 19%, 216 votes
  216 votes 19%

  216 votes - 19% of all votes

• For a couple 14%, 163 votes

  163 votes 14%

  163 votes - 14% of all votes

• In soups 14%, 159 votes

  159 votes 14%

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  159 votes - 14% of all votes

• In cutlets 12%, 140 votes

  140 votes 12%

  140 votes - 12% of all votes

• In the smokehouse 11%, 119 votes

  119 votes 11%

  119 votes - 11% of all votes

• In batter 10%, 111 votes

  111 votes 10%

  111 votes - 10% of all votes

• I will cook according to your recipes 10%, 111 votes

  111 votes 10%

  111 votes - 10% of all votes

• In pies 9%, 99 votes

  99 votes 9%

  99 votes - 9% of all votes

• I don't eat fish 1%, 11 votes

  11 votes 1%

  11 votes - 1% of all votes

Total votes: 1129

16.09.2019

Crispy with egg

A classic batter recipe that gives a golden crispy crust, but retains the natural taste of the product itself.

Ingredients for 1 kg fish fillet:

• Chicken eggs – 4 pcs.
• Wheat flour – 1 tablespoon.
• Salt – 2-3 pinches.
• Beer drink – 80-90 ml.

Step by step recipe:

• Break the eggs into a deep bowl, simultaneously separating the whites from the yolks.
• Sift flour into the yolks. It is imperative to perform this action, since during sifting this ingredient is saturated with air. This contributes to a more fluffy consistency of the batter.
• Then add water to the yolks and flour and stir everything vigorously. You should get a thick, homogeneous consistency.
• In a separate bowl, use a mixer to beat the whites with the addition of salt. Do this until stiff peaks form.
• Then, very carefully add the whipped protein mass to the yolk-flour mixture. Stir, making movements exclusively in one direction. This way the bubbles will not burst and the dough shell will be quite fluffy in the finished dish.
• At this point the classic batter is ready. It is best to place the bowl with this mixture in a deeper container filled with cold water. do this until all the fish is cooked.

In Bavarian

In this recipe, one of the main components is light beer. This beer batter for fish has a distinct bready taste and pleasant texture. It emphasizes the taste of pollock and hake.

Fish batter ingredients:

• Light beer – 0.5 l.
• Wheat flour - 1 heaped glass.
• Salt – 2-3 pinches.
• Dill - to taste.
• Turmeric powder - 2 pinches.
• A mixture of white and pink pepper - to taste.

Step-by-step recipe for Bavarian fish batter with beer:

• Despite the abundance of ingredients, preparing this beer-based fish batter is quite simple. You need to pour about half the beer into a deep bowl.
• Then sift all the flour into it, add turmeric, salt and a mixture of ground peppers.
• Stir everything thoroughly until a homogeneous consistency is obtained.
• Then add the rest of the beer, diluting the concentration of the dough. It is important to remember that if you add all the beer at once, lumps may form in the dough, which will be problematic to get rid of.
• Rinse the dill thoroughly and dry with a kitchen towel. Chop very finely.
• Add greens to the dough only when the structure of the flour component is homogeneous.
• Next, use this beer batter for beer-based fish for its intended purpose.

Classic beer batter

• 2 eggs;
• 200 ml light beer;
• 200 gr. flour;
• salt, pepper - to taste.

1. Beer batter for fish is prepared immediately before frying, otherwise it will lose its airy consistency.
2. Sift the flour through a sieve, then mix with salt and pepper. If you don’t use spices in the batter, the crust will turn out bland. Separately, you need to salt the fish fillet, otherwise the dish will turn out tasteless.
3. Beat the eggs with a mixer or whisk until thick foam is obtained. Gradually add the intoxicating drink without ceasing to stir.
4. Then combine the flour with the liquid mass and beat vigorously. It is important that the resulting dough becomes a uniform consistency without lumps.
5. Afterwards you can begin the process of frying the fish.

Spicy

When you want to give your fish an original taste, you can experiment with spices. Their combination and proportions can be changed, each time getting a delicious version of the recipe, different from the previous one.

Ingredients:

• Flour – 1 cup.
• Beer – 50 ml.
• Chicken eggs – 2 pcs.
• Salt - to taste.
• Thyme – 1 pinch.
• Ginger - on the tip of the knife.
• Mixture of peppers - to taste.
• Dried garlic – 1/2 tsp.
• Dill, fresh parsley, finely chopped – 1/2 tsp each.
• Turmeric – 2 small pinches.

Batter preparation process:

• Divide the eggs into yolks and whites.
• Knead the yolks, water and flour into a homogeneous mass.
• Beat the whites separately with the addition of salt. Use a mixer for this. To ensure that the foam is sufficiently thick, dense and does not fall off, you should take the eggs from the refrigerator and beat them only in a clean, dry container.
• At the next stage, add all the spices to the yolks, including finely chopped fresh herbs.
• Then carefully add the whites and mix in one direction. Do not change the direction of movement so that the foam of the whites does not fall off and the batter does not become less fluffy.

From Borjomi

If you use mineral water, it will give the finished dough not only a crispy texture on the outer crust, but the inside will be unusually soft. In addition, making such a batter is quite quick and easy. Even a novice housewife can do it.

Recipe ingredients:

• Chicken eggs – 2 pcs.
• Flour - 1 heaped glass.
• Borjomi and beer – 30 ml each. everyone
• Salt and pepper, and you can also use other seasonings to taste.

Step-by-step process for preparing batter for batter using mineral water:

• Mix chicken eggs together with flour, without separating them into whites and yolks.
• Add salt and pepper immediately.
• Add mineral water little by little and begin kneading a medium-thick dough. You should not pour out the entire volume of Borjomi at once, as it will be difficult to get rid of lumps in the dough later.

If you want to get an even more fluffy and tender batter, then you should still divide the chicken eggs into yolks and whites. Mix the yolks with flour and mineral water separately. Beat the egg whites in a dry container with salt until stiff peaks form. Only after this mix the two components, carefully, without sudden movements.

Beer and mineral water batter

• 100 ml light beer;
• 100 ml Borjomi;
• egg;
• 100 gr. buckwheat flour;
• 100 gr. breadcrumbs;
• 5 gr. turmeric;
• 5 gr. parsley;
• 10 gr. salt.

1. Following the step-by-step recipe will allow you to prepare a delicious, crispy batter. Instead of turmeric, you can use red pepper, coriander or ready-made fish seasoning.
2. Combine spices with salt, mix thoroughly with flour and breadcrumbs. Using these exact ingredients will allow you to achieve a beautiful golden crust.
3. Separately, mix beer with mineral water, beat the egg with a whisk.
4. Pour all ingredients into one bowl and mix thoroughly.
5. Be sure to chill the resulting dough for an hour, this will allow you to achieve a thicker consistency.
6. Thread the fillet with a fork, dip it, let the excess drip off, and then repeat the process. This will help keep the meat juicy.
7. In addition to fish, you can cook seafood; squid rings will be an excellent appetizer. And it will take no more than 3 minutes to fry the delicacies.

The secret to crispy, golden-brown batter lies in the contrast of temperatures. Cold dough and hot oil in a hot frying pan create the perfect crust.

French

If you want to get an original batter with a viscous texture that will preserve the juiciness of the fish, you can use the French cooking method. Finely grated hard cheese gives the dough a specific consistency. And the taste will depend on what type of dairy product is chosen for preparing the batter.

French batter ingredients:

• High-grade wheat flour, preferably durum wheat - 1 full glass with a slide.
• Chicken egg – 1 piece.
• Hard cheese – 100 g.
• Salt – 1 small pinch.
• A mixture of spicy French herbs - to taste.
• Ground white pepper - on the tip of a knife.
• Light beer – 3-5 tbsp.

Step-by-step recipe for making French batter:

• The cheese must be grated on a fine grater.
• Sift the flour into a bowl and add the egg to it. Stir and add water to form a fairly thick dough.
• Then add spices, salt and pepper. Mix everything again until the ingredients are evenly distributed.
• Place grated cheese into the dough and stir. The batter is ready to use.

With starch

If desired, you can replace flour with starch. In this case, the batter turns out to be slightly different in consistency. It becomes softer, but noticeably denser.

Ingredients for starch batter:

• Starch – 100 g.
• Chicken eggs – 1 pc.
• Water or beer if desired – 60-80 ml.
• Salt and any spices - to taste.

Step-by-step cooking process:

• It is necessary to sift the starch through a fine sieve to eliminate dense lumps in it.
• Then take 1-2 tablespoons of liquid and pour them into the starch, stir until the structure becomes homogeneous.
• Then add the spices and the rest of the liquid. Mix everything again.
• After this, divide the egg into yolk and white. The yolk can be immediately added to the starchy mass.
• Beat the white separately with salt. After this, combine the two components together, stirring gently so that the protein does not settle.
• The batter is ready to use. Thanks to its dense texture, you can coat pieces of fish of any size and fat content in it. It still doesn't spread.

Batter for fish with onions and mayonnaise

The onion also adds a distinctive crunch to the crust. Leeks go best with fish, but you can try replacing them with onions or green ones, adding piquancy with the help of a properly selected bouquet of spices.

Ingredients:

• 3 eggs;
• half a glass of flour;
• leek stalk;
• 3 tablespoons of mayonnaise;
• ½ teaspoon turmeric;
• a pinch of coriander.

Preparation:

1. Cut the leeks into rings and chop them even finer.
2. Break eggs into a bowl, add spices and onions. Beat with a mixer.
3. Add mayonnaise and beat again.
4. Add the sifted flour in a thin stream, stirring the mixture as you add it. Stir the batter thoroughly. Make sure there are no lumps in it.
5. Let the batter sit for half an hour.

On vodka

To make the batter crispy, you need to add vodka to the other ingredients during cooking. It gives structure to the dough. As a result, the fish is obtained in a fluffy shell, which retains the taste of the product itself.

Ingredients:

• Vodka – 50 g.
• Chicken eggs – 1 pc. You can replace it with 2 yolks if desired.
• Wheat flour – 140 g.
• Water – 50-60 ml. If desired, you can replace it with white wine.
• Salt and other spices - to taste.

Step-by-step process for preparing batter with vodka:

• Mix eggs and vodka into a homogeneous liquid mass.
• Then you need to sift some of the flour and start kneading the dough. Gradually adding it all, get a batter that is quite thick in consistency.
• After this, add water and spices. Stir everything vigorously again.
• It’s quite easy to prepare such a simple batter, but if you want to give it a special taste, you can add different spices each time, as well as fresh or dried herbs.
• It is advisable that the batter be used up during the cooking process as early as possible. Therefore, it is prepared after the fish pieces or fillets are prepared.

Roasting rules

To make any battered fish recipe delicious, you should adhere to the following rules:

• The prepared pieces should initially be blotted to remove excess moisture. This can be done using paper towels, but choose only those that have a dense structure and do not stick to a wet surface.
• You can dry it in another way. The fish is laid out on a board and allowed to dry for 15-20 minutes. Then, through a thin sieve, lightly dust with flour on both sides. Flour can be replaced with starch - the effect will be similar.
• After the fish pieces are rolled in the dough, they should be placed in a frying pan. But at this moment the vegetable oil should be intensely hot. Otherwise, the dough will drain from the fish. The layer of batter on the fish will become thin and not as crispy.
• It is better to fry this fish with the lid open if you want to get a crispy version of the dish. Moreover, do this from both sides.
• If you fry on one side with the lid open, and then turn it over and close the pan, the pieces will have a less pronounced dense surface.
• If you want to blot off excess fat, then take out the battered fish on thick paper towels. They absorb excess oil.
• It is advisable to serve this dish immediately after frying.
• Beer batter for fish is an ideal combination that gives the dough itself a rich, bready hue. The texture with this component becomes softer and airier. But, you can experiment with other liquids containing alcohol. White wine, cognac, brandy, armagnac can complement the aromatic bouquet of the dough, while simultaneously imparting airiness.
• If fresh herbs are used, they must be chopped as finely as possible. Otherwise they will burn when frying.
• When cooking in a frying pan, you should use refined oil. Olive, sunflower or any other that can be heat treated will do. You should not take unrefined or extra virgin olive oil. They will burn and produce a lot of smoke.

What type of batter do you like? Share your experience and show photos of your culinary masterpieces in the comments.

Secrets of making delicious beer batter for fish

Most often, the following recipe is used to prepare beer batter: 500 ml of beer (it is better to use a light type of foamy drink, since dark beer will be bitter), 250 grams of flour, 2 egg whites whipped into foam, 2 tablespoons of vegetable oil, salt and spices to taste . If desired, one small finely chopped onion can be added. The batter from the listed products turns out smooth and crispy.

You can also make batter without eggs. Alternatively, you can simply not use them or make a batter with mayonnaise. The result is no less tasty. Especially if you serve the fish immediately after cooking.

To determine whether the resulting dough is thick enough, dip a tablespoon into the mixture. If, after removing it, the mass spreads evenly over the surface of the cutlery, the consistency of the batter is ideal.

When starting to prepare fish batter with beer, it is important to remember that all ingredients without exception must be cold. During the process of frying fish, it is necessary to carefully maintain the temperature contrast. The vegetable oil used must be preheated, and it would be a good idea to place the beer batter in the refrigerator for half an hour before use. If this is not possible, beer and eggs should be used pre-chilled for the recipe.

To understand that the oil is hot enough, you need to drop a little batter into it. If the drop starts to “dance”, you can start cooking. If the oil is not heated well enough, the beer fish batter will absorb it and be too greasy. When frying fish pieces, it is important to ensure that they do not touch each other.

When answering the question of how to make batter and at the same time maximize the taste of the future dish, culinary experts recommend taking into account the following nuances:

• fish varieties should be chosen that are low-fat and with a minimum amount of bones (for example, pike perch, pangasius, hake, pollock, trout, etc.);
• the dough should be of medium thickness in order to envelop the pieces of fish, but not fall apart;
• The following spices and additives are best suited for adding to flour: coriander, basil, herbs, bell pepper, grated cheese, mushrooms, fennel.

After the pieces of fish are fried for 3-4 minutes on each side and acquire a pleasant golden hue, place the dish on a dish lined with a paper towel. It will absorb excess oil. And the battered fish will turn out just like in the photo and taste amazing.