Tilapia in batter is a delicate fish in a crispy crust. A selection of the best recipes tilapia in batter: beer, cheese, egg

Tilapia in batter is a delicate fish in a crispy crust. A selection of the best recipes tilapia in batter: beer, cheese, egg

The most delicious and fast way to cook fish is to fry it in batter. The fish retains its flavor and juiciness, and the meat perfectly keeps its shape. If you experiment, then tilapia in batter can be an exquisite dish, which even real gourmets will appreciate.

Tilapia in batter - the basic principles of cooking

Tilapia itself has a delicate taste and texture, so it is recommended to cook it in batter so that the meat retains its shape and structure during cooking. Before frying tilapia fillets are prepared: the fish is washed, cut into small pieces, sprinkled with freshly squeezed lemon juice or vegetable oil. You can add herbs and spices to the fish. Tilapia is left for about half an hour, so that it is saturated with the aromas of spices.

A batter is made on the basis of milk, cream, beer, eggs, etc. For flavor added to it spicy herbs and spices. Especially tasty tilapia is obtained in cheese or cheese and potato batter.

Pieces of fish are dipped in a prepared batter and spread on a preheated pan with butter. So that the batter does not drip from the fish, it is desirable to roll in flour, and only then dip into the batter.

Tilapia is fried on both sides to an appetizing ruddy crust. Finished fish spread on a colander or a plate, zastelennuyu napkin. This will get rid of excess fat.

Recipe 1. Tilapia fillet in batter


eight pieces of tilapia fillet;

50 ml of vegetable oil;

300 g of flour;

sea ​​salt;

egg - two pieces;

freshly ground black pepper.

Method of preparation

Defrost tilapia fillets, wash them, dip them in napkins and cut them into portions.

Beat eggs into the plate, salt and shake with a fork until a homogeneous mixture is obtained. Sift the flour into a separate dish and combine it with pepper and salt. Put the pan on the fire, pour oil into it and heat it well. Roll each piece of tilapia in flour so that it evenly covers the fish. Dip in the egg and place in the hot oil. Reduce heat to medium and fry to an appetizing crust. Then carefully turn over and bring to readiness. Serve the fish with a side dish.

Option 2. Tilapia in batter with cheese with tartar sauce


four small pickled cucumbers;

tilapia fillets - five pieces;

30 grams of greenery;

30 ml of lemon juice;

garlic clove;

two eggs;

80 ml sour cream;

30 grams of flour;

50 g of mayonnaise;

150 grams of hard cheese.

Method of preparation

Rinse tilapia under running water, dry with a disposable towel. Cut each fillet into four pieces. Put the fish in a plate, sprinkle with freshly squeezed lemon juice, season with salt and spices. Stir and leave to marinate for 20 minutes.

For the sauce, combine two tablespoons of sour cream with mayonnaise. Remove pickled cucumbers from marinade, lightly dry and grate them with middle sections. Put them in a creamy mayonnaise mixture. Peel and chop the garlic with the help of a garlic crush. Rinse dill greens, dry and crumble (can use frozen). Stir the sauce until smooth.

In the deep plate, beat the eggs, add a spoonful of sour cream, flour and a pinch of salt. Crush cheese on a medium grater and send to the rest of the ingredients. Mix everything thoroughly to make a smooth, lump-free dough.

Put a frying pan on the fire, pour oil into it and heat it well. Dip the pieces of fish in a batter, put in a frying pan and fry on low heat until delicious crust. Then turn and fry on the reverse side. Serve tilapia in batter with tartar sauce and a side dish of potato or rice.

Option 3. Tilapia in beer batter


kg of tilapia fillet;

60 ml of vegetable oil;

150 ml of light beer;

white pepper;

stack flour;

sea ​​salt.

Method of preparation

Remove the tilapia fillet from the freezer, put it in a bowl and leave on the table until it is thawed. Then rinse the fish under the tap, dip it with a napkin and cut it into not too small portions.

Pour the beer in a bowl, pepper, salt and stir with a whisk. Sprinkle in small pieces of flour and continue to shake, until you get the batter, the consistency like dough on pancakes.

Put the pan on an intense fire, pour oil into it and heat well. Dip fish fillet slices in a batter and put in a frying pan. Reduce heat to medium and fry until golden brown on both sides. Put ready tilapia on a dish covered with a disposable towel. Serve with sauce or ketchup.

Option 4. Tilapia in batter with nuts


5 g of black freshly ground pepper;

tilapia fillets - four pieces;

10 ml of olive oil;

250 g of a mixture of nuts;

20 g sugar;

20 ml of soy sauce;

5 g hot sauce;

garlic - three slices.

Method of preparation

Turn the oven on 180 degrees. Cover the baking sheet with foil and brush it with olive oil.

Nuts: walnuts, almonds, cashew, put in a blender container and smash to fine crumbs. Pour the nut mixture into a plate, pour in olive oil, soy and spicy sauce, pepper, add garlic, sugar and salt, peeled and press through the press. Stir until paste is obtained.

Put a spoonful of nut mass on a baking sheet, forming small flat cakes. Place a piece of tilapia on top of each and cover the fish with a thick layer of nut batter.

Put the baking tray on the middle level of the oven and bake until golden brown. Use a spatula to gently transfer the fish in a nut batter to the dish, garnish with greens and serve with a vegetable salad or side dish.

Option 5. Tilapia in airy batter


Half a kilo of tilapia fillet;

sea ​​salt;

egg - two pieces;

half a glass of boiled water;

150 g flour;

10 g of dill;

30 g butter;

half a lemon.

Method of preparation

Put oil in a saucepan. Put it on a slow fire and melt. Cool it down.

Sift flour into a bowl, pour in warm filtered water. Stir in the ghee and egg. Stir well to form a smooth, smooth, lump-free mass. Put the batter for half an hour in the fridge.

Defrost tilapia fillets. Do not use a microwave or oven for this purpose. Wash the fish under the tap, dry it with a disposable towel and cut into pieces, five centimeters long.

Rinse, dry the dill and crumble. Put the fish in a plate, add dill, vegetable oil and sprinkle with lemon juice. Season with paprika, mix and leave for ten minutes.

Separate the white from the yolk. Beat egg white with a mixer or a whisk into a dense foam. Beat the whipped protein into the cooled batter and mix gently. Due to this, the batter will turn out lush. Sift flour into a flat plate.

Marinated pieces of fish roll in flour from all sides. Then glow with a fork and dip into a batter. Send in a pan with hot oil. Fry over moderate heat for about five minutes until golden brown. Gently turn tilapia over and bring it to readiness. Put the finished fish on a dish covered with a paper napkin.

Option 5. Tilapia in batter with cheese and potatoes


two tilapia fillets;

vegetable oil;

four potatoes;


75 g of hard cheese;

sea ​​salt;

spices for fish;

freshly ground pepper.

Method of preparation

Tubers of potatoes clean from thin peel. Wash the vegetable. Defrost tilapia, wash under a tap and dry with a napkin. Hard cheese cut into large chips with a grater. Tilapia salt, season with spices for fish. Grate the potatoes with large sections. Put the chopped vegetable in a plate, pepper, salt and add the cheese chips. Beat the egg into a small bowl and shake it with a fork. Send in the potato mixture. Mix thoroughly.

Divide the potato mixture into four parts. Spread the grated potatoes over the entire area of ​​tilapia on both sides, lightly pressing it with your palm.

Put the pan on a high heat, pour oil into it and heat it well. Carefully, using a spatula, transfer the fillets to the pan, reduce the heat to medium and fry until the potato batter is covered with a golden crust. Gently turn and fry on the other side. Serve with a salad of fresh vegetables.

Tilapia in batter - tips and tricks

Thaw tilapia only at room temperature. To use for this oven or microwave is absolutely not recommended.

To keep the batter evenly on the fish pieces, roll them beforehand in flour or semolina.

If you want to reduce the calorie content of the dish, do not fry the fish in batter, but bake in the oven.

To taste the fish was rich, it is desirable to pre-marinate it.

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