Fish in batter is a very tasty, original and at the same time - not at all difficult to cook dish, feasible even for novice cooks. Fish is one of the most useful products, because it contains proteins, vitamins, trace elements and other components necessary for our body, among which the most valuable are omega-3 fatty acids.
In addition, the fish is absorbed by the body much faster and easier compared to meat and even chicken. Of the most useful fish is sea, which contains a large amount of fluoride and iodine. Therefore, the use of marine fish is considered mandatory for people who suffer from atherosclerosis, coronary heart disease, hypertension and various metabolic diseases.
To diversify your fish menu, try cooking fish in batter - a thin dough, which is usually dipped before roasting pieces of fish, meat, vegetables, etc. There are a variety of recipes for preparing the batter, but the dish itself is always prepared according to the same principle. 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 its heat treatment without compromising its nutritional and taste qualities. Also from the batter turns delicious crisp. But if you, for example, do not eat fried, you can remove it and eat only fish.
Thus, this method of cooking allows you to effortlessly get a very delicate and tasty fish that will decorate any table.
Fish in batter - preparation of dishes
To cook fish in batter, we will need a medium-sized, deep-walled frying pan, a fork (we will cut fillet pieces into it and immerse them in a batter), skimmer or tongs (to get ready-made fillet pieces from the pan). You should also prepare in advance a large dish covered with paper towels.
Fish in batter - preparation of products
As a rule, you can cook any kind of fish in batter. Best of all, if used ready-made fish fillets. In the case of his absence, you need to take the whole fish, clean it of scales, gut, cut off the head, tail, remove the bones and wash it with cold water. The resulting fillet before using for frying in batter should be thoroughly blotted with a paper towel.
Fish in batter - the best recipes
Recipe 1: Fish in milk batter
For the preparation of this dish you can use any fish fillet. The fish cut into pieces is salted and peppered, then, dipping them into batter, is fried in a large amount of oil until a beautiful golden brown crust appears.
Ingredients:
500 gr. any fish fillet;
rast. frying oil;
to taste salt, pepper;
for batter:
3 eggs;
200 gr. flour;
1 glass of milk;
spices to taste
Method of preparation:
1. Cut the prepared fish fillet into medium-sized pieces, salt and pepper.
2. Cooking batter. To do this, beat the eggs, mix them with flour, add spices and then gradually pour the milk into the mixture (with constant stirring to prevent the formation of lumps). In terms of density, the resulting ready batter should resemble kefir.
3. Pour a large amount of vegetable oil into the pan and heat it well.
4. Dipping the pieces of fish in a batter, put them in the pan and fry for about 5 minutes each side on the fire a little more than the average.
5. We put the finished fish on a paper towel, then it will absorb excess fat and a crisp will form. Then we shift everything to the dish and decorate with thinly sliced tomato slices and greens.
Recipe 2: Fish in sour cream
As well as for preparation of a dish according to the previous recipe, any fish can be used here. The fillets are cut into pieces, salted, peppered and fried in batter in a large amount of butter, until they are browned. Fish, marinated with lemon juice and spices, it turns out very tender and tasty.
Ingredients:
500 gr. any fish fillet;
1 tbsp. l lemon juice;
rast. frying oil;
to taste salt, pepper;
for batter:
2 eggs;
5 tbsp. l flour;
100 gr. sour cream;
spices to taste.
Method of preparation:
1. Cut the prepared fish fillet into medium-sized pieces, salt, pepper and sprinkle with lemon.
2. Cooking batter: we put eggs into the flour, add sour cream, salt and spices, then mix thoroughly and let stand for about 10 minutes. 3. Pour a large amount of vegetable oil into the pan, heat it and fry fish pieces on it, dipping them in batter. Fry should be on the fire a little stronger than the average, occasionally turning the fish.
5. To remove excess fat and form a crisp crust, place the fried fish pieces on a paper towel, and only then on the dish.
Recipe 3: Hake fillet in cheese batter
The dish is prepared in almost the same way as in other batter cooking recipes: the prepared fillet of the hake is cut into pieces and, dipped in the cooked batter, is fried in a large amount of butter until a crispy crust is produced. The highlight of the dish is the cheese that is present in batter and gives it an original taste and delicate texture.
Ingredients:
500 gr. fillet of hake;
rast. frying oil;
salt and pepper to taste;
for batter:
150 gr. any hard cheese;
3 eggs;
2 tbsp. l flour.
Method of preparation:
1. Cut the prepared fish fillet into medium-sized pieces, salt and pepper.
2. Cooking batter: beating eggs, mix them with cheese, grated on a large grater, spices, and add flour.
3. Pour a large amount of vegetable oil into the pan, heat it well and, dipping the fillet pieces in the batter, fry them, occasionally turning the fish over.
5. In order to drain excess fat and keep the crust crisp, spread the finished fish first on a paper towel, then shift it into the dish.
Recipe 4: Pikeperch in beer batter
Pike perch is very tasty in itself, and after roasting in batter it becomes unusually juicy. The preparation of this dish is that the prepared perch fillet is cut into small pieces, salted, rolled in flour, dipped in a batter and fried in a large amount of vegetable oil to obtain a crust.
Ingredients:
1 kg perch fillet;
50 gr. flour;
rast. frying oil;
to taste the salt.
for batter:
200 gr. flour;
3 eggs;
200 gr. beer;
50 gr. rast. oils;
to taste the salt.
Method of preparation:
1. Cut the prepared pike perch fillet into medium-sized pieces, salt and pepper. 2. Next, prepare the batter. Separating the whites and yolks, first whisk in a strong foam. Then, mixing the yolks with beer, salt and flour, knead the dough, put whipped whites of proteins in it and gently mix from top to bottom.
3. Pour a large amount of vegetable oil into the pan, heat it well.
4. Roll each piece of pike perch in flour, dip them in batter and send them to the pan, fry until golden brown with occasional inversion.
5. Put the finished fish pieces on a paper towel, then put them on a dish and decorate with greens.
Fish in batter - useful tips from experienced chefs
Before frying fish in batter, it is important to heat the pan well, otherwise the batter will spread over the pan and beautiful products will not work. Also, the dough can spread, if the dough is kneaded too liquid, in this case you need to add a little flour.
If you cover the pan with the lid while frying the fish, then the dough crust will be soft and juicy, if not covered, it will turn out to be crispy.
You should not put many pieces of fillet in batter in the pan at once (“how many will fit”). First, then they can stick to each other and then have not the best look, secondly, the temperature of the oil from this can dramatically decrease, and the dough will soften.
Serve fish in batter with sour cream sauce or with a side dish. As a tarnier, you can use beautifully chopped vegetables, lemon, and greens.
