Fish in batter - recipe for making batter at home

A healthy, satisfying and very tasty dish - this fish in batter! It can become a real signature treat on any formal or everyday table.

If we talk about benefits, any fish, both river and sea, contains a huge amount of protein and phosphorus, which are so necessary for our body. Therefore, it is very important to include this product in any diet. And I’ll tell you right now how to quickly and deliciously fry the delicacy so that it retains all the juices and benefits.

By the way, here you can learn how to deliciously fry fish in a frying pan without batter, I already talked about this earlier.

Cooking secrets

First, you should prepare it so that it is sufficiently viscous. Moreover, it is quite easy to evaluate its consistency during the cooking process. To do this, just dip a tablespoon in it and pull it out, then evaluate how the batter flows from the spoon. If after this there is no metal left on the surface of the spoon or metal does not appear through the texture of the dough, then the batter is ready for cooking.

To make the batter perfect, you should take into account the following recommendations:

Delicious dough is obtained when chilled ingredients are used in its preparation.
The flour must be sifted.
All ingredients must be mixed thoroughly.
It is better to use fennel, coriander, turmeric, nutmeg, and thyme as spices.
In addition to spices, you can add ingredients such as cheese, mushrooms, vegetables, nuts to the dough, but first grind them.
To ensure that the batter turns out crispy after cooking, it is better to place it in the refrigerator for at least 1 hour.
Any type of fish is suitable for cooking fish in batter.
Before dipping in batter, dry the fish pieces with a paper towel.
The fish is cooked in a frying pan so that the pieces do not stick to each other.

Fish in beer batter

You can cook pollock in batter by adding a secret ingredient - beer. Thanks to it, the “coat” of the fish is uniform on all sides, dense and thick. During baking, it remains fluffy and airy, the finished dish turns out appetizing and tasty.

Pollock in batter cooks very quickly, the fillet can be easily separated from the bone, the dish turns out juicy and aromatic. Before cooking, wash the fish carcasses well, clean them, and remove the tails and fins. Be sure to remove all the insides and clean the fish from the inside. Only after the preparatory procedures can you wash the fish again and cut it into portions, separate the backbone and remove the bones.

To make the fish aromatic and appetizing, season it with your favorite spices, add some salt and add ground pepper. The taste of pollock will be enhanced by chopped bay leaf, which can also be added to the fillet. Mix all the ingredients and let it brew. At this time you can prepare the batter.

For the batter you will need the following ingredients:

Beer 50 ml;
Mayonnaise (sour cream) 3 tbsp;
Flour - 4 tbsp;
Salt, pepper, turmeric;
Egg - 2 pcs.

Fish in beer batter

Preparation:

We start preparing the batter by breaking the eggs into a deep bowl and adding salt. Then beat with a whisk and add ground pepper. Add beer and mix the batter again.
Add turmeric to the bowl with the batter, beat the contents so that the batter is of a homogeneous consistency without clots and lumps. Aromatic turmeric in batter will not only add piquancy to the finished dish, but also ensure that the dough crust will have an appetizing and rich color. Next, add mayonnaise or sour cream to the batter. It all depends on your taste preferences and what you have in your refrigerator.
At the final stage, add sifted flour to the batter. You can also use chopped dried dill and parsley, which help highlight the taste of the fish and give the finished dish an amazing aroma.
When the batter is ready, return to the fish. Cut the pollock into convenient size portions.
Heat a frying pan with vegetable oil over high heat. You can use a deep fryer for battered fish.
Let's start frying the fish. Dip each piece into the batter using a fork, if its consistency allows. Then place the fish in a frying pan and fry until the crust acquires a pleasant golden hue. On average, frying time on each side should not exceed 3-4 minutes.
Remove the browned fish from the pan onto a paper towel to remove excess fat. We serve tasty and juicy pieces of pollock with any side dish; you can sprinkle the fish with fresh herbs for flavor or use a suitable sauce.

Simple batter recipe

A regular recipe for making batter does not take much time, so you can prepare fish dishes in a short time. Its taste will not interfere with the taste of real fish.

To prepare the batter you will need:

A couple of eggs.
Wheat flour, no more than 100 grams.
Water, about 20 ml.
Salt for taste.
Ground black pepper, for taste.
Spices, in the form of herbs, if desired.

Cooking technology

First of all, beat the eggs using any available method.
Add salt, pepper and seasonings to the beaten eggs, add water and mix thoroughly.
After this, flour is added in small portions, without stopping mixing the product.

Delicious fish in crispy batter, cooked in a cauldron. Fish in batter.

Flounder in batter

You can fry any fish in batter, both river and sea. Flounder in dough prepared according to the following recipe turns out to be very tasty and juicy.

To prepare you will need:

Fish - flounder - 450 g fillet;
1 egg;
30 g cold water;
2-3 spoons of flour;
Salt.

Flounder in batter

Preparation:

We start cooking flounder by preparing the batter. We take a bowl into which we break the egg, add salt here and beat thoroughly with a whisk. Then add cold water and beat the batter again.
Add sifted flour, knead the dough until smooth. The batter may turn out runny, then you need to add a little more flour. The fish in the dough turns out very juicy and appetizing if the initial consistency of the batter is similar to thick sour cream. The prepared dough must be refrigerated for 40-60 minutes, during which time we prepare the fish.
We take a fresh flounder carcass, first wash it and clean it. If the fish has caviar, you can fry it too. Cut the fish into portions, then lay it out to dry and let any excess water, which could interfere with the frying process, drain off.
Rub each piece of fish with salt and add pepper; you can use your favorite spices or seasonings.
Place a frying pan on the fire, pour in vegetable oil and heat well until a slight smoke appears. To fry fish, the oil level in the pan should reach, on average, the middle of each piece.
We take the already prepared dough out of the refrigerator, into which we dip the pieces of fish. Place the battered flounder in a frying pan and fry until golden brown, first on one side, then on the other. Do not fry the fish too much; 4-5 minutes of heat treatment on each side is enough. Do not cover the pan with a lid while frying the fish to ensure a crispy crust from the batter.
Remove the finished fish pieces from the pan and place on a paper towel to remove excess vegetable oil. This can be done using a spatula, fork or special tongs.

If there is caviar in the flounder, it can be fried either in batter or without it. It is better to serve fish in dough while still hot. The aromatic dish will certainly delight, and its amazing delicate taste will give real pleasure to everyone who tastes it. The best side dish for a fish dish is boiled potatoes in butter and with fresh herbs. It also goes well with side dishes of cereals and vegetables.

Batter with sour cream

If you introduce at least one component into a regular recipe, then it is no longer a primitive batter. Adding sour cream to the dough makes its taste more subtle, and the product is easy to mix.

To prepare, you will need the following ingredients:

One egg.
About 50 grams of flour.
About 50 ml of sour cream.
Salt and spices to taste.

How to prepare:

The egg is beaten, after which salt, spices and sour cream are added to it.
Flour is also added here, which must be sifted before this.
The dough is thoroughly mixed until smooth.

Batter with added cheese

This option for preparing batter is not difficult, but it is possible to diversify the dough by adding all kinds of cheese to it, as well as adding various spices.

The batter consists of:

From 200 g of hard cheese.
From 3 eggs.
From 50 g of flour (preferably wheat).
From 3 g of salt.
From 1 g ground black pepper.

Cooking steps:

The eggs are beaten with the addition of salt and pepper.
The cheese must be grated on a medium grater and added to the beaten eggs.
After this, flour is added to the resulting mass.
The dough is mixed so that there are no lumps (preferably with a blender).

Mineral water recipe

Adding mineral water makes the batter more airy, and the fried crust has a pleasant crunch.

For this you will need:

About 4 eggs.
About 120 grams of flour.
About 120 ml of highly carbonated water.
Vegetable oil – about 20 ml.
Salt to taste.
Fresh dill.

Cooking technique

The eggs will have to be divided into whites and yolks, and they will have to be beaten separately, having cooled the whites before doing this. As a result, the batter will be more porous.
The yolk part is combined with butter, chilled soda, salt and herbs.
Flour is added to the yolk part, after which the yolk mass is stirred until smooth.
Add the whipped whites here and mix.

Fish fried in beer batter

I won’t delay the introduction, I’ll just say that the dough will turn out fluffy and tasty. You can take any beer, but keep in mind that the taste will depend on it, so it’s better not to take the cheapest one.

Potato dough for fish

On a note! Making potato batter makes the dish quite filling, so you can do without a side dish.

To prepare potato dough you should stock up on:

Raw potatoes – 4 pieces.
A couple of chicken eggs.
60 g flour.
Salt, for taste (a little).
Spices for potatoes.

Step-by-step preparation:

The potatoes are peeled and chopped on a coarse grater with the addition of salt and spices.
Eggs are driven into the potatoes, after which the mass is mixed well.
Then, add flour in small portions and mix in the same way.

Kefir batter recipe

Adding kefir to the batter makes fish meat juicy and tender, especially for dry fish.

The following food ingredients will be required:

A pair of chicken eggs.
About 100 ml of kefir, low-fat.
About 30 g of flour, preferably wheat.
Dried dill, about 10 grams.
Salt to taste.

How to prepare it step by step:

First of all, eggs are beaten and salt is added to them.
After this, kefir with herbs is added.
Sprinkle flour in small portions and mix the whole mass intensively.
Batter with the addition of kefir can be used even after a day, as it becomes more tasty.

Chum salmon steak fried in batter

We use batter to preserve the shape of the piece, and the taste is more delicate.

Compound:

chum salmon slices;
egg;
spices;
honey.

We marinate the prepared slices in honey marinade, for this we take a spoonful of honey, mix with olive oil, salt and pepper. Throw in the pieces and let sit for forty minutes. During this time, in a separate bowl, combine the egg and spices, beat thoroughly, and wait until the mixture is homogeneous. We take out the slices and carefully dip them in the batter so that it covers the entire surface of the piece.

Prepare a frying pan, place the pieces on a hot surface, fry for several minutes. During this time, the appearance of the slices is formed, an appetizing crust appears, and the fish is completely fried. Serve with classic fish side dishes, add herbs and lemon.

These recipes are universal for preparing chum salmon; you can use additional ingredients in cooking and experiment. It's easy to make your loved ones happy. It is enough to cook chum salmon steak fried in a frying pan. The unique taste of noble fish will give you pleasure.

Lush mayonnaise

If you add mayonnaise to the dough, it becomes more tender, and the fish becomes softer and juicier.

To do this you need to have the following products:

A couple of eggs.
Any mayonnaise, about 40 grams.
Salt.
Spices as desired.

How to prepare the dough:

Beat eggs with salt until foamy.
Then mayonnaise is added and mixed in the same way.
You can add spices (optional).

Batter for fish without eggs

Fish prepared according to this recipe is suitable for serving at the holiday table. The interesting taste of the finished product will not go unnoticed by guests, family and friends.

The dough consists of:

From 20 ml of freshly squeezed lemon juice.
From 250 ml of white wines.
From 100 g of peeled walnuts.
From 100 g breadcrumbs.
From salt (a pinch is enough).
From spices, in the form of herbs up to 5 grams.
From ground paprika, about 2 grams.

Technological stages of preparation:

First of all, combine wine and lemon juice.
In a separate container, mix nuts (chopped), spices, breadcrumbs, paprika and salt.
First, the fish pieces are placed in a mixture of wine and lemon juice, and then dipped in the dry mixture, after which they are fried in a frying pan.

Cooking

Fry chum salmon in a frying pan very quickly. Therefore, it is worth preparing all the required ingredients in advance. If you use frozen fillets for cooking, you should prepare all the ingredients while the fish is defrosting. So, to learn how to fry chum salmon in a frying pan and get the expected quality dish, you should follow this cooking algorithm:

If the fish has been frozen, then it should be defrosted without treatment with hot water under normal conditions at room temperature;
If we are talking about a fresh product, then the carcass is simply washed in water, all bones must be removed. Some chefs prefer to remove the skin, claiming that salmon in a frying pan is much tastier this way;

After cleaning the carcass, you need to cut the fish into pieces, focusing on the portions desired for frying;
In a separate plate or medium-depth bowl, mix the amount of ingredients required to prepare the marinade: the entire volume of lemon juice (1 tablespoon), spices and 2 tbsp. spoons of vegetable oil;
The marinade is thoroughly beaten with a fork or whisk;
Immerse fish steaks in the marinade, carefully roll each piece on all sides;
The chopped fish remains in this plate with the marinade and is covered with something. This preparation should stand in a cool place (but not in the refrigerator) for half an hour and marinate;
Chum salmon steak in a frying pan, the recipes for which are based on classic frying, involve preheating the frying pan;
If the question is how to deliciously fry chum salmon in a frying pan, then you should avoid adding oil directly to the frying pan itself;
The marinated pieces are placed in a frying pan and fried on both sides until a golden crust forms. On high heat. First on one side, then on the other. 3-5 minutes on each side. How long to fry the steak to make it juicy is up to you, because... The main purpose of frying is to form a crust at maximum speed so that the juice remains inside the steak.
After this, the flame of the stove is reduced, the frying pan is covered with a lid, and the fish is fried until fully cooked. Specific recommendations regarding how long to fry chum salmon depend on the size of the chopped fish pieces. On average 10-15 minutes.

Chum salmon fillet can be served with rice, vegetables, or mushroom stew. But the recipe for fried chum salmon excludes the addition of other ingredients and can be used both as a hot and cold dish.

Diet batter

This recipe will help keep your figure for those who constantly monitor their weight.

The following ingredients should be prepared:

150 ml kefir.
About 50 g of oat bran.
About 10 g of fresh dill.
Salt and saffron - 2 grams each.
Ground black pepper to taste.

Cooking steps:

Salt and spices are added to kefir to taste.
Dill is crushed and added to kefir.
The last stage is the addition of oat bran, after which the mass is mixed.

Naturally, such breading requires a certain cooking technology. Therefore, pieces of fish are laid out in a frying pan or roasting pan and poured with the prepared mixture, after which the dish is placed in the oven.

Beer batter

Beer added to the batter enhances the taste of any, even the leanest fish, and a pleasant taste is achieved through the use of mustard.

Products for cooking:

One chicken egg.
Light beer – 200 ml.
Mustard powder, about 30 grams.
Wheat flour, about 120 grams.
About 20 ml of vegetable oil.
One clove of garlic.
Salt, for taste.
Spices, as desired.

Proper preparation:

The egg is stirred (beaten) with salt and seasonings.
Mustard is also added here.
Oil and chopped garlic are also added here.
Flour is added here, in small portions, and mixed thoroughly.
Finally, beer is added to the dough and mixed as well.

Red fish fillet in mayonnaise-cheese batter

For the third option you will need the following components. Namely -

red fish fillet – 800 g;
full-fat mayonnaise – 50 ml;
100 g baking flour;
100 g pre-shredded cheese; raw chicken eggs – 2 pcs.;
classic soy sauce – 1 tbsp. l.;
a little table salt;
olive oil - approximately 200 ml.

Let's cook.

1. Wash the salmon fillet, wipe off droplets of moisture, place it on a board and cut into pieces from 3 to 5 centimeters. Place the fish in a bowl, pour over soy sauce, sprinkle with salt and lemon pepper. Mix these products and leave them alone for 20-30 minutes.

2. At this time, chop the hard cheese on a fine grater and combine it with beaten chicken eggs. Add mayonnaise and a pinch of salt there and shake everything well until smooth.

3. Dip pieces of marinated fish in flour, dip into batter, transfer to a frying pan and cook on all sides until golden brown.

When the surface of the pieces acquires a beige-brown tint, transfer them to a plate.

Crispy batter

If you add a little starch to the prepared dough, you will get a unique crust and quite appetizing.

Preparing ingredients such as:

Eggs – 2 pieces.
Soy sauce – 20 ml.
Corn starch - about 80 grams.
Seasonings to taste and as desired.

Step-by-step preparation:

The eggs are combined with salt and seasonings (if planned).
Soy sauce is also added here.
After this, flour is added to the mass and mixed to the desired consistency.

Basic version of batter

We offer a simple method of making breading in batter. The liquid mixture prepared by this method is suitable for frying not only fish fillets, but also meat products, vegetables and fruits.

Ingredients:

eggs - 2-3 pcs.
flour - 0.5 cups
water - 0.5 cups
salt - 0.5 teaspoon

Preparation

Mix eggs with salt
Sift the flour until fluffy and mix with the eggs until smooth.
Gradually add chilled water to form a batter until thick, about the same as store-bought sour cream.

Milk-egg breading

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:

The onion is chopped quite finely.
The greens are also finely chopped.
The eggs are beaten with the addition of pepper, salt and mayonnaise.
Add flour in small portions and mix.
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.