Batter for fish

Fish dishes are prepared using various technologies. Fish in batter is one of the technologies that was created to preserve the juiciness of meat, its taste and smell. In addition, there are fish with a loose texture of meat, and batter helps maintain the integrity of cooked pieces or fish cutlets. You can prepare the batter using the usual technology, but in reality you can prepare a rather tasty batter, which will complement the taste of the fish dish with its taste. Fish in batter is a voluminous and nutritious dish, so one dish can feed all family members.

Manufacturing secrets

Firstly, you should prepare it so that it is quite viscous. At the same time, assessing its density is quite simple during the manufacturing process. To do this, just dip a tablespoon in it and take it out, then evaluate how the batter flows from the spoon. If after this there is no alloy left on the surface of the spoon or the alloy does not appear through the texture of the dough, then the batter is ready for making a dish.

To ensure that the batter comes out flawless, you should take into account the following tips:

A savory dough comes out when chilled ingredients are used in its production.
The flour must be sifted.
All ingredients must be thoroughly mixed.
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 chop them first.
To ensure that the batter comes out crispy after preparing the dish, it is better to place it in the refrigerator for at least 1 hour.
Any type of fish is suitable for making battered fish.
Before dipping in batter, the fish pieces should be dried with a cardboard towel.
The fish is cooked in a frying pan so that the pieces do not stick together.

Regular batter recipe

An ordinary recipe for making batter will not take much time, so you can prepare fish dishes in little time. Its taste will not interfere with the taste of real fish.

To make the batter you will need:

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

Manufacturing development

First, the eggs are beaten using any easily accessible 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.

Fish in batter: step-by-step recipes with photos

Fish in batter, a step-by-step recipe with photos can be seen below, comes out especially tasty. Another plus, which no matter what kind of housewife will appreciate, is that preparing the dish does not take much time. In just 30 minutes you can cook amazing fish. It can be served at the table with any side dish of cereals, potatoes or vegetables for breakfast, lunch or dinner.

The recipe for battered fish is mind-bogglingly simple; the dish is prepared from readily available and cheap ingredients. Fish, due to its high content of vitamins and amino acids, is considered a healthy food. Their presence in the diet helps strengthen the immune system, replenish supplies of necessary substances and get the required daily portion of protein.

Fish fried in dough in a frying pan comes out juicy and breathtakingly delicious. Regardless of what kind of fish you prefer, sea or river, the dish cooked in batter comes out with a crispy crust, which emphasizes the tenderness of the fillet and allows you to preserve the taste and subtle smell.

Traditional battered fish recipe

Which fish is best to choose for making batter? It could be hake or pike perch, it doesn’t matter what other fish you like. It is important to defrost it well before making it, wash it with water and let it dry. To ensure that the fish is cooked moderately, cut it into portions of similar size.

To prepare the dish you need:

Fish (hake, pike perch, etc.) - 1 kg;
Testicle - 1 pc.;
Mayonnaise - 5 tbsp;
Flour - 4 tbsp;
Salt;
Pepper.

Traditional battered fish recipe

Manufacturing:

Preliminary step. In this step, we start by preparing the fish for battering. You need to thoroughly defrost the initial product and drain the water. After washing the fish under running water and letting it dry, you can blot it with a cardboard towel.
Next, cut the fish into suitable size portions. Small pieces will fry more quickly, so choose the size based on how quickly you need to get the result.
Making batter. This step involves mixing ingredients such as flour, egg and mayonnaise. We take the products in the proportions indicated in the recipe and mix with a whisk until smooth. The mass does not have to be very thick. She will quickly remember watery sour cream from the mixture.
Dip the fish into the batter. At this step, dip the fish, cut into portions, into the already prepared batter. Make sure that the egg-flour mixture is distributed very sparingly over the surface of the fish, but do not leave excess dough on the pieces.
Let's move on to frying the fish. Take a frying pan and heat it over the fire, then add vegetable oil, let it warm up and lay out the pieces of fish rolled in batter. Fry the fish on both sides for 3 minutes over medium heat. The fish cooks quickly, so it is important to watch so that the batter does not burn. You can reduce the heat so that the frying is as even as possible after turning the fish over to the other side.
Remove the finished fish from the pan.
Place it on paper or paper towels to absorb excess vegetable oil. The dish can be served with your favorite side dish and sauce, garnished with the freshest herbs and seasonal vegetables.

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, compacted and thick. During baking, it remains fluffy and airy, the finished dish comes out appetizing and savory.

Pollock in batter cooks extremely quickly, the fillet can be simply separated from the bone, the dish comes out juicy and fragrant. Before production, fish carcasses are thoroughly washed, cleaned, and the tails and fins are removed. We definitely remove all the insides and clean the fish from the inside. Only after the preliminary procedures can you wash the fish again and cut it into portions, separate the backbone and remove the bones.

The following ingredients will be useful for the batter:

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

Fish in beer batter

Manufacturing:

We start making the batter by breaking the eggs into a deep bowl and adding salt. After whisking with a whisk, add ground pepper here. Add beer and mix the batter again.
Add turmeric to the bowl with the batter, beat the contents so that the batter comes out as a homogeneous mixture without clots and a lump. Fragrant 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 step, add sifted flour to the batter. You can also use crushed dried dill and parsley, which help highlight the taste of the fish and give the finished dish a wonderful smell.
When the batter is ready, return to the fish. Cut the pollock into comfortable 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. We dip any piece into the batter using a fork, if the mixture allows it. After that, put the fish in a frying pan and fry until the crust acquires a pleasant golden color. 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 to the table with any side dish; you can sprinkle the fish with fresh herbs for flavor or use a suitable sauce.

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.

For production you will need:

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

Flounder in batter

Manufacturing:

We begin making flounder by preparing the batter. We take a bowl into which we break the egg, add salt here and whisk thoroughly. Then add cool 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. Fish in dough comes out extremely juicy and appetizing if at first the batter mixture looks like thick sour cream. The prepared dough should be placed in the refrigerator for 40-60 minutes, during which time we prepare the fish.
We take the freshest flounder carcass, wash it and clean it first. If the fish has caviar, you can fry it too. We cut the fish into portions, then lay it out to dry and let excess water drain off, which could interfere with the frying process.
Rub any 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 until light smoke appears. To fry fish, the oil level in the pan should reach, on average, the middle of each piece.
We take out the already prepared dough from 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. You shouldn’t 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 so that the batter comes out crispy.
Remove the finished pieces of fish from the pan and place them 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 fragrant dish will definitely cause ecstasy, and its mind-blowing, tender taste will give true 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.

10 regular battered fish recipes

Prepare delicious fish in dough with milk, gas-water, yogurt, snow-white wine, soy sauce and more.

For these recipes, fillets of reddish or snow-white fish are suitable. If you take a frozen product, thaw it first.

1. Fish in egg batter with milk

Ingredients

2 testicles;
1 teaspoon salt;
150 ml milk;
200 g flour;
700 g fish fillet;
pepper - to taste;
3-4 tablespoons of vegetable oil.

Manufacturing

In a bowl, beat the eggs with half the salt. Without stopping, pour in the milk evenly. Add flour. Stir so that there are no lumps.

Cut the fish fillet into small pieces. Season with salt and pepper.

Heat oil in a frying pan over medium heat. Dip the fish in the batter and fry until golden brown, about 3-5 minutes on each side.

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2. Fish in batter with sparkling water

Ingredients

1 kg fish fillet;
120 g flour;
½ teaspoon salt;
250 ml sparkling water;
1 liter of vegetable oil.

Manufacturing

Cut the fish fillet into small pieces. Combine flour with salt. Pour in sparkling water evenly and stir until no lumps remain.

Heat oil in a wok or heavy-bottomed saucepan over medium heat. Dip the fish into the batter and deep-fry until golden brown, about 3-4 minutes.

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3. Battered fish with onion, garlic and yogurt

Ingredients

500 g fish fillet;
salt and pepper - to taste;
1 onion;
2–3 cloves of garlic;
100 g yogurt;
1 testicle;
3 tablespoons flour;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fish into small pieces. Season with salt and pepper.

Grind the onion and garlic in a blender together with yogurt. Pour into a bowl and whisk with egg, salt and pepper. Add flour and stir until no lumps remain.

Place the fillet in the batter and leave in the refrigerator for 20-30 minutes.

Heat oil in a frying pan over medium heat. Fry the fish until golden brown, 3-5 minutes on each side.

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4. Fish in batter with lemon juice

Ingredients

600–700 g fish fillet;
salt and pepper - to taste;
180 g flour;
½ teaspoon sugar;
1 teaspoon baking powder;
1 testicle;
160 ml water;
160 ml lemon juice;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fillet into small pieces, add salt and pepper.

In one bowl, combine 120 g of flour with salt, sugar and baking powder. In another, beat the egg, water and half the lemon juice. Then mix everything in one plate, ensuring that there are no lumps. Place the remaining flour and juice in separate bowls.

Heat oil in a frying pan over medium heat. Dip the fish pieces first into lemon juice, then into flour and batter. Fry until golden brown, about 3-5 minutes on each side.

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5. Fish in batter with starch and egg whites

Ingredients

300 g fish fillet;
salt and pepper - to taste;
3 egg whites;
2 tablespoons flour;
2 tablespoons cornstarch;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fish into small pieces, salt and pepper.

Beat the egg whites into a thick foam. Add flour and starch and stir.

Heat oil in a frying pan over medium heat. Dip the fish pieces into the batter and then fry for 3-5 minutes on each side.

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6. Fish in batter with soy sauce

Ingredients

500 g fish fillet;
salt and pepper - to taste;
7–10 sprigs of parsley;
3 cloves of garlic;
1 testicle;
100 ml water;
3–4 tablespoons flour;
paprika - to taste;
2 tablespoons soy sauce;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fish into small pieces. Season with salt and pepper.

Chop the greens, pass the garlic through a press. Beat with egg, water, flour, paprika until smooth. Add soy sauce and stir again.

Heat oil in a frying pan over medium heat. Dip the fish into the batter and fry for 3-5 minutes on each side.

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7. Fish in batter with cheese

Ingredients

500 g fish fillet;
salt and pepper - to taste;
2–3 testicles;
150 g “Russian” or other hard cheese;
3–4 tablespoons of vegetable oil;
2-3 tablespoons of flour.

Manufacturing

Cut the fish into small pieces. Season with salt and pepper.

Beat eggs with salt. Add finely grated cheese and stir well.

Heat oil in a frying pan over medium heat. Dip the fish in flour, then dip it into the batter. Fry the fillets for 3-5 minutes on each side.

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8. Fish in batter with snow-white wine

Ingredients

750 g fish fillet;
salt and pepper - to taste;
2 testicles;
100 ml dry snow-white wine;
4–5 tablespoons of vegetable oil;
130 g flour.

Manufacturing

Cut the fish fillet into small pieces. Season with salt and pepper.

Beat the eggs with salt, wine and 1 tablespoon of vegetable oil. Add flour and stir so that there are no lumps. Leave for 15-20 minutes at room temperature.

Heat oil in a frying pan over medium heat. Dip the fish into the batter and fry until golden brown, about 3-5 minutes on each side.

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9. Fish in batter with beer

Ingredients

400–500 g fish fillet;
salt and pepper - to taste;
200 g flour;
1 testicle;
330 ml cool light beer;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fillet into small pieces, add salt and pepper. Combine 180 g of flour with salt, add an egg and stir. Pour in the beer and whisk until it becomes a homogeneous mass.

First roll the fish in the remaining flour, then dip it in the batter. Fry in oil over medium heat, about 3-5 minutes on each side.

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10. Fish in batter with cola and paprika

Ingredients

350–400 g fish fillet;
salt and pepper - to taste;
270 g flour;
1 teaspoon of soda;
250 ml cola;
1 teaspoon paprika;
3-4 tablespoons of vegetable oil.

Manufacturing

Cut the fillet into small pieces. Season with salt and pepper. Combine 180 g of flour with salt and soda. Pour in the cola and whisk.

Mix the remaining flour with paprika, add a little salt and pepper. Dip the fish in flour, then dip it into the batter.

Heat oil in a frying pan over medium heat. Fry the pieces for 3-5 minutes on each side.

Fish in batter

Pineapple miracle rings

Hello! It's a picnic for the kids! It's basically just pineapples in batter. But this batter is crispy, airy, and suitable for fish, meat, and fruit. It’s simple and quick to create, there’s a minimum of products, but it has its own secret. The secret may be known to almost all experienced cooks, but I will be glad if new ones need it!

Fried mackerel “Goldfish”

We all already know the tale about the fish! Feel free to make a wish for her! The fish will make every dream come true! This is why I love fish so much! I also love that he always helps us out! It decorates the table so beautifully and simply! The dishes immediately blossom, it’s impossible to let go. We are invited to sample, we will enjoy the taste. Allow me to remind you of the recipe, friends, I made mackerel on a whim. This marinade came out of the batter. That any of us fell in love with this fish. Very juicy! Very affectionate! The crust is crispy. It's good for everyone to eat! The fish is real. Help yourself to your health! And don’t be shy about your wishes! The fish will fulfill everything for you! Delicious, festive food!

Champignons in crispy all-purpose batter

The recipe for this batter is extremely common, but the result is simply cool! You can fry anything in it.. Liver, vegetables, fish, meat.. If you add less salt and little sugar, then apples or pineapples, for example.. I have champignons and, in addition, zucchini. If there is such a recipe, tell me.. I haven’t found it)))

Magic batter for fish

How can you turn the cheapest fish into a superbly tasty dish? Unexpected guests? What to cook for the holiday from fish and not stand at the stove for a long time? A maximum of 10 minutes of time and you have fish on your table, which is served in expensive restaurants under the name “Samak mgatty”, which translated means “Dressed fish, covered”. I am happy to share with you this Mediterranean recipe.

Fish chops “Cheese clouds”

For fish lovers, here is a version of the most delicious chops in cheese batter! Very, very tasty!

Savory batter for meat chops

One of the batter options for chops and fish. There are a huge number of options. Maybe someone will need this one too. It turns out tasty, juicy, the crust comes out crispy.

Dear Cooks, I decided to share with you a batter recipe that I have been using for several years now. A huge thank you to Svetlana Sorokina for this! As the creator herself writes, this recipe was discovered by a restaurant chef from the Czech Republic. The batter is perfect for both chops and fish. I was now preparing fish for the road. delicious is not the right word. I hope you enjoy it too.

Fried pike perch “From mother-in-law”

My mother-in-law once fried pike perch using this method (she says that she had previously cooked pollock from the fish) and since then I have fallen in love with this fish. I can't help but share. Those who understand this recipe - I remember, and those who don’t - try it, you won’t regret it 100%. I guarantee that pike perch prepared according to this recipe will fly away from you in a matter of minutes! It comes out so juicy, soft, tender, indescribably delicious. When I just marinate fish, my mouth is already watering. And, by the way, my husband, not a particular fish lover, constantly asks for more.

Fake fried fish fillet

From time to time there are recipes that grab your soul so much that you want to cook them immediately, because it’s interesting and you can’t imagine the taste at all. And when in the end something truly miraculous comes out, people immediately want to share it, which is what I’m doing at the moment. Simple products, easy manipulations, little time - and as a result, an extremely unusual, healthy and tasty dish is on the table, in fact a complete imitation of fried fish. Well, who's brave? Come in!

Pink salmon in onion batter

According to this recipe, you can cook any non-bone fish in batter. But what is especially delicious in it is the cheap pink salmon, which, although a bit dry in itself, is transformed in this batter into a delicate, fragrant fish. The fish according to this recipe is delicious, both hot and cool, as an appetizer.

Fish in batter . Fish in batter is a tender, tasty, soft dish. The word “batter” is derived from the word “watery” in French – “clair”. The principle of making battered fish is extremely simple.

In all its variants, a batter is made - a liquid dough. It is usually prepared from eggs, flour, a pinch of salt and a small amount of water (water or milk), or without it at all. Pieces of fish, prepared in advance, clean, from which the bones have been removed, are dipped in batter, then fried in a frying pan with vegetable oil. Or fish in batter is deep-fried. But the viscosity of the batter will be different for fish fried in a pan or deep-fried.

To cook fish in a frying pan with a small amount of vegetable oil, use the most watery batter. To deep-fry fish in a large amount of oil, the batter must be thick and viscous so that it does not drip from a piece of fish.

The highlight of making fish in batter is that the fish fried in this way is as if sealed inside the dough, retains its own juice, delicate structure inside it, and is prepared using the “steaming” method. A ruddy, savory batter crust appears on top of such fish.

Another visible advantage of making fish in batter is the ability to thus create a more satisfying and voluminous dish. For example, the housewife has only one fish, broken into pieces, but many unexpected guests came to the house. The batter will allow you to create many delicious pieces from one fish carcass, which can be served on a large platter, garnished with herbs and chopped fresh vegetables.

In order to cook fish in batter, the types of fish that have few or no bones in the meat are suitable. For example, a fish such as sole is ideal for making it in a watery dough or batter.