Indisputable, fish is one of the most healthy foods, besides, it is also very tasty. But there are some varieties of fish that are not very tasty or dry by themselves and need additional tricks to make the taste more saturated and tender. The most important assistant in this matter isbatter.
A batter is not a very thick dough, in which pieces of fish are dipped before frying. As a result, we get a crisp, and inside - juicy tender fish meat. Fish in batter can be served as a main dish, and as fish sticks in the form of appetizers.
There are so many recipes for batter that you can write a whole cookbook, but some of the most delicious recipes are presented below. Fish for these klyar take any - at your discretion and taste.
Classic fish batter
- Eggs - 3 pcs.
- Milk - 200 ml
- Flour - 200 g
- Salt - to taste
- Beat eggs well with salt.
- Add milk and beat well again
- Add flour. Mix.
There are many variations of such klyar. You can add mineral water, sour cream, mayonnaise, wine, etc. instead of milk.
How to make cheese cheese for fish?
- Hard cheese - 100 g
- Mayonnaise - 3 tbsp.
- Egg - 4 pcs.
- Black pepper - to taste
- Eggs with mayonnaise, beat with a fork or a whisk, like an omelet.
- Add black ground pepper.
- Grate the grated cheese.
- Mix the beaten eggs with the cheese.
- The fish for this batter needs to be salted quite a bit, since the mayonnaise and cheese already contain salt, and there is a risk of salting the fish.
Potato fish batter
This is a rather unusual and very tasty batter.
- Potatoes - 3 pcs.
- Egg - 1 pc.
- Flour - 2 tbsp.
- Salt - to taste
- Wash potatoes, peel and grate on a medium grater.
- Add flour, egg and salt to potato mixture. Mix.
- Such a batter should be used immediately, until the potatoes darken, otherwise the appearance of your fish in batter may not be very attractive.
How to cook beer beer for fish?
The fish in this batter is surprisingly tender, and the batter itself is light and airy due to beer bubbles.
- Flour - 100 g
- Egg white - 1 pc.
- Light beer - 150 ml
- Vegetable oil (better corn) - 2 tbsp.
- Sift flour
- Beat egg white slightly with a fork and put in flour.
- Then add beer and butter.
- The batter will come out watery, but don't be scared, it should be so.
Protein fish batter
This batter turns out even more tender than a beer.
- Egg white - 4 pcs.
- Flour - 3 tbsp.
- Water or milk - 1 tsp.
- Salt - to taste
- Sift flour.
- Squirrel whip with salt and gently introduce the flour. Mix.
- Add water or milk and mix well again.
Chinese fish stick
The fish for such batter is better to cut into thin cubes and marinate in advance in soy sauce, grated onions and ginger.
- Ginger small root - 1 pc.
- Starch - 10 tbsp.
- Water - 8-10 tbsp.
- Egg yolk - 3 pcs.
- Salt, pepper - to taste
- Beat the yolks slightly.
- Add 2 tbsp. starch, mix thoroughly. Then add 1 tbsp. l., mixing each time. If the batter becomes too thick, add 1 tbsp. l water. As a result, the batter should be thick, so do not try to pour in all the water there. The consistency should turn out like thick sour cream.
- Peel the ginger root and grate.
- Add grated ginger, salt and pepper to the batter. Mix.
Cognac fish batter
- Wheat flour or starch - 100 g
- Egg - 1-2 pcs.
- Vegetable oil - 60 g
- Milk - 50 g
- Cognac - 50 g
- In eggs, separate the whites from the yolks. Sift flour. Milk to warm.
- Mix sifted flour with preheated milk and egg yolks. Stir well. Add brandy, pour in vegetable oil. Leave on for 5-10 min.
- Beat egg whites with a pinch of salt until resistant peaks.
- Mix prepared batter with proteins, mix gently.
- Whipped proteins must be entered immediately before frying, then the batter will turn out to be airy.
Fish Tips: Useful Tips
- Before roasting fish in batter, it is necessary to heat the pan very well so that the batter does not spread.
- Fry the fish should be in a large amount of butter so that the dough is crispy.
- If the pan, where the fish is fried in batter, cover with a lid, then the crust will turn out soft, if you do not cover it, it will turn out crispy.
- You do not need to spread too many pieces of fish to the pan at once, then the temperature may drop and the dough will soften.
Fish stick - This is not only a delicious way to diversify our daily menu.Thanks to the batter, all the beneficial properties of the fish after heat treatment are also preserved.. You can at least every day, without making special efforts, please your household with a new fish dish, experimenting with recipes of dough and sauces.