Making fish batter at home is very simple. It is enough to take a few simple ingredients that can be found in any refrigerator. The batter will protect the fish from burning, increase the volume of the dish, give a sweetish, salty, pronounced spicy or insipid taste.

Fish batter - batter for frying, transforming the taste of the dish and giving a characteristic crunch. The main ingredients are milk (water), flour and eggs, similar to chicken batter. Many housewives make a difference in traditional recipe with the help of sour cream, starch, grated cheese, aromatic spices, etc.

Slowly add salt, sugar and butter to water. If we boil, there will be evaporation, so the proportions will not be respected! Add the sifted flour 1 time and out of the heat. Return to heat and dry with a spatula until a thin film forms on the bottom of the pan. Crack the eggs and beat lightly before adding them to the batter. It may not be necessary to use the entire mixture. Draw the desired shape, cabbage, crown, zipper and lightly scrape the top with a fork soaked in the remaining egg mixture.

How to make batter for chicken

Bake for about 20 minutes at 180° with rotating heat or static heat according to your oven without opening the oven. You can let it dry in the oven for a while with the door open when cooking is over. Tips below. Sand all items and refrigerate before use. Drain the butter with sugar, flour, yeast. Leave in the refrigerator for 1 hour.

Fish pieces can be gently dipped in the mixture and sent to a pan or deep-fried. Let's talk about recipes for making delicious and crispy batter for fish in water, milk, mineral water and beer with the addition of various ingredients.

Calorie batter for fish

AT classic batter for fish from eggs, flour and milk contains about 170 kilocalories per 100 grams. However, fish in batter is much more nutritious due to frying in vegetable oil.

Simple batter for fish

Cut the size of your shape and cook in an unscaled frame for 10-12 minutes at 200°. Savarin dough, baba dough. Heat the milk with cream salt and sugar, dissolve the yeast, add the beaten eggs and then turn on the sifted flour. Pour over the melted butter without mixing, cover with a rag and rise until the butter is under the batter. If you add raisins, it's no longer saarin paste, but just baba dough.

Simple batter for fish with mayonnaise

For pasta with pies: it is better to cook the pasta the day before. If you lay them out directly between two sheets of guitar paper or baking paper, you will avoid adding flour, which often distorts it. Do not melt the butter, use cold or ointment according to the recipe. Melting it destroys its molecular structure, then you will have a brittle paste and more difficult to spread. Use regular low gluten flour.

For example, pollock, after being rolled in a delicious impregnation of sour cream with milk, contains about 280-300 kcal. Of these, 14-17 g are fats. Therefore, you should not abuse the product if you want to keep your figure.

Batter for fish in dough - a classic recipe


Pulping: This applies to all sweet or polished doughs. The more you work with the dough the softer it will be stretchy with the risk of shrinking when cooking hence the advantage is that it is distributed directly and finely between two guitar sheets once it starts to mix and make a ball and then leave it in a cool place.

Rest of the dough: ideally one hour in the refrigerator, only if you are in a hurry you can put it in the freezer for 15 minutes. Personalize your pasta by stuffing it with cinnamon, a very subtle lemon or orange tint, anise, crushed cardamom, and more. added to flour.

INGREDIENTS:

  • Fish fillet - 500 g,
  • Milk - 200 g,
  • Flour - 150 g,
  • Chicken egg - 2 pieces,
  • Freshly squeezed lemon juice - 2 tablespoons
  • Vegetable oil - for frying
  • Salt - to taste.

STEP-BY-STEP COOKING:

  1. I cut the fish fillet into thin and neat pieces.
  2. I water the fish with lemon juice. I add salt and set the plate aside.
  3. In a separate bowl, beat eggs, pour milk, salt. Gradually add flour. Mix thoroughly until creamy.
  4. I pour vegetable oil. I put the pan on to heat up. I roll each piece in flour and send it to a plate with batter. For convenience, I use a fork.
  5. I lower the temperature of the burner to medium. I put the fish particles, leaving a distance. Fry until light golden brown. First on one side, then flip.
  6. Gently wipe the finished particles with kitchen napkins to remove excess fat.

Video recipe

It is best to cook at a low temperature and the long dough will be homogeneous, and the flour will be well roasted. You can also insert the dough by brushing with a thin layer of melted chocolate, black or white milk. Freezing spreads of scatter cakes in disposable aluminum molds in various sizes or simply pre-cut. Cook without pre-thaw or after garnish.

For crumble dough: you can replace almond powder with hazelnut powder, crumble gingerbread, use different sugars, brown sugar, whole sugars, etc. cinnamon flavored with vanilla, etc. you can also bake the spreadable mixture on silicone paper for 10 to 15 minutes at 170° and store it in an airtight box after a few days.

A simple batter recipe with mayonnaise


INGREDIENTS:

  • Fish - 400 g,
  • Wheat flour - 1 cup
  • Egg - 4 pieces,
  • Mayonnaise - 200 g.

COOKING:

Batter for fish: recipes

For a short dough with short chips: you can hum it with zest, vanilla, spices, etc. if you want it to rise and be thick with slightly rough edges, cook it in butter-free cookies. If you want it to be thinner with a more conventional sandwich look, cook it on a plate and cut it out with your oven cutter according to what you want to make.

How to make batter for fish

Classically, the weight of the eggs should be equal to the weight of the liquid. After turning on the flour immediately and from under the heat, dry the mixture thoroughly over heat for light and puffy cabbage. Attention, if you dry too much, the cabbage may explode when cooked. To get the final consistency: put the dough into the robot equipped with a flat beater, turn it slightly to cool it before turning on the eggs lightly beaten at medium speed. If you don't have a robot, transfer the batter to the chicken and gradually incorporate the eggs into the wooden spoon.

  1. I take deep dishes. I break eggs and beat. I put on mayonnaise.
  2. I beat with a whisk or an ordinary fork. You should get a homogeneous mass.
  3. Gradually I introduce the main ingredient - flour. I stir with a whisk. I do not allow the formation of lumps. According to the consistency, I achieve density so that the tasty impregnation slowly drains from fish pieces when dipping.
  4. I fry according to the classic scheme. First roll in flour, then in batter. I send it to a heated frying pan with vegetable oil.

Useful advice. If the dough is watery in consistency, add a little flour.

Stop mixing when the dough has a satiny appearance. If you draw a line with your finger in the dough, the groove should close. Take care to prepare plates covered with carpet or cooking paper ahead of time and nest pocket, this pasta doesn't wait, it still stands warm. On the other hand, you can have it warm up half of the 5cm silicone spheres and freeze them. Thus, the cabbage will be the same. Cabbage cooked with only water stays dry and holds up better. With a mixture of milk and water it can happen that they deflate when cooked and sometimes they tend to soften.

How to make batter for fish on beer


Refrigerate all liquid ingredients before preparing the recipe. It is necessary to observe the temperature contrast between cold batter for fish and deep-frying with hot oil.

When the temperature is reached, turn it off, bake the cabbage or zipper, let it rise and unfold, look into its eyes, don't ask me how long, then turn the oven 180° to finish cooking. Freezing cabbage paste: if it is desirable to dress in pastry when it is warm, you can also freeze it. In this case, the chest of drawers is still cool in the form of a hemisphere in silicone 3 cm for small cabbages and 5 or 5 cm for big cabbage. The block is cold.

When frying fish in batter

Let them return to temperature on a baking sheet lined with a shell carpet or a sheet of parchment paper, if necessary, place a cracker disc on the recipe and cook according to the mode that suits you. Silicone forms for mortar, which in addition to having a very common cabbage are only valid when you want to arrange an updraft. Another of them also confessed to me yesterday.

INGREDIENTS:

  • Light beer - 250 ml,
  • Eggs - 2 pieces,
  • Wheat flour - 1 cup
  • Vegetable oil - 2 large spoons,
  • Curry, salt - a pinch each.

STEP-BY-STEP COOKING:

  1. I break eggs. Proteins and yolks are poured into different plates. I put it in the refrigerator.
  2. I pour the flour into a large bowl. I mix with spices. I pour chilled beer, throw in the yolks, pour in vegetable oil.
  3. I put salt in another tank with proteins. Whisk until airy. After I send it to a mixture of beer and yolks. Stir thoroughly until smooth.
  4. I heat up the oil in the fryer. I check the temperature by dropping the liquid mixture. If the droplet begins to fry instantly, it's time to cook.

Useful advice. Do not fry food in an insufficiently heated deep-fryer, otherwise the impregnation will turn out to be very oily.

Beaten Dough With Rookie

So it's time to comment on the test case question in the hands of a beginner. Flirting with yeast will become more understandable and safer for you once you understand this: yeast is a living thing that just sleeps in the refrigerator. If you want to use it, you must treat it like a pet.

Give him food, drink it, try to avoid it and keep it warm during a rhythm that will make him feel good and not kill him. Yeast Care will show you, for example, a simple, awkward, but delicious, delicious, puffed up bun on a leaf, waving with the rhythm of a broken fruit, endowed with a seductive crumb.

  1. Omit pre-cut pieces fish fillet deep-fried Don't let the particles touch each other. fry until golden brown. I carefully fish it out with a slotted spoon and remove excess fat with napkins.

Videos cooking

You don't have to worry about kneading or rolling the dough, this dough is rare so you just need to heat it up, pour it on a plate and smile in the oven. Due to the amount of liquid, the second day and the third day remain the same, even if they remain.

In addition to one dripper and one crumb tray, you only need one large plate. Take the greatest of what you find at home; Definitely feel free to compromise on the size of the pan. It is better to divide the amount of ingredients by two.

Potato batter for fish

When the time comes and you want to wake the yeast up from sleep in a sealed bag in the fridge, be careful. Don't want to do quick action right after you wake up, but take the time to stretch it out. In the beginning there is no salt, no fat, just heat, dampness and a little sugar with flour, nothing more.

Dark beer batter recipe

INGREDIENTS:

  • Loin of the sole - 1 kg,
  • Dark beer - 400 ml,
  • Flour - 200 g,
  • Dry mashed potatoes - 5 large spoons,
  • Egg - 2 pieces,
  • Lemon juice - 3 tablespoons,
  • The black ground pepper, marjoram, oregano, salt - to taste.

STEP-BY-STEP PREPARATION:

You can add other raw materials only when the yeast can show that it is a little thicker and that it can already make a thick foam or quince. Be gentle to him, neither to him, nor to the human body, warming above 40 degrees. For food, by all means, offer him flour, drink warm liquids and sometimes get rid of the harmful gases that he produces through his activities, let's not do that. You must mix the dough after the first full swing if it is sparse or if it is dough.

For a clear example, repeat after me. And let me know if you are finally ripe or not. Place the yeast in a small bowl, pour in a spoonful of sugar and stir into the slurry. Then sprinkle with a spoon of flour, pour in 100 ml of warm milk, shake with a fork and wake up for a while at room temperature. If the yeast were in order, within ten minutes it would create a huge, dense foamy hat from this raw material. If not, give it another ten minutes, and if that doesn't help, start again with fresh yeast. This will no longer happen to life. Mix more flour with the sifted flour, sugar and a pinch of salt. In warm milk, thaw eggs and melted butter. Once you have the quark from the previous point ready, move it to the flour bowl. Pour in the milk mixture and mix with everything so that the batter contains almost no lumps. Cover with a cloth and place in a warm place, perhaps next to a discontinued, recently used stove. If you don't have cold winter in the kitchen under twenty degrees, the dough will bleed easily even at room temperature. Wait a second for the volume to double, it will take about an hour. For these purposes, cups that are more like a cylinder rather than a sphere are best suited for these purposes because you can more easily predict when the dough has doubled. Cut off a large baking sheet with baking paper. Wipe the dough thoroughly and push out any air bubbles, then pour it onto a plate and leave it for one and a half times to rise. If it was an hour ago, now it will take half an hour. At this time, in the next bowl, mix all the ingredients on the crumbs and rinse with your fingers until a lump forms. If you have fresh fruits, wash them, cut and scratch them. Preheat the oven to 180 degrees. Thin the fruit to a dough on a plate. Sprinkle it with crumbs and insert into a heated oven. After ten minutes of baking, lower the temperature to 160 degrees and bake for another 30 minutes. As soon as the turkey turns yellow and leaves the edge of the stove, it is roasted. The touch test won't help you too much, but the bun is quite flexible and soft after baking just for the amount of liquid. Before it cools down, it will cool down, you have nothing to worry about. Don't say it's not, and try it. . Redistributions are subject to the approval of the author and are subject to copyright law.

  1. Sole cut into small pieces. Drizzle lemon juice on top. Pepper and salt. I leave it in the dish for 30-50 minutes.
  2. In a separate bowl, mix flour with eggs. I pour beer and pour dry mashed potatoes. I mix thoroughly.
  3. I add aromatic herbs (I prefer marjoram and oregano), add salt and pepper.
  4. Stir well until thick and creamy.
  5. I dip each piece of tongue in batter. I send it to a hot skillet. Cook until golden brown on each side. The burner temperature is medium.

Delicious batter with mineral water


INGREDIENTS:

  • Fish fillet - 500 g,
  • Onion - 1 piece,
  • Parsley - 1 bunch,
  • Egg - 1 piece,
  • Mineral water - 250 ml,
  • Flour - 5 large spoons,
  • Salt, pepper - to taste.

COOKING:

  1. Whisk the egg yolk with salt and pepper.
  2. I pour mineral water. I mix well. Slowly and carefully pour in the flour, stirring constantly.
  3. I peel the onion and chop finely. My parsley and do the same. I pour the ingredients into the batter.
  4. I beat the protein in a separate bowl. Pour to the finished liquid dough.

Useful advice. If the batter turned out to be very liquid, first roll the pieces of fish in flour.

  1. I fry the fillet pieces in a preheated skillet over moderate heat. Don't spare the oil. Better then use kitchen napkins to dry and remove excess fat.

Useful advice. A good signal for the readiness of the fillet is the appearance of a pronounced crispy crust.

The secrets of preparing such a product as batter came to us many years ago from France, like many other exquisite and refined dishes. It is no coincidence that the word “claire” itself is translated into Russian as “liquid”, because this is the batter in which the products are rolled before frying.

It is also called liquid breading, which is designed to dip small pieces of meat (both poultry and fish) into it. It harmonizes very well with seafood, vegetables, cereal cutlets, mushrooms, leafy greens and fruits.

Frying in this way allows you to get an appetizing golden crust that preserves the juice and tenderness of the processed products, and allows you to save all the vitamins and nutritional value in them.

Batter dough: basic properties

The main ingredients are flour and eggs (sometimes whipped proteins, depending on the method of preparation), this mixture is diluted with milk, mineral water or sometimes even alcoholic drinks. It may be liquid or viscous. To taste there are salty, sweet, fresh or spicy - it all depends on the recipes and ingredients.

Sometimes, to add splendor, soda or yeast is added to such a mixture. Pieces right products dipped in this liquid, deep-fried until golden brown and spread on a plate with a paper towel to absorb excess fat and oil. Sometimes it is even used to make pancakes and pancakes.

How to cook batter culinary beginner: tips

  • Most of the products before frying in batter must first be boiled or fried. Exception: fruits and fish, which will have time to completely fry along with the dough.
  • You need to thoroughly beat everything with a whisk, mixer or blender. The more thoroughly the ingredients are mixed, the more tender and airy the dish will turn out.
  • A thick consistency is in perfect harmony with juicy products, because it forms a dense crust through which the juice does not flow out, while a liquid one is different for dry contents, because it will let the oil through and make the pieces juicy and soft.
  • Carbonated water and mineral water will make the crust exceptionally ruddy, loose and porous, tender, but not greasy.
  • Add spices and fragrant herbs, this will improve its aroma, taste and give the dishes a "zest". A very original and unforgettable taste can be obtained by adding sautéed onions, garlic, finely chopped bell pepper, greens, mushrooms, pumpkin or mashed potatoes, grated cheese, ground nuts, sweet spices.
  • Whipped egg whites will make it lighter and fluffier, but you should only add them right before cooking. At the same time, keep in mind that the products should be cold, even icy.
  • If you want a savory, crispy crust, use mineral water, beer, cognac, red wine, or homemade liquor instead of milk.
  • It is advisable to let it stand for about an hour at room temperature so that the flour gluten gets rid of its elasticity. In this case, the composition will not dry out during frying and will “stick” to the product better.
  • The correct execution of the batter also includes the preparation of dough of the correct consistency, and in order to understand the degree of viscosity and liquid, it is enough to dip the spoon into the dishes and contents. If it smoothly and evenly covers the entire spoon, then the dough is mixed with the right amount of wheat flour, and if there are gaps in it, then this means that there is not enough flour.
  • In cooking, use well-chilled products, and fry the pieces in well-heated oil.
  • To prevent the dough from dripping into the pan from the food, they must first be laid out on a cutting board and lightly sprinkled with starch.

Recipe for batter for frying fish in dough



Take: egg- 1 piece, half a glass of flour and cold water, a third of a tablespoon of salt.

In a deep bowl, beat the egg, stir with salt and add a third of the prepared water. Mix everything well. Gradually add flour, mix and make sure that all the lumps are well mixed. Now water. Gradually pour in the remaining water, watch the consistency.

The secret is this: the colder the water, the more airy and lighter the batter will turn out! Leave the resulting mixture approximately like dough for pancakes. In this consistency, the batter will not drain and the fish will have time to fry.

The second version of the test for batter for fish on beer

Take: 2-3 eggs, 200 g flour, a glass of dark beer, a third of tsp. salt.

Separate the whites from the yolks. Separately, mix the yolks, beer. Whisk the egg whites until stiff and add a little to the flour with the yolks. Stir gently and gently. The result will please delicate taste. Beer, when roasted, gives the fish softness and an unusual aroma.

Batter for frying sausages in dough

If there is no opportunity and time to make a full-fledged meat dish, please guests with homemade fast food. The dish will look like an American hot dog. The kids will definitely love it!

Take: half a kilo of sausages (it is better to take dairy, small in size, so that they are completely fried), a couple of eggs, a glass of flour incomplete by two fingers, a glass of milk, oil for frying.

While the water for sausages is heating, we will do the rest. Beat eggs with salt, gradually add flour and mix thoroughly. Continuing to mix vigorously, pour in cold milk in a thin stream. Cook sausages for only a couple of minutes from the moment the water boils. Tip: stick a toothpick or skewer into each fruit, so it will be more convenient to dip it in batter, and then eat. But you can get by with a fork. Fry for a couple of minutes in hot oil and serve with vegetables. Beautiful and delicious!

Batter dough for frying chicken



You can fry any part of the chicken: drumsticks, thighs, even wings. You can even dip it several times in batter if you are frying a raw product.

That is, they dipped it, fried it, took it out again, dipped it into the pan. So the dough layer can be up to 1 cm, but this will not spoil the delicate taste.

Take: a glass of ice-cold mineral water, one egg white, half a glass of flour, 1 tbsp. starch, salt, spices - to taste.

Beat the whites thoroughly, add water, flour and spices to it gradually, not forgetting to knead well.

Dip the chicken in the mixture and fry. Nothing complicated, but the taste is excellent!

fast food chicken recipe

Take: for the marinade - 100 g of flour, 50 g of starch, a head of garlic, your favorite seasonings (paprika, cayenne pepper, marjoram, thyme, tarragon, dill, curry, pepper are good), do not forget to salt. For rolling - a glass of flour and more seasonings.

Combine all ingredients for the marinade. Before adding the herbs, rub them with your fingers - this way they will be much more aromatic. Pour in enough water so that the consistency of the dough becomes a little thinner than you usually cook for pancakes. Cut the chicken into pieces, cut out the spine, there is still little meat in it. Put the pieces in a pre-prepared marinade and leave at room temperature for a couple of hours.

Mix all ingredients for rolling. In a deep fryer or deep saucepan, heat the refined sunflower oil. Remove the chicken from the marinade in small pieces, roll in the flour mixture and place in the hot oil. Fry 2-3 pieces at a time - no more (this will prevent the chicken from absorbing too much oil, because when frying a small amount, the temperature of the oil will not drop much).

Batter for apples in cinnamon dough

If the apples are too hard, then pour boiling water over them or pre-boil them for a couple of minutes in boiling water.

Take: apples - a couple of pieces, cinnamon - to taste, one egg, a quarter cup of milk and half a cup of flour, sugar.

Mix flour, egg, sugar, and cinnamon. Pour in warm milk. Mix thoroughly with a whisk or, better, a blender. Cut apples into rings. Dip them in the resulting liquid and fry in hot vegetable oil. Dessert is wonderful, but it is better to cook it right before serving.

Enjoy your meal!