Properly prepared batter for fish will keep the fillet juicy, tender, soft. Batter or the so-called batter is an excellent solution for the hostess when there is a fish at hand and you need to feed the family.

Classic fish batter recipe

Ingredients: 5 raw large eggs, 2 tbsp. l flour, 90 g of frozen chopped greens, a pinch of fine salt, lemon juice or vinegar.

  1. The greens are thawed in advance. Alternatively, you can use a fresh finely chopped mixture of herbs.
  2. The prepared green mass is mixed with eggs. The ingredients are slightly whipped with two forks or a whisk.
  3. Salt, lemon juice or vinegar is sent to the mass. Beating continues.
  4. It remains to add flour and knead the food well again.

Important! The fish should be kept in a cool place, cut into cubes and proceed to the process. The frying time is approximately five minutes.

This is the most budgetary and easiest batter recipe, which is suitable for fish of almost any kind.

The crispiest fish in batter

Ingredients: 3-4 tablespoons of first-class flour, 1 large spoon of potato starch, table salt, purified water, 1 large spoon of baking powder.

  1. To make the “dough” crispy, use potato starch. It is mixed with flour, which it is necessary to sift a couple of times in advance to exclude the formation of lumps.
  2. Prepared flour combines with starch in one bowl. Boiled water is poured into the loose components. You need to take so much liquid that the batter will end up as thick sour cream.
  3. The mass is salted, combined with baking powder.

After the next stirring, the fish sticks are strung on a fork, dipped in batter, and then dipped in fat.

Lush batter with mayonnaise

Ingredients: 140 g of fatty mayonnaise, spices to taste (for example, a mixture for vegetables), a glass of flour, 2 eggs of category C1, half a glass of filtered water, salt.

  1. Pour the eggs into a convenient dish.
  2. Mayonnaise, spices and salt are added to the liquid, slightly whipped.
  3. The mixture is processed by the mixer at a slow speed.
  4. Water flows in. Only then can flour be added. You need to add it in minimal portions. As a result, the batter will turn out like homemade sour cream in density.
  5. You may need a little more or less of the declared amount of flour, which is determined independently.

Pieces of fish fillet are dipped in the resulting magnificent batter with mayonnaise and fried in hot oil on both sides.

Kefir dough recipe

Ingredients: a full glass of medium-fat kefir, 90 g sifted flour, 1 large spoonful of corn starch, 2-3 pinchs of table salt, a special mixture of seasonings for fish.

  1. To make dough for batter, first of all you need to take cold kefir and gradually pour all the flour sifted with corn starch into it.
  2. With a whisk, the mass is whisked until smooth.
  3. It remains only to fill in the salt and seasoning mixture - the batter is completely ready.

The consistency of the mass should be dense so that it does not run down over the fish pieces.

On beer

Ingredients: 5 large tablespoons of fat milk, 210 g of high-grade flour, 170 ml of light beer, 2 large eggs, ½ small. tablespoons of salt. The indicated amount of ingredients is calculated per 1 kg of fish fillet.

  1. Warm or room temperature light beer is poured into a deep bowl. Not cold milk is immediately added to it. The fluids are mixed.
  2. Eggs are separately beaten until a light foam and uniformity appear, after which they are poured into the base for batter.
  3. The sifted flour pours out there. Knead batter for fish on beer is necessary in such a way that even the smallest lumps are not left in it.
  4. The “dough” is not too thick - as for pancakes.

Before dipping the fish pieces into the mass, the batter should stand in coolness for at least half an hour.

Breading for fish without eggs

Ingredients: 270 ml of light beer, 1 small. a baking powder spoon, 120 g of wheat flour, any spices to taste, salt.

  1. The eggs are beaten until foam appears, after which a tablespoon of ice water is poured onto them.
  2. Selected seasonings and salt are immediately poured.
  3. Next, pre-sifted flour is gradually introduced into the mixture.
  4. The ingredients are whipped until the mass is uniform. There should not be even the smallest lumps in it.
  5. The resulting dough is removed in cool for about half an hour. Then fish pieces are dipped into it and fried in a pan.

In batter without eggs, it is better to cook low-fat fish in the composition. For example, pollock, hake or halibut.

Unusual Vodka Option

Ingredients: 2 large spoons of high-quality vodka, 160 g of high-grade flour, salt, 2 eggs of category C1, ground pepper.

  1. Eggs are poured into two bowls, separating the yolks from the proteins. Both parts are whipped with a whisk or mixer. Squirrels turn into lush foam.
  2. In the process of whipping the yolks, cold vodka is introduced to them. The remaining dry components are poured out here, except for flour.
  3. Prepared lush proteins are added to the resulting mass. But they need to be intervened very slowly and carefully - with a wide spatula.

Delicious crispy batter for fish is completely ready. It remains to use it for its intended purpose.

With milk

Ingredients: faceted glass of fat milk (excellent if homemade was in stock), 210 g of pre-sifted flour, 3 large raw eggs, 40 g of butter, fine salt, ground allspice. How to make batter with milk is described below.

  1. Eggs are prefetched from the refrigerator. When they become room temperature, the products are divided into components. They will need to be whipped separately.
  2. In one bowl, to the state of thick foam, proteins are processed with a mixer (first at a slow and then at medium and maximum speed). Next, the capacity is rearranged in the freezer for 5-6 minutes.
  3. The remaining yolks are whipped to a light foam, combined with cold milk.
  4. Sifted flour is gradually poured into the mixture from the third step. After each new portion, the mass mixes well.
  5. Lastly, softened oil is laid out in the batter and the protein foam slowly gently intervenes.

After the next mixing, fish pieces are dipped into the mass.

Potato batter

Ingredients: 2 large raw eggs, 2.5 large tablespoons of mayonnaise, flour, rock salt to taste, 3-4 medium potato tubers.

  1. The eggs are poured into a container in which they will subsequently beat.
  2. Sifted fine flour and mayonnaise are added to the liquid mass. The components are altered, salted to taste and slightly whipped.
  3. The potato is peeled, wiped dry with paper towels, rubbed on a vegetable cutter with medium cells, or chopped in a blender.
  4. Slices of fish fillet before frying are first dipped in egg-mayonnaise mass, after which they are crushed in grated potatoes. Vegetable shavings should stick to the fish on all sides.

It remains only to fry the workpieces on both sides in hot oil.

With egg and flour

Ingredients: 180 g pre-sifted first-class flour, salt and ground black pepper to taste, 2 raw large eggs, 110 ml of ice water, 120 g of light mayonnaise.

  1. Eggs are beaten in a deep plate. Their components should be completely mixed, and minimal foam should appear on the surface of the liquid.
  2. Next, salt and ground pepper are gradually introduced into the whipped mass.
  3. After the next stirring, mayonnaise is added. Beating is repeated. If a mixer is used for this purpose, they need to work at minimum speed. Otherwise, the finished batter will foam very much.
  4. With continuous stirring of the base for batter, ice water is poured into it with a thin stream.
  5. After that, all the sifted flour is poured onto a small spoon.
  6. You should carefully monitor the density of batter.

It is important not to overdo it with flour and break all the lumps that appear.

Cheese batter for fish in a pan

Ingredients: 2 large spoons of light mayonnaise, 4 pcs. large eggs, 4 tbsp. tablespoons of first-class flour, 120 g of cheese, freshly ground pepper, rock salt.

  1. Light mayonnaise is laid out in the bowl. Raw eggs are driven into it one at a time.
  2. The resulting mass is whipped at an average mixer speed.
  3. Cheese is grated. Both solid and semi-solid grades of the product can be used.
  4. Prepared cheese and all remaining dry ingredients are poured into the whipped mass.
  5. The components are very well kneaded.
  6. The resulting cheese batter for fish should be infused for about 15 minutes.

Then, you can immerse pieces of fish fillet in it and fry in hot oil.

The most airy batter on a mineral water

Ingredients: 2-3 medium raw eggs, 170-190 ml of mineral sparkling water, 200-220 g of first-class flour, table salt.

  1. The first step is to cool the carbonated mineral water. The drink should become icy. Also, we must not forget that the mineral water itself is salty, so additional salt may not be needed at all. You need to focus solely on your own taste.
  2. Raw eggs and half of the mineral water are mixed in a deep plate.
  3. Components are well beaten, salted.
  4. Flour is added in small portions. The ingredients are well kneaded.
  5. The remaining mineral water flows in. At this point, salt is added to the batter if necessary.
  6. When the mass is completely homogeneous and without lumps, you can dip the prepared fish pieces into it.

Fillets in this composition can be fried in a pan and deep-fried, as well as cook in the oven.

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