What is the smell of the fresh underwater dweller that we are going to bake deliciously in the oven or fry in a pan? That's right - it smells like the sea. And if appetizing notes of fresh pastries were added to these natural aromas, it means that a marvelous, elegantly decorated fish in the dough appeared on the table. We cook simply and with taste, treat with joy and pleasure!

In plain yeast batter

Preparing a simple yeast batter is very simple, observing the rules for the formation of the presented dish. Using live bacteria allows you to get a magnificent dough to create a crisp.

Differences and methods of their application:

  1. Dry yeast (Saf-Levure) are granules, grains (powder) or small particles in the form of vermicelli. To activate the activity of bacteria, fill the microorganisms with warm (up to 45 ° C) purified water / another liquid.
  2. Fast-acting (instant) Saf-Moment yeast does not need such a procedure, it is used immediately with flour.
  3. Fresh product, the so-called raw, is usually sold in the form of small briquettes. This component of the recipe is previously dissolved in warm water with the addition of regular sugar. For 1 kg of flour, 50 g of yeast is required.

What is needed to get yeast batter:

  • drinking water - 100 ml;
  • premium flour - from 130 g;
  • dry yeast - 10 g;

Preparation of the test:

  1. First of all, we study the manufacturer's recommendations indicated on the packaging of the product package, paying attention to its expiration date. Pour the yeast into the bowl, fill it with heated (not hot!) Drinking water, mix the composition.
  2. We attach the pre-sifted flour, with the help of a whisk we make the kneading of dough.We destroy all the lumps so that the mixture becomes smooth and homogeneous, in consistency similar to thick sour cream.
  3. We cover the container with the product with a film, leave it warm for the fermentation process to occur. Very soon, the surface of the mass will be covered with many bubbles, and the volume of the composition will increase significantly. This is "frolic" our living bacteria! In such an excellent test, fried fish will turn out to be the most delicious and appetizing.

It is advisable to use the resulting batter in the near future, so the fish should already be ready to put on a lush, appetizing crunchy “outfit”.

Pan fried fish in yeast-free dough

No less delicious qualities are created from the “skin” dough, in which the fish fried in a pan looks particularly elegant and attractive.

Grocery list:

  • lean oil;
  • halibut fillet - 700 g;
  • premium flour - 130 g;
  • starch (preferably corn) - 30 g;
  • eggs - 3 pcs.;
  • drinking water - 120 ml.

Order of preparation:

  1. To start, we process fish. Gently remove dark skin from the fillet. Just pry it with a narrow blade of a sharp knife, carefully direct the kitchen appliance from the tail to the head of the fish, remove the thin skin.
  2. We remove the fins and costal bones. Cut the meat into small pieces, lightly salt, leave in a plate.
  3. We divide the contents of the eggs into two components. Beat the whites with a mixer until the peaks are dense, obtaining a stable foam. It is this batter element, literally filled with air, that will make the fried crust the most magnificent and crisp.
  4. We lay out the proteins in a separate container, attach drinking water, sifted flour, a pinch of salt. Knead with a whisk a yeast-free dough of uniform consistency. As a liquid component, you can use kefir, milk, broth or carbonated / other drinks.
  5. Add starch to the lush protein mass, mix the composition thoroughly, after which we introduce the yolk component and again work well with a spoon. Now batter is ready!
  6. We heat fresh oil in a pan, dip the halibut pieces into the resulting mass, fry until brown on both sides.

We put the hot fish in fluffy vestments on paper napkins, leaving them with excess fat, and solemnly serve them at the table.

How to make a red fish dish

An exquisite gourmet product requires particularly respectful handling. Only in this case, red fish fried in dough will appear in all its delicious splendor.

Necessary components:

  • lean oil;
  • eggs - 6 pcs.;
  • citric acid - a few drops;
  • fish (beluga, sturgeon or stellate stellate sturgeon) - 1 kg;
  • sifted flour - from 240 g;
  • a pinch of salt, parsley.

Cooking process:

  1. We divide the processed fish into whetstones 1.5 cm wide, up to 10 cm long. To remove curled proteins, scald the pieces, then rinse thoroughly, pat it with a paper towel.
  2. We mix in a bowl 40 ml of olive oil, chopped herbs, a dessert spoon of lemon juice (acid). We spread portions of fish in the resulting marinade, leave for half an hour in a closed container.
  3. Dilute sifted flour with a glass of warm natural milk, add egg yolks, a pinch of salt and 20 ml of fresh sunflower oil.
  4. We make a whisk kneading a test of homogeneous consistency. Before the process of heat treatment of fish, we add whipped proteins to the batter and mix everything again.
  5. Dip slices of delicious meat in the resulting mixture and fry in hot fat until pink.

The refined taste of red fish cooked in a luxuriously decorated batter deserves a central place on the festive table.

Oven baked fish in a puff pastry

An excellent recipe for a uniquely decorated meal. This is not a pie, but not just a fish baked in the oven. This is a mystery dish!

Product List:

  • whole fish (choose by preference);
  • lemon;
  • egg;
  • puff pastry - 400 g;
  • crumbs crumbs - up to 120 g;
  • salt, pepper, spices, fragrant dried herbs;
  • butter - 60 g.

Cooking Technology:

  1. We take out the frozen dough from the refrigerator, remove it from the package, leave it for 4 hours at room temperature. This is the natural and most correct way to gradually and uniformly thaw a product without affecting its structure.
  2. We clean the fish, remove the insides and gills, carefully rinse, get wet with napkins. Well pepper and salt the carcass, place slices of sliced ​​lemon inside and leave for half an hour in this state.
  3. Expand the thawed dough, roll out the formation in the form of a rectangle. We do this one way so as not to damage the layers of baking. We transfer the product to a baking tray treated with oil. Sprinkle the middle of the sheet with crumbs of crackers, spices and aromatic herbs.
  4. We spread the fish across the formation onto the breading composition. On the edges of the dough, free from both sides of the carcass, we make incisions. The resulting stripes alternately (lap) cover the fish, as if sealing it in a kind of mesh. The made butter shell must exactly repeat the shape of the “filling”. Leave the product for 20 minutes alone.
  5. We send the workpiece for half an hour to the oven, heated to 180 ° C.

We serve a fabulously beautiful dish to the table.

In sour cream

Dough for fish in batter can be prepared not only on water. An excellent option for a liquid base is a dairy product.

Components Used:

  • lean oil;
  • cod fillet - 1 kg;
  • fresh sour cream - 300 g;
  • eggs - 4 pcs.;
  • half a lemon;
  • sifted flour - 250 g;
  • finely grated ginger shavings - 20 g;
  • spice.

In the presented recipe, you need to get a liquid batter, for which we use not very thick sour cream.

Cooking process:

  1. We divide the processed fish fillet into small pieces, sprinkle them with the juice of half a lemon, sprinkle with grated ginger, pepper and salt. We stand the product in the marinade for a quarter of an hour.
  2. Mix the eggs with the sifted flour, slightly salt the composition, then add the portions of sour cream, carefully combining it with the other components of the dough. The consistency of the resulting mass should be slightly more liquid than that of fritters.
  3. Heat a pan with vegetable oil. If a drop of batter, placed in a well-heated fat, does not sink in it, we proceed to the main action.
  4. We spread several pieces of fish into the prepared composition. We completely immerse them in the dough, and then place them in hot oil. We do not allow the connection of individual portions. Fry the food until golden brown, gently turn it over, we get the same delicious crust on the other hand.

Sour cream batter provided the formation of your favorite crisp, made the dish more tender and juicy.

Cooking in beer dough

No less interesting taste has fish in the dough, prepared on the basis of a foamy drink.

Product Composition:

  • eggs - 4 pcs.;
  • lemon juice;
  • onion head;
  • sunflower oil - up to 500 ml;
  • fish fillet (sea or freshwater) - 700 g;
  • premium flour - 200 g;
  • fresh beer (preferably light) - 250 ml;
  • greens, spices.

Cooking method:

  1. We process the fillet in the usual manner. Be sure to remove all the bones from the meat, cut the layers into pieces. Lightly spray the product with lemon juice, season with spices, keep it closed for 15 minutes.
  2. We free the onion from the husk, finely chop, passer in oil until pink.
  3. Sift flour, pepper and salt into convenient dishes. Spices must be present both in fish and in batter, otherwise the dish will turn out to be fresh and tasteless.
  4. Place fresh eggs in a separate bowl. We beat them well with a mixer to a state of thick foam, after which, without stopping the operation of the household appliance, add the hoppy drink.
  5. Combine the resulting liquid mass with a flour component and a transparent onion. We intensively interfere with the composition until the last lump disappears and a test of homogeneous consistency is formed.
  6. Heat a thick layer of oil in a pan. Dip the pieces of fish in a batter with a large fork, fry in the usual manner until crisp.

The same process can be arranged in a deep fryer. We get an incredibly effective dish with a spicy taste!

Fish and cheese with garlic dough

A popular recipe for cooking in a wonderful airy crust with a pleasant spicy aroma.

Grocery list:

  • eggs - 4 pcs.;
  • lean oil;
  • tilapia fillet - 600 g;
  • garlic cloves - 3 pcs.;
  • cheese (preferably hard) - 170 g;
  • premium wheat flour - 130 g;
  • spices for fish.

Cooking:

  1. To get a delicious dish, you can use any white fish that is at hand. Before heat treatment, the product must be milled to eliminate the presence of bones. It is not very pleasant and not aesthetically pleasing to remove thin ribs from the mouth.
  2. We divide the large carcass of tilapia (fish of the cichlid family) into portioned portions. If we have individuals of standard size, we fry whole in batter.
  3. We put the fish in the dishes, add chopped garlic, salt, spices and 40 ml of sunflower oil. Close the container, leave for several hours in the refrigerator.
  4. To get the batter, put the eggs in the bowl. We attach the spices, beat the composition with a whisk, and then mix in small portions of the sifted flour. We are not in a hurry with the addition of a loose product to make the dough without lumps, reminiscent of pancake in consistency.
  5. We supplement the prepared mass with finely grated cheese, mix everything well.
  6. We extract fish soaked in aromas from the cold, blot the marinade with paper towels. Dip the pieces of tilapia in cheese batter and fry in the usual way until golden brown.

Serve hot with your favorite side dish.

Unfortunately, not a single recipe is able to convey all the charm of the presented dishes, to accurately convey the pleasure that the fried fish in dough gives us. Do not deprive yourself of such bliss - be sure to cook and try the dish with a wonderfully decorated air crust.

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