Like many other seafood, pink salmon is extremely rich in useful vitamins and trace elements that have a beneficial effect on any organism. That is why all nutritionists unanimously reiterate that it is necessary to eat fish dishes at least once a week. And pink salmon is one of those seafood that has excellent taste and is completely devoid of an unpleasant odor.
In addition to its usefulness, this beautiful fish is quite nutritious and appetizing. In addition, it is great for cooking in batter, which preserves the juiciness, tenderness and unsurpassed taste of pink salmon. By the way, it is in this form that the fish is most liked by children.
You can choose any bite for pink salmon. In it, it can be served not only as a main course, but also as a cold appetizer - and in that and in another performance, it will be delicious.
Cooking features
Despite what kind of batter you choose and in what way you will process pink salmon, there are general rules that you must follow.
- Be sure to check the freshness of the purchased product. To do this, inspect the carcass - it should be flat, smooth, without any defects. And the belly of the fish should have a pleasant pink tint.
- To cook pink salmon in a batter with a crispy crust, use ice water.
- Dough mayonnaise can be replaced with heavy cream.
- And instead of flour, you can take starch.
- To prepare pink salmon in batter, it is best to stock up with gutted fish without a head. Fillet is also great for this dish.
Varieties
A classic set of products for making fried pink salmon in batter consists of flour, eggs, milk or water. A mass based on these components has a rather dense consistency, but it is perfectly fried.
The fish recipe in such a batter is well known, probably, to every hostess. But there are other varieties of dough used to fry pink salmon - many of them give the dish piquancy, originality and aroma. For example, the most popular beer, onion and cheese batter. Each of them is unique and nutritious in its own way.
How to cook fish in batter
After you make the basis for the future dish, let it stand a little warm. Thanks to this little trick, the dough will be more sticky and it will be much better to envelop the fillet, without completely spreading and leaving no empty areas on the fish.
You can cook pink salmon in batter not only in a pan, but also in a deep fryer and even in a slow cooker. It all depends on your convenience and personal preferences.
It is very important to fry pink salmon in batter exclusively on hot oil. Only in this way pieces of fish will find the desired golden crust. And it is advisable to transfer the finished fillet from the pan to paper towels, which quickly absorb excess fat.
Klar is a real find for those who do not want to spend a lot of time creating complex culinary masterpieces, but still love a delicious fish. By the way, if you pour pink salmon slices with such a test and just send them to the oven, it will turn out no less tasty.
In general, there are a lot of options for using batter, and it’s not difficult to choose something that suits you. So stock up on everything you need and start the process. Fortunately, it does not take away much of your free time.
How to cook pink salmon in batter in a pan: a classic way
The delicate, surprisingly juicy fillet of this fish in combination with crispy delicious dough will be a great addition to any meal. Moreover, in a pan, pink salmon in batter is cooked very quickly, and the result can exceed any expectations.
For this dish you will need:
- several chopped pink salmon fillets;
- 200 ml of water;
- 2 eggs;
- 100 g of flour;
- vegetable oil;
- salt and other spices at your discretion.
By the way, the process will not take you more than 20 minutes of your time.
Cooking
Pour the flour into a large bowl and add the yolks separated from the proteins, salt, water and 2 tablespoons of vegetable oil. Thoroughly mix all the ingredients until a homogeneous consistency is obtained.
Beat whites thoroughly in a separate container until lush, stable foam. Then pour them into the cooked dough and stir well again.
Heat the pan well, greasing it with vegetable oil. Dip the fillet sliced in portions, alternately in the prepared batter and fry on both sides for several minutes, depending on the thickness.
As a result, you should get a tender fish with a crisp of dark golden color. Place the cooked fillet on paper towels to remove excess fat.
Serve pink salmon fillet in batter can be both hot and cold with lemon wedges, french fries or vegetable salad. Although this delicacy is in perfect harmony with almost any side dish and salad.
How to make pink salmon in beer batter
This fried fish in itself is quite good, has tenderness, juiciness and a delicious aroma. But the recipe for pink salmon in a beer batter will completely turn your mind about seafood dishes.
An airy, lush dough will perfectly complement the delicate fillet, giving even more tenderness and softness to this fish. Pink salmon in a batter of beer will certainly please even those who are not a lover of seafood.
To prepare this extraordinary treat you will need:
- some vegetable oil for frying;
- 8 chopped pink salmon fillets;
- 2 tablespoons of paprika;
- a glass of flour;
- egg;
- 2 tablespoons of dried garlic;
- 0.5 l of light beer;
- 2 teaspoons black pepper;
- as much salt.
The process will take you about half an hour.
Cooking method
If you are using a deep fryer, turn it on immediately so that the oil becomes hot. If you only have a frying pan, place it on the stove. Remember to oil it.
Rinse the pink salmon fillet, dry, salt and pepper. Pour the flour into a deep bowl, add the ground dry garlic, paprika, salt and pepper to it. Thoroughly mix all the ingredients and send eggs to them. Then gradually, in minimal portions, add cold beer to this mixture. As a result, you should get pretty batter.
Now it's time to start frying the fish. To do this, take turns dipping slices of fillet into the cooked batter and spread on a hot frying pan. Do not forget to periodically add oil to the surface so that the fish does not burn.
It is necessary to fry the fillet until its surface acquires a golden brown hue. At the end, transfer the cooked fish to napkins so that excess fat is stacked from it.
You can complement the treat with a spicy sweet and sour sauce, fresh vegetables or lemon slices, as in the photo. Pink salmon in a batter of beer is best served warm or hot.
Fabulously delicious fish under a cheese cap
If you want to please your family with something very unusual and piquant, give preference to pink salmon in cheese batter. This magical combination will not only become your signature dish, but will conquer all your family members and guests.
For cooking you will need:
- 200 g of hard cheese;
- 0.6 kg of pink salmon;
- vegetable oil;
- egg;
- 3 tablespoons of flour;
- salt and pepper to your taste.
To create this treat you can use both fish steaks and its fillet.
Cooking process
First of all, carefully rub the prepared pink salmon with the prepared spices and leave to marinate for 20 minutes aside. The longer you give the fish a "rest", the more spices it absorbs.
Beat the egg in a deep bowl, then add flour and salt to it. When the mass becomes homogeneous, send the cheese grated on it to a fine grater.
Preheat the oven to 180 degrees. It is very important that it is really hot by the time you put pink salmon inside. Otherwise, you risk getting a dry dish.
Grease a baking sheet or baking dish with oil and transfer the prepared fish to it. At the end, fill it with cheese batter and send it to the oven for 20-25 minutes.
Serving such a delicacy is best in composition with boiled potatoes or fresh vegetables.
Pink salmon in onion batter
To prepare such a dish, stock up:
- 2 bow heads;
- 7 tablespoons of flour;
- 160 ml of cold, preferably ice water;
- 0.9 kg of pink salmon;
- an egg;
- spices to your liking.
Course of action
As usual, rinse and dry the fish first. Then salt and pepper it, rubbing the spices well into the meat.
Now you need to make a batter. To do this, grind the peeled onions on a fine grater and add the egg, flour and salt to it. Now gradually pour water into the mixture, while constantly stirring it. You should get a mass that, in its consistency, resembles sour cream.
Dip each piece of fish into the cooked batter and send to a preheated pan. Fry pink salmon on each side for 5 minutes. Put the finished fillet, as always, on napkins.
This treat harmoniously blends with all kinds of fresh vegetables and freshly squeezed lemon juice. Very useful will have mayonnaise or sour cream sauce. As a side dish, it is best to give preference to boiled or fried potatoes, as well as boiled rice.