Mistresses frying fish (especially low-fat varieties) often face the problem of maintaining its shape. Pieces tend to stick to the bottom of the pan, and when turned over, simply fall apart. Often the fish is too dry.
Bread made from flour or crackers does not save much. Most often, such a "shell" sticks to the pan, and the fish slips out of it and ... falls apart. To get tasty pieces with a crispy crust, but soft inside, they resort to another culinary trick - a batter for fish. The best “right” recipes for such a breading can be found in this article.
The word clair has French roots and translates to "liquid". Thus, batter is a thin dough in which a product is dipped (meat, fish, cheese, mushrooms) before frying. It creates a kind of dense film that protects the dish from direct contact with fat, hot oil. Inside, the product seems to be steamed, preserving its juices, and on the outside it is covered with a delicious crisp.
Easiest recipe
In the Soviet Union, where they unsuccessfully fought against "bowing to the West" "so as not to pronounce the French word" batter ", hake or pollock in such a breading was called" fish in the dough. " This is partly correct; batter is really a test. And its main component is flour.
The simplest and quickest recipe for batter for fish is this: add egg and water to the flour. What are the proportions? It depends on how you are going to fry the fish. If traditionally in a pan, then the dough should be really liquid. But if you have to fry in a deep fryer, you should make a thicker batter, otherwise the boiling oil will tear the shell into small pieces.
How should products be combined? First, beat the egg with a fork, then add the flour, trying to break the lumps. Batter for fish must be salt. At this stage, you can add spices: most often black ground pepper or dried herbs. Bred with cold water to the desired consistency. Calorie breading - 224 units.
On mayonnaise
Above was the easiest and fastest way to cook a batter for fish at home. Now let's move on to more complicated recipes. Thanks to the mayonnaise, the dough for dipping the fish will turn out to be more viscous and will not drain. True, batter will come out more bold and high-calorie - 441 units.
The cooking technology is still simple: we slightly beat one egg with a fork. Add 50 grams of classic fat mayonnaise (for example, Provence) and stir. At this stage, you can add a little batter and add herbs and spices. The process of gradual mixing of flour completes the process - you can adjust the density of the dough and successfully deal with possible lumps. When we get the batter homogeneous, heat the pan or deep fryer. Dip the prepared fish in the dough so that it envelops the slice from all sides, and spread the breading in the breading in hot fat.
In milk
Reviews of fish batter recipes often praise pancake dough for the ease of preparation and the availability of products. The calorific value of such a breading is low - 296 units.
Of the products we need an egg, milk, flour and spices with herbs. The latter can not be added if you want to achieve a neutral taste of batter, so as not to overshadow the tenderness of the fish fillet.
So, we begin the process of making batter with the beating of an egg already familiar to us. It’s not necessary to be zealous. Lush egg foam for dough is not required. Now add 30 milliliters of milk, a little salt. If you want to add spices and herbs, do it now. Again, beat the mass with a whisk or mixer, and when bubbles appear in the mass, begin to mix the flour, achieving the desired consistency of the dough - like pancakes or like pancakes.
Recipe for batter for fish on sour cream
Two eggs are divided into proteins and yolks. But first, put in the refrigerator half a glass of water. Beat the squirrel in a strong foam. When the water becomes icy, add it to the yolks. Add two tablespoons of sour cream. If we want to enhance the crispiness of the breading, add two tablespoons of vodka there. Salt the yolk mass, add about five tablespoons of flour and achieve complete disappearance of the lumps. After that, we will begin to gradually add whipped protein. The dough should turn out to be liquidy. Do not worry: it reliably envelops pieces of fish. The airiness of batter turns it into a golden lace in a pan. But this recipe is not suitable if we are going to fry fish in deep fat. Even in a pan, pieces need to be laid out in well-heated fat, otherwise the breading will immediately stick to the bottom.
How to make French batter for fish
The dough becomes magnificent when the flour and eggs are combined with an acidic environment - as in the recipe with sour cream. But you can replace this dairy product with beer, wine or mineral water. It will turn out just as airy, but also with a spicy crunch. Consider a few batter recipes for beer.
The French offer to separate the yolks in two eggs, and put the proteins in the refrigerator. Sift a glass of flour, add yolks, a tablespoon of vegetable oil, salt to taste and a pinch of curry, mix until smooth and add a glass of cold beer (light is better, dark will give the batter a bitter taste and a dark shade). Beat the whites in a lush foam and carefully, so as not to fall, we introduce into the dough. Before frying the fillet, beat the bread mass again.
"Lace" dough on beer
This fish batter recipe uses only one egg protein. Yolk can be used for another dish. Sift 100 grams of flour into a bowl, combine it with two pinches of salt, add protein and begin to pour light beer. It takes about half a glass. At the end, add two tablespoons of any vegetable oil. Knead the dough. If it turned out to be too cool, breed beer. Excessively liquid dough can be thickened with flour, but the best breading for beer should have a “pancake-like” consistency. Then the pieces will turn out not in a dense shell, but as if in a lace frame.
On mineral water
The fish batter recipe recommends separating squirrels from four eggs and refrigerating them. Mix the yolks with a tablespoon of vegetable oil, add a heavily chilled mineral water - half a glass. She may be the most ordinary. But if we add Coca-Cola, the breaded fish will get a nutty flavor. The dish will be covered with a golden-orange batter and will surprise us with a citrus aroma if we use instead of the usual mineral water “Fantu”. Salt the mixture and add a sprig of chopped dill. Sift the flour into the yolk mass, beat the whisk, achieving the desired consistency. Flour can take 100-125 grams. Beat the chilled proteins with salt until a strong, non-falling foam. Gently mix both sides of the dough. If it turned out to be too steep, we will dilute with mineral water.
On white wine
The breading is airy, but the "dough" of the dough will not be brewer's yeast or sour-milk bacteria, but wine fermentation. This recipe allows you to get a dietary breading with a nutritional value of only 203 calories. Whip one egg with a whisk and a half cup of white table wine. Add a pinch of paprika, salt. Stir the flour until smooth.
There is another recipe for fish batter on wine. According to him, you must first sift the flour. Then add salt and spices (a mixture of peppers, Provencal herbs, saffron) into it, beat a chicken egg, mix thoroughly and only at the end dilute the mass with white table wine to the desired consistency.
Onion batter
If you have hake, pollock or similar dry varieties without a pronounced taste, then use this recipe for batter for fish. How to make onion breading?
The whole process does not take ten minutes. Peel the onion and chop it in a meat grinder or blender, mix with two tablespoons of chopped dill, add two eggs, 50 grams of Provence mayonnaise, and salt it. Beat the mass and begin to gradually pour the flour. It may need about a hundred grams. Onions in the breading will not only add crunchiness to the dough, but also enrich the dish with aroma.
Cheese batter
Such a breading, of course, will give the whole dish extra calories, but how delicious the fish will be! There are several recipes for cheese breading. Let's consider the simplest first.
In a bowl with an egg, three 70 grams of hard cheese. Season with salt and spices, sprinkle a spoon with a hill of flour and mix.
How to cook Italian batter for fish? Add 3 tablespoons of milk to three eggs. Rub 50 g of parmesan with small chips and add to the egg mass. Salt and season with a spoon of dried Italian herbs. Pour flour in several stages, achieving the necessary viscosity of the dough.
Enjoy your meal!