Fish in batter can serve not only as an appetizer, but also as the main course on the festive table. There are a huge number of recipes for its preparation. The difference is not only in the types of fish, but also in the recipes for making batter. Let's see how you can cook fish in batter.
Fish in batter: a traditional recipe
This very simple recipe will help you learn how to cook fish in batter. For 1 kg of fish (for example, salmon or any other fish without bones) you need to take 200 g of flour, a little milk, onion and 2-3 chicken eggs.
Cut the fish fillet into small portions, mix with onion, chopped rings, add salt, pepper, vinegar and leave to marinate. For batter, mix milk with flour (to the consistency of liquid sour cream), add the yolks and whipped proteins separately. Dip the fish into the batter and fry in sunflower oil.
Fish in batter with beer
It turns out very tasty fish cooked in beer batter. To prepare it for 1 kg of fillet, you will need 100 gr. flour, spoons of 3-4 beers, 1 tsp sugar, milk spoons 5 and 1 yolk.
The ingredients of batter need to be mixed until smooth and salt. For splendor, you can add one whipped yolk. Cut the fish (after removing the bones) into pieces, first dip in flour, then in batter. Fry in deep fat with plenty of oil.
Fish in batter with wine
For this dish you will need sea trout (one and a half kg), lemon (2), flour, white pepper and butter. On a batter: 2 eggs, a little less than a glass of flour, 100 ml. dry white wine and salt.
Cooking batter: beat flour with yolks, 150 ml of water and wine. Protein is salted and whipped too. We combine after the mixture with flour is left to stand for 10 minutes.
We cut the fillet in large pieces (it should turn out 10 pcs.), Rub it with pepper and salt. We heat the oil in deep fat (or in a pan), dip each piece of fish in flour, and then in batter and fry.
Fish in batter with mayonnaise
For this dish you need to take fillet of pike perch, cod or perch, as well as flour, a couple of pickles and soy mayonnaise.
We cut the fish into slices 4 cm long and 1 cm wide, salt, sprinkle with hot pepper and sprinkle with lemon juice. Flour should be diluted with water to a thick sour cream. Dip the fish in batter and throw in boiling oil. When the batter becomes golden, remove the fish from the water, let the oil drain (you can get it wet with a napkin) and fill it with mayonnaise with a cucumber rubbed into it.
Potato batter
Cut about 300 g of fish fillet into small pieces, season with coriander, lemon juice or other spices to taste, salt. 200 gr. grated raw potatoes, add 1 egg and a glass of sifted flour to it, salt. Fish should be dipped in batter and fry in boiling oil.
Pumpkin fish
To prepare this original dish you will need about 1 kg. fish, 20 g pumpkin, 2 pcs. onions, half a glass of cream, 4 eggs, one and a half stack. flour.
Pumpkin needs to be cut into pieces and mince with onions. Add the eggs, cream and flour to the minced meat. Dip the pieces of fish in this batter and fry in sunflower oil.
Whole baked carp
Buy a carp weighing one and a half to two kilograms, clean it of scales and viscera, wash it well and salt it. 2 tbsp mix wheat flour with the egg, if it turns out too thick - add a little water, add a little salt and pepper.
Inside the carp, put 200 gr. sauerkraut, then put it on a baking sheet, pre-oiled, fill with batter and bake.
Batter with cream sauce
Preparing the sauce: mix 4 tbsp. sour cream and mayonnaise, half tsp shabby lemon peel, chopped pickled cucumbers (2 tablespoons) and greens (parsley and dill can). Put the sauce in the refrigerator.
We prepare the batter: mix half a glass of sifted flour with 25 g of shabby Parmesan cheese, 1 tsp. soda, 1 yolk and 2/3 stack. milk. The batter should be thick and uniform. Then, stirring, enter into it 6 tbsp. water and salt. Put in the refrigerator too.
Remove the skin from the fish (cod or flounder is suitable) and cut into thin slices. In the batter, enter the whipped protein in the foam. Pieces of fish must first be rolled in flour, then in batter and fry in fat (or oil). When serving, pour cream sauce.