Nothing beats the tender aroma of fried fish. Fish made to roll in flour. But if you use batter, the meat will be more tender and juicy, and the dough itself will become a tasty, crunchy addition to the dish.
If you follow the calories, avoid fatty foods, simply remove the golden skin and in front of you - a dietary high-protein product. Below are the basic recipes of klyar, which go well with seafood and fish, following each of them will lead to a completely different result!
Basic recipe
The main components of fish batter for frying are the egg, flour and the liquid component. Eggs give it an airy texture, and the gluten-free flour helps keep its shape.
Milk, carbonated drinks, kefir, broth or ordinary water can be used as the liquid part.
Bread dough for fish should not be thick, but it is good to wrap the product and not drain.
Here is a simple recipe.
Ingredients Required:
- salt - 0.5 tsp;
- 80 g of flour;
- 2 eggs;
- water - a quarter cup;
- vegetable oil - 5 ml.
Cooking time: 3 min.
Caloric content per 100 grams: 198 kcal.
Cool the water in the freezer. Mix the flour and salt, and the eggs with water and butter. Combine the liquid and dry ingredients and mix until smooth with a whisk or mixer.
Put the batter in the freezer, and after 20 minutes you can use it for breading.
Fish with mayonnaise for fish
The batter on mayonnaise is quite dense, and well done, it has a golden brown color.
Add at will your favorite spices.
Ingredients Required:
- potato starch -60 g;
- flour - 80 g;
- baking powder - 5 g;
- mayonnaise - 60 g;
- serum or sour milk - 100 ml;
- 1 chicken egg;
- salt, optional - any spices.
Cooking time: 5 min.
Calories per 100 grams: 236 kcal.
In a deep bowl, mix the sifted flour, baking powder and starch. Add salt and spices. In the glass, combine the egg, mayonnaise and whey, whisk thoroughly with a fork. Make a deep funnel in the flour and pour the contents of the glass into it. Mix the dough well to avoid lumps, and begin to fry the fish.
Simple batter with milk for fish
Completely airy, lightweight, with a delicate creamy taste. The whole secret is well hammered proteins. This dough goes well with cod, catfish, salmon and squid. All ingredients must be cooled before use!
Ingredients Required:
- 200 ml of milk;
- flour - 200 g;
- 3 chicken eggs;
- 30 g butter;
- allspice, salt.
Cooking time: 20 min.
Calories per 100 grams: 204 kcal.
Remove eggs from the fridge and separate the whites from the yolks. Then beat the whites in a thick foam and send in the freezer for 5 minutes. Mix yolks with milk and flour until smooth. Add the softened butter, salt and at the very end - protein foam. Mix and begin to dip the fish.
Cheese batter for pollock
Pollock - affordable and useful sea fish. In stores, it is sold in the form of fillets and steaks, which are very convenient to fry in batter.
Since the taste of pollock is not very rich, crispy breading from cheese and soda will perfectly complement the dish.
This amount of dough is enough for 1.5 kg of fish.
Ingredients Required:
- hard cheese - 120 g;
- chicken egg - 3 pcs .;
- potato starch - 50 g .;
- flour - 100 g;
- dill, salt, spices;
- carbonated water - 0.5 st.
Cooking time: 7 min.
Calories per 100 grams: 214 kcal.
Rub the cheese on a grater, add eggs, water, salt and finely chopped dill. Stir and gradually add flour. You should get a homogeneous dough with a consistency of liquid sour cream. Now you can dip the defrosted pieces of pollock in breading.
Recipe batter with sour cream
The batter is quite thick, so it can be used for baking and cooking in a slow cooker. The fleshy, but very tender layer of dough reliably hides the slave and allows it to remain juicy and fragrant. Add a creamy sauce, a light side dish and enjoy an amazing lunch!
Ingredients Required:
- 1 incomplete cup of flour;
- egg - 3 pcs .;
- 4 g of baking powder;
- 250 ml of sour cream;
- salt, spices.
Cooking time: 12 min.
Calories per 100 grams: 243 kcal.
In deep dishes combine sour cream, flour and eggs, whisk or mix. Add baking powder, salt, spices. A batter should resemble a dough for the pancakes. If you are baking fish, preheat the oven to 200 C.
Beer crispy batter
Super-crisp batter, ideal for preparing hake, haddock, hake, flounder fillet.
For this simple recipe, no eggs are needed, and cooking will take several minutes.
Ingredients Required:
- 50 grams of wheat flour;
- corn flour - 50 g;
- baking powder (soda);
- light beer - 150 ml;
- pepper, salt, turmeric.
Cooking time: 15 min.
Calories per 100 grams: 192 kcal.
Mix two types of flour and baking powder. Add salt and spices. Slowly add chilled beer and carefully knead the dough. When it becomes homogeneous, immediately begin to fry the fish.
Japanese batter
And the Japanese call their tempura, and they love to use this technology for cooking a wide variety of dishes. Probably, wise people understood that such a simple reception is capable of preserving the unique, original taste of the product.
For the preparation of the dough, only three components are used: eggs, water and flour. It is a special flour - the secret ingredient of Asian bread dough.
Ingredients Required:
- ice water - 100 ml;
- rice flour - 25 g;
- wheat flour - 50g;
- corn starch - 25 g;
- 2 egg yolks;
- salt.
Cooking time: 5 min.
Calories per 100 grams: 167 kcal.
Ready batter must be used immediately; it should not stand idle for more than 15 minutes. First, make a flour mixture for tempura: combine rice flour and wheat flour, starch and salt.
In a deep dish, whisk the yolks, pour in ice-cold water and gradually add loose powder. Mix well, small lumps should not embarrass you. It is better to fry fish in such batter on a small fire.
Yeast batter
Do you want the batter to have a porous structure, and the fish inside the breading shell steamed well? Use this recipe.
Thanks to the ability of the yeast to increase in volume, the dough will turn out a lot, and the fried fish will look like small cakes!
Ingredients Required:
- fresh beer - 150 ml;
- flour - 350 g;
- kefir - 150 ml;
- ice water - 120 ml;
- 8 g dry yeast;
- sugar, salt.
Cooking time: 10 min.
Calories per 100 grams: 194 kcal.
Combine liquid components and yeast. Mix well and add flour, a pinch of sugar, a couple of pinch of salt. Hide the dough in a draft-proof, warm place. We expect 60-90 minutes. Our batter will look like a liquid foam, and increase by 3 times. You can start cooking fish.
Juicy fish in batter - cook quickly and simply
Now prepare the most tender fish in batter. This recipe proposes the use of halibut, but you can take any boneless fish to your liking. The dough contains fried onion, which makes it very fragrant. It turns out very organic and tasty!
Ingredients Required:
- 1/2 Limon .;
- 1.5 Art. wheat flour;
- salt - 5 g;
- a pinch of soda;
- onion - 1 pc .;
- 250 ml of soda or beer;
- 2 large eggs;
- boneless halibut - 2 kg fillet;
- 500 ml of sunflower oil;
- spices, greens.
Cooking time: 40 min.
Calories per 100 grams: 347 kcal.
Fish must be defrosted in advance. Cut the fillet into pieces, size - at will. Salt, sprinkle with lemon juice and leave for 10-15 minutes.
In the meantime, prepare the batter. Finely chop the onion and fry until golden brown. In a deep bowl, mix water (or beer), salt, flour, soda, knead until smooth and add browned onions. We put a frying pan on the stove, pours the first portion of butter, and wait until it is hot.
Pieces of fish prutrichivaem flour, dipped in batter and spread on the griddle.
Fry until brown crust appears (10 min on each side). When all the pieces are roasted, put them out under the closed lid for 10-15 minutes.
Useful tips
It is necessary to place only the fish cooked in batter on a paper towel so that excess fat is absorbed into it. This will help to significantly reduce the calorie content of the dish.
When frying, you need to make sure that the oil is as hot as possible, otherwise the batter will simply drain and will not be able to perform its functions. So that it does not flow down, process the fish with flour, it will delay the dough until it forms a crust.
Do not grill bony fish (bream, crucian carp, silver carp). It can spoil the dish. Pollen, salmon, mackerel, escalar, tilapia and other fleshy varieties are ideal for this method of cooking.
Depending on the products that are fried in batter and personal taste preferences, you can make small changes to the recipes. For example, the liquid base can be replaced with wine, brandy, fruit or vegetable juice, broth, fermented milk drink.
The principles of making fish batter can also be found in the following very detailed and informative video.
