We prepare batter for fish on water, sour cream, milk, beer

Preparing a batter for fish at home is very simple. It is enough to take a few simple ingredients that can be found in any refrigerator. The batter will protect the fish from burning, increase the volume of the dish, give a sweetish, salted, pronounced spicy or fresh taste.

Fish batter - batter for frying, transforming the taste of the dish and giving a characteristic crunch. The main ingredients are milk (water), flour and eggs, as in chicken batter. Many housewives add variety to the traditional recipe with the help of sour cream, starch, grated cheese, aromatic spices, etc.

Fish pieces can be carefully dipped in a mixture and sent to a frying pan or deep-fried. Let's talk about recipes for making delicious and crispy batter for fish on water, milk, mineral water and beer with the addition of various ingredients.

Calorie batter for fish

The classic batter for fish made from eggs, flour and milk contains

. However, the fish in batter is much more caloric due to frying in vegetable oil.

For example, pollock after a roll in a delicious impregnation of sour cream with milk contains about 280-300 kcal. Of these, 14-17 g are fat. Therefore, you should not abuse the product if you want to maintain a figure.

Dough batter for fish - a classic recipe

• I cut the fish fillet into thin and neat pieces.
• I water the fish with lemon juice. Add salt, set the plate aside.
• In a separate bowl, beat eggs, pour milk, salt. Gradually pour flour. Thoroughly interfere with a creamy consistency.
• I pour vegetable oil. I put the frying pan to warm up. I roll each piece in flour and send to a plate with batter. For convenience I use a plug.
• Reduce the temperature of the burner to medium. I put fish particles, leaving a distance. Fry until light golden crust. First on one side, then flip.
• Gently wipe off the finished particles with kitchen napkins to remove excess fat.

A simple recipe for batter with mayonnaise

• Fish - 400 g
• Wheat flour - 1 cup,
• Egg - 4 pieces
• Mayonnaise - 200 g.

1. Take deep dishes. I break eggs and beat. I put mayonnaise.
2. Beat with a whisk or an ordinary fork. A homogeneous mass should be obtained.
3. Gradually I introduce the main ingredient - flour. Knead with a whisk. I do not allow the formation of lumps. By consistency, I achieve a density so that the delicious impregnation slowly flows down from the fish pieces when dipping.
4. Fry according to the classic scheme. First, roll in flour, then in batter. Sending to a heated frying pan with vegetable oil.

If the dough turns out to be liquid in consistency, add a little flour.

How to make a batter for fish on beer

Chill all liquid ingredients before making a recipe. It is necessary to observe the temperature contrast between cold batter for fish and deep-frying with hot oil.

• Light beer - 250 ml,
• Eggs - 2 pieces
• Wheat flour - 1 cup,
• Vegetable oil - 2 large spoons,
• Curry, salt - a pinch.

1. I break eggs. Squirrels and yolks spill on different plates. I put it in the refrigerator.
2. Pour flour into a large bowl. I mix with spices. I pour in chilled beer, throw yolks, pour in vegetable oil.
3. In another tank with proteins I put salt. Beat until airy. After sending to a mixture of beer and yolks. Mix thoroughly until smooth.
4. I heat the oil in deep fat. I check the temperature by dripping a liquid mixture. If the droplet began to instantly fry, the time has come to cook.

Useful advice. Do not fry foods in insufficiently preheated deep fat, otherwise the impregnation will be very greasy.

5. I dip the pre-cut pieces of fish fillet in deep fat. I do not allow the particles to touch each other. Fry until golden brown. Gently catch with a slotted spoon and remove excess fat with napkins.

Dark beer recipe

• Fillet of the sea language - 1 kg,
• Dark beer - 400 ml,
• Flour - 200 g
• Dry mashed potatoes - 5 large spoons,
• Egg - 2 pieces
• Lemon juice - 3 tablespoons,
• Ground black pepper, marjoram, oregano, salt - to taste.

1. I cut the marine language into small pieces. I pour lemon juice on top. Pepper and salt. Leave in a dish for 30-50 minutes.
2. In a separate bowl I mix flour with eggs. I pour beer and sprinkle with dry mashed potatoes. Mix thoroughly.
3. Add aromatic herbs (I prefer marjoram and oregano), add salt and pepper.
4. Stir well until a thick creamy state.
5. I dip each piece of the tongue in batter. Sending to a heated frying pan. Cook until golden on each side. The hotplate temperature is medium.

Tasty batter with mineral water

• Fish fillet - 500 g,
• Onion - 1 piece,
• Parsley - 1 bunch,
• Egg - 1 piece
• Mineral water - 250 ml,
• Flour - 5 large spoons,
• Salt, pepper - to taste.

1. I knock down the egg yolk with salt and pepper.
2. I pour mineral water. Mix well. Slowly and gently pour flour, constantly stirring.
3. I clean the onion and chop finely. My parsley and do the same. I pour the ingredients into the batter.
4. Beat protein in a separate bowl. I pour to the finished batter.

Useful advice. If the batter turned out to be very liquid, pre-roll pieces of fish in flour.

5. I fry the fillet particles in a pre-heated skillet over moderate heat. Do not spare the oil. Better then use kitchen napkins to dry and remove excess fat.

A good signal for the preparedness of the fillet is the appearance of a pronounced crispy crust.

Fish in zucchini batter

• Zucchini - 100 g
• Flour - 2 small spoons
• Egg - 1 piece
• Greens, salt - to taste.

1. I wash and clean the zucchini. Cut into pieces. Pass through a meat grinder or rub on a grater.
2. Finely chopped greens. I put it in the zucchini.
3. Add salt and egg to the dishes. Stirring, gradually pour the flour.
4. Thoroughly mix all the ingredients until smooth.
5. Ready batter I use for frying fish.

Fish batter on white wine

• White wine (dry) - 100 g,
• Chicken eggs - 2 things,
• Wheat flour - 120 g
• Water - 1 large spoon,
• Vegetable oil - 1 tablespoon,
• Lemon - 1 piece
• Fresh herbs, salt to taste.

1. I take roomy dishes. I pour wine. I add egg whites with yolks to the drink (together). Thoroughly interfere. Pour in vegetable oil and add water.
2. Thoroughly stirring with neat circular motions, pour the flour.

Fish, boned in flour and wine-based batter, is incredibly tender and tasty. Give it a try!

How to cook batter in milk

• Milk - 400 ml
• Fish fillet - 600 g,
• Flour - 300 g
• Vegetable oil - 1 small spoon,
• Starch - 6 large spoons
• Salt to taste.

1. I put milk on the stove. I warm it over medium heat. I do not bring to a boil.
2. I add starch to milk.I stir to get a homogeneous mass. I use a whisk for convenience.
3. Pour vegetable oil into the prepared product. I am mixing.
4. Pour flour, constantly stirring batter. The dough should turn out liquid, the consistency is as close as possible to sour cream.
5. Dry the thawed fish with towels and cut into pieces.
6. I put the fish particles in a plate, roll on all sides.
7. I put the fillet pieces on a well-heated frying pan. I set the fire to medium.
8. Fry on each side until a browned crust appears.

I serve the fragrant hot fish on the table, decorating it with fresh herbs.

Fish batter on sour cream

• Sour cream - 2 large spoons,
• Eggs - 2 pieces
• Water - 100 ml
• Flour - 5 large spoons,
• Salt - 5 g.

1. I separate the squirrels from the yolks. Foaming the first ingredient. I mix the yolk with water and sour cream in a separate bowl. To the salt.
2. Gradually combine the foamed protein with a mixture of yolks and sour cream.
3. I send the pre-sliced ​​fish pieces to the batter, then to the preheated skillet.
4. Fry on both sides until golden brown.

Water Recipe

A simple recipe for making fresh batter. Roasting is prepared as simple and quick as possible, it is necessary to preserve the natural taste of the fish.

• Water - 300 ml
• Dry yeast - 10 g,
• Wheat flour - 300 g.

1. I pour 150-200 ml of water into the pan. I warm up.
2. I brew yeast.
3. Pour 300 g of flour into a warm yeast mixture.
4. Mix thoroughly and gradually add the remaining water.
5. I cover the batter with cling film. I leave it in the kitchen for 60 minutes.
6. After an hour, the impregnation for the fish pieces will be ready.

Useful Tips

Remove excess oil with kitchen napkins, thoroughly wiping the finished fish from all sides. Do not put the fillet in a poorly heated pan, otherwise the batter will absorb all the fat like a sponge and make the meal high-calorie.

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Prepare the base for impregnation correctly, following simple tips, add aromatic spices, but do not get carried away. Do not burn fish. Then the dish will turn out very tasty and nutritious.