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Fish batter: the best, correct recipes. Diet and lean recipe for fish batter

Do you know what batter is? This is a batter (naturally invented by the French) for dipping the food you are about to fry. Do you know what is used to make batter besides flour? It is prepared on the basis of eggs and water, milk, kefir, mayonnaise, beer with the addition of spices, tomato paste and spices. Do you know what you can cook in batter? Vegetables, meat, poultry, fish, sausages and even cheese and fruits are fried in it. In a word, this magic dough can turn almost any product into an exquisite dish. And if you, for example, do not know how to cook fish, then fry it in batter.

As you know, you can't spoil porridge with butter. So the same can be said about fish, which cannot be spoiled with batter. However, far from any fish and not any batter can be cooked successfully. For example, batter with mayonnaise is considered suitable for fish. And the most successful fish for cooking in batter will be a river fish without small bones or some types of sea fish. So, let's find out which fish to choose and how to cook it in batter with mayonnaise.

Choosing a fish

If in your region there are no problems with good river fish that you can catch in the nearest reservoir or buy in the market (in the store), then you are doubly lucky. Firstly, you will be able to prepare the freshest product that has not been frozen and stored for a long time. And secondly, as a result, you will get an amazingly tasty and juicy dish, which is not a shame to serve at the festive table, and it is not a pity to cook for an everyday dinner. From river fish, the most suitable for cooking in batter will be:

  • carp,
  • zander,
  • stellate sturgeon,
  • sturgeon,
  • trout.

In general, if we consider the batter only as a liquid breading, then any river and lake fish can be cooked with it: pike, tench, carp, burbot. True, it is fish fillet in batter that turns out to be tasty. Therefore, you should choose a large fish with white meat and no small bones.

Sea fish in batter with mayonnaise will turn out to be no worse, and perhaps even better than river fish, even if you purchase a frozen product. And if you have the opportunity to buy a chilled sea fish, then a tasty and juicy dish is simply guaranteed to you. So, for frying in batter, the following sea fish is suitable:

  • salmon,
  • salmon,
  • coho salmon,
  • pangasius (sole);
  • cod,
  • flounder.

In general, almost any sea fish, with the exception of small sprat or anchovy, is suitable for cooking in batter. Although, if the spirit of the experimenter lives in you, then take the risk of frying this little thing in batter with mayonnaise. What if you like it?

Cooking batter

The quality of the batter directly depends on its thickness and viscosity. The taste is also influenced by the main ingredients and special additives. For batter with mayonnaise, finely grated cheese, garlic (yes, fish with garlic!), Black, white and lemon peppers, mustard and mustard seeds, white wine will be an excellent addition. Traditionally, a batter with wheat flour mayonnaise is prepared, but potato or corn starch, rye, rice, oat or corn flour can be added to it. By the way, this flour can be used as an independent basis. Naturally, you need to put eggs in the batter, which will give the dough the necessary viscosity and, by the way, the batter with mayonnaise can be prepared without flour at all. Here are some options for making batter with mayonnaise.

  • Flourless batter with mayonnaise

Perhaps the most dietary version of mayonnaise batter. To prepare it, you only need mayonnaise, eggs and spices. The proportions are classic: one to one. That is, for one egg you need to take one tablespoon of mayonnaise. If it is more convenient for you to measure in grams, then one package of mayonnaise (200 g) will need about four to five eggs. Break the eggs into a bowl, put salt there and beat with a mixer or fork until light foam. Put the mayonnaise in another bowl and now begin to gradually add eggs to the mayonnaise, continuing to beat. You should have an omelet-like mixture. The crust from this batter will turn out to be crispy and thin. And you need to fry fish in batter without flour in an almost dry frying pan, pouring very little vegetable oil into it.

  • Simple batter with flour and mayonnaise

Take eggs and mayonnaise at the rate of one tablespoon of sauce for one egg. Mix mayonnaise with flour, making a thick enough dough, salt, pepper and add spices to taste. You need to take about as many tablespoons of flour as mayonnaise, or a little more. Now, one at a time, beat all the eggs intended for batter into this mixture. If the batter is not liquid enough, then add more mayonnaise or even just dilute it with warm boiled water to the desired consistency. You can adjust the thickness of the batter at your discretion. But keep in mind that the thinner the batter, the more oil it will absorb when frying. However, the crust of liquid batter will also be thinner and crispy.

  • Batter with additives

We take mayonnaise, flour and eggs in equal proportions as a basis for such a batter (we count eggs in pieces, flour and mayonnaise in tablespoons). We make a batter of the desired thickness and put in it, for example, such additives: finely chopped onions, grated hard or processed cheese, sesame seeds, chopped fresh herbs (parsley, cilantro), chopped bell pepper. Keep in mind that batter with additives needs a thick consistency. Otherwise, when frying, pieces of added products will simply fall off and fry on their own.

Fry fish in batter

The fish needs to be prepared. Defrost and dry frozen, cut fresh, wash and dry too: batter does not hold well on wet fillets. It is also advisable to prepare the fish batter itself in advance, especially if you put flour in it. And the chefs advise not only to cook the batter in advance, but also to cool it before cooking.

So, cut the fish fillet into small pieces, heat the vegetable oil in a saucepan or brazier and start cooking. We take a piece of fish, dip it in batter and dip it in hot oil. If you deep-fry fish (in a large amount of oil), then visually control the frying process. If you fry fish in a pan, turn it over after the underside of the fish is browned. Do not try to put a lot of fish in a saucepan or brazier at once: the quality of the batter will suffer from this and it will not be crispy. It takes about three to five minutes to fry the fish in batter. We listen to the finished fish with a fork, slotted spoon or tongs and put it on a paper towel, which will absorb excess oil.

Fish in a batter made from mayonnaise can be eaten hot, or can be cooked as a cold snack. Such a fish will become an excellent dish on the festive table, it can be prepared as a lunch at work for your husband (or for yourself), you can simply cook it for dinner and serve it with a light salad. By the way, such fish can easily be prepared for future use: the day before the celebration, for example. True, from a long storage, fish in batter becomes tasteless. Try different recipes, cook with pleasure, and bon appetit!

Housewives often ask themselves - which batter is better to use for cooking meat, fish or poultry?

Batter is a batter that is used for dipping one or another product for the purpose of further frying and obtaining a beautiful enveloping crust that preserves the juiciness of cooking meat, fish or poultry.

I had to try many recipes before I found for myself a very tasty homemade batter, perhaps not entirely healthy, but always with an excellent result. It is prepared on the basis of mayonnaise and eggs. I had to cook a batter with milk, mineral water, flour and eggs, with beer, a very tasty batter based on potatoes or, as well as cheese batter, loved by many. I like to use batter on mayonnaise for cooking any meat, be it poultry, pork, veal and even fish. And so, let's get started:

Would need:

  • Mayonnaise - 200-300 ml.
  • Eggs - 4-5 pcs.
  • Flour - to the consistency of heavy cream.

How to make batter with mayonnaise:

Everything is extremely simple. Combine beaten eggs with mayonnaise in a deep bowl and add flour in small portions.

Knead the batter until a homogeneous (without lumps) mass is obtained using a fork or whisk. That's it - the batter is ready.

You do not need to salt it, the mayonnaise will give its salt to the batter. For example, when cooking fish in batter, I just lightly salt the fillet, season it well with ground pepper,

I cut the fish into portions and fry in vegetable oil, after dipping the fish in it. It always turns out very tasty.

It is probably impossible to come up with a simpler batter.

Surely, each housewife will choose for herself the only one, the most delicious batter loved by the family. With us - it's batter with mayonnaise. Perhaps someone will like it.

Svetlana and my home site wish you bon appetit!

Now skilled chefs have learned to cook anything in batter: meat, fish, cheese, vegetables and even fruits. High-quality batter turns out to be tender, airy and crispy. In order for all these three indicators to be obtained, it is necessary to adhere to some recommendations in its preparation. Today I am with you I will share the secrets of quality batter, in which you can cook any food of your choice. We will use fish and vegetables for frying in batter. This meal will be a great dinner for the whole family and a treat for guests. I recommend eating it immediately after cooking, when the golden brown is still crispy. Using this classic recipe, you can make fish batter with mayonnaise and get an equally tasty product.

Air batter for fish

Kitchen appliances and utensils: mixer, convenient dishes.

Ingredients

Step by step recipe

We prepare fish and vegetables

Cooking batter for fish


Cooking batter for vegetables


Fry fish and vegetables in batter


Video recipe

Dear culinary experts, I bring to your attention a detailed video in which the chef shared with us the principles of making delicious, airy batter. You will see what the dough should be and what will turn out when fully cooked.

  • Eggs are an important ingredient in batter.... They must be fresh.
  • The protein should be thick - this fact speaks of the freshness of the protein. While whisking, add a pinch of salt to it.
  • When you whisk the protein, to it not a drop of water or grease should enter.
  • Beat it until thick peaks, it is thanks to this mass that we get a fairly airy and delicate batter.
  • Baking powder should be added to the batter before frying.

Nowadays, adding mayonnaise to dough or batter has become very popular. With it, the product turns out to be very delicate and airy. You can add 2 tablespoons of mayonnaise to the recipe that I described to you above, or prepare it according to my recommendations, which I will describe below. Stick to this simple fish batter with mayonnaise recipe for an airy and crispy finished product. You you can not only dip fish in it, but also any other products.

Recipe for lush fish batter with mayonnaise

Cooking time: 5 minutes.
Calorie content: 145 kcal per 100 g of product.
Servings: for 16 servings.
Kitchen appliances and utensils: mixer or blender and deep bowl.

Ingredients

Step by step recipe


  • Before making a fish batter with mayonnaise, make sure all products are fresh and of high quality... It is better to take mayonnaise with a high fat content.
  • The freshness of the eggs can be determined by the protein. If it is thick and there is no unpleasant smell, then the eggs are fresh.
  • You can also use homemade mayonnaise to make it.
  • It is better to beat the food with a mixer to saturate them with oxygen.... If you want, you can add baking powder to the dough for an even fuller batter.

Feeding options

  • Fish in batter can be consumed as a completely independent dish.
  • You can decorate the finished product with herbs, tomatoes and lettuce.
  • Serve the dish with sauce in portioned plates or a common dish.
  • Any fresh salad potatoes or rice make a great side dish in such a dish.
  • It is better to eat the finished product freshly cooked, then the batter will be airy and crispy, and the fish will be soft and just melting in your mouth.

Cooking options

  • Now there are several options for preparing our today's product. Highly tasty and juicy fish batter with mayonnaise and onion turns out... To do this, grate a couple of onions or grind in a blender and mix with two eggs, two tablespoons of mayonnaise and a glass of flour. Add spices according to your taste and preferences.
  • And the fish batter with cheese and mayonnaise is also very unusual. You can use absolutely any cheese, it will need to be grated and mixed with an egg, a spoonful of mayonnaise, seasonings and flour. The resulting mixture can be used not only for frying fish but also any other products.
  • Here we are with you and learned how to make airy and crispy batter. If you want to get the most out of your ready-to-eat meal, cook it. It can be used as a delicious sauce for your favorite dish, in cooking and cosmetology.
  • Mayonnaise is a very versatile food that adds zest to any dish. For example, it is with him that they turn out to be very tasty. It perfectly replaces eggs, keeps the shape of the product and makes it even more tender and soft.
  • By the way, I like to cook. This dough is very easy to prepare and does not require a lot of time to rest or knead. You can put any filling in it, and the baking turns out to be very airy and retains its softness for a long time. I often use this dough for sweet pies.
  • This sauce can be used for cooking. Stick to the recipe and do not increase the amount of mayonnaise so that the dough does not turn out too fat.
  • And here is a separate cooking option, which is also universal and suitable for any filling. The pie can be stored for even three days without losing its softness.
  • I remember when mayonnaise first appeared, we ate it spread on bread, and it was delicious. They even made such sandwiches with pickles and sprats on top. Probably the first salad in which I used it was. Do not add too much garlic, it should just add a little piquancy to such a dish.
  • It turns out insanely tasty. In sour cream, the potatoes are hard, but with mayonnaise, they just melt in your mouth. In such a seasoning dish, it will be enough to put salt and pepper, because mayonnaise impregnates the products with its taste.

Dear readers, I would like to believe that you have used my recommendations today. If during the preparation of the dish you have any questions or additions, leave them in the comments, I will definitely read it. And now I want to wish you more delicious dishes on your table and bon appetit!

February 26, 2017

Good afternoon dear friends. I suggest you talk about batter today. What is batter? This word came to us from the French language and in translation means liquid. Anyone would say that batter is a batter in which you can fry almost anything.

There are a huge number of recipes for making batter. Starting from a simple egg, flour, water, to complex recipes with the addition of beer, vodka, mineral water and even wine.

The main purpose of the batter is to seal all the juiciness of the product and give it a beautiful, tasty, aromatic and crispy crust.

Any dish cooked in batter becomes more satisfying, the portions seem larger, the taste is richer. So if you need to feed a company of soldiers with one fish, cook it in batter and I assure you fish in batter is what you need. The pieces will become more voluminous, and the dish more net.

Ingredients. For one medium fish.

3 eggs.

4 tablespoons of wheat flour.

Salt.

Water.

Cooking process.

Separate the whites from the yolks.

In a bowl, add flour and about half a glass of water to the yolks. Mix everything until smooth.

Add a pinch of salt to the proteins. And beat the whites with a mixer until a firm, stable foam appears.

Transfer the whipped protein foam to the yolks and mix until smooth. It is IMPORTANT to mix only with a spoon to leave the resulting airiness in the proteins. Since this is the basis of a good batter.

Now you can dip pieces of fish into the resulting dough and fry in oil. This recipe is considered a classic.

Starch batter recipe

Ingredients.

Flour 3-4 tablespoons.

Potato starch 1 tablespoon.

Baking powder a tablespoon.

Salt.

Water.

Cooking process.

Mix flour and starch and add water. Stir until smooth.


The batter is almost ready, there is only one nuance left that must be mentioned. Baking powder must be added immediately before frying the food, as it will give a reaction from which the dough will begin to foam up. And this process will not last long, so before adding baking powder, you should already have everything ready for heat treatment.

Fish in batter with milk video

Light beer batter

For cooking fish in batter, you can use light beer as the main ingredient. The basic rule of this recipe is to chill the beer and all other ingredients. So that there would be a sharp temperature drop from cold batter to hot oil.

Ingredients.

Light beer 150-200 grams.

Flour 2-3 tablespoons.

2 eggs.

Salt, pepper, vegetable oil.


Cooking process.

In one bowl I send the yolks to the other whites.

In a main bowl, combine flour, light beer, salt and pepper. Add yolks and mix until smooth.

Beat the whites until a thick foam appears. In order for the whites to whisk better, add a little salt to them.

Mix the resulting protein foam with the main dough. Mix carefully until smooth.


Pour the oil into a deep frying pan. And heat it up. Check the heating of the oil before placing the fish in the oil. You need to drop a little dough into the oil, if good bubbling starts, then the oil has warmed up and you can start frying the fish.

Cut the fish fillet into small pieces, pre-salt and sprinkle with lemon juice.

Take a piece, dip it in batter and gently dip it into hot oil.


Fry until golden brown. Place on a paper towel. In order to remove the remaining oil.

Serve with light beer, herbs, or mashed potatoes.

Mineral water batter recipe

The recipe for making breading dough based on mineral water, or rather soda, is very popular due to its airy structure. Thanks to which a delicious crispy crust appears.

Ingredients.

2 eggs.

Flour.

Salt.

Sparkling mineral water.

Salt pepper to taste.

Cooking process.

In a bowl, mix yolks with flour, add soda.

Throw a little salt into the whites and beat until thick foam.

Transfer the foam to the yolks with mineral water and mix.

You can add a little sesame seeds to the dough for a change.

Cut the fish into strips. Dip in batter and send in hot oil. Fry and place the fish stripes on a napkin.


Belgian batter

Lean batter without eggs

During Lent, there are days when you can eat fish. And of course everyone wants to cook the fish as delicious as possible. Cook it in lean batter, it will be much tastier than just frying it in oil.


Ingredients.

Flour.

Potato starch.

Baking powder or baking soda.

Salt pepper.

Water.

Cooking process.

Mix flour with starch and salt. Cover with a little water. Stir and add baking powder. The batter turns out to be very lush. When baking powder is added, a violent reaction of carbon dioxide evolution begins, which makes the dough fluffy.

Remember that the baking powder does not last long, so the fish and oil should already be ready. Otherwise, while the oil is warming up, the reaction will pass and the batter will not be so magnificent.

Zucchini batter for frying fish

This batter is rich in vitamins. Plus, I add green onions and parsley to the zucchini. I often cook pike perch in this batter. Its tender meat goes very well with vegetable batter.


Ingredients.

Small-sized zucchini.

Flour.

Salt pepper.

Greens.

Cooking process.

Wash and peel the zucchini. Cut into cubes and mince. All juice and squash are mixed with flour. First, you need to add a little salt so that the zucchini gives its juice better.

Chop the greens and send them to the vegetable marrow. Add eggs and stir.

Fry the fish in the resulting batter.

Wine batter recipe

Wine in batter will give an unusual subtle note and add a special aroma to the fish. It is important to use only dry white wine.


Ingredients.

100 grams of wine.

2 eggs.

1 tablespoon vegetable oil.

Lemon juice.

Flour.

Salt pepper.

Water.

Cooking process.

Mix eggs and flour.

Add some water.

Stir until smooth, add lemon juice, vegetable oil and wine. Mix everything thoroughly.

Heat the oil, dip the fish into the dough and fry the fish in oil until golden brown.

Great cheese batter recipe

The cheese batter is yellowish in color with large air bubbles in the body. Great for frying fish fillets.


Ingredients.

Hard cheese.

2 eggs.

3-4 tablespoons of flour.

Spices.

Tablespoon mayonnaise.

Cooking process.

The eggs are beaten until bubbles appear.

We add mayonnaise. Mix with eggs.

Grate the cheese on a fine grater. Add to eggs.

Add flour, spices and mix until smooth.

Dip the fish in batter and fry in hot oil.

How to make mayonnaise-based batter

Ingredients.

Flour.

3 eggs.

Mayonnaise 100 grams.

Cooking process.

Mix the beaten eggs with mayonnaise. Beat until smooth and light foam appears.


We add flour and mix so that no lumps remain from the flour.

In consistency, you should get a dough that slightly resembles sour cream. The dough should drain slightly.

If the batter is too thick, I just add water.

I fry fish according to the classic scheme.

Homemade batter recipe

With mayonnaise, it will allow you to easily and quickly make a very tasty appetizer that can be safely presented to any dinner table. It should be noted that such a dough has many preparation options. Someone adds eggs to it, someone - fragrant spices, and someone does without the mentioned ingredients altogether.

By the way, recipes for batter with mayonnaise are actively used by housewives, not only to prepare a delicious fish appetizer. After all, such a universal dough can be used for pork chops, and even for chicken breasts. But first things first.

How to make fish batter with mayonnaise?

We have already said above that such a base can be mixed with the use of various products. In this article, we will look at the classic recipe and other ways to make a similar dough.

So, to make a batter for fish with mayonnaise, we need:

  • low fat mayonnaise - about 130 g;
  • white flour - a full glass of 250 g;
  • fresh chicken eggs - 2 pcs.;
  • filtered water at room temperature - ½ glass;

Cooking method

The pollock batter with mayonnaise should have the consistency of thick sour cream, and also not have lumps. To carry out this undertaking, the chicken eggs must be broken into a deep bowl, and then beat with a mixer until a light foam forms. After that, you need to add low fat mayonnaise and all the spices to them. Whisk these products at high speed. Next, you should gradually pour in filtered water and add flour. The last component must be added gradually so that no lumps form in the dough. If the fish batter with mayonnaise has acquired the desired consistency, then the flour should be stopped immediately.

How to use?

Now you know how to make batter with mayonnaise. After it is ready, you can safely use it for its intended purpose. To do this, you need to dip the prepared pollock fillet into the dough and put it in deep fat. It is advisable to fry such an appetizer for about 3-6 minutes until it is completely reddened.

At the end, the fish in batter must be removed and put in a colander. After keeping the product in such a bowl and stripping it of oil, the products must be placed in a large plate and presented to the guests in a warm state. In addition to such a delicious appetizer, you can serve ketchup or some other sauce.

Making a batter for chops with mayonnaise (can be used for fish too)

Pork chops in batter are always delicious. This dish is considered to be purely masculine. After all, it is very high in calories, and it is quite easy for them to get enough.

There are many options for making chop batter. In this section of the article, we will present you the simplest and fastest option. For him we need:

  • low fat mayonnaise - about 150 g;
  • white flour - a couple of large spoons;
  • garlic cloves - 4 pcs.;
  • fresh milk - ½ cup;
  • bread crumbs - a full glass;
  • table salt, as well as other spices - use at your discretion.

Cooking process

Egg-free batter with mayonnaise works well for a product like pork. After all, such meat is already a very satisfying and high-calorie product. And with the use of eggs, it will become even more nutritious. Due to this, most culinary experts do not recommend cooking it with the mentioned ingredient.

So, in order to prepare batter without using eggs, you need to put low fat mayonnaise in a deep bowl, and then add spices to it and mix well. Next, you need to add grated chives to the ingredients and pour in fresh milk. In this composition, beat the food again at high speed and gradually add a little flour to them. As a result, you should get a thick mass of not very viscous consistency.

How to apply while frying?

After the batter is prepared, you should dip a piece of chopped pork into it and immediately roll it in bread crumbs. This is necessary so that the product is well fried and does not burn or stick to the dishes.

When you cook the meat in boiling oil, you should have delicious, hearty chops that are crispy and reddish.

You can use the presented type of batter not only for pork chops, but also for fish.

Making fish or chicken fillet in batter

Chicken batter with mayonnaise is as simple and easy as a similar fish or pork chop batter. For it we need the following components:

  • low fat mayonnaise - 3 large spoons;
  • white flour - 4 large spoons;
  • fresh chicken eggs - 3 pcs.;
  • table salt, as well as other spices - use at your discretion.

Cooking batter

As you can see, the presented batter recipe requires a minimum of inexpensive ingredients. Moreover, it will take you only a few minutes of free time to prepare such a base. That is why this dough is very popular with those who love hearty and nutritious snacks in the form of fried chicken breasts in batter.

So, to prepare such a base, you should break the chicken eggs into a bowl, and then beat them with a whisk until smooth and a little foam appears. After that, it is necessary to put low fat mayonnaise on them, as well as salt and any other spices. After repeating the mixing procedure, add flour to the ingredients. This should be done gradually so that the batter is not very thick, but acquires the consistency of store sour cream.

Cooking snacks

After a simple mayonnaise-based batter is ready, you should dip chicken pieces or fish fillets into it and immediately place them in a saucepan with boiling oil. Fry these ingredients until they turn reddish and cook on the inside.

At the end, the entire appetizer must be laid out in a large common plate and presented to the guests along with a store-based or self-made sauce.

By the way, you can cook in such a batter not only chicken or fish fillets, but also, for example, meaty poultry wings. But in this case, it is recommended to additionally roll them in large bread crumbs. This will make your appetizer more delicious and crispy.

Making a delicious mayonnaise batter for zucchini

How to make bread dough for fish and chicken fillets, as well as pork chops, we described in detail just above. But what if you adhere to a vegetarian diet, but really want to enjoy products in batter? To do this, we recommend frying young zucchini.

So, to make batter, we need:

  • garlic cloves - 3 pcs.;
  • fresh chicken egg - 1 pc .;
  • mayonnaise of not very high fat content - about 100 ml;
  • white flour - 2 large spoons;
  • any spices, including table salt - use to taste;
  • any fresh greens - add to taste.

Cooking garlic batter in mayonnaise

Thanks to this batter, zucchini cooked in oil turns out to be very tender, tasty and juicy. Such a snack can be safely put even on a festive table.

So, to make batter, you need to beat one egg hard, and then add not very fatty mayonnaise to it and repeat the intensive mixing procedure. After that, add any spices and salt to the ingredients, and also add crushed or grated chives and finely chopped fresh herbs. After mixing the products, gradually add white flour to them. As a result, you should get a viscous and rather thick mass.

Fry zucchini in batter

Having prepared the dough in mayonnaise, dip the young zucchini, chopped into rings or cubes, into it and put them in a hot pan with butter. It is recommended to fry such products until they turn red. In this case, they must be regularly turned over with a fork.

After finishing frying the zucchini, they should be put in a deep bowl and served at the dinner table along with some kind of sauce. By the way, low-calorie mayonnaise mixed with grated garlic and chopped herbs is perfect as it. Enjoy your meal!