Fish in batter

Such product as fish favorably differs from meat by its easy digestibility. In addition, it is able to provide the body with many useful substances: vitamins, proteins, as well as polyunsaturated acids omega 3 and omega 6. There are many ways of preparing this product, but in this article we will pay attention to fish in batter.

Some tips for cooking batter

Typically, this dough is made from flour, liquid, and eggs. Add also salt and some spices, depending on the flavors of the cook. The following products can serve as a liquid base:

• mineral water
• milk
• White wine
• beer

The secret of a successful crispy batter is the cooling of these liquids to a practically icy condition. The composition of seasonings and herbs can be chosen according to your taste, but there are some tips about what kinds of fish are best combined with certain herbs and spices. Let's consider them in more detail:

• to dishes of salmon, dill, paprika or saffron is perfect;
• Trout is best harmonized with basil and oregano;
• thyme and rosemary perfectly complement the taste of sea bass or dorado;
• Well, carp will be well combined with parsley, celery, laurel leaves.

Among the classic ingredients that make up fish seasonings, you can find curry, garlic, nutmeg, fennel, black pepper, coriander, turmeric, thyme, tarragon, magnolia vine and many others.

To make the crust more crispy will help the addition of sesame seeds or chopped walnuts.

Pink salmon in onion batter

For this dish you will need:

• fillets of fish - 400-500 g
• light beer - 150 ml
• onion - 1 pc.
• chicken egg - 1 pc.
• flour - 6-7 tablespoons.
• sunflower or olive oil
• sugar, salt, spices

Cooking method:

1. First, cool the beer well. While it is in the refrigerator, prepare fish. Mix in a small bowl of salt, sugar and black pepper. Granny cut into pieces of medium size and grind the mixture.
2. Clean, wash the bulb and twist it in a meat grinder or in a blender.
3. In a clean container, pour in the flour, beat in the egg, add salt and gradually pour in the beer, mixing the mass. Dough in density should resemble sour cream.
4. Put a pan of butter on the fire.
5. Sliced ​​fish fillets in dough and fry from all sides in oil until a crispy ruddy crust.

Hake in cheese batter

List of required products:

• Hake fillets - 0,5 kg
• hard cheese - 200 g
• eggs of chicken - 3 pcs.
• flour - 2-3 tablespoons.
• sunflower oil
• Salt and spices - to taste

Cooking fish:

1. Wash the fillet of hake and divide into portions, salt with salt and spices.
2. In a deep bowl, beat the eggs, add flour, black pepper and grated cheese to them.
3. Put a griddle on the stove with enough oil and warm it up.
4. Prepared fish dipped in a batter and fry in a pan until cooked.
5. On a clean large dish, lay a paper towel. When removing the fillet from the oil, first add it to a napkin - it will absorb excess fat. Then shift the dish to another plate.

Helpful Tips

1. The oil for frying fish in batter must be well heated, otherwise the dough will not grasp, spreading in a frying pan.
2. If you want to get a crisp, do not cover the fish with a lid during cooking.
3. Put a number of pieces in the pan so that they do not stick together. This is important for several reasons. First, the fused pieces look ugly, and secondly, a large number of fish in a frying pan reduces the temperature of the oil.
4. Fish in batter should be served with sour cream sauce, decorating the plate with fresh vegetables.