Fish in the dough batter: step -by -step recipe, serving. How to cook pollocks, hek and red fish in batter, in the oven?

Preparation of fish in batter: step -by -step stages of cooking

How to cook and serve fish fillet in batter deliciously? We will share interesting ways to prepare this dish with a detailed description of the main nuances of shaking at all stages.

Fish fillet in batter: step -by -step recipe

To create a crunching and appetizing crust, giving fish A festive look and unique taste notes, you should know the wisdom of cooking a bat. And compliance with all stages of technology gives a guarantee for the correct preparation of a useful dish with a wonderful taste.

Fish preparation algorithm in liquid breading

Pour oil into a frying pan or deep -fruit
Heat it to the required temperature: a drop of bat should “dance” on the surface of the oil
Slice to be a slice into a liquid panic and cover with a bat
Prepared a slice load in boiling oil
Prepare to rosy
Put the fisheries with a slotted spoon on a dish with paper absorbing excessive fat

There are many different ways of fishing for fish. How to choose a delicious shell and prepare the dish correctly, observing the technology step by step, is described in detail in the article about fish batter.

How to fry fish in batter in a pan?

The best way to make fish in a liquid dough is to cook it in a deep -fryer, but you can get a crunchy pieces in a pan, using some knowledge.

To get ruddy and non -overfected pieces of fish in a test shell in a pan, the following rules should be remembered:

For frying, choose dishes with a thick bottom and high sides
Before laying the fillet in batter on a frying pan, the layer of oil should be warmed up enough
An important point in preparation is the correct location of the trappers with the ingredients. They should be placed at the minimum distance from each other in the next sequence (right to left): a container with chopped fish, breading, frying dishes, a plate with a paper cloth for fried pieces

How to cook fish baked in batter in the oven?

The methodology for cooking fish products by languishing in the oven is suitable for those who monitor a healthy diet or sits on diet. The fish dish, in this case, does not pass the stage of frying in a large volume of oil. The fish is baked, not fried.

This preparation option not only presents a unique fragrant note, but will also be good for health. This recipe is suitable for people who have problems with the gastrointestinal tract and liver. Those who follow harmonious and healthy nutrition, this method of preparation should be adopted.

Pike perch in a coward shell cooked in the oven

Slicatics of pike perch in panning

Ingredients:

zander - 500 g
egg - 1 pc.
milk - 100 ml
flour - 1 tbsp. spoon.
ginger - 0.5 tea. spoon.
pepper - 0, 25 tea. spoon.
dill
salt
vegetable oil

Preparation

Shake milk and egg
Sprinkle slices with salt and lower it into the resulting chatterbox
Then sprinkle with ginger and pepper, powder flour
Cover the baking dish with oil
Remain the fillet into the milk-vic chatterbox and put for baking in the prepared shape
Spend the dish for 20 minutes at 200 degrees
Garnish fish for fishing with twigs of dill

Fish recipe in batter for multicooker

Fish can be cooked using modern household appliances - multicooker. At the same time, the dish comes out not only tasty, but also healthy. Fish pieces are obtained with a crunching shell with a juicy middle inside.

TURPOG with a crust cooked in a slow cooker

TURPOG is a fish that is famous for delicious white delicate meat. Useful components, proteins, vitamins, omega-3 fatty acids and amino acids can be preserved by making a terpog in a slow cooker.

Ingredients:

tURPOG - 700 g
eggs - 2 pcs.
mayonnaise - 100 g
flour - 3 full Art. spoon.
lemon - 1 pc.
spices
pepper
vegetable oil

Preparation

Sprinkle pieces with salt and moisten with lemon
Shake eggs with mayonnaise, pepper, spices, salmon
Mix flour
Place the oil in the multicooker container and set the "baking" mode
Put the treading in the oil, having previously dipped pieces in the dough
Fry from one and the other to a beautiful fried shell

Cooking mackerel in a multicooker

The mackerel in the test, fried in a slow cooker, has exquisite taste. Even those who do not really like the specific aroma of mackerel will like fish.

Ingredients:

frozen mackerel - 2 pcs.
eggs - 2 pcs.
cream - 100 ml
flour - 2 table. tablespoons
pepper
salt
vegetable oil

Preparation

Rinse the thawed mackerel, cut into slices
Shake eggs with flour
Pour the cream with a thin stream to the texture of the dough without lumps
Side and pepper
Dough slices
Pour oil into a slow cooker and set the "pastries" mode
In hot oil, fry mackerel until cooking

Mintay and Hyk fish in batter, recipe

Mintay and Hyk are a fish that is most common in everyday cooking. Useful qualities and low calorie content, combined with accessibility and cheap price, allow you to take aits and hake a worthy place in the daily diet of everyone.

You can prepare many tasty and excellent dishes from Hack and pollock. Boxing in batter is one of the most tasty recipes. The crust of the batter presents the soft and juicy taste of a milky and hek, removing excessive “dryness”.

Pilling a panel with a creamy taste

Ingredients:

mintay - 2 pcs.
eggs - 2 pcs.
flour - 150 g
butter - 1 table. a spoon
lemon - 0.5 pcs.
purified water - 0.5 cups
salt
vegetable oil
greens
paprika - 0.5 teaspoon

Preparation

Pour into flour a thin stream of water of warm temperature
Melt the butter
Bolt an egg with butter and dough, salt
Cool 30 minutes
Pill
Soak the fish in the composition of 1 tbsp. spoon of vegetable oil, lemon juice, paprika and greens
Separate the protein from the yolk of the second egg
Beat chilled protein
Mix the yolk to the liquid chilled breading and the resulting batter, carefully mix with whipped protein
If the dough turned out to be too thick, it should be diluted with water to the required texture
Dice the pieces covered with batter into the heated oil
Fry to a beautiful shell
lay the finished pieces on paper to absorb excess fat

Hek in the cheese shell

Ingredients:

hek - two carcasses
eggs - 2 pcs.
cheese - 100 g
flour - 1 tbsp. spoon.
salt
pepper
vegetable oil

Preparation

Hack defrost, cut into pieces
Side and pepper
Grate the cheese
Shake eggs with cheese and flour
Fillet is an enveloped liquid cheese dough
Fry to goldenness

Video: cooking hek in the test

Red fish in batter, recipe

Red fish in a liquid panning of dough is a dish that delights its taste. A beautiful, useful and hearty meal in batter is suitable not only for a festive feast, but also will delight your households and friends at a Sunday dinner.

The recipe provided below will take a worthy place in the piggy bank of your culinary recipes. For the dish, fillets of salmon, salmon, trout, pink salmon are suitable.

Cut into slices
Beat eggs in a deep plate, a pinch of salt and pepper
Pour the flour to the sour cream structure of the dough
Dip the fillet in the batter and fry in oil

Video: How to cook red fish in a liquid breading

Fish fillet in batter

The fish in an unusual batter will become a decoration of the table. We offer several options for fishing in panning for a solemn feast.

Makow's fish

The poppy pan is suitable for any fish: cod, pangasius, trout, drades, sibas, etc.

Ingredients:

fish fillet - 500 g
egg - 1 pc.
mac - 100 g
flour - 2 table. tablespoons with a slide
pepper
salt
vegetable oil

Preparation

Cut the finished fillet into pieces
Sprinkle with salt and pepper
Whipped egg pieces of fish
Popat fish slices alternately with flour, then roll in poppy
Fry

Fish fillet in potato chips

Ingredients:

fish fillet - 500 g
flour - 2 table. tablespoons
potatoes - 2 pcs.
eggs - 1 pc.
lemon - half
salt
ground black pepper
vegetable oil

Preparation

For 15 minutes, withstand fish in the marinade: sprinkle portioned fish slices with salt, pepper and squeeze lemon juice
Grate potatoes with chips
Break the egg into the grated mass, pour flour
Cover the fish with a panel of potatoes, tightly pressing the pieces
Fry to the finished state (about 10 minutes with a cover closed from each side)

Fish is bathing onions

Fish slices using onions for panning are unusually tasty and nutritious, having a spicy note of onion aroma.

Ingredients:

fILL FILL (HEKA, PANGASIUS, cod, Tolstolobe, etc.)-400-500 g
onion - 1 pc.
egg - 1 pc.
mayonnaise - 2 table. tablespoons
flour - 2 table. tablespoons
salt
pepper
vegetable oil

Preparation

Cooking slices slightly salted and sprinkled with pepper
Stir the egg with mayonnaise, flour and chopped onions
Mix the batter thoroughly, adjust the desired viscosity
Put fish slices in panning for 5 minutes
Fry fillet on both sides until golden

What to serve fish in batter?

Fish pieces prepared in a liquid dough go well with fresh and canned vegetables, leaves of various salads, arugula, basil, dill, parsley and other herbs.

The dish can be decorated with lemon slices or olives. The potato side dish and pasta will give fish slices in the batter and a feeling of long -term satiety in the batter.

An unusually rich and piquant taste of fish fillet adds a variety of sauces. Having lowered the slice in sauce, you can feel the exquisite taste of juicy fillet in a crunching crust and get a new taste shade.

Sauces for fish cooked in batter

Garlic Sause

Mix sour cream and mayonnaise in equal proportions
Squeeze a little lemon juice
Crush a pair of garlic slices and cut dill
Mix the sauce thoroughly

Home sauce a la "Tartar"

Chopped pickled cucumbers mix with mayonnaise, crib dill.

Acute refueling

Pour 4 tablespoons of the “chili” sauce, white dry wine, water and soy sauce into the stewpan. Pour 2 tablespoons of lemon juice and a tablespoon of sugar. Boil for 5 minutes.

We will demonstrate several photos of the feed of fish dishes cooked in batter.

Fish dish prepared in liquid panning with vegetables allowed

Fish in liquid breading is served with vegetables: cherry tomatoes, green beans. Seed the Tartar sauce and decorate with parsley twigs.

The fish in the panel looks appetizing next to the multi -colored canned beans, pepper and corn grains.

Beautifully decorated fish slices in a rosy shell are represented in the oriental style: with cutting from vegetables and seasoned with sauce.

A little tricks of cooking fish in liquid panic

The optimal ratio of batter and frying products is approximately 1: 1. It should be remembered, the dry the products, the less bat is required when frying
Paning fillet should be frying in containers with a thick bottom with a sufficient volume of oil
Fish slices covered with liquid dough should be laid out in a sufficiently warmed oil alternately
Want to get a uniform wrapping crust? Then powder the fillet with flour or starch for a better sticking of the batter
Appetizing, well-fried fish pieces will turn out if the fillet is cut into small portions-3-5 cm
Do not compact pieces of fish when frying. Slices of fillet should not touch each other. Only in this case will you get a uniform appetizing crust
To feel a crisp, do not cover the pan with a lid. Soft and juicy crust will turn out when frying fillet with a closed lid