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How to prepare fish batter? Video
Batter is a batter in which various products are dipped before frying. The resulting golden crust completely envelops the filling, making it unusually juicy and soft. So you can cook any fish, turning even the most inexpensive, boring fillet into an original festive treat. There are a huge number of recipes for fish in batter, but they are all based on the same principles.
Basics of making fish batter
No matter how different the recipes for liquid breading may differ, any batter is based on flour, raw eggs, various flavors and aromatic additives: spices, spices. The dough can be diluted with water, including mineral water, as well as milk and various alcoholic beverages. Experienced chefs prepare fish with cognac, wine or beer. A small amount of diluted yeast is sometimes added to the dough.
When frying fish, the batter is sometimes replaced with a mixture of eggs and bread crumbs. However, the batter creates a tighter crust. The product is cooked in its own juice and becomes more tender
An example of a recipe for air batter (for 1 kg of pollock):
– premium wheat flour (75 g); – egg (2 pcs.); – thick sour cream (25–30% fat); – sparkling mineral water (3 tablespoons).
Separate the yolks from the proteins and grind thoroughly with a spoon, gradually adding mineral water and sour cream. Then the resulting homogeneous mass should be salted to taste. The consistency of the batter should be like a pancake dough. Egg whites are whipped separately with a mixer until a firm white foam, then carefully added to the dough with constant stirring.
The washed and dried fish fillets are dipped in the prepared mixture and fried on both sides in a thick-walled pan in a large amount of vegetable oil. Properly prepared portions of fish are completely hidden under a pleasant golden brown crust. Prepared portions of food should be removed from the pan with a slotted spoon and laid out on a dish lined with paper napkins. After they have absorbed the excess fat, the food can be served.
Fried fish will acquire an incomparable taste if you dilute the liquid breading in any homemade fruit and berry wine or liqueur. The best option is a drink made from plum or apple pulp
How to properly prepare a marinade for fish
To speed up the preparation of fillets in batter and make the filling taste more intense, the fish is pre-marinated in a mixture containing freshly squeezed lemon juice. Marinade, in particular, can have the following composition (per 1 kg of fillet):
– 0,5 lemon juice; – parsley (1 bunch); – leeks (1 stalk); – table salt and freshly ground pepper (to taste).
All ingredients are stirred in an enamel or glass dish, then fish slices are immersed in the resulting mixture. The fillets should sit in the refrigerator overnight. After that, each portion must be cleaned with a knife from vegetables and seasonings, dipped in batter and fry. A wonderful addition to both the marinade and batter will be grated cheese, very finely chopped spices, sautéed onions, bell peppers or mushrooms.