Secrets of making the most delicious batter

Mineral water batter recipe

The recipe with the addition of mineral water is very good. The dough turns out airy and tender. You should be careful when frying in oil, as this process is accompanied by splashes that can cause skin burns. Therefore, to prepare mineral water batter for fish, it is recommended to use deep and narrow containers (pots, ladles). Since a distinctive feature of airy batter is the presence of a large number of bubbles in the dough, mineral water without flavoring is used.

Required ingredients:

1-2 eggs;
150-200 ml mineral water;
150-200 g flour;
salt.

For the best preparation of mineral water batter for fish, you need to cool the mineral water very much. Remembering that mineral water has a salty taste, add salt carefully to taste. It is very easy to ruin a dish by over-salting it.

Cooking process:

Take a deep container (bowl, plate).
Add eggs and half the required amount of mineral water.
Using a whisk or fork, shake quickly and add salt.
Add flour and stir until a thick mass is obtained.
Pour in the remaining cold mineral water.
The final step is thorough mixing until a homogeneous mass is obtained.

Batter for fish made from flour and eggs

Batter for fish made from flour and eggs is a classic, well-known recipe for tasty and juicy fish.
This is one of the simplest recipes, tested by experienced housewives. The fish is then coated and deep-fried. The crust will turn out incredibly golden brown and crispy, and the fillet will retain its nutritional properties. A real treat! Servings: 4-6

Cooking time: 15 min.

Tip: in order for the batter to turn out well and the crust to be crispy when frying, the water should be very cold, or preferably ice-cold.

Calories: 281 kcal

Proteins: 17.1 g

Fat: 16.4 g

Carbohydrates: 15.2 g

Take a deep container and beat an egg into it.

Pour in 1/3 of the liquid and add salt. Stir the mixture until it is completely homogeneous.

We begin to gradually add flour. Knead the dough, the consistency is very similar to pancake dough.

And fill in the rest of the water.

Bon appetit!

Preparing cheese batter

This method is one of the most common, but not everyone knows about it yet. Here is a list of ingredients you will need:

one hundred grams of hard cheese;
four large chicken eggs;
three large spoons of mayonnaise;
flour.

1. Beat chicken eggs together with three tablespoons of mayonnaise.

2. Three cheese on a medium grater and add to the resulting mixture.

3. Salt and pepper. Mix everything thoroughly again until a small foam appears. Dip the fish pieces in flour and then dip them in the cheese batter. Fry in a frying pan.

This option is perfect if you like the combination of cheese and fish.

Universal batter

Category: Snacks Vegetable snacks

I was always looking for a batter recipe that had a crispy crust, with vegetables or fish deep inside, and a thick layer of airy batter on top... but I couldn’t find one like that. And then one day, on a culinary program on Italian TV, which I often watch, they invited a famous chef, who prepared this very batter. And the recipe turned out to be indecently simple. The batter is universal, because, as the cook said, it is suitable for vegetables, fruits, fish and meat. Also, vegetables and fruits in this batter will diversify the menu during Lent, and small pieces of fish, meat or squid rings will be an interesting snack on your table.

Chinese red fish

List of required ingredients:

one large chicken egg;
one small spoon of spices for fish;
two large spoons of cornstarch;
salt and pepper to taste.

1. Beat the egg thoroughly with salt, pepper and other spices until foam forms. You can use a whisk or a regular fork.

2. Add starch and mix thoroughly again until a paste-like mixture forms.

3. Dip the red fish in the batter and fry it over high heat.

How to cook?

Today there are several ways to prepare batter using mineral water. Let's look at the most popular ones.

Classic recipe

To prepare this dough, you need to pour chilled mineral water into a clean plate. After this, one fresh egg is broken there and a little salt is added.

All these ingredients are thoroughly mixed with a whisk or spoon until foamy. Then you should add flour to the resulting mixture. This should be done gradually in small portions, while constantly stirring it all.

Beat the mixture well again with a whisk. Dip each fish piece into the resulting mixture. After this, the fish can be cooked in a heated frying pan.

With green onions

To make this dough for fish, you need to break one chicken egg into a deep plate, after which cold mineral water is poured into it. The ingredients are thoroughly shaken using a fork or whisk.

Tricks for preparing meat for batter

Chicken in batter can be prepared from raw or boiled meat, as well as minced meat.

The batter does not stick well to wet meat, so you need to blot it with a paper or tissue napkin and only then salt it, sprinkle it with spices and dip it into the dough.
The second way is to place the prepared meat on a dish or board in one layer and sprinkle a little starch (on both sides).
The drier the meat (for example, breast), the thinner the dough should be. For juicy pieces with fat and skin, use thick batter.
To prevent the dough from slipping off the pieces, the frying oil must be very hot. And then, when you laid out the chicken, reduce the heat to medium. This way the crust will set immediately, but everything inside will remain juicy.
There is no need to save oil - at least half of the pieces should be covered with it.
If you fry raw meat, then first you need to heat the oil well, place the pieces, then reduce the heat to almost minimum and fry until golden brown - you need 8-12 minutes on each side. The pieces should not be thicker than 2.3-3 cm.
Boiled chicken pieces are fried quickly - 2-3 minutes on both sides.
It is advisable to remove excess oil (so that you can pick it up with your hands); to do this, place the fried pieces while still hot in one layer on a paper towel - it will take away all the excess.

Useful tips

If the fillet pieces have a too smooth surface, it is best to roll them on all sides in breadcrumbs before dipping them into the batter. This will allow the dough to set well.

By the way, it is best to use special deep cast iron pans (they used to be called duck pots), and you should pour oil into them so that it completely hides the pieces of fish. With this method, they will fry evenly, and the batter will set into a crispy crust with a brownish-golden hue.

The batter made with mineral water turns out fluffy and becomes airy when fried. There is no need to prepare a side dish for this dish; it is quite filling. When serving, chefs recommend garnishing it with lettuce, lemon slices or fresh vegetables, such as tomatoes, cucumbers and fresh cabbage.

Milk batter

It is prepared exactly like the previous one, but instead of water you need to take the same amount of cold milk.

The peculiarity of this dough is that it “grows”, turns out fluffy and almost doubles the volume of the pieces. But it cannot be fried for a long time, so it can only be used for thin chicken chops, or for boiled chicken.

Ingredients:

4 eggs;
100 ml sour cream;
50 ml cold water;
1 tbsp. vegetable oil;
0.5 tsp salt;
A pinch of ground pepper;
Spices for chicken - to taste;
1 tsp baking powder.

All products must be refrigerated.

Preparation:

Beat the eggs with a whisk with salt and vegetable oil.
Add sour cream and bring until smooth.
Add flour and baking powder, stir.
Use water to bring the consistency of the batter to the consistency of sour cream.
You can use this batter right away.

Calorie content of foods possible in the dish

Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Boar ham – 113 kcal/100g
Pork – 259 kcal/100g
Pork – lean roast – 184 kcal/100g
Pork – chop on the bone – 537 kcal/100g
Pork – shoulder – 593 kcal/100g
Pork – schnitzel – 352 kcal/100g
Fatty pork – 333 kcal/100g
Pork meat – 357 kcal/100g
Ground black pepper – 255 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g
Mineral water – 0 kcal/100g

Calorie content of foods: Pork, Flour, Mineral water, Eggs, Salt, Ground black pepper, Vegetable oil

How long to fry fish in batter?

After the battered fish is placed in a frying pan, you need to monitor its readiness. The fish cooks very quickly. How do you know when a dish is ready to eat? Frying requires just enough time for the batter to puff up and brown.

As soon as the fish is ready, immediately remove from the heat and place on plates. To prevent oil from getting onto the plate, it is best to use a spatula with holes in the center or paper towels to remove excess oil.

This dish can be eaten without a side dish.

A simple recipe for fish batter with mayonnaise

The batter for this recipe is very tender, soft and airy, which is suitable for preparing any fish, but it is best suited for slightly dry fish.

Ingredients:

Eggs - 3 pcs
flour - 0.5 cups
mayonnaise - 3 tbsp. l
hard cheese – 70 gr
water - if necessary
salt and spices - optional.

Recommendations

Remember that if you want to make your fish batter as fluffy as possible, then you should add a little yeast to the mixture. Instead of yeast, you can also use soda.

Do not forget that when preparing the batter, it is recommended to mix the products using a mixer or blender. If there are none, then the mixture is whisked. The mass should be as homogeneous as possible, without clots or lumps.

When preparing dough with mineral water, many housewives advise adding various herbs and spices. After all, they can add a pleasant aroma and special piquancy to a dish.

After preparing the mixture, it is recommended to leave it to sit for one hour at room temperature. This should be done so that the gluten contained in the flour completely loses its elasticity. In this case, the dough will not dry out while preparing the fish fillet.