Any batter is prepared according to the principle of thorough mixing. But it is important to follow the order in which the products are introduced: adhere to the recipe. In this case, you are allowed to change the proportions, focusing on your taste.
The preparation process will be greatly simplified by using a mixer. However, the mechanical mixing method is not suitable for all batters: in some cases, the dough will have to be kneaded only with your hands, using a fork the old fashioned way. It is advisable to make the batter in advance: if it sits for 30 minutes, it will stick to the fish better.
Reference! Breadcrumbs help the batter stick to the fish.
Batter
Batter is a liquid dough into which food is dipped before frying. Most often, pieces of food are dipped in batter and deep-fried. The dish comes out with a crispy, aromatic, golden-brown crust. It is for its appetizing nature that this method of production is loved all over the world.
Batter in Japanese cuisine is called tempura, and the Portuguese taught the Japanese how to cook it in the 16th century. Since then, batter has become an essential part of Japanese cuisine.
Nuances
Frying in batter is the simplest and most technologically advanced way by which provisions of not the highest quality can be transformed into a completely acceptable dish. The correct batter is the key to high-quality frying of fish and the key to a tasty dish. Many housewives dip fish first in flour and then in egg. The result is a tasty dish, but usually the egg drips off the fish during cooking and the batter remains on only one side.
The batter with mayonnaise for fish turns out thick and adheres perfectly to each piece during frying. This happens because the egg is mixed with flour, which gives excellent consistency and a beautiful golden brown crust. Mayonnaise makes the batter soft. It gives an islandy taste and a delicate texture. Instead of mayonnaise, you can always add sour cream to the batter, but then its taste will be sweetish.
If you want a crispier batter, pour some mineral water or beer into it.
The benefits and harms of the dish
Pollock fish is characterized by the large amount of valuable acids, amino acids and minerals it contains. This makes it very beneficial for hair and skin, as well as for the functioning of the cardiovascular system.
Low calorie content promotes weight loss in those who frequently consume it. This product is necessary for maintaining good vision and for the normal functioning of the gastrointestinal tract.
The systematic inclusion of fish in the diet helps reduce cholesterol and stimulates metabolic processes. Under the influence of the substances contained in it, blood circulation in the brain is activated and nervous activity improves. Due to the presence of iodine, this product can normalize the functioning of the thyroid gland.
An unfavorable feature is the use of sunflower oil during frying, which can weaken the beneficial effect of the fish. Adding a large amount of spices when preparing batter also has a negative effect on the body. Therefore, it is advisable to limit the consumption of oil and seasonings.
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Classic recipe
Consider a classic recipe for batter with mayonnaise for fish. We take:
- 1 tbsp. l. wheat flour;
- one chicken egg;
- 0.5 tsp. salt;
- a large spoon of mayonnaise;
- 1 tsp. spices
For the batter, prepare a deep bowl so that it is convenient for you to dip pieces of fish into it. So, prepare this batter for fish with mayonnaise like this:
- Beat an egg into the bowl and add mayonnaise.
- Add flour, salt and spices to the batter.
- Beat the mixture thoroughly with a blender or mixer.
Use the finished batter to fry fish.
Recipe for “Quick batter for chicken or fish”:
Let's make the batter. Mix flour, egg and mayonnaise, add salt and pepper to taste. The photo shows everything one by one - 1 egg, 1 tbsp. l flour and 1 tbsp. l mayonnaise for 1 fillet
Cut the fillet into small slices and dip in batter.
Place the chicken (fish) in a previously heated frying pan with vegetable oil and fry over medium heat.
Ready. Bon appetit!
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Quick batter for chicken or fish
Batter in 5 minutes. Fast, simple and tasty!)))
Category: Hot dishes › Poultry dishes › Hot chicken dishes
Ingredients for “Quick batter for chicken or fish”:
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Features of creation
Before preparing the batter, study the following features of its manufacture:
- It is better to prepare the batter in advance, half an hour or an hour before use. As a result, it will stick to the fish better and will not drain from it during frying.
- Any batter is prepared by thoroughly mixing all its components. It is important to follow the exact order of entering the components. Of course, you can change the recommended proportions within reasonable limits. But for the first time, cook according to the recipe exactly. A mixer can make whipping batter easier, but this method is not suitable for all types. It is better to use a simple fork or whisk.
- Batter is a dough whose consistency is not always identical to thick sour cream. It can be either liquid or thick - it all depends on the ingredients from which it is prepared, and on how thick you want the crust to be. Liquid batters are usually used for dry fish. They not only retain moisture in it, but also allow fat to pass through more easily, which makes the meat more juicy. Thick batters adhere perfectly to fatty fish and form a thick crust on it, which absorbs a lot of oil.
- The finished batter should not contain lumps of poorly mixed starch or flour, and the mass should be viscous enough so that it adheres well to the surface of the fish and does not drip from it when frying. To determine the quality of the batter, use a spoon. The mass should drain from it slowly and evenly, covering the metal with such a layer that the surface does not show through it.
- Are you choosing a batter recipe? Prepare several identical ones at once: one is liquid, and the other is thicker. You will immediately decide which type you like best and whether it is suitable for your fish.
Simple batter
How to make a simple batter with mayonnaise for fish? Take:
- a couple of eggs;
- 180 g good flour (six spoons);
- 130 g low-fat mayonnaise;
- 0.5 tbsp. bottled drinking water.
This recipe for fish batter with mayonnaise provides for the following steps:
- Break the eggs into a deep bowl, beat until light foam with a whisk or mixer.
- Add mayonnaise, a little ground pepper, add a little salt and beat well again. If you are using a mixer, beat on low speed to prevent the batter from foaming further.
- Stirring the mixture continuously, pour water into it in a thin stream. Then add flour in small portions. Watch the thickness, carefully break up all the lumps. Once you have reached the required consistency, stop adding flour.
Recipe for lush fish batter with mayonnaise
Cooking time: 5 minutes. Calorie content: 145 kcal per 100 g of product. Number of servings: for 16 servings. Kitchen appliances and utensils: mixer or blender and deep bowl.
Ingredients
| Mayonnaise | 130 g |
| Egg | 2 pcs. |
| Flour | 1 stack |
| Water | 0.5 stack. |
| Salt | 2 pinches |
| Spices | 2 pinches |
Step by step recipe
- Beat two eggs into a convenient bowl, mix a little, add 130 g of mayonnaise, a couple of pinches of spices to your taste and mix well with a mixer or blender.
- Then add a glass of flour and mix.
- Gradually add 0.5 cups of water and add a little salt. We need to get a dough that looks like sour cream. It can now be used to fry any food of your choice.
Simple batter without eggs
Let's look at another simple recipe for fish batter with mayonnaise. This time we will prepare it without eggs. You will need:
- half a glass of milk;
- 70 g flour;
- medium fat mayonnaise 150 g;
- 1 tbsp. white breading (ground crackers);
- garlic;
- spicy, mild spices (to taste).
This recipe for fish batter with mayonnaise requires the following steps:
- Combine spices with mayonnaise and mix.
- Grind two cloves of garlic using a grater and add to mayonnaise.
- Pour milk into the mixture, add salt and stir until smooth.
- Add flour into the mixture in small portions, beating well each time. Watch the thickness of the batter.
- Dip the fish pieces in batter, roll them in white breading, and fry. If the batter is not “fixed” in this way, it may stick to the pan.
- If you do not want to use breading, place the batter in the refrigerator for 30 minutes. Then it will definitely stay on the fish and not in the frying pan.
Batter with mayonnaise and turmeric
Products for cooking:
- 3 heaped tablespoons of mayonnaise,
- 130 g first grade flour,
- 3 chicken eggs,
- turmeric and fish spices to taste.
This recipe is quite simple and can be used for a simple dinner or for entertaining guests.
- Mix eggs with turmeric and spices and beat until light foam forms.
- Add mayonnaise and stir everything until smooth.
- Sift the flour and gradually stir into the resulting mass.
When adding flour, everything must be mixed, this way you can control the thickness of the dough.
If you prepare the recipe step by step, it will save overall time.
Fish in turmeric batter is best garnished with bunches of dill or parsley and sour berries
Everyday recipe
Let's find out how to make a wonderful batter for fish with mayonnaise and eggs. You will need:
- three eggs;
- three spoons of mayonnaise;
- turmeric;
- 120 g flour;
- set of spices “For fried fish”.
Prepare this batter like this:
- Beat eggs with spices and salt. Add a pinch of turmeric, mayonnaise, stir.
- Pour a little less than ½ of the sifted flour into the egg mixture. Lightly whisk and stir until smooth.
- When all the lumps disappear, start adding the rest of the flour. Add in small portions, do not add the next portion until the previous one is well mixed. This makes it easier to whip and monitor the consistency of the batter.
On mineral water
We present to you an interesting recipe for fish batter “Crispy effect”. You need to have:
- one egg;
- 100 g wheat flour;
- 120 ml carbonated mineral water;
- spices (optional).
Follow these steps:
- Beat the egg and combine with mineral water. Add a little salt and spices and stir well.
- Now add the flour in small portions, breaking up all the lumps each time.
- Having achieved the desired texture, set the batter aside for 10 minutes.
Crispy batter with mayonnaise and mineral water
Cooking ingredients,
- 130 ml chilled sparkling mineral water,
- 1 chicken egg,
- 110 g premium wheat flour,
- spices at your discretion.
Mineral water must be cooled in advance. To do this, place it in the refrigerator for 50–60 minutes or in the freezer for 10–15 minutes.
- Combine mineral water and eggs in a deep bowl. Add spices and mix everything thoroughly.
- Gradually stir in flour. It is advisable to divide it into several parts.
- Mix everything so that there are no lumps and let the dough sit for about 10 minutes.
After this, you can proceed to frying the fish.
It is better to cook this dish with breadcrumbs, then there will be more crunch.
Cheese batter
How to make delicious cheese batter? We take:
- 75 g mayonnaise;
- three eggs;
- “Russian” or any other hard cheese;
- half a glass of wheat flour.
This tempura must be prepared as follows:
- Grate the cheese into fine shavings and sift the flour separately.
- Place the mayonnaise in a deep bowl, whisking and pour in the eggs one at a time. Enter the next one only after mixing the previous one with mayonnaise.
- Continuing whisking, add flour in small portions. Then add cheese, add pepper and salt, stir.
- You can also supplement this batter with chopped fresh herbs.
Frying zucchini in batter
Having prepared the mayonnaise dough, dip young zucchini cut into rings or cubes into it and place them in a hot frying pan with oil. It is recommended to fry such products until they turn red. At the same time, they must be turned over regularly with a fork.
After finishing frying the zucchini, they should be placed in a deep bowl and served at the dinner table along with some sauce. By the way, low-calorie mayonnaise mixed with grated garlic and chopped herbs is perfect for it. Enjoy your meal!
On beer
Now let’s prepare the “Lace Pieces” beer batter. You need to have:
- a couple of tablespoons of low-fat mayonnaise;
- half a glass of flour;
- half a glass of light beer, not bitter or sour;
- white of one egg.
Take the following steps:
- Sift the flour into a separate wide bowl. Add a little salt and, if desired, ground pepper. Mix everything and collect in a slide. You can replace pepper with ready-made spices for fish.
- Make a small funnel in the center of the flour mound. Pour the egg white into it. Add beer in a thin stream and stir in the batter.
- Now add mayonnaise and stir well. Adjust the density of the batter with beer and flour. This dish should not be thick.
Batter in French
You will need:
- two eggs;
- a glass of flour;
- 1/3 spoon of vegetable oil;
- a pinch of turmeric;
- half a spoonful of mayonnaise;
- 250 ml ice-cold light beer.
Here the manufacturing method is as follows:
- Take chilled eggs, separate the whites from the yolks, combine the yolks with sifted flour.
- Cover the cup with the whites and place in the refrigerator.
- Pour vegetable oil into a bowl with yolks and flour, add turmeric and mayonnaise. Add 0.5 tsp. fine salt, add mild spices or ground pepper if desired. Stir everything well with a whisk, pour in the beer. If the lumps do not disappear, you can beat it a little.
- Separately, beat the cold whites into a strong foam. Mix the foamy mass into the batter in parts, then beat thoroughly again.
Potato tempura
To create this batter you need to take:
- a couple of tablespoons of starch;
- one egg;
- two raw potatoes;
- a spoonful of mayonnaise without adding flavorings and mustard.
Follow these steps:
- Peel the potatoes and chop them on a fine grater. Add a pinch of salt, stir, strain off the resulting liquid and combine with mayonnaise.
- Break the eggs into a separate bowl, add fish spices or pepper, and beat. Pour the egg mixture into the potato mixture, stir well, adding flour in small portions.
- This batter turns out dense and does not stick well. That is why dry the fish well in advance. The potato batter should be applied with your hands, pressing firmly onto the fish pieces. Pre-moisten your palms in water.
Fluffy tempura with soda
Let's study the recipe for lush batter for fish with mayonnaise. To create it, take:
- three eggs;
- 150 g wheat flour;
- 220 g high-quality fatty mayonnaise;
- third tsp baking soda.
Prepare this fluffy batter for fish with mayonnaise in this way:
- Break the eggs into a large bowl and lightly beat with a fork until smooth. Add mayonnaise and stir.
- Pour salt, pepper and soda into the prepared base and stir again.
- Stirring vigorously with a fork, gradually add flour to the mixture. Bring the batter to the same consistency and desired consistency, set aside for 15 minutes. Then use it for its intended purpose.
How to prepare “Batter from mayonnaise and eggs”
Prepare the meat for batter. I take the chicken. I cut the fillet into pieces. Salt and pepper.
Beat the chicken egg into a bowl. Add salt and pepper.
Add mayonnaise.
Add flour and knead the batter. It seemed thick to me and I added another egg.
Dip the meat into the resulting batter.
Fry on both sides until done.
Our meat in mayonnaise batter is ready.
Rate the recipe for mayonnaise and egg batter:
average rating: 4.2, total votes: 5
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Nut batter
We take:
- one large egg;
- wheat flour;
- dried dill;
- 100 g almonds or walnut kernels;
- 0.5 tbsp. grape white wine (dry);
- spoon of homemade mayonnaise.
Follow these steps:
- Place the nuts in a dry frying pan and dry them a little over low heat. Cool and refine with a blender or grind into flour with a coffee grinder.
- Beat the eggs, combine them with mayonnaise and wine, stir.
- Add dried dill to the mixture and stir again.
- Mix nut crumbs or flour into the resulting mixture in small portions.
- Bring the batter to the desired density with flour. Add it in small portions and stir well each time. Then add salt and pepper to the batter to taste.
Batter based on mayonnaise and cheese
If desired, the recipe can be varied with fresh herbs: they go perfectly with cheese. Dishes for the festive table are fried in this batter.
We will need:
- hard cheese – 50 g;
- eggs – 3 pcs;
- mayonnaise – 3 tablespoons;
- flour – 100 g.
Cooking method:
- The cheese is grated on a coarse grater.
- Eggs, mayonnaise and cheese are combined in one container. Beat everything thoroughly with a mixer.
- Flour is poured into the total mass in a thin stream, not forgetting to stir all the time. There should be no lumps in the batter.
Reference! To make the batter as tasty as possible, it is important to pre-cool all ingredients.
Reviews
What do people say about the batter we are considering? Each housewife chooses for herself the only, most delicious, family-loved tempura. For many it is a mayonnaise batter. Some claim that it perfectly holds the shape of the product, that is, the fish does not fall apart when frying. Others admire its versatility.
What else do they say about this fish batter? Mayonnaise, egg and flour are its basic components. And it is precisely this nuance that both professional chefs and housewives like. After all, with this tempura you can successfully cook both river fish and sea fish. Have fun in the kitchen!
