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Prepared by: Marina Zolotseva
08/03/2015 Cooking time: 30 min
| Save | I cooked) | Estimate |
Surprisingly crispy, very tender and soft inside, deep-fried battered fish at home - an excellent option for an appetizer or main course. Fast, tasty and completely uncomplicated.
Air batter with mineral water
There is another type of batter used in cooking. This is an airy batter that resembles a soft bun. When finished, the product increases significantly in size due to air bubbles. This recipe is often used by housewives and is the most preferred, since it is not difficult to make an airy batter for fish. An important ingredient in this recipe is mineral water or a pinch of soda added during preparation of the mixture.
There are many batter recipes in the culinary world. Having studied the basic rules for preparing such mixtures, you can invent your own variations. For example, prepare a batter for fish with mayonnaise or cheese, add herbs or vegetables to the recipe.
The main thing is to follow the rule of compatibility of ingredients when cooking and not be afraid to experiment with products to create new original dishes.
Recipe description: Deep-fried cod fillet
Deep-fried cod fillet or “Fish in dough”, popular in Soviet times. The dish is simple, not very expensive and incredibly tasty. In this way, you can prepare fillets of any fish, but it is still better from low-fat varieties, since there is already enough oil in this dish. I prepared the batter for cod using beer, which gives the dough a layered and fluffy texture thanks to the brewer's yeast it contains. To reduce the amount of fat in this dish to a minimum, it is enough not to “cook” the fish in oil, but pour it into half of the portioned pieces of cod. Place the finished fish on a paper towel to remove excess oil. The dish turns out very soft and tender. Disappears from the plate instantly.
Deep-fried cod fillet: composition, calorie content and nutritional value per 100 g
| Proteins 12.11 g Fat 11.38 g Carbohydrates 9.01 g Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android | 192 kilocalories |
Step 1:
To prepare deep-fried cod fillet, take the following products: cod fillet, lemon, sunflower oil, beer, flour, egg, salt and ground black pepper.
Step 2:
| Cod |
Prepare the batter. Break an egg into a bowl.
Step 4:
Lightly whisk the egg, as if you were making an omelette.
Step 5:
| Light beer |
It is better to take light beer, it is not as bitter as dark beer. I have non-alcoholic. Pour the beer into the bowl with the egg.
Step 6:
Mix the beer and egg well.
Step 7:
| Wheat flour |
Add wheat flour and a pinch of salt. Mix until you obtain a homogeneous dough without lumps. The consistency should be like low-fat sour cream. For reference: one thin glass contains exactly 130 grams of flour.
Step 8:
Dredge cod pieces in flour.
Step 9:
Then we put it in the dough and also envelop it well on all sides.
Step 10:
| 100 ml |
Pour sunflower oil into the pan so that it reaches the middle of the fish pieces. Place the battered cod in hot oil and fry over medium heat for five minutes on one side and five minutes on the other. You need to choose exactly the temperature at which the fish inside will steam well, but the dough will not burn. There is no need to fry until “black”; the dough will turn golden and that will be enough.
Step 11:
Place the finished cod on a plate with a paper towel to remove excess fat.
Step 12:
Deep-fried cod fillet is ready. Soft pieces of fish in a thin, tender dough.
Step 13:
Serve cod fillets warm or cold for breakfast, lunch and dinner. Well, very tasty. By the way, this dish will not be the last on the holiday table either. Tasty, cheap and beautiful. Bon appetit!
Side dishes for fish cooked in batter
There are many “suitable” side dishes. Among the most exotic are the following.
Rice mixture
The side dish is prepared from a mixture of wild rice and basmati rice (one and a half tablespoons each). First, cook until half cooked in a large volume (1:6) of slightly salted water. Then drain the water, sprinkle with lemon juice, season with vegetable oil, and sprinkle with chopped ginger on top.
For decoration use lettuce and sibulet onion.
Potatoes with coconut flakes
Potatoes are boiled in their skins, peeled, and cut into slices half a centimeter thick. Dip in an egg beaten with salt, roll in coconut flakes and fry on both sides. Finally, sprinkle with lemon juice.
Serve on a plate. For decoration use strips of bell pepper, lemon slices, Lola Ross salad, green onions.
"Vegetable bunch"
Cut hemispheres and balls from raw vegetables (potatoes, carrots) with a special knife. You can simply cut them into large cubes. Cook the preparations by adding garlic and pepper to the water. At the end, bay leaf is used for flavor.
Place it on a plate next to the fish, giving it the shape of a berry bunch. Decorate with onions and lettuce.
Cabbage side dish
Broccoli and cauliflower are used as a side dish. Divide it into inflorescences, dip in batter (a little pepper, a pinch of salt, water (50 g), egg, flour (100 g) and fry in heated vegetable oil. To give the mixture color, add a pinch of turmeric or paprika.
When serving, the side dish is decorated with broccoli florets (raw), lemon slices, and lettuce leaves.
Deep-frying fish, in the oven, on the grill
All types of fish are prepared fried. The fish is fried in portions, whole (small), in sections or in the form of cutlet mass products. For portioned pieces, the fish is cut into fillets with or without rib bones, with or without skin, as well as round fish with skin.
When frying pieces of fish with skin, before breading, make two or three cuts with a knife to maintain the shape of the portioned piece. Fry with a little fat. This method is used when frying portioned pieces of fish and small fish: navaga, smelt, smelt, crucian carp, mackerel, roach, etc.
The fish is fried, first sprinkled with salt, pepper and breaded in wheat flour, breadcrumbs or bread crumbs (white breading). Products made from cutlet mass are also breaded in breadcrumbs or bread crumbs before frying.
To give the fish a more delicate taste, you can moisten it with cold milk before breading; It is also allowed to grease the fish with sour cream. Place the fish in a frying pan or baking sheet with well-heated fat, completely filling the dish, and fry on the stove until a crispy crust forms on both sides. If the portioned pieces of fish are not fried during the formation of the crust, they are placed in the oven for 5-7 minutes.
You can fry fish in vegetable lard, hydro fat, ghee or vegetable oil. The best vegetable fats for frying fish using this method are sunflower, olive and cottonseed oil, and the best types of margarine are vegetable lard and hydro fat. You can also use rendered pork lard (lard) for frying fish. Beef and lamb lard is usually not used for frying fish in this way, since these fats are not in harmony with the taste of the fish.
https://youtube.com/watch?v=FCZvCc7In8k%3Ffeature%3Doembed
The total duration of frying portioned pieces of fish is 10-15 minutes.
Frying fish in a large amount of fat (deep fat)
Deep-fried fish is mainly cut into fillets without skin and bones. The exception is small fish (navaga, smelt, smelt, anchovy, sprat, herring, ruff, etc.), which are fried whole. Before frying, the fish is breaded in egg and breadcrumbs, bread crumbs or flour, and covered with batter. For deep frying, you can use vegetable oil (sunflower, cottonseed), vegetable lard, hydro fat.
The best fat for deep-frying fish is a mixture of 60% hydro fat and 40% vegetable oil, since such fat, when heated to a high temperature, does not change its chemical composition, as a result of which no fumes are formed during frying, and fried products are of higher quality.
The ratio of fat and the product fried in it at the same time must be no less than 2:1; The best ratio is 4:1.
Before frying, the fat is heated to a temperature of 170-180°C. Breaded fish is dipped into heated fat and fried until golden brown. The fried fish is quickly removed from the fryer, transferred to a dry baking sheet or frying pan and, if the fish is not ready, put it in the oven.
The fish is deep-fried for 3 to 5 minutes and finished in the oven for 5-7 minutes. After three or four fryings, the fat sometimes needs to be strained through a metal sieve, since charred breading particles left over from previous fryings deteriorate the appearance of the fried fish.
Fry the fish immediately before serving.
Frying fish on the grill
Portions of fillets cut from skinless and boneless fillets and medium-sized fish as a whole are fried on the grill. Before frying, pike perch, flounder, sterlet and sturgeon are dipped in oil and breaded in bread crumbs.
Salmon, taimen, nelma, white fish and fresh herring can be fried natural (without breading), pre-marinated in a mixture of vegetable oil, lemon juice, salt, ground pepper and parsley. The fish is kept in the marinade for at least 30 minutes, after which it is fried.
Before frying, place a grate over burning coals and, when it is hot, wipe it with pork lard, then put the fish in and fry it on both sides. After frying on the grill, large fish should be finished in the oven.
Roasting fish on a spit
Mostly sturgeon fish is fried on a spit. To do this, portioned pieces of fish are put on a metal skewer, greased with sunflower or olive oil and fried over burning coals, over a flame or in an electric grill. Fish, roasted on a spit or on a grill, is served with lemon and parsley. In addition to lemon, you can serve fish with butter and sauces - mayonnaise with gherkins, mustard or tomato.
receptino
Source:
Recipes for fried fish in batter
Types of batter
Lactic
This recipe includes the following products: 1.50 kg of fish fillet, salt, 400 g of milk, vegetable matter. butter, 6 eggs.
Heat the milk, add egg yolks, flour, salt, butter, and beat well. Afterwards, beat the egg whites into a foam and carefully fold in the mixture. Mix everything carefully.
The pieces are dipped in the mixture and fried until they are browned on both sides.
Fish in milk batter
Potato
Preparation requires: 2 potatoes, salt, egg, flour (2 tbsp.), cod fillet.
The potatoes are washed, peeled and coarsely grated. Add salt, flour, egg, mix everything.
The fillet pieces are breaded, “covered” with potato batter, and served on both sides in sunflower or other oil.
Fish in potato batter
Cheesy
For preparation you need: fish fillet (any) (200 g), 4 eggs, hard cheese (0.1 kg), mayonnaise (~3 tbsp.).
Coarsely grate the cheese and mix with mayonnaise and eggs. Add salt, flour, pepper and mix everything again.
The fillet is dipped in the prepared mixture. The pieces are fried on both sides in a preheated frying pan. The dish is ready after a beautiful crust appears.
The finished pieces are placed on a napkin to get rid of excess fat. Served on a beautiful plate.
Fish in cheese batter
Beer
For this dish you need: fish fillet (half a kilogram), 150 g of light beer, 0.10 kg of flour, vegetable oil. butter (2 tbsp), egg.
Sift the flour and carefully add the egg white. Add beer and oil. The composition turns out to be very liquid.
Fillet pieces are dipped in the mixture and fried in a heated frying pan.
Chinese
You need: salmon fillet (half a kilogram), 2 tbsp. l. corn starch, 1 egg.
Beat the egg well, add cornstarch, salt and mix.
Then everything is traditional: pieces of salmon are dipped in the mixture and fried on both sides. The difference is that frying is done in a very hot frying pan.
Crisp
The recipe is popular among children and adults due to the unusual sensations when eating and ease of preparation. The dish can be eaten immediately after preparation.
The mixture is prepared from egg white, a glass of boiled cold water, flour (preferably wheat) (8 tbsp), starch (1 tbsp), seasonings (optional), salt.
First, beat the eggs with a pinch of salt. Add water and add flour (gradually, 1…2 spoons at a time), stirring constantly. At the end, starch is introduced and everything is finally mixed.
Pieces of fish are pre-salted, peppered, and rolled in spices. Dipped in dough and fried. Fire is medium.
Onion
The dish turns out juicy and aromatic, with a unique taste.
The mixture is prepared from an egg, a small onion, flour and mayonnaise (2 tablespoons each), salt, and spices. Grind the onion with a blender, add pepper, flour, mayonnaise, salt and beat with a whisk.
The fish is cut into pieces and pre-salted. Place in batter and leave in the mixture for up to 10 minutes. Dip into very hot vegetable oil, cover the frying pan with a lid and fry on both sides until a crust forms. The fire is small.
On mineral water
The fried dough becomes crispy and airy, the fillet remains juicy and soft.
To prepare the composition, just one egg, a pinch of salt and half a glass of very chilled mineral water and flour are enough.
The fish is cut into pieces, sprinkled with pepper and salt, lemon juice is added, mixed and left to marinate. Prepare the dough: mix the egg, salt, half of the mineral water; add flour, mix again; Then the mixture is diluted with mineral water to the desired consistency.
The fish is dipped in the mixture, placed in hot sunflower oil and fried until cooked. After removal, the fillet is placed on a napkin to remove excess fat.
With soy sauce
Fish fillets for this dish are cut into small pieces of 5 mm thickness. Marinate for up to half an hour using soy sauce, grated ginger, pepper, grated onion.
The batter is made by beating the egg yolk with a pinch of salt and then adding starch and water. At the end, add pepper and grated ginger.
The marinated fillet pieces are added to the mixture and stirred. Fry in melted and highly heated lard in a cauldron with a round bottom and thick walls. Time up to 3 minutes.
No added eggs
This dish is suitable for those who are fasting, on a diet and for whom eggs are contraindicated.
For the mixture, mix 1 cup of pea or wheat flour, ¾ cup of water, half a tsp. soda, finely chopped herbs, spices and salt (add to taste).
Pour a lot of sunflower oil into a frying pan and heat it up. Lay out pieces of fish fillet, previously dipped in batter. Fry over time until an appetizing fried crust appears.
You can diversify the taste of the dish by adding popular various spices to the mixture, for example, ground nutmeg.
Preparation
Step 1: cut the fish fillet.
You can take fillets of absolutely any sea fish, the main thing is that it is meaty and without small bones.
Rinse the selected fillet and pat dry with paper towels. Then cut in half lengthwise.
Now cut the fillet crosswise to create many small pieces.
Salt and pepper the chopped fish fillets.
Step 2: prepare the batter.
In a plate, mix starch with rye flour and bran. Add salt to taste.
Gradually pour in cold water while stirring the resulting dough. As a result, you should get the same thickness as pancakes.
Do not pour out all the water at once, but also place a glass next to it to add during the cooking process, since the mass thickens quickly, it needs to be diluted periodically.
Step 3: Deep fry the fish.
Toss the first batch of fillets into the batter until it coats the fish on all sides.
Heat the oil in a saucepan or deep fryer to 180 degrees and place the battered fish fillets in it. Fry until golden brown for a few minutes.
After frying, remove the first batch with a slotted spoon and drain on paper towels to remove excess fat. At the same time, lower the next batch of fillets into the oil.
Step 4: serve the deep-fried fish.
It is better to serve deep-fried fish hot. As a side dish, something light and crispy is suitable, for example, a juicy fennel and herb salad, as well as remoulade sauce. When serving this dish at a party, stick a skewer into each piece so guests can eat the fish without getting their hands dirty.
It turned out very tasty!
Tips for the recipe:
– In addition to salt and pepper, you can season the fish fillet with any other suitable spices.
www.tvcook.ru
What do you need to know before cooking fish?
- The basis of your success is high-quality fresh fish. We have already talked in detail about how to choose the right fish.
- Keep the fish refrigerated until you begin cooking. It begins to deteriorate very quickly, so we do not recommend storing it even in the refrigerator for a long time: cook it immediately after defrosting or on the day of purchase if the fish is chilled.
- Thaw fish only in the refrigerator, not at room temperature. This way it will thaw evenly and retain all the juices while remaining fresh. In warm weather, the fish will release more water, and in these conditions, microflora will begin to rapidly multiply, causing spoilage of the fish. If you have little time, defrosting in cold water is considered more gentle.
- If you have a whole fish, before starting cooking, thoroughly clean it of scales and entrails, remove the eyes and gills or the entire head, and rinse thoroughly.
- If you plan to bake or fry fish, dry it well with a paper towel: excess moisture will prevent the formation of an appetizing crust.
Deep fried fish
Image gallery
The most famous of the representatives of “fries” is “french fries” or, as they are also called, “French fries”, the thing is that French chefs were the first to serve such potatoes, and only then did this recipe become an integral part of the American fast food menu . So, deep-fried fish:
cooking time – 20 minutes.
How to prepare several types of fish batter
Many types of fish have a fairly dry structure, and in order to prevent them from completely drying out during cooking, the technology of frying in batter is used. At its core, batter is the shell in which fish is cooked. It protects the product from contact with the frying pan and hot oil, and also gives the dish additional juiciness.
When thinking about how to prepare fish batter, you may come across various recipes for such dishes.
Depending on the cooking method and type of fish, batter can be divided into several types:
- classic recipe prepared using dough technology;
- crispy batter for deep frying;
- airy batter with mineral water or soda.
Basic simple batter recipe
The classic batter recipe is basic and has the most frequent use. This type of cooking is used for frying fish in a frying pan.
Fish batter is a fairly simple recipe that any housewife can handle.
In order to prepare it you will need the following products:
- flour 250 g;
- egg 2 pieces;
- salt 1 pinch;
- spices to choose from;
- some water.
First you need to beat the eggs very well until foam forms. Then add flour in small portions and mix well to prevent the formation of lumps. If the resulting mixture is quite thick, then you need to pour water into it. Salt and spices are added to the batter at the end. The result should be a creamy, homogeneous mass.
Pieces of fish are dipped in this mixture and immediately placed in a hot frying pan. The consistency of a properly prepared batter should not be too liquid and should cover the fish well.
Deep-fried fish batter
Before you prepare a crispy batter for deep-fried fish, you need to stock up on special ingredients. In addition to flour, eggs and spices, this recipe will require breadcrumbs or small breakfast cereals.
The technology for preparing this recipe is as follows. Mix flour with beaten eggs as in the basic recipe until smooth, add salt and spices to taste. Since the fish will be fried in hot oil, the consistency of the mixture should be a little thicker.
Separately, you need to prepare breadcrumbs or crushed unsweetened breakfast cereals. After the pieces of fish are dipped in batter, they need to be rolled in breadcrumbs and immediately lowered into oil. Due to the breading, the shell will become crispy and aesthetically beautiful.
You can add turmeric to the batter along with spices; it will color the product bright yellow and the dish will look beautiful on the table.
Air batter with mineral water
There is another type of batter used in cooking. This is an airy batter that resembles a soft bun. When finished, the product increases significantly in size due to air bubbles. This recipe is often used by housewives and is the most preferred, since it is not difficult to make an airy batter for fish. An important ingredient in this recipe is mineral water or a pinch of soda added during preparation of the mixture.
https://youtube.com/watch?v=3-YixsJrupA%3Ffeature%3Doembed
There are many batter recipes in the culinary world. Having studied the basic rules for preparing such mixtures, you can invent your own variations. For example, prepare a batter for fish with mayonnaise or cheese, add herbs or vegetables to the recipe.
The main thing is to follow the rule of compatibility of ingredients when cooking and not be afraid to experiment with products to create new original dishes.
Source:
How to cook fish?
It may seem boring, but this method of cooking fish should not be neglected. Firstly, this is the most dietary option, which allows you not to use oil. Secondly, it is universal: you can cook both simple low-fat white fish and fattier varieties, such as carp, trout, etc. Follow simple rules so that boiled fish turns out delicious and takes its rightful place on your table.
- Large fish can be cut into portions so that they cook faster. The pieces should not be too small so that the fish does not overcook.
- There should not be a lot of water: it should only lightly cover the fish.
- Large fish are placed in cold salted water, small fish or pieces are poured in hot water.
- For a liter of water, add 1 teaspoon of salt, bay leaf and black peppercorns - to taste. You can add onion, carrots, and if you want a more spicy taste, add celery and parsley.
- Bring the fish to a boil and then simmer over low heat - do not allow it to boil too high.
- The fish will be denser and will not boil over if you add a small amount of vinegar to the water.
- Cooking time is on average 15-30 minutes, but it all depends on the type of fish. For example, a whole large carp should be cooked for at least 45 minutes, and sturgeon - an hour and a half. Check the readiness with a toothpick: if it comes through easily and clear juice comes out, then your fish is ready.
Basic simple batter recipe
The classic batter recipe is basic and has the most frequent use. This type of cooking is used for frying fish in a frying pan.
Fish batter is a fairly simple recipe that any housewife can handle.
In order to prepare it you will need the following products:
- flour 250 g;
- egg 2 pieces;
- salt 1 pinch;
- spices to choose from;
- some water.
First you need to beat the eggs very well until foam forms. Then add flour in small portions and mix well to prevent the formation of lumps. If the resulting mixture is quite thick, then you need to pour water into it. Salt and spices are added to the batter at the end. The result should be a creamy, homogeneous mass.
Pieces of fish are dipped in this mixture and immediately placed in a hot frying pan. The consistency of a properly prepared batter should not be too liquid and should cover the fish well.
Fish in deep fryer Home and household
Fish in deep fryer
Fish cooked in a deep fryer acquires an extraordinary taste and looks very beautiful. Ideal for a holiday table.
Several recipes for cooking fish in the deep fryer.
Marinated sea bass, deep fried
For 4 servings: 4 pieces of sea bass fillet, 3/4 cup. vegetable oil, 1 tbsp. breadcrumbs, 1 egg, 2 tbsp. spoons of flour, 1 tbsp. chopped parsley, 1 tbsp. l. lemon juice, salt and ground black pepper to taste.
Mix lemon juice, half a glass of vegetable oil, herbs, pepper and salt. Spread the prepared mixture on the fish and let it marinate for about 1 hour. Then bread the fish fillet in flour and dip in English salt sauce (1 tbsp vegetable oil, 1 egg , salt and ground pepper to taste - whisk everything together). Roll in breadcrumbs.
Fry the fish in a deep fryer for 7-8 minutes at 160° C.
Deep fried sudok
4 servings: 500 g pike perch fillet, 2 eggs, half a lemon, 4 tbsp. l. flour, 2 tbsp. spoons of ground crackers.
Cut the fish into pieces, dip in flour, moisten in egg and roll in breadcrumbs. Fry pike perch in a deep fryer for 6-7 minutes at 160° C. Place lemon slices on the finished dish. Serve fried potatoes as a side dish. Separately, you can serve mustard or tomato sauce or mayonnaise with gherkins, mustard or tomato sauce.
Fish rolls with lemon
5 - 6 servings: fresh frozen fish fillet - 800 g, butter - 100 g, 1 lemon, 2 eggs, half a glass of melted butter, 2 tbsp. l. flour, 5 tbsp. l. ground crackers, 3 tbsp. l. chopped parsley. Cut the fish fillet into pieces and lightly beat.
In the middle of each piece, put butter with chopped herbs and finely chopped lemon, and roll into rolls, secure them with a wooden toothpick, dip in beaten eggs and roll in breadcrumbs. Fry the rolls in a deep fryer for 4-6 minutes at 170° C.
Serve on pieces of bread (fried in butter), with fried potatoes, and lemon.
And finally, another recipe for cooking in the deep fryer, but this time not fish, but original dumplings.
Dumplings in Czech
For 4 - 5 servings: 1 stale loaf, 2 eggs, 150 g cheese, 1 cup. milk, salt to taste. Cut the loaf into cubes, pour in a mixture of eggs and milk and let stand for 10-15 minutes so that the milk is absorbed.
Salt the resulting mass and mix with finely grated cheese. If the mass turns out to be liquid, you can add flour or breadcrumbs. Wet your hands in water and form dumplings. Fry them in a deep fryer for 2-3 minutes at 160°C.
Serve hot with salad or tomato sauce.
By the way, fish can also be cooked in a frying pan, but it is advisable to choose a frying pan with a ceramic coating.
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Preparing the marinade
To marinate 1 kg of fish fillet you will need:
- a glass of vegetable oil;
- half a glass of table vinegar (preferably grape vinegar);
- one teaspoon of dry fish spice mixture;
- 2 tablespoons of soy sauce;
- salt, pepper to taste.
Mix all the ingredients, dip the fish fillet into the mixture for 30 - 40 minutes. To more fully saturate the spices, pierce the fillet pieces with a fork in several places.
While the fish is marinating, prepare the batter.
