Fish in batter - delicious and healthy main dish

Cook different foods in batter like many: it turns and hearty, and delicious, and just very appetizing. For example, even the kids will not abandon them often hated brussels sprouts in batter. One of the most delicious dishes of options in batter is fried fish in batter. To learn how to cook the most delicious batter for fish, read our article.

Interestingly, the European cuisine batter, in fact, so called, and in the east it is called become known after the popularization of sushi and rolls called "tempura". Going a bit further into history, we can come to the conclusion that this word came to be called the Japanese batter after it heard from the Portuguese missionaries, and they, in turn, learned to make batter from the French. That is to thank for tempura batter or, as in many other wonderful dishes, again you need to France, is justly considered one of the culinary capitals of the world.

Batter - a semi enveloping breading (or dough), made from eggs and flour, liquid ingredients (water, milk, beer, wine, etc.) and spices.

Among the advantages of cooking fish in batter - the fact that it is a more tender and juicy than conventional frying or boiling, the batter does not leave the juice product, so this method of cooking is one of the most preferred fish.

Translated from the French word пїЅclaireпїЅ means "liquid." It is this consistency - liquid cream and should have a good batter for fish. But eotm batter should be significantly lighter cream - air, saturated with air bubbles. In preparing a delicious batter there are certain subtleties and secrets that we will tell.

On the secrets and tricks of cooking a tasty batter

In any batter includes flour and liquid ingredient, often also add eggs, seasonings and spices. For fish as the liquid ingredient is better to use a conventional or mineral water, beer or white wine - wherein any of them need to cool the dough in addition to the ice state (this is generally a good secret batter for all products).

In the batter for the fish, you can add herbs (finely chopped), condiments and spices, which are best suited to the selected varieties of fish:

• For salmon is better to use saffron, paprika and dill;
• For sea bass or sea bream - thyme, rosemary;
• For brown trout - basil;
• Carp - bay leaf, parsley, celery.

Select spices and herbs should be based, above all, from their own taste preferences. Overall, however, the classic seasoning for grilled fish considered garlic, onion, curry, nutmeg, dill, fennel, black or white pepper, saffron, turmeric, coriander, curry, tarragon, thyme, rosemary, lemongrass. Batter for fish can be fresh or salt, deciding whether to add salt to the batter, based on the selected varieties of fish. Well as additives for fish batter can be used sesame seeds, grated walnuts and other products.

As for the fish itself, before breading batter in her need to cut into fillets, salt the marinate it and in the seasonings and spices to taste (pomegranate / lemon juice, beer, wine, herbs, or simply salt).

The art of making a good batter for fish is mainly the ability to choose the right proportions of ingredients: liquid, flour and eggs. Bust with liquid fraught with the fact that the batter will greatly miss the oil in fish and as a result it will be too greasy, and the shortfall will turn the fish in batter in fish "pies" - it is very important to choose the right amount of liquid.

Classical cooking batter sequence is as follows: first beat the eggs with salt, then add ice liquid, all mixed and gradually while whisking flour is poured all over uniformly mixed. Often, however, the addition of flour and liquid are reversed: the eggs and flour kneaded dough like thick cream, and only then diluted it with liquid to "cream" was a liquid - so, of course, it's easier, but it's a departure from the classical technology.

Before using the batter for the fish need to leave for at least 30 minutes, preferably an hour - the gluten in the flour swell and it will be more viscous. At the time of the infusion is better to remove the batter in the cold: by contrast temperature hot oil and cold batter will last more crisp and rosy.

So, to find a suitable seasoning kneading batter correct consistency "of liquid sour cream" and letting it brew in the fridge, you can count on the fact that your fish in batter get very, very tasty, but there is one more thing, at times simplifies the task:

• Before dipping sliced fish fillets in batter zapaniruyte it in flour or starch - then the batter will not drain, and uniformly cover the fish.

Knowing these tricks make rosy, crunchy and very delicious fish in batter can any hostess, and we will offer you a few ideas.

Recipe Breaded pangasius on mineral water

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You will need: 1 kg of pangasius fillets, 2 eggs? cups flour, 3 tablespoons sparkling mineral water, pepper, salt, black allspice, and vegetable oil.

How to cook pangasius in batter. In the refrigerator to defrost fish fillets rinse and blot with paper towels, rub with salt and pepper. Eggs 1-2 minutes beat with a mixer, gradually adding flour, then gradually pour icy mineral water, stir, salted batter. Dip sliced portioned pieces of fish fillets in batter and immediately spread on a frying pan with hot oil (it should almost cover the fish pieces), fry on both sides until browned and after frying spread on a paper towel so that it absorbed the excess fat. Before serving, sprinkle the fish with chopped greens.

The recipe of preparation of pink salmon in onion batter

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You will need: 400 g fillet of pink salmon, 150 ml of water or light beer, 1 onion and eggs, 6 tablespoons flour, salt, black pepper, sugar, vegetable oil.

How to cook pink salmon in batter. Remove water or beer in the fridge - it must be the ice before kneading batter. Cut the fish fillets into portions pieces and rub with pepper, salt and a pinch or two of sugar. Onions clean, rub on a fine grater or chop the blender, mix with flour, egg, salt the, knead the dough, gradually pouring water or beer - the consistency of the batter should have like thick cream. Dip fish in batter and fry in a pan with hot oil on both sides until browned.

Fried fish in batter peanut

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Need: to? glass of sparkling mineral water and ground peanuts, 1 egg, 2 tablespoons gorochkoy with flour, salt and fish.

How to cook the batter with nuts for fish. Nuts fry in a dry frying pan. Cut the fish into pieces a la carte, rub with salt. Beat egg until smooth, mix with water, flour and nuts, salted. Dip the fish pieces in the batter and fry on both sides in a pan with hot oil until browning.

How to fry fish in batter

• Well-heated frying pan with butter, otherwise the batter can not grab and spread on the pan, the same option is available when a liquid batter too - in this case, thicken it with flour;<