Fish in batter recipe, how to prepare fish batter?

Pike perch cheeks in beer batter

This fish has a very delicious part of the fillet - its cheeks. They are especially tasty in individuals weighing over 2 kg. And the batter for such a dish is prepared with light beer.

Ingredients:

pike perch cheeks - 500 gr
light beer - 200 ml
flour - 4 tbsp. l
egg - 2 pcs
salt, pepper to taste

Lightly salt the pike perch cheeks and leave in a bowl in the refrigerator while the batter is prepared.

It is prepared in a separate bowl. Using a whisk or mixer, beat eggs with salt and pepper. They are added to taste. After this, add flour to the bowl with beaten eggs, continuing to beat.
Afterwards, the dough is diluted with light beer to the desired consistency. The dough should turn out similar to that from which pancakes are made. In beer batter this delicacy will acquire a unique aroma.
After this, each cheek is dipped in batter and fried in well-heated vegetable oil in a deep saucepan. Fry until golden brown. You can serve this dish with sour cream sauce. Thick sour cream is seasoned with a mixture of herbs, a small clove of garlic is added.

The calorie content of this dish is 775 kcal; fat 11.7; carbohydrates 42; proteins 106

Beer batter for fish

You can cook pike perch fish with the addition of beer.

For this dish you will need:

450 grams of pike perch fillet;
100 milliliters of light beer;
100 grams of wheat flour;
egg;
a pinch of salt and a mix of spices for fish;
vegetable oil (3 tablespoons for batter and a glass for deep-frying).

To prepare the dish you need:

Rinse the fish fillet under running water and dry.
To prepare the beer batter, beat the egg with a fork in a deep bowl.
Pour in beer and three tablespoons of vegetable oil.
Add salt and fish spices to taste.
Add flour.
Using a whisk, knead the batter until it reaches the consistency of thick sour cream.
Dip the pike perch pieces into the resulting mixture.
Deep fry.

Pike perch fried in beer batter produces a characteristic crunch. This dish can be served either hot or chilled.

Save

I cooked)

Estimate

Pike perch in batter is a great way to cook this quite tasty fish. A recipe for those who love easy-to-prepare, but satisfying and appetizing dishes.

Pike perch cheeks in sour cream sauce

Every housewife knows a step-by-step recipe for preparing such a dish, but every cook has her own subtleties and secrets.

Ingredients:

fillet (cheeks) - 300 gr
sour cream - 100 gr
cheese -100 gr
butter - 1 tbsp. l
salt, pepper to taste

This dish is prepared in 30-45 minutes.
Calorie content 650 kcal; fats 45; proteins 52; carbohydrates 3.5. Step-by-step recipe for preparing pike perch fillet in batter.

Rinse the cheeks or finished fillets, cut into small pieces, well and then dry with a paper towel, removing excess moisture.
Place the fish in a deep frying pan or saucepan and cover with cold water, salting it first. There should be enough water to lightly cover the fish pieces. Cook for 5-7 minutes.
Place the fish in a colander and allow excess moisture to drain.
Melt the butter in a deep frying pan or saucepan and lightly fry the boiled fish.
Then add sour cream, salt and pepper. Stir and simmer over low heat for 5-7 minutes.
Grate the cheese on a fine grater and add to the battered pike perch. Simmer for another 3-5 minutes.

The fish according to this recipe turns out tender, rich in creamy taste. It simply melts in your mouth like the most delicious delicacy. Even a photo of this dish can cause an unprecedented appetite.

Pike perch in foil: fillet

Dishes made from pike perch fillet are suitable for those who do not like to bother with fish.

Prepare the following ingredients:

pike perch fillet - 1 pc.;
tomatoes - 2 pcs.;
lemon - 1 pc.;
olive oil;
parsley to taste;
salt and pepper.

How to properly cook pike perch fillet in the oven? So:

Rinse the fillets and dry with a paper towel.
Sprinkle whole halves with lemon juice.
Place the fillet on foil, add salt and cover with tomato slices.
Drizzle with olive oil and wrap in foil.
Cook in the oven for half an hour at 200 degrees.

Serve the finished fish on separate plates with chopped parsley.

Pike perch cheeks with cheese

This dish is in many ways reminiscent of Italian pasta with seafood, but instead of seafood they use pike perch cheeks. It will not be difficult to follow this recipe step by step, and the result will amaze any gourmet.

Ingredients:

pike perch 500 gr
cream 1 tbsp
spaghetti 300 gr
cheese 200 gr
butter 50 g
spices, salt, pepper to taste
olives

To prepare this dish you need fried pike perch.

Fillet or cheeks are fried in a small amount of vegetable oil, you can use olive oil. Add salt, pepper, aromatic herbs, spices and cream and simmer for 10-15 minutes over low heat.
Meanwhile, boil the spaghetti until done. Grate the cheese on a fine grater.
Combine spaghetti and sauce, add grated cheese, cover everything with a lid. Simmer for 2-3 minutes.

Even a photo of such pasta whets your appetite. And the calorie content will be 2773 kcal, where there are 223 carbohydrates; fat 124.2; proteins 186.

Fried fish in batter

To cook fish you don't need a lot of ingredients. Let's look at the recipes and make sure of this.

Ingredients:

fish – approximately 700 grams
vegetable oil and salt

For the batter you will need:

flour,
two eggs,
a tablespoon of vodka,
the same amount of any vegetable oil,
salt and pepper.

Cooking:

It is best to buy whole fish, rather than ready-made fillets, and clean it yourself. If you buy frozen fish, it is easiest to clean it when it is not yet completely thawed. After you cut the fish fillet into portions, salt them on both sides.

The batter is easy to prepare - mix two eggs with flour, butter and vodka, add a little pepper and salt. The consistency of your batter should resemble sour cream. After you heat the frying pan with any vegetable oil, the fish pieces should be dipped in the batter so that they are completely covered with dough and sent to the frying pan. The fish is fried on each side for approximately 3 minutes, and then transferred to a sieve or plate to drain off any remaining oil.

Pike perch fillet in batter with mineral water

Pike perch is a delicate fish, so the batter in which it is fried should be tender and airy. That's why many people use mineral water for it. Then the fried pike perch just magically melts in your mouth. Every housewife knows how to cook pike perch in batter, but how to make batter with mineral water remains a mystery to many. And the secret is simple and accessible: everything is done exactly the same as in the beer batter recipe. Only instead of beer they use mineral water. Due to carbon dioxide, the dough becomes airy and porous. And pike perch fillet in this batter turns out tender and airy, which sets this method apart from other methods of preparing this fish.

Step by step this method is easy to prepare. You just need to pre-salt the fish, add spices and leave it in the refrigerator for half an hour. A batter is prepared from eggs, salt and flour, which is brought to the consistency of liquid sour cream with the help of mineral water.

The calorie content of such a dish is no more than 900 kcal; squirrel 112; fat 12.6; carbohydrates 70.1

After this, the fish pieces are dipped in the dough and fried in hot oil in a deep fryer. As soon as the crust is browned, the fish is pulled out, placed on plates and served, sprinkled with finely chopped herbs. As a side dish for this fish, you can prepare mashed potatoes and fries. It is also good as an independent dish, worthy of becoming a home dinner and decorating a holiday table.

Fish in potato batter

This dish is from the “Two in One” series. It's not difficult to prepare; most of the time it comes naturally. For example, fish broth.

Required for cooking:

3 pike perch (small);
4 potato tubers (medium size);
30 g mayonnaise;
garlic clove;
spices for fish to taste;
chicken (large) egg;
a handful of flour;
1 peeled onion;
several sprigs of curly parsley;
green onion to taste.

Article on the topic: What side dish to cook for meat in the oven

You will need time: 35-40 minutes. In finished fish per 100 g: 182 kcal.

How to cook pike perch in potato batter:

Clean, rinse and gut the fish, cut the gills from the heads;
Separate the fillet from the bones;
Place everything except the pulp in a pan of water and put it on the stove to cook;
While the pot of water is heating up, marinate the fillet pieces in fish spices and put them in the refrigerator;
Wash and peel the potatoes. Then coarsely chop on a grater, squeeze thoroughly to remove excess water and starch. To the grated vegetable, add 30 g of mayonnaise, spices, an egg, a garlic clove passed through a press, salt and combine everything well. You will get a liquid base, put flour in it, stirring to bring the dough to the desired state;
Place a silicone liner on a baking sheet. Divide each fillet into two parts, then spread part of the potato dough onto a substrate, place the fish on top and the final top layer is potato batter, which should be leveled. Send everything for 40 minutes. into the oven, preheated to 190.
At this time, make fish broth. It must be strained through cheesecloth (sieve). Throw away the bones. Return the broth to the pan, put it on the stove, add bay leaves, peppercorns, and chopped onion into rings. Cook until onion is soft;
Serve pike perch in batter, garnished with fresh parsley. Pour the broth into portioned soup bowls, sprinkle with green onions on top.

Fried pike perch: three simple recipes

Pike perch is a versatile fish for cooking. It can be stuffed, baked, boiled. Fried pike perch is easy to prepare and delicious. The recipes are very varied. You can make fish, fried in portions with bones and skin, or prepare fillets and roll in breading. Small fish are sometimes fried whole. We offer recipes to choose from.

Fried pike perch

Let's start cooking fish in the simplest and most familiar way. Ingredients:

several fish;
sunflower oil – about 50 ml;
salt, flour.

Cooking technology

Each carcass must be washed, fins and head cut off, gutted, and scales removed. Cut the pike perch into portions. Prepare a bowl, pour about 100 grams of wheat flour into it, add a little salt. Stir. Heat vegetable oil in a frying pan. Roll each piece of fish in a mixture of flour and salt. Place on a hot frying pan. Fry for 5 minutes. Leave the lid open. As soon as a golden brown crust appears on the fish, remove the pan from the heat and let cool slightly (2-3 minutes, this will make it easier to turn the pieces over). Now turn the pike perch over to the other side. Set the heat to slightly below medium, cover the fish with a lid and fry for 10 minutes. If desired, you can add chopped onions. With it, fried pike perch will be especially good and aromatic. Serve the finished fish with any side dish. A great option would be fried potatoes.

Pike perch fried in batter

The second simple recipe is pike perch in batter. For this you will need ready-made fish fillet. Ingredients:

finished fillet weighing 1 kg or whole carcass weighing 1.5 kg;
fresh chicken egg – 2 pieces;
ground pepper, salt;
flour, vegetable oil.

Technology

Fried pike perch in batter is prepared as follows. First you need to prepare the fish. If you took fillet, then you just need to cut it into portioned pieces. If you have a whole fish carcass at your disposal, you first need to clean and gut it. Then carefully separate from the bones and spine. Sprinkle the fillet pieces with lemon juice and refrigerate for 15 minutes. During this time, prepare the batter. Beat eggs with salt, add 2-3 tablespoons of oil. Then, without stopping stirring, add flour. The consistency should resemble liquid sour cream. Dip a piece of fish in batter and place in a pre-prepared frying pan with heated oil. Fry for a few minutes on each side. As soon as the fried pike perch acquires a beautiful golden brown crust, remove the fish from the heat. You can serve the finished dish with tomato sauce, lemon wedges or tartar sauce.

Pike-perch with nut-garlic sauce

Ingredients:

pike perch fillet weighing 0.5 kg;
cheese – about 100 grams;
walnuts – about 100 grams;
fresh chicken egg - 1 piece;
greens: branches of dill and parsley;
garlic - 2-3 cloves;
tomatoes and peppers – 1 piece each;
flour, butter, salt and pepper (white or black).

Cooking technology

Cut the fillet into small pieces. Chop the greens. Grind the nuts together with the garlic (you can use a blender). Beat the egg and mix with the nut-garlic mixture. Add pepper and salt. Stir. The sauce is ready. Cut the cheese into thin slices. Wash and chop the peppers and tomatoes. Dip a piece of cheese into the sauce, place it on the fish fillet, and top with a slice of tomato and pepper. Cover with the second piece of fillet. Tie the thread not too tightly. Dip the “sandwich” in flour and fry in hot oil. Then remove the thread and serve the dish to the table. Bon appetit!