Advice 1: How to cook fish in beer batter

Fish in batter is quite simple and versatile dish for ordinary meals and festive table. The batter can be prepared in different variations: water, milk proteins, sour cream, etc. And if you take the basis of beer, fish after frying will acquire a delicious, airy and crisp.
You will need
    • Fish in batter:
    • 500 g of fish fillet;
    • 150-200 ml of beer;
    • 2 eggs;
    • 200 g flour;
    • salt;
    • pepper;
    • lemon juice;
    • seasoning for fish.
    • For the sauce:
    • 2 cloves of garlic;
    • 2 tbsp lemon juice;
    • 6-8 tbsp mayonnaise;
    • 2-3 sprigs of dill;
    • salt;
    • pepper.
    • For decoration:
    • greens.
Instruction
1
For cooking, choose a fish without bones or with a large easily removable rib bones, it may be, for example, perch, tilapia, sole, mullet, salmon, trout etc. to avoid tedious cleaning and cutting fish, buy frozen fillets. For proper defrosting first put it in a cooler on the middle shelf until tender, and then a little soak at room temperature.
2
Rinse the fillets in running water, dry on paper towel. Cut the fish in small pieces about the size 4x4 cm. it is Possible to show imagination and to divide the fillet into squares, diamonds, strips, etc.
3
Place the fish in a bowl, season with salt and pepper, add seasoning according to your taste and lightly drizzle with lemon juice. Stir to evenly distribute the marinade between the slices, and leave for 25-30 minutes.
4
At this time, prepare the batter. Separate the egg yolks from the whites and whisk with salt, add beer, stir, then gradually add pre-sifted flour. In a separate bowl, beat to a froth the whites of and enter them into the dough. Knead it until thick sour cream, if necessary, adding flour, and be careful not to leave lumps.
5
For frying, take a pan with high sides and bring it to boiling vegetable oil. His number should be such that it surrounds the fish on all sides (about 1-1,5 cm from the bottom of the pan).
6
Dip the fillets in the batter, lay them in boiling oil and fry over moderate heat for 5-7 minutes on each side until Golden brown. The finished portions are put on a paper napkin or towel to stack fat.
7
Fish in batter you can prepare the sauce. Chop the garlic and dill, squeeze lemon juice, if desired and add the lemon pulp. Connect the ingredients with mayonnaise, salt, pepper and stir well or blend using a blender.
8
Lay pieces of fish on plates, pour sauce and garnish with sprigs of greenery. The remaining sauce, put in a gravy boat and serve separately.

Advice 2: How to cook fish in batter

Fish tempura is a great dish for the holiday table and of the daily diet. To prepare it simply and quickly, and the effect will please You.

It is important to choose a fish without bones is critical. You can take perch fillet, pangasius, trout or salmon. The thing is, what to choose bones from fish already baked, it will be doubly uncomfortable. It can bring unnecessary anxiety to the table, and it should not be there. Therefore think carefully about how best to cook fish in batter for their family and guests.



To make fish tempura for two, you will need: perch Fillet – 400 gr.; 1 egg; 50 g. heavy cream, sour cream or mayonnaise; 1 large onion; spices, herbs; flour; olive oil for frying.



Even to those who never did, will just cook the fish in batter according to the following recipe.



1. Take fillet, defrost and rinse it. Then blot excess water with a paper towel and cut into pieces a La carte. Fish salt and put in the fridge. Better if the pieces will be medium size – not too large, but not quite cropped.

2. To prepare the batter, start by whisking eggs. Then add the cream, sour cream or mayonnaise. Thoroughly whip the ingredients into a homogeneous mass and only after that add a tablespoon of flour. The batter should prisolit, add pepper, nutmeg or other spices that You like to fish.

3. In the pan pour olive oil and let it heat up;

4. Pieces of fish dip in batter and put in hot oil. If You put them in the hot oil, the batter will take on a Golden crust, and the juice of the fish will remain inside it.

5. Fry the slices for 3-4 minutes on both sides. It is important to lay out after frying the fish on napkins or paper towels, they will take away excess oil.

6. Onion you need to peel and slice them into rings. Each ring, divided into components of a circle, dip it in the remains of the batter and fry in olive oil.

7. Serve the fish and onions together on one plate. As a side dish with the best potatoes and fresh vegetables. In terms of alcohol, it is necessary to choose a white wine. Bon appetit.

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