An excellent fish recipe in batter

The recipe for fish in batter

Fish choose any that you like. It is most convenient to use fillets. You can buy already ready or separate the meat yourself. So, let's start cooking.

Necessary ingredients:

• 
  fish fillets - 0,5 kg


• 
  lemon juice - 1 tbsp. l.


• 
  sunflower oil


• 
  eggs - 2 pieces


• 
  wheat flour - 5 tbsp. l.


• 
  sour cream - 100 g


• 
  seasoning for fish


• 
  salt, black pepper powder

Cooking method:

1. 
   Cut the fillets portionwise, salt, pepper and sprinkle with lemon juice.


2. 
   Pour the flour into a deep bowl, add eggs, sour cream, salt and sprinkle with spices. Mix well so that there are no lumps, and leave to infuse for 15 minutes.


3. 
   In a frying pan, heat the sunflower oil. It should be a lot, about 5-6 tablespoons. When the oil is very hot, you can start frying. Each slice dipped in batter and put in a frying pan. Fry until a ruddy brown. Fire set above the average.


4. 
   With a fork, take the fried pieces and put them on a dish covered with paper napkins, so that the excess fat is stacked.

Serve with mashed potatoes or vegetables. Bon Appetit!

Advice

A few nuances about cooking:

• 
  if you want the crust to be crispy, fry with the lid open. If you want to make it softer, then on the contrary - when closed;


• 
  be sure to heat the oil to a hot state before frying, otherwise the claret will spread, and the dish will be spoiled;


• 
  the dough should not be very liquid. If necessary, add a little flour;


• 
  very delicious turns fish in cheese batter. To cook this batter, mix grated cheese (150 g), three eggs and two tablespoons of flour;


• 
  it is very convenient to get hot pieces of fish with special forceps;


• 
  This method of cooking allowsall useful qualities of fish meat. It is very useful and contains a lot of phosphorus, vitamins and other substances necessary to the human body;


• 
  You can also prepare a dish in the deep fryer;


• 
  there is one interesting way of cooking batteron cognac. The meat is very tender. Dissolve the flour in warm milk, add about 15 ml of cognac, vegetable oil and egg yolk of one egg, salt, sprinkle with dry herbs. Before the hottest, whisk the egg white and enter into the batter;


• 
  if the fish is frozen, then defrost itfollowed at room temperature. Defrosting in a microwave or hot water will not only reduce the level of useful properties, but also damage the texture of the meat. In the process of frying it will fall apart;


• 
  Lemon juice will not only make the taste more piquant, but also eliminate a specific fishy smell;


• 
  so that the oil does not splash, add it a little before heating;


• 
  if you yourself separate the fillet from the bones, use a special sharp knife;


• 
  the dish is very tasty to serve both hot and cold;


• 
  there is one simple way to make the fish tender and juicy. Mix the water, sugar, salt to taste and pour the meat. Let it take about 10-15 minutes.

We wish you success in your culinary achievements!