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As a child I hated fish and didn’t understand why everyone adored them. Fragrant fish soup was unappealing to me, red fish sandwiches were the worst snack, and I couldn’t stand fried fillets. Over time everything turned upside down. Now I simply adore fish, but until recently I had a big problem with the basic batter for coating.
The fish itself is always juicy and tasty. But the appearance, honestly, left much to be desired. Is it possible to serve pieces of unknown color and shape, flat and generally unappealing? The answer is clear. That’s why I searched for a long time for the perfect batter recipe. It turned out it’s not about the recipe, but about the order in which you mix the ingredients and the method of preparing the fish.
5 rules for the perfect batter
Only a uniform consistency
Before you start mixing the batter ingredients, here’s a tip: Put the flour into the bowl and add the water or milk afterwards. Quickly stir the ingredients with a regular fork. The initial volume should be small. That way there won’t be any lumps.
Gradually add the other ingredients: eggs and a little more milk for a richer taste. The ideal batter should be thick and sticky, resembling sour cream.
Add yeast
Yeast is indeed added to bread or roll dough, but to the batter… Thanks to it the batter becomes fluffier and the pieces of fish seem bigger, airier. Just before preparing the batter add a little dried yeast to the flour or a pinch of baking soda if you don’t have yeast at home.
Use of spices
Until I knew this secret, I always added a pinch of salt to the batter. Now I have a culinary trick: chili peppers, cardamom and ground nutmeg give the fish in the batter an even better taste.
Proper preparation of the fish
Immediately before frying/grilling soak the pieces of fish for 50 minutes in lightly salted water. During cooking the salt from the fish will soak into the flour coating, so the dish will be guaranteed perfect.
Water with baking soda
One tablespoon is enough, then the batter itself will be not only airy, as with yeast and baking soda, but also non-greasy. Housewives who use this method regularly claim that the crust is perfectly golden.
Recipe for fish batter with milk
- It is the base and according to our tips you can add baking soda, soda or yeast (according to your choice).
- Beat the eggs and milk.
- Add spices to taste and season with dried herbs.
- Pour the flour into a separate bowl.
- Gently pour the egg mixture into the flour and whisk until a smooth mass forms.
Dip the fish fillets in the batter for 5 minutes and then fry them in vegetable oil.
I use this recipe at home. I like to choose spices to my liking and add chopped herbs. If you want the fish to be festive, don’t skimp on herbs.
Source: sovkusom.ru
