Composition / ingredients
Step-by-step cooking
Step 1:
How to make fish fillets in batter? Prepare the ingredients. To prepare fish fillets in batter, we will need: fillet of white fish. If it is frozen, then pre-defrost and slightly squeeze.
Step 2:
Wash and dry the fish fillets. Then cut into portions.
Step 3:
Marinade. To prepare the marinade, we will need: vegetable oil (I have sunflower oil, but you can also use olive oil, which you like better), lemon juice, herbs (dill or parsley), ground black pepper and salt.
Step 4:
Put the prepared pieces of fish in a bowl. Add salt, pepper, lemon juice and vegetable oil, add finely chopped parsley.
Step 5:
Mix everything well and put it to marinate in the refrigerator for 25-30 minutes.
Step 6:
Batter. To make the batter, we will need dark or light beer, flour, vegetable oil and salt.
Step 7:
Pour beer into a deep bowl. Sift the flour and add it to the beer in small portions, mixing thoroughly with a whisk each time so that there are no lumps.
Step 8:
Pour in vegetable oil, add salt.
Step 9:
Mix everything thoroughly until smooth. The batter should turn out to be half-empty, so that it stays on the fish, and does not drain from it. If your batter turned out to be too liquid, you can add 1-2 more tablespoons of flour.
Step 10:
Dip the pieces of fish in the batter. It should completely cover the fish.
Step 11:
Fry the fish in batter in a frying pan in vegetable oil until golden brown. Approximately 6-7 minutes on each side.
Step 12:
Bon appetit!
Klar (from the French clair - clear about sunny weather), it. klar (clear) is a liquid dough in which products are dipped before they are fried. For its preparation, flour is mixed with egg yolks of chicken or other birds in a classic recipe. Sometimes it is diluted to a creamy consistency with milk or other liquid and prepared from an egg with protein.
The main components of the batter are flour and eggs. Often, to give a certain taste, the batter is prepared using yeast. The batter is brought to the desired consistency by adding milk to it, less often water. Often, especially if meat or fish dishes are prepared, beer is used instead of milk. In the resulting semi-liquid mixture, pieces of food are dipped and deep-fried, as a result of which the products are covered with a beautiful appetizing crust.
The main indicator of the batter is its viscosity. Depending on the prepared products and the desired thickness of the crust, the batter can be thick or liquid. The viscosity is determined by the rate of its draining from the spoon, which was dipped into the prepared batter.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Caloric content of the products possible in the composition of the dish
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Fish fillet - 204 kcal/100g
