Simple batter for fish with egg

A simple batter for cooking delicious, tender fish. It will help out when you want to fry fish, but the fillet is very thin and you are afraid to over-dry it. Due to the fact that the batter covers the fish with a layer of dough, all the juices will remain inside. And the golden crust turns out to be very appetizing and crispy.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

100

Flour

Salt

0.25

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 14 % 5 g

Carbohydrates 64 % 23 g

171 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 10 min

Step 1:
Prepare all the necessary ingredients for making batter for fish with eggs. It is done very quickly, literally in a matter of minutes. The fish in it turns out juicy and tender.
Step 2:
Wash the egg thoroughly and break it into a bowl. The egg is best taken at home, with a bright yolk. Then the batter will have a brighter and more appetizing appearance. Pour cold milk into a bowl with egg. Milk can be of any fat content, but it must be fresh and of good quality.
Step 3:
Add salt and ground black pepper to the bowl. If desired, you can add spices for fish, such as marjoram, dill, savory, tarragon, onion, allspice, rosemary, cumin, thyme and peppermint. But be careful not to clog the taste of the fish itself with them.
Step 4:
Mix everything well until smooth.
Step 5:
In a bowl with milk-egg mixture, sift wheat flour. This will rid her of particles of litter, if there was one, and saturate the flour with oxygen. This will make the batter more airy. Flour for batter is best taken of the highest grade, it is lighter and the batter will be more lush and crispy.
Step 6:
Mix everything again until smooth. There is absolutely no need to beat, just mix well with a whisk. Let it stand for five minutes and our batter is ready for cooking fish.
Step 7:
Fish is done very simply. Pour vegetable oil into a frying pan and heat it up. Take refined oil, so as not to discourage the taste of fish. You can check the oil for readiness by dropping dry vermicelli into it. If air bubbles form on its surface, the oil is ready. Put the finished fillet in pieces or cut into strips into the batter and cover it completely with dough.
Step 8:
Fry the fish in batter on both sides until cooked. A frying pan with a non-stick coating is best suited for frying. Then it will be easy to turn it over.
Step 9:
This amount is quite enough for a fillet of two large pollock fish.
Step 10:
Bon appetit.