Frying in batter is the simplest and most technologically advanced way by which products of not the highest quality can be turned into a completely acceptable dish. What can we say about cases where the initial ingredients were chosen specifically for this method of frying? For example, frozen sea fish, both marinated and simply slightly salted, will turn out juicier, whether it is a fatty or dryish variety.
When choosing a recipe for batter for fish with mayonnaise, try to cook immediately a couple of similar ones, one thick, the other thinner. Since the products in them are very similar, then it will take you a minimum of time, but you can immediately decide which species you like more and whether it suits a particular kind of fish.
General principles for making batter for fish with mayonnaise
• Any batter is prepared by thoroughly mixing all its components. The main thing is to strictly follow the order of product entry. The recommended proportions can, within reasonable limits, be changed at your own discretion, but for the first time it is advisable to cook, strictly following the recipe. The mixer can simplify the whipping, but not for all types of batter this method is recommended, it is better to use a whisk or an ordinary fork.
• It is better to cook batter in advance, for half an hour, and better even for an hour before use - it will be better to stick to the fish, and will not leave it during frying.
• Batter - this is not necessarily as thick as homemade sour cream, dough. It can be either less often or a little thicker - it depends on the products from which it is prepared and on what thickness the crust needs to be obtained. Liquid batter is best used for dry fish. They not only retain moisture in it, but also pass fat to it more easily, and this will make fish meat more juicy. Thick batter holds better on oily fish and, as a rule, creates a thick crust on it, which holds all the oil in itself.
• Lumps of poorly mixed flour or starch should not come into contact with the batter, and the mass should retain sufficient viscosity to adhere well to the surface of the fish and not drain from it when frying. To determine the quality of liquid batter use a spoon. The mass should cover the metal with such a layer so that the surface does not shine through it, and drain evenly and slowly.
Simple batter for fish with mayonnaise on eggs and water
Ingredients:
• two eggs;
• low-fat mayonnaise - 130 gr.;
• six tablespoons of good flour (180 gr.);
• half a glass of bottled drinking water.
Cooking method:
1. Pour the eggs into a deep bowl. Wielding with a mixer or whisk, we bring to homogeneity, while light foam should appear on the egg mass.
2. Add a little ground pepper, mayonnaise, slightly add and again beat well. If you use a mixer, use the minimum speed so that the batter does not foam further.
3. Continuously stirring the mayonnaise base of the batter, pour water into it with a thin stream, and then, pouring a spoonful, introduce flour. We monitor the density, carefully break all the lumps. Having reached the desired consistency, we stop introducing flour.
Simple batter for fish with egg-free mayonnaise
Ingredients:
• flour, about 70 gr.;
• 150 gr. medium-fat mayonnaise;
• half a glass of milk;
• garlic;
• a glass of white breading (ground crackers);
• spices - to taste, mild, spicy.
Cooking method:
1. Mix mayonnaise with spices.
2. Grinding through a fine grater or squeezing with a press, add garlic (two teeth).
3. Pour milk, salt and mix until smooth.
4. Introduce the flour. Pour it in small, equal portions, each time gently and thoroughly whipping. We monitor the density and density.
5. Having dipped pieces of fish into the batter, roll them in a white breading and then fry them. If it is not “fixed” in this way, the batter can stick to the pan.
6. If you do not plan to use the breading, place the batter for half an hour in the refrigerator, then it will remain with a greater guarantee on the fish, and not in the pan.
Fish batter with mayonnaise - a simple, everyday recipe
Ingredients:
• three tablespoons of mayonnaise;
• 120 gr. flour;
• eggs, fresh - 3 pcs.;
• turmeric;
• set of spices "For fried fish."
Cooking method:
1. Beat eggs with salt and spices. Add mayonnaise, a small pinch of turmeric, stir.
2. Pour a little less than half of the sifted flour into the cooked egg mass. Stir, whisking slightly with a whisk, until smooth.
3. After breaking all the lumps, we begin to introduce the remaining flour. Add in small parts, do not pour a new portion until we mix well the previously added. So it’s easier to keep track of the consistency of batter and whipping is easier.
Batter for fish with mayonnaise on mineral water - "Crispy effect"
Ingredients:
• carbonated mineral water - 120 ml;
• one egg;
• wheat flour - 100 gr.;
• spices - optional.
Cooking method:
1. Beat the egg, combine with mineral water. Add a little salt and, if you wish, spices, mix thoroughly.
2. Gradually pouring the flour into parts and breaking up all its lumps well each time, bring the batter to homogeneity.
3. Having achieved the desired consistency, let stand for ten minutes.
Delicious cheese batter for fish with mayonnaise
Ingredients:
• three eggs;
• half a glass of wheat flour;
• 75 gr. mayonnaise;
• "Russian" or any other cheese, hard variety.
Cooking method:
1. Cheese grated with small chips, separately sifted flour.
2. Put the mayonnaise in a deep bowl, whisking, pour the eggs into it, one at a time. We introduce new only after we mix well the previous one in mayonnaise.
3. Continuing to beat, add flour in small pieces. Then we add cheese, pepper and salt a little, mix everything thoroughly.
4. You can add cheese batter with fresh, chopped very finely, herbs.
Batter for fish with mayonnaise on beer - "Lace pieces"
Ingredients:
• not sour and not bitter light beer - half a glass;
• two tablespoons of low-fat mayonnaise;
• flour - half a glass;
• one egg (protein).
Cooking method:
1. We transfer high-quality flour into a separate wide bowl. Add a little salt and, if necessary, ground pepper, mix and collect the slide. Instead of pepper, you can use ready-made spices for fish.
2. In the center of the flour "mound" we make a small funnel and pour egg white into it. Pouring beer, knead the batter.
3. In the end, adding mayonnaise, mix well. Adjust the density with flour or beer. The batter on this recipe should not go thick!
French beer mayonnaise with French mayonnaise
Ingredients:
• a third of a spoonful of vegetable oil;
• two eggs;
• an incomplete spoon of mayonnaise;
• a glass of flour;
• a small pinch of turmeric;
• 250 ml of light ice beer.
Cooking method:
1. Sifted flour into a bowl. Breaking eggs, pour the proteins into a cup, and add the yolks to the flour. It is advisable that the eggs are already chilled.
2. Cover the cup with the proteins with a lid and temporarily put in the refrigerator.
3. Add vegetable oil, mayonnaise and turmeric to a bowl with flour and yolks. Pour half a spoonful of fine salt, add chopped pepper or mild spices, if desired. Thoroughly mixing everything with a whisk, pour the beer. If the lumps do not disperse, you can beat a little.
4. Separately, in a strong foam, beat the chilled proteins. In parts, we mix the foam mass into the batter, after which we beat well again.
Potato batter for fish with mayonnaise
Ingredients:
• one selected egg;
• two small tubers of raw potatoes;
• two tablespoons of starch;
• a spoonful of mayonnaise, without the addition of mustard and flavorings.
Cooking method:
1. Peel the potatoes, grind on the shallow side of the grater. Add a little salt, mix, decant the released liquid and immediately mix the mayonnaise into the mass.
2. Pour the eggs into a separate bowl, add spices for the fish, or pepper and beat. After pouring the egg mass to the potato mixture, mix well, pouring the flour in parts.
3. The batter turns out to be thick and sticks poorly, so you need to dry the fish well. Apply potato batter with your hands, firmly pressing it to the fish pieces. The palms are pre-wetted in water.
Lush batter for fish on mayonnaise with soda
Ingredients:
• fatty quality mayonnaise - 220 gr .;
• three eggs;
• a third of a spoon of baking soda:
• 150 gr. wheat flour, with a high percentage of gluten.
Cooking method:
1. In a wide, suitable volume, bowl, break the eggs and beat them lightly or chop them until smooth with a fork. Mix the egg mass with mayonnaise.
2. Add a little salt and soda to the prepared base, pepper and mix well again.
3. Lightly whisking or stirring intensively with a fork, gradually pour flour. Bringing to the desired consistency and uniformity, let the batter stand for a quarter of an hour.
Fragrant nut batter for fish with mayonnaise
Ingredients:
• walnut kernels or almonds - 100 gr.;
• large fresh egg;
• half a glass of white grape wine, dry;
• dried greens of dill;
• Wheat flour;
• a spoonful of homemade mayonnaise.
Cooking method:
1. Pour nuts into a dry pan, dry for a short time on low heat. Then we cool and chop into a small crumb with a blender, but better to the point of flour in a coffee grinder.
2. Mix beaten eggs with wine and mayonnaise, add dried dill. In small parts we mix nut crumbs or flour into the resulting mixture - depending on how the nuts are crushed.
3. Bring batter to the desired density with baking flour. Pour it in small portions and mix well each time. In the end, we mix a little ground pepper into the batter and add salt to taste.
Chinese batter for fish with mayonnaise and soy sauce on starch in Chinese
Ingredients:
• fresh corn or potato starch;
• soy sauce, concentrated - 2 tsp;
• two eggs;
• a tablespoon of high-fat, dense mayonnaise;
• ready-made set of fish spices.
Cooking method:
1. Pour soy sauce in a bowl and mix with mayonnaise.
2. Separately, beat the eggs, combine with the mayonnaise mixture.
3. Add the spices and begin to whisk. Slowly, pouring in small portions, mix the starch. We prepare a thin dough, a homogeneous consistency.
4. At the end, take a sample, add some salt if necessary.
Pumpkin batter for fish on mayonnaise
Ingredients:
• pumpkin pulp - 200 gr.;
• two small onions;
• four fresh eggs;
• half a glass of fat mayonnaise;
• one and a half cups of good quality flour.
Cooking method:
1. Cut the peel from the pumpkin, do not save, remove the greenish layer. Cut the separated, evenly colored pulp, cut into pieces and, together with the onion, grind it with a meat grinder, on the finest grinding. You can interrupt several times with a blender.
2. In the resulting vegetable puree, pour the eggs, soaked to homogeneity, add all the mayonnaise and mix thoroughly. At the end, add salt and add flour, adjusting the density of the batter with it. It should not be liquid, we focus on the density of fresh homemade sour cream, you can a little thicker.
3. The batter should come out homogeneous, but if the flour knocked down by lumps is not well dispersed, you can beat the mass slightly.
Tricks for making fish batter with mayonnaise - useful tips
• If a prescription is required to introduce proteins into the batter, separately from the yolks, it is advisable to do this before use.
• Try to put flour at the very end, then adjusting the thickness of the batter will be easier. To prevent the flour from clumping, add a little of it to the flour, then carefully stir the contents of the bowl. The batter should be uniform.
