Mineral water batter recipe. Mineral water batter recipes for fish

This recipe is a version of a carbonated batter mineral water. The dough turns out airy and tender, suitable for almost everything - meat, fish, vegetables. The only note is that when frying food, oil can splatter a lot, so it is better to fry in a deep, narrow saucepan or ladle. Remember - it's all about the magic bubbles! So we will mix the batter with highly carbonated mineral water. With anyone. Just not the flavored one!

The composition of the carbonated mineral water batter includes:

1 egg;
150 gr. sparkling mineral water;
150 gr. flour;
salt - to taste.

A comment:
The soda should be very cool, almost to the point of ice.
Also in some recipes 0.25 tsp is added. soda, but I didn't add it.
Add salt carefully - do not forget that the mineral water is already salty.

Method for preparing batter with carbonated mineral water:

Beat an egg into a deep plate and pour in half the amount of cold sparkling mineral water.

Quickly fluff with a fork and add a little salt.

Add flour...

... stir. The dough turns out very thick.

Pour in parts and mix in the second half of the norm of cold carbonated mineral water. The batter turns out homogeneous, without any lumps.

That's all! The batter with sparkling mineral water is ready!

half a glass of chilled mineral water with gas (it is better to keep the vessel in the freezer for at least 1-2 hours);
half a glass of flour;
1 egg;
salt, spices depending on taste preferences.

Preparation time: 01:00
Cooking time: 00:20
Number of servings: 1
Complexity: light

Preparation

The mineral water batter is prepared gradually. It is necessary to achieve a dough consistency slightly thicker than for baking pancakes.
First, stir the egg with salt and spices, the addition of which is optional, but if you have special taste preferences, you can add cumin, basil or even chopped garlic.
Half a portion of mineral water is poured into the egg, and flour is gradually mixed in. When stirring in, all ingredients are thoroughly mixed with a whisk.
Having achieved a homogeneous consistency, you can pour in the remaining mineral water.
Mix everything thoroughly again and add flour until it reaches a dough consistency. Flour may require less than the stated amount or, conversely, more. It all depends on the egg chosen for preparing the batter.
Having mixed everything thoroughly, you can start frying the fish. Dip the fish in the batter and then place it on a pre-heated frying pan.

Fish batter is a special dough of liquid consistency, which is used for frying fillets of the product. There are a huge number of recipes for cooking batter. Young housewives use both ordinary products for cooking, such as milk or mayonnaise, and ingredients that do not fit into healthy food, such as beer or vodka.

But the recipe for dough using mineral water has gained the most popularity. An important condition for the presented preparation process is the use of chilled mineral water with gas. This ingredient gives the cooked fish that crispy, but at the same time soft taste.

Batter using sparkling mineral water guarantees soft dough and fish, a well-fried dish and a crispy orange crust. The airiness of the dough will pleasantly surprise you.

Fish can be eaten both hot and cold. If desired, you can prepare a side dish, but such actions are not necessary, since fish in batter is quite nutritious and tasty even when eaten individually.

Good afternoon friends! It is interesting to watch women discussing the secrets of cooking. Your eyes are burning, your saliva is waist-deep – but it’s impossible to stop! The other day I asked my friends how to make fish in batter, and I learned a lot of dough recipes and rules step-by-step preparation wonderful dish.

The mastery of preparing fish batter comes with time; this is a wide field for experimentation in composition, by the way, not only with the batter itself, but also with fish. I’m not greedy, I’m happy to share everything that my friends suggested to me, and I’ve scratched my bottom and pulled out a lot of options. Perhaps, following my advice, you will surprise your loved ones and listen to a lot of admiring compliments.

Batter is a French word, claire - as they say, and means “liquid” and first appeared in France. They tell an interesting story about the history of the dish. Once upon a time there were two brothers. One was a baker, the other was a cook and ran a tavern. One day, the baker quarreled with his brother, the cook, and decided to cook his own lunch in his bakery.

The bumbling assistant dropped fish fillet, intended for frying into cracker dough. The baker got angry, fried what he thought was a spoiled fillet in this dough and told his assistant to eat it. Don't let the goodness go to waste! But he not only ate every last bit, but also asked for more. Surprised, the baker tried the fish, he liked it so much that he went to his brother and made peace with him, telling him about what had happened. Since then, a new dish appeared in the tavern, which quickly became popular.

Fish batter - step-by-step recipe with photos

This is a classic version of making fish batter and I will describe in detail step by step how to make it according to this recipe. And for all other recipes you can make fish in the same way.

Flour – 125 gr.
Egg – 4 pcs.
Vegetable oil - half a glass.
Boiled water - half a glass.
Salt.

How to prepare fish batter step by step:

Separate the whites and yolks. If you don’t have enough time, you can beat the eggs without separating them, but it is advisable to do this.
Leave the whites to cool in the refrigerator. Mix the yolks in a bowl with butter, warm water and salt.
Add flour to the resulting mass and stir well. And only then add the chilled whites, having previously beaten them with a blender. To make them whip better, add a pinch of salt.
I advise you to add proteins not all at once, but introduce them gradually, in small portions.
Mix the dough well and leave it in the refrigerator to cool.
Now let's move on to the actual frying: dry each piece a little, dip it in the dough and immediately into the frying pan.
Fry and place on a paper napkin for a couple of minutes to remove excess fat. That's it, the dish is ready!

Beer batter - recipes

For all recipes, the preparation is basically the same. All experienced chefs It is advised to take only light beer. The light variety is preferable; it does not give a bitter taste - this is the first thing. And secondly, it is light beer that will make the batter both crispy and tender. There are two options for preparing beer dough: with or without eggs, I will give you both recipes.

How to make beer batter: Place the flour and all the seasonings in a bowl, then pour in the beer and beat with a mixer.

Beer batter - classic recipe

This is probably the simplest recipe. Take flour and beer in equal proportions. For a glass of beer - a glass of flour. Then add salt and pepper to taste, and you don’t have to add pepper. Make a medium thick dough.

Beer batter - a simple recipe without eggs

Beer – 500 ml.
Flour – 250 gr.
Ground pepper, parsley, salt - to your taste.

Beer batter - recipe with egg

Flour – 125 gr.
Beer – 500 ml.
Egg – 2 pcs.
Butter – 40 gr. or replace with st. a spoonful of vegetable oil.
Salt.
You can add any herbs and curry seasoning if you wish.

Mineral water fish batter - recipe

The dough made with mineral water is more airy. For exotic lovers, I can suggest taking Fanta or Coca-Cola instead of mineral water. The cola will get a slight crust nutty taste, and Fanta will add an orange flavor and the color will turn orange. Prepare in the same way as in the classic way step by step recipe with photo.

Mineral water, any - half a glass.
Flour – 1.5 cup.
Egg – 4 pcs.
Kefir (or milk) – half a glass.
Salt, pepper, sugar.

Fish in zucchini batter

Zucchini, preferably young – 100 gr.
Flour – 2 teaspoons.
Egg – 1 pc.
Salt.
Any greens to taste.

How to make batter with zucchini: grate the zucchini, lightly squeeze out the juice. Place chopped herbs, egg, flour, salt into the pulp, stir everything very well.

Fish batter with starch

Corn starch - 2 tablespoons.
Egg – 1 pc.
Salt.

The preparation is exactly the same as in the step-by-step recipe. If the dough is too thick, you can add a little water.

Batter with nuts

Egg – 1 pc.
Nuts, ground, any (walnuts, almonds) – 80 – 100 gr.
Greens, any - 1 teaspoon.
Wine, dry, white – 100 ml.
Spices as desired.
Flour - to the required thickness.

Fish batter - a simple recipe with mayonnaise

Mayonnaise – 2 tbsp. spoons.
Eggs – 2 pcs.
Flour – 3 – 4 tbsp. spoons.
Any seasonings, salt.

Batter for fish with mayonnaise and cheese

How to cook fish in batter according to this recipe: grate the cheese, add eggs with mayonnaise and salt everything.

Cheese, hard – 100 gr.
Mayonnaise – 2 – 3 tbsp. spoons.
Egg – 4 pcs.
Salt.

How to cook fish in batter

I will be happy to share with you some tips so that you understand what batter is and know how to work with it; knowing the nuances, you can always prepare an amazing dish.

In addition to fish, other foods can be fried in batter. For example, squid in batter is divine! And a pork or chicken chop is also amazingly good. Have you tried cheese or mushrooms? It also comes out great. I prefer vegetables cauliflower, but you can cook others: eggplants, Bell pepper, ringed tomatoes and even zucchini and cucumbers.

All dishes cooked in dough retain their nutritional value. The products retain their juiciness and plus a crispy crust, which puts the finishing touches and makes the dish delicious. By the way, the crust can be removed if you are losing weight.

To put it simply, batter is a liquid dough. I tell you in detail how to prepare it in the recipes. But now there are a few important points you should know.

Usually the batter is made with water or milk. The most advanced cooks prefer to use beer or mineral water for this purpose, sometimes even vodka, wine (preferably apple) or cognac.

Batters are divided into liquid and thick. Which one to choose, you decide for yourself. Batter will make the crust of the fish crispy and light, and if the fish is a little dry, the crust will let the fat through, and this will correct the product a little. But this is also a disadvantage of liquid batter for those who avoid fatty foods.

Thick dough is heavier, sticks well to the fish and makes the shell fluffy. This batter is more suitable for juicy and fatty fish.

You can add fresh herbs as a filler to fish batter. If you make the dough thicker, then feel free to add fried onions, mushrooms, and sweet peppers (of course, finely chopped ones, otherwise the dough won’t hold them). Also, mashed potatoes, zucchini or pumpkin are added to the batter - this gives it an even more refined taste. Nuts, especially walnuts or nutmeg, will enhance the taste of the dish.

Some tips for cooking fish in batter

If you decide not to use proteins in the dough, then you need to prepare it in advance and let it stand for an hour. It will “stick” to the fish better and will be fluffy.
Egg whites (whipped) will give the dough lightness and fluffiness, but they are added to the dough just before frying.
Beer or wine will crisp up the crust of the battered fish.
Experienced cooks advise preparing the batter using cold liquids, preferably from the refrigerator, and then letting the dough sit in the refrigerator for a while, then it will become elastic and homogeneous.

What else should you know when cooking fish in batter?

To ensure that the dough sticks well to the fish, blot the piece a little before lowering it into the batter.
There is another way: dry the piece a little with starch or flour (do not roll it, but sprinkle it a little).
Heat the oil well, then the batter will not stick to the pan and will set well. First place the fried fish on a paper napkin, this will get rid of excess fat.
The most suitable frying pan is one with a thick, heavy bottom and high sides.

Good luck with your culinary experiments, my dears, and I will be glad if your fish turns out great! Don't forget me, come visit. With love... Galina Nekrasova.

Do you want to cheer up, learn something interesting, or get advice?

What's the most important thing about pork chops? So that they turn out tasty and juicy. If you simply fry them in a frying pan, you run the risk of either undercooking the meat or overcooking it, in which case it comes out dry and tough. But if you cook chops in batter, then they will almost always be perfect. At the same time, you also need to be able to prepare the batter itself so that it turns out to match the chop.

One of my favorite batter recipes is made with mineral water: the chops turn out very fluffy, rosy, beautiful and incredibly tasty! Mineral water batter is also suitable for cooking fish and chicken.

Ingredients:

for 3 servings:

300-400 g pork tenderloin;
1 egg;
1/3 glass of sparkling mineral water;
1\2 – 2\3 cups wheat flour;
salt, black pepper (or a mixture of peppers);
sunflower or olive oil.

Preparation:

Wash the tenderloin, dry it and cut it into meatballs up to 1 cm thick. If you have the tenderloin on ribs, then they need to be cut off (they can then be used in other dishes).

Now we will need to beat each piece of tenderloin with a special kitchen hammer. I advise you to first pack the meat in a plastic bag and then beat it. In this case, small pieces of meat and juice will not fly around and dirty the kitchen.

Well-beaten meat turns out much thinner, but noticeably increases in size. Salt and pepper each piece on both sides.

Then we wrap the chops in a tube and leave them to marinate in this form for 20-30 minutes. In the meantime, we can make the batter.

Using a mixer, beat the egg and mineral water with gas until smooth.

Then gradually add flour, not forgetting to mix the batter with a mixer.

As a result, you should end up with a batter that is similar in consistency to pancake batter. Be sure to try it and add salt and pepper to taste.

Dip each chop into the batter so that it completely covers the meat on both sides.

Place the battered meat in a well-heated frying pan with oil and fry first on one side over medium heat until the batter turns golden brown. Then carefully turn the chop over to the other side and fry again until golden brown. The whole process will not take you that much time - about 3 minutes on each side. But don’t worry, the meat will be cooked well, because it’s cut quite thin.