Crispy, Juicy Fish Batter Recipe

A simple batter for preparing delicious, tender fish. It will help out when you want to fry the fish, but the fillet is very thin and you are afraid of drying it out. 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 very appetizing and crispy.
cook time: 10 min
Logan Winslow
Crispy, Juicy Fish Batter Recipe

Nutrition Facts (per serving)

184
Calories
5g
Fat
23g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Salt 0.25 tsp
Ground black pepper to taste
Wheat flour 75 g
Milk 100 ml
Eggs 1 pc

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients to prepare the batter for fish and eggs. It is done very quickly, literally in a matter of minutes. The fish in it turns out juicy and tender.

Step 2

Step 2
Wash the egg thoroughly and break it into a bowl. It is best to take a homemade egg, with a bright yolk. Then the batter will have a brighter and more appetizing appearance. Pour cold milk into the bowl with the egg. Milk can be of any fat content, but it must be fresh and of good quality.

Step 3

Step 3
Add salt and ground black pepper to the bowl. If desired, you can add fish spices such as marjoram, dill, savory, tarragon, onion, allspice, rosemary, caraway, thyme and peppermint. But be careful not to overwhelm the taste of the fish itself.

Step 4

Step 4
Mix everything well until smooth.

Step 5

Step 5
Sift the wheat flour into the bowl with the milk-egg mixture. This will rid it of particles of debris, if there were any, and saturate the flour with oxygen. This will make the batter more airy. It is best to take premium flour for batter; it is lighter and the batter will be more fluffy and crunchy.

Step 6

Step 6
Mix everything again until smooth. There is no need to beat at all, just mix well with a whisk. Let it sit for five minutes and our batter is ready for cooking fish.

Step 7

Step 7
Fish is made very simply. Pour vegetable oil into a frying pan and heat it up. Take refined oil so as not to take away the taste of the fish. You can check the oil for readiness by dipping dry vermicelli into it. If air bubbles form on its surface, the oil is ready. Dip the finished fillet into pieces or cut into strips into the batter and completely cover it with dough.

Step 8

Step 8
Fry the fish in batter on both sides until cooked. A non-stick frying pan is best for frying. Then it will be easy to turn it over.

Step 9

Step 9
This amount is quite enough for a fillet of two large pollock fish.

Step 10

Step 10
Bon appetit.

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