Frying in batter is the simplest and most technologically advanced way by which products of not the highest quality can be turned into quite acceptable food. What then to say about cases, if the original ingredients were chosen specifically for this method of frying? For example, frozen sea fish as pickled, and just slightly salted, will get juicier, whether it is fatty or dryish variety.
When choosing a recipe for fish with mayonnaise, try cooking a pair of similar ones at once, one thick, the other thinner. Since the products in them are very similar, then it will take a minimum of time from you, but you can immediately decide which species you like more and whether it fits a specific kind of fish.
General principles of cooking fish batter with mayonnaise
• Any batter is prepared by thoroughly mixing all its components. The main thing is to strictly follow the order of input products. The recommended proportions can, within reasonable limits, be changed at your discretion, but for the first time it is advisable to cook, just following the recipe. A mixer can simplify whipping, but this method is not recommended for all types of batter, it is better to use a whisk or a regular fork.
• It is better to cook the batter in advance, half an hour, and even better an hour before use - it will be better to stick to the fish and will not leave it during frying.
• A batter is not necessarily thick, like 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 how thick the crust needs to be obtained. Liquid klyary better use for dry fish. They not only retain moisture in it, but also easier to pass fat to it, and this will make fish meat more succulent. Thick klyary better kept on oily fish and, as a rule, create on it a thick crust that keeps all the oil in itself.
• In the finished batter should not come across lumps of poorly mixed flour or starch, while the mass must retain sufficient viscosity in order to adhere well to the surface of the fish and not drain from it when frying. To determine the quality of a liquid batter use a spoon. The mass should cover the metal in such a layer that the surface does not show through it, and flow evenly and slowly.
Simple fish batter with mayonnaise on eggs and water
Ingredients:
• two eggs;
• low-fat mayonnaise - 130 gr .;
• six tablespoons of good flour (180 gr.);
• half a cup of bottled drinking water.
Preparation Method:
1. Pour the eggs into a deep bowl. Using a mixer or whisk, bring to homogeneity, while light foam should appear on the egg mass.
2. Add some ground pepper, mayonnaise, slightly add and beat again well. If you are using a mixer, use the minimum speed so that the batter will not foam in the future.
3. Continuously stirring the mayonnaise base of the batter, pour a thin stream of water into it, and then, pouring a spoon, add flour. We follow the density, carefully break all the clumps. Bringing to the desired consistency, stop introducing flour.
A simple fish dish with mayonnaise without eggs
Ingredients:
• flour, about 70 grams;
• 150 gr. medium mayonnaise;
• half a cup of milk;
• garlic;
• a glass of white breading (ground crackers);
• spices - to taste, not spicy, spicy.
Preparation Method:
1. Mix mayonnaise with spices.
2. Grinding through a small grater or pressing through with a press, add garlic (two teeth).
3. Pour milk, salt and mix until smooth.
4. Enter the flour. We sprinkle it in small, equal portions, each time gently and thoroughly whipping. We follow the density and density.
5. After dipping pieces of fish into batter, roll them in white breading and only then fry. If it is not “fastened” in this way, the batter may stick to the pan.
6. If you do not plan to use the breading, put the batter for half an hour in the fridge, then it will remain on the fish, rather than in the pan, with a greater guarantee.
Fish Pie with mayonnaise - a simple, everyday recipe
Ingredients:
• three spoons of mayonnaise;
• 120 gr. flour;
• eggs, fresh - 3 pcs .;
• turmeric;
• Spice set “For fried fish”.
Preparation:
1. Beat eggs with salt and spices. Add mayonnaise, a small pinch of turmeric, stir. 2. In the prepared egg mass pour a little less than half of the flour flour. Stir, whipping slightly until smooth.
3. Having broken all lumps, we begin to enter the remained flour. We add in small parts, we do not sprinkle the new portion until we mix well the previously added one. So it is easier to follow the consistency of batter and whisk easier.
Fish batter with mayonnaise on mineral water - “Crisp effect”
Ingredients:
• carbonated mineral water - 120 ml;
• one egg;
• wheat flour - 100 gr .;
• Spices - optional.
Preparation:
1. Beat the egg, mix it with mineral water. Add a little salt and, if you wish, spices, mix thoroughly.
2. Gradually sprinkling the flour in parts and smashing all its clumps each time, bring the batter to homogeneity.
3. Having achieved the desired consistency, let stand for ten minutes.
Delicious cheese cake for fish with mayonnaise
Ingredients:
• three eggs;
• half a cup of wheat flour;
• 75 gr. mayonnaise;
• “Russian” or any other hard cheese
Preparation:
1. We rub cheese with small chips, separate the flour separately.
2. Put the mayonnaise in a deep bowl, whipping, pour the eggs to it, one by one. We introduce the new only after stirring the previous one in mayonnaise.
3. Continuing to beat, add flour in small portions. Then we pour the cheese, season it a little and salt it, mix everything thoroughly.
4. You can supplement the cheese batter with fresh, chopped very finely, greens.
Fish dough with mayonnaise on beer - “Lace pieces”
Ingredients:
• not sour and not bitter light beer - half a glass;
• two spoons of low-fat mayonnaise;
• flour - half a cup;
• one egg (protein).
Preparation:
1. Replace high-quality flour into a separate wide bowl. Add a little salt and, if necessary, ground pepper, mix and collect a slide. Instead of pepper, you can use ready-made spices for fish.
2. In the center of the flour “knoll” we make a small funnel and pour egg white into it. Pouring beer, knead batter. 3. In the end, adding mayonnaise, mix well. We regulate density with flour or beer. The batter for this recipe should not come out thick!
Beer dough for fish with mayonnaise in French
Ingredients:
• one third spoonful of vegetable oil;
• two eggs;
• incomplete spoon of mayonnaise;
• a glass of flour;
• a small pinch of turmeric;
• 250 ml of light ice beer.
Preparation:
1. Flour the flour in a bowl. Smashing the eggs, pour the proteins into a cup, and add the yolks to the flour. It is desirable that the eggs have already been cooled.
2. Cover the cup with the whites with the lid and temporarily put in the fridge.
3. In a bowl with flour and yolks add vegetable oil, mayonnaise and turmeric. Pour half a spoonful of fine salt, if desired, add chopped peppers or mild spices. Thoroughly mixing everything with a whisk, pour beer. If the lumps will not disperse, you can beat a little.
4. Separately, into strong foam, beat the cooled proteins. We partly mix the foam mass into the batter, then whisk well again.
Potato fish dill with mayonnaise
Ingredients:
• one selected egg;
• two small tuber raw potatoes;
• two spoons of starch;
• A spoon of mayonnaise, without the addition of mustard and flavors.
Preparation:
1. Clean the potatoes, chop on the shallow side of the grater. Add a little salt, mix, decant the released liquid and immediately mix in mayonnaise.
2. Pour eggs into a separate dish, add spices and fish or pepper and beat. Pouring the egg mass to the potato mixture, mix well, sprinkling some flour.
3. The batter is thick and sticky, so the fish needs to be dried well. Put the potato batter hands, tightly pressed to the fish pieces. The palms are pre-moistened in water.
Magnificent fish batter for mayonnaise with soda
Ingredients:
• fatty high-quality mayonnaise - 220 gr .;
• three eggs;
• one third spoonful of baking soda:
• 150 gr. wheat flour, with a high percentage of gluten.
Preparation: 1. In a wide, suitable volume, bowl, break the eggs and lightly whisk them or raskolachivaem until homogeneity with a fork. Mix egg mass with mayonnaise.
2. Add some salt and soda to the prepared base, add it and mix it well again.
3. Slightly whisking or vigorously stirring with a fork, add the flour gradually. Bringing to the desired consistency and uniformity, give the batter to stand for a quarter of an hour.
Aromatic nutty fish batter with mayonnaise
Ingredients:
• walnut kernels or almonds - 100 gr .;
• large fresh egg;
• half a cup of white grape wine, dry;
• dried fennel;
• Wheat flour;
• A spoon of mayonnaise, homemade.
Preparation:
1. Pour the nuts in a dry frying pan, dry a short time on low heat. Then cool and crush into small crumb blender, but better to the state of flour in a coffee grinder.
2. Mix scrambled eggs with wine and mayonnaise, add dried dill. With small parts, we mix in the resulting mixture of nut chips or flour - depending on how the nuts are crushed.
3. Bring flour to the desired thickness. Sprinkle it in small portions and stir well each time. In the end, in the batter, mix in some ground pepper and add some salt to taste.
Fish Cake with Mayonnaise and Soy Sauce on Chinese Starch
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.
Preparation:
1. Pour soy sauce into a bowl and mix with mayonnaise.
2. Separately, whipping eggs, combine with mayonnaise mixture.
3. Add spices and begin to beat. Slowly, pouring in small portions, add the starch. Prepare sparse dough, homogeneous consistency.
4. At the end we remove the sample, add some salt, if necessary.
Pumpkin batter for fish in mayonnaise
Ingredients:
• pumpkin pulp - 200 gr .; • two small bulbs;
• four fresh eggs;
• half a cup of fatty mayonnaise;
• one and a half cups of flour of good quality.
Preparation:
1. Cut off the peel from the pumpkin, do not save, remove the greenish layer. Separated, evenly colored flesh, cut into pieces and, together with onions, grind mincing, at the very fine grinding. You can kill a blender several times.
2. In the resulting vegetable puree, pour in eggs, which are so loose in uniformity, add all the mayonnaise and stir thoroughly. At the end we add some salt and add flour, adjusting its batter density. It should not be liquid, focusing on the density of fresh homemade sour cream, it can be a little thicker.
3. The batter should come out homogeneous, but if the flour knocked down in lumps did not sell well, you can beat the mass slightly.
Tricks of cooking fish batter with mayonnaise - useful tips
• If according to a prescription, you need to put 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 it will be easier to adjust the density of the batter. So that the flour does not get lumpy, sprinkle it a little, then carefully stir the contents of the bowl. The batter must be uniform.
