Considering the fact that deep-fried cooking itself can hardly be called useful, the preliminary immersion of food in the mayonnaise before frying aggravates the situation even more, however, if you have already decided to go to all serious, then for cooking fish it is better to use the dairy on the basis of mayonnaise. Light and greasy, it protects the fish from drying out, and also provides it with a lot of ruddy crust outside and airiness inside.
Clay in mayonnaise - recipe
This light sticky is obtained extremely airy due to its main component - carbonated apple cider. Of course, the cider can be replaced with simple soda water, but much more interesting is the taste of the dish with a barely perceptible sour apple flavor.
Ingredients:
- flour - 160 g;
- starch - 140 g;
- mayonnaise - 80 g;
- paprika - 3 g;
- baking powder - 7 g;
- apple cider - 300 ml;
- lemon.
Preparation
To make the dough even more crispy, we use a mixture of flour and starch, which is easy to do by simply sifting both ingredients into a deep bowl. Add a baking powder to the dry mixture, it becomes the "lift" of the dough, making it even more airy. After the baking powder, spices are sent: ground paprika and sea salt. When the dry basis of the batter is ready, it is the turn of the liquid. We pour in cider flour and add mayonnaise. Mix the homogeneous dough and add a little lemon peel to the fragrance.
Such a clay with mayonnaise is ideal for pollock or hake, but thanks to unobtrusive taste it is easily combined with other fish with a light taste and not a sharp smell.
How to make a stick with mayonnaise and beer?
Beer gluttons act in a similar way: due to the presence of bubbles in the liquid, the dough is enriched with carbon dioxide and obtained more airy, while the taste of the dough acquires the flavor tones of the selected beer.
Ingredients:
- flour - 240 g;
- dried onion - 4 g;
- dried garlic - 4 g;
- mayonnaise - 60 g;
- dark beer - 240 ml.
Preparation
Combining flour with dried onions and garlic, generously salt the basis for our batter and add beer and mayonnaise. We mix all the ingredients until uniform and season with an additional amount of spices to taste.
Despite the fact that this clay with mayonnaise is cooked without eggs, the presence of eggs in the sauce preserves it from cracking and falling off, and that the mixture is better fixed on the fish, first dry the pieces and roll them in flour.
Simple fish dumpling with mayonnaise
Ingredients:
- mayonnaise - 120 g;
- a mixture of spices for fish - 7 g;
- flour - 60 g.
Preparation
Mix the sifted flour with a mixture of spices for fish, if there is no salt in the latter - add it. Next, put the mayonnaise in the flour and mix the dough. If the clay is taken with lumps, then splash some cold water or beer into it.
Spicy batter with mayonnaise
Ingredients:
- the root of ginger is a piece 4 cm long;
- garlic - 4 cloves;
- lemons - 2 pieces;
- turmeric - 3 g;
- seeds of coriander, cumin - 5 grams;
- dried chili - 3 g;
- flour - 200 g;
- mayonnaise - 80 g;
- water.
Preparation
We rub the peeled root of the ginger with the garlic cloves in the soup until a paste is formed. In the resulting paste, add turmeric, cumin and coriander, all the salt and a small pinch of chili. After rasterev pasta with spices, put it in a bowl and mix it with mayonnaise. All sprinkle with sifted flour and begin to gradually pour portions of cold water, constantly stirring all the ingredients. When the claret becomes homogeneous and will resemble the consistency familiar to all not fatty sour cream - it can be used for the intended purpose.