Fish Gluten - Recipe

Fish (almost any) can be fried in two ways: breaded in flour (and / or breadcrumbs) and battered.

Claret is a liquid dough of a creamy consistency based on eggs with the addition of cereal flour, sometimes milk (kefir, sour cream or simply water), dry ground spices and salt. Sticks are a good alternative to frying in breadcrumbs and / or lezones. In the batter cooked-fry not only fish, but meat beans, bread croutons, vegetables and some other products. Any products fried in batter, are obtained juicy due to the fact that the claret itself is fried faster than the main product and the crust as it seals the juices inside the dish.

Recipe for batter for frying fish

Ingredients:

Preparation

We break eggs into a bowl, add milk, flour, spices and salt. Beat with a fork or a whisk so that there are no lumps. The clay should not be too thick or, on the contrary, too liquid.

Approximately the same way looks like a recipe for fish kale on yogurt - just instead of milk we use homemade kefir of medium fat or natural sour cream. Kefir (or sour cream) - a little more magnificent, more tender and has a slightly sour characteristic taste.

To cook lush fish for fish, use all the ingredients of the previous recipe, just slightly increase the amount of flour and milk or kefir and beat it with a mixer at a good speed.

To make the fish duck turn out to be crispy, add 1 tablespoon to the ingredients of the main recipe. spoonful of vodka with a neutral taste or gin, tequila, rum, brandy, cognac and slightly increase the amount of flour. Milk (or kefir, water) is better to be icy.

By the way, sour cream usually turns a little more crispy. With cognac, gin and other strong alcoholic beverages, which have a smell and taste, the claret will turn out not only crisp, but also especially fragrant. And, of course, to get a crisp, you have to fry in a well-heated frying pan.

It is also possible to prepare a beer batter for fish - for this purpose it is better to use a light medium-strength beer with a saturation of the original wort of at least 11%. It is also desirable that the beer does not have a sweet taste and does not contain doubtful components such as maltose molasses and sugar. With beer we replace milk (or water, kefir, sour cream). By the way, beer dessert, good and crunchy crust and convenience of cooking because of the enrichment of the drink with carbon dioxide.

Some will ask why it is possible to use beer and strong alcoholic beverages for liquor, rather than wine. The thing is that roasting in batter is more typical for culinary traditions of northern peoples, southerners prefer lezones. By the way, fish in batter is a more nutritious and high-calorie dish (than, for example, in Llezon, which is also more typical for the food traditions of northerners).

The recipe for cooking fish in batter

Ingredients:

Preparation

Fish should not be too wet - this should be taken into account, if that, we will dry the fillet with a napkin. We cut the fish fillet with medium-sized portioned chunks, convenient in size for frying and eating. Heat the oil or fat in a frying pan. Dip (completely) pieces of fish in the batter and fry from both sides to a golden shade of crust. Serve with greens, potatoes, young beans or rice. It is also good to serve a salad of fresh vegetables, you can have some light sauce, for example, garlic. To fish fried in batter, you can serve white or rosy table wine or light beer.