The task of the batter consists not only in making your dish even more appetizing in appearance and covering the meat with a crusty crust, but rather in protecting the piece from unnecessary loss of moisture, leaving it soft and melting in the mouth. Spices, sauces, cheeses and herbs added to the claret, among other things, contribute to the creation of a taste variety within one dish.
How to make batter for chops with corn flour?
Do you want to make a chop in a crispy, hot batter with a mist smell? Then add the mixture with a sharp chili sauce and a drop of liquid smoke, and even more ruddy outside and tender inside will be a clay based on cornmeal.
Ingredients:
- eggs - 3 pieces;
- water 75 ml;
- hot chilli sauce - 45 ml;
- liquid smoke - to taste;
- corn flour - 280 g.
Preparation
Eggs beat with cool water, spicy sauce and liquid smoke. Separately mix corn flour with sea salt and freshly ground pepper. Pour in the liquid to a dry mixture of ingredients and knead a thick paste. This kind of dessert is perfect for frying meat in deep frying, in a frying pan or in the oven, and for crunching the meat in batter can be sprinkled with breadcrumbs.
Preparation of batter for chops with beer
Clear instructions on how to properly make a batter for chops does not exist, but the key ingredient of the ideal mixture still exists - it's beer or carbonated water, carbon dioxide makes the lily very lush inside and crispy from the outside.
Ingredients:
- flour - 240 g;
- soda - 1 teaspoon;
- egg - 1 piece;
- light beer - 350 ml;
- Dried garlic, parsley - 1/2 tsp.
Preparation
After sifting the flour, mix it with soda and sea salt. Next, add the garlic and parsley to the dry mixture. Whisk a medium-sized chicken egg and add it to the dry ingredients along with ice-cold beer or soda. As soon as possible, mix the dessert, dip the meat into it and proceed to roasting.
In addition to chops, a thick beer klar is perfect for frying cheese, vegetables and deep-fried fish.
Stack for chops with cheese
This claret comes out much crisper than its counterparts from previous recipes, and all thanks to the addition of not only flour, but also breadcrumbs.
Ingredients:
- grated Parmesan - 45 g;
- eggs - 2 pieces;
- flour - 25 g;
- bread crumb - 95 g.
Preparation
Whisk the egg with a pinch of sea salt and add flour and breadcrumb to it. Prepare a homemade batter and sprinkle parmesan on it. Cover the chopped chops and fry in an abundance of vegetable oil until browned.
Potatoes for chops with mayonnaise
Ingredients:
- egg - 1 piece;
- Dried garlic - 1/3 tsp.
- flour - 40 g;
- mayonnaise - 45 g;
- cayenne pepper, paprika - a pinch.
Preparation
Whisk the egg with a pinch of salt and add mayonnaise. Combine flour separately with spices and mix with a liquid mass based on eggs. The clay is ready! Dip into it slices of chops, allow the excess to drain and fry the meat for 3-5 minutes from each side.
Stew for chops with mustard
Ingredients:
- egg - 1 piece;
- Dijon mustard - 2 teaspoons;
- dried onions and garlic - 1 teaspoon;
- tomato paste - 5 g;
- lime juice - 10 ml;
- Dried chili, tarragon - by pinch;
- flour - 65 g.
Preparation
Whisk the egg with sea salt, dried onions, garlic, chili and tarragon. Add mustard, lime juice and tomato paste to the mixture. Put in the flour and mix a homemade batter.
Clay for chops without eggs
Ingredients:
- wheat flour - 275 g;
- cornmeal - 35 g;
- baking powder - 1 teaspoon;
- cayenne pepper, paprika - 1 tsp each;
- kefir - 240 ml.
Preparation
Combine both types of flour together, add baking powder and spices. To a dry mix pour kefir, mix a thick dessert and dip in it chops before roasting.