Fish meat is always in a separate pavilion from other meat products in all stores. In fact, fish fillet is also considered meat, as it consists of the same fibers and tissues. At the same time, fish fillet has peculiarities of cooking, does not contain the same microelements as the meat of domestic animals.
Cooking fish is a painstaking process. It is not always possible to cook fillet tasty and juicy. Often the problem arises with batter
. We will tell you how to properly prepare fish batter.
Ingredients for fish batter:
- flour – 140 g;
- mineral soda water – 4 tbsp;
- beer – 250 ml;
- leavening agent – 2 tsp;
- cornstarch – 4 tbsp;
- salt – ¼ tsp.
Preparation of fish batter:
Thawed fish should be rid of excess moisture. You can put it on a paper towel and wait for half an hour. It is also recommended to put the fish fillets on the bottom shelf of the refrigerator right after the freezer for defrosting.
In a separate bowl, combine the flour, salt, leavening agent and cornstarch. Gradually pour mineral water and beer into the loose components, mix.
Cut the fillet into small pieces, roll in flour, then in the prepared batter.
Heat vegetable oil in a frying pan to 175 degrees C.
Put the fish pieces in the batter, using a fork to control that the pieces float in the oil. Fry the fish for 7-8 minutes over medium heat until the pieces are no longer scorching.
Transfer the fish to a paper towel to absorb the oil. You can use red or white fish for the recipe.
