Composition of batter at home. Batter dough: recipes. Crispy fish batter

The secrets of making batter came to us from France, like many delicious dishes - it is no coincidence that the word claire is translated as “liquid”, since batter is the name given to the liquid dough into which food is dipped before frying. Batter is also called liquid breading, designed to coat pieces of meat, poultry, fish, seafood, vegetables, cereal cutlets, mushrooms, leafy greens and fruits. Frying in batter forms an appetizing crust that preserves the juiciness and tenderness of the products, allowing you to preserve their vitamin and nutritional value.

The main components of the batter are a mixture of flour and eggs (sometimes whipped whites), which is diluted with milk, water or alcoholic beverages. The batter can be liquid or viscous, salty, sweet, bland and spicy - it all depends on the recipe. Sometimes soda or soda is added to this mixture for fluffiness. Pieces of food are dipped in batter, deep-fried until golden brown and placed on a plate with a paper napkin to absorb excess fat. Sometimes batter dough is used to make pancakes and pancakes.

Most foods need to be boiled or fried before frying in batter - except for fruits and fish, which will have time to fry at the same time as the dough.
It is best to beat the dough with a whisk, mixer or blender - the better the products are mixed, the more tender and airy the batter will be.
Thick batter is ideal for juicy products, as it creates a dense crust that prevents juice from escaping, and liquid batter is suitable for dry contents, as it allows oil to pass through and makes the pieces juicier.
Carbonated mineral water makes the crust especially golden brown, porous, tender and not greasy.
Adding spices and aromatic herbs to the dough improves its aroma, taste and adds piquancy to dishes. A very interesting and original taste can be obtained by adding garlic, finely chopped bell peppers, herbs, mushrooms, pumpkin and potato puree, grated cheese, ground nuts, and sweet spices to the batter.
Whipped whites make the batter light, fluffy, and lacy, but they should be added to the dough immediately before cooking - and do not forget to place the bowl with the batter in a container with cold water.
If you want a crispy crust, use water, beer, cognac, vodka, wine or homemade tincture instead of milk.
It is advisable to let the dough sit out of the refrigerator for about an hour so that the gluten in the flour loses its elasticity. In this case, the dough will not dry out during frying and will stick to the product better.
Proper preparation of batter involves kneading the dough to the desired consistency, and to check the degree of viscosity, just dip a spoon into the batter. If it evenly covers the surface of the spoon, then the dough is kneaded with enough flour, and if there are gaps in the dough, there is too little flour.
To prepare the batter, use only cold foods, and fry the pieces in hot oil.
To prevent the dough from dripping off the products, they should be placed on a cutting board before cooking, and then lightly sprinkled with flour or starch.

Now you know how to prepare batter correctly so that the finished dish is juicy and tasty, but does not turn into an ordinary pie. Get acquainted with the intricacies of making batter and pamper your household!

Today on our website classic batter recipe. If you classic batter, then we will tell you. Products in classic batter come out with a beautiful golden crust.

Batter is a liquid dough into which foods are dipped before frying. Any batter contains flour, a chicken egg and aromatic filler. What is cooked in batter? These are popular dishes - pork or chicken chops in batter. Fish is also often prepared, which, thanks to the batter, retains its shape, even if you use thawed tender fillets. Using batter, you can fry almost anything - cheese, any minced meat, offal, cutlets, squid rings, onion rings, potatoes, mushrooms, vegetables, vegetable or meat croquettes, rice balls.

Classic batter recipe

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Classic batter recipe

Type of dish: Sauces

Cuisine: Russian

Ingredients

Chicken eggs - 4 pcs.,
wheat flour - 125 g,
vegetable oil - 1 tbsp. l.,
water - 0.5 tbsp.,
salt.

Preparation

First, beat the chicken yolks and put the whites in the refrigerator.
Then, combine the yolks, vegetable oil, water, salt and mix. Add the sifted flour, stirring with a whisk until smooth.
Remove the whites from the refrigerator and beat with a pinch of salt until foamy.
Combine the dough with small portions of whipped egg whites, mixing well.
After this, cool the classic batter.

Notes

It is important to thoroughly mix all ingredients until as smooth as possible. When adding eggs, beat the white and yolk separately. Whipped whites are added to the dough just before frying and after that the bowl with the batter is kept in a mold with cold water.

Please note: you can add dried herbs and spices, fresh herbs and greens, finely chopped onions, garlic, mushrooms, and sweet peppers to the batter. True, it is better to add them to a thick batter; a liquid one simply will not hold them when frying inside.

Batter is a semi-liquid dough. The appearance and taste of the finished dish depends on what is included in its composition, in addition to flour. How to prepare batter? It's easy to do and the end result will be worth the effort. Even ordinary sausage fried in batter can become a gourmet dish.

Products

egg 1 pc.;
water or milk 1 tbsp. l.;
vegetable oil 1 tbsp. l.;
pinch of salt;
flour 100 g.

Recipe

Prepare the batter in water. You need to beat the egg with vegetable oil. If you wish, you can beat the white separately from the yolk, then you won’t need to add oil, so the batter will be more airy.
Add salt. Add spices to your liking, such as ground black pepper or herbes de Provence. Only a very small amount - on the tip of the knife, the main aroma of spices should come from the product that is baked in batter.
Add half a cup of flour to the eggs and butter, mix well. Add a tablespoon of clean cold water or milk. You can cook chicken fillet or pieces of boiled cauliflower in this dough and fry in heated sunflower oil.

We figured out how to make batter - it's quite simple. If you prepare the batter correctly, it will turn out quite thick and will not drip from the pieces when dipping. It is enough for 100 grams of product. This is the simplest batter, in which there is nothing superfluous. The egg gives a golden brown crust, vegetable oil makes the dough soft. Water is needed simply to give the dough a liquid consistency. You can do without it by increasing the number of eggs to 2, or even better, use milk, it improves the taste of the batter.

Sweet batter for baking apples

Products

sour cream 100 ml;
flour 1 tbsp;
sugar 50 g;
milk 150 ml;
eggs 3 pcs.;
vanillin.

Recipe

Cooked apples can be sprinkled with powdered sugar.

Cottage cheese batter

Products

low-fat cottage cheese 150 g;
sour cream 1 tbsp. l.;
eggs 3 pcs.;
flour 100 gr;
sugar 4 tbsp. l.;
pinch of salt;
vanillin.

Recipe

This batter resembles delicate cheesecakes. You can cook any fruit in it: apples, bananas; pears and even oranges.
For the batter, you need to separate the whites from the yolks. Beat the whites into a strong, white foam and place in the refrigerator.
Grind the yolks with sugar, a small pinch of salt and vanilla. Mix the sifted flour with cottage cheese and yolks. Cottage cheese can be replaced with curd mass (then there is no need to add sour cream) or beat well with sour cream in a blender so that there are no lumps in the batter.
Gently add the whites into the resulting dough and mix. Dip fruit slices or orange slices into the batter and fry in hot vegetable oil over medium heat.

Making delicious batter is a creative process. You can add mayonnaise or sour cream to the main recipe instead of vegetable oil. If the dish is intended for adults, you can add wine or beer instead of water. For taste, in some recipes, finely chopped parsley and dill, mushrooms and various vegetables are added to the dough. Most often it is used for meat and fish, as this is the surest way to get a tasty dish without much hassle. But fruit in such a batter is a delicious and easy-to-prepare dessert recipe that deserves attention.

We wish you creative success in the kitchen!

The secrets of preparing such a product as batter came to us many years ago from France, like many other refined and sophisticated dishes. It is no coincidence that the word “claire” itself is translated into Russian as “liquid”, because this is the liquid dough in which products are rolled before frying.

It is also called liquid breading, which is intended for dipping small pieces of meat (both poultry and fish) into it. It harmonizes very well with seafood, vegetables, cereal cutlets, mushrooms, leafy greens and fruits.

Frying in this way allows you to get an appetizing golden crust that preserves the juice and tenderness of the processed products, allowing you to preserve all the vitamins and nutritional value in them.

Batter dough: basic properties

The main ingredients are flour and eggs (sometimes whipped whites, depending on the method of preparation), this mixture is diluted with milk, mineral water or sometimes even alcoholic beverages. It may have a liquid consistency or be viscous. To taste there are salty, sweet, fresh or spicy - it all depends on the recipes and ingredients.

Sometimes, to add fluffiness, soda or yeast is added to this mixture. Pieces of the desired products are dipped in this liquid, deep-fried until golden brown and placed on a plate with a paper towel to absorb excess fat and oil. Sometimes it is even used for making pancakes and pancakes.

How to make batter for a culinary beginner: tips

Most products must first be boiled or fried before frying in batter. Exception: fruits and fish, which will have time to be completely fried along with the dough.
You need to thoroughly beat everything using a whisk, mixer or blender. The more thoroughly the ingredients are mixed, the more tender and fluffy the dish will be.
The thick consistency is in perfect harmony with juicy products, because it forms a dense crust through which the juice does not flow out, while the liquid consistency is excellent for dry contents, because it will let the oil through and make the pieces juicy and soft.
Carbonated water and mineral water will make the crust exceptionally golden brown, loose and porous, tender, but not greasy.
Add spices and aromatic herbs, this will improve its aroma, taste and give dishes a “zest”. A very original and unforgettable taste can be obtained by adding sautéed onions, garlic, finely chopped bell peppers, herbs, mushrooms, pumpkin or mashed potatoes, grated cheese, ground nuts, and sweet spices.
Whipped egg whites will make it lighter and fluffier, but only add them right before cooking. Please note that the food must be cold, even icy.
If you want a savory crispy crust, use mineral water, beer, cognac, red wine or homemade alcoholic liqueur instead of milk.
It is advisable to let it stand for about an hour at room temperature so that the flour gluten gets rid of its elasticity. In this case, the composition will not dry out during frying and will better “stick” to the product.
Proper execution of the batter also includes preparing the dough with the correct consistency, and to understand the degree of viscosity and liquid, it is enough to dip a spoon into the bowl and its contents. If it smoothly and equally covers the entire spoon, then the dough is mixed with the right amount of wheat flour, and if there are gaps in it, then this means that there is not enough flour.
When preparing, use well-chilled products, and fry the pieces in well-heated oil.
To prevent the dough from dripping onto the pan from the food, you must first place it on a cutting board and lightly sprinkle it with starch.

Batter recipe for frying fish in dough

Ingredients:

Cooking method:

Beat the egg into a deep bowl, stir with salt and add a third of the prepared water.
Mix everything well.
Gradually add flour, stir and make sure that all lumps are well mixed. Now water.
Gradually pour in the remaining water, watching the consistency.

The secret is this: the colder the water, the airier and lighter the batter will be! Leave the resulting mixture approximately like pancake dough. With this consistency, the batter will not drain and the fish will have time to fry.

The second version of the test for fish batter on beer

Ingredients:

2-3 eggs;
200 g flour;
a glass of dark beer;
third tsp salt.

Cooking method:

Separate the whites from the yolks.
Separately mix the yolks and beer.
Whip the whites into a strong foam and add a little into the flour with the yolks.
Stir gently and gently. The result will delight you with a delicate taste. When fried, beer gives the fish softness and an unusual aroma.

Batter for frying sausages in dough

If you don’t have the time or opportunity to make a full-fledged meat dish, please your guests with homemade fast food. The dish will look like an American hot dog. Children will definitely be delighted!

Ingredients:

Half a kilo of sausages (it is better to take milk sausages, small in size, so that they are completely fried);
a couple of eggs;
a glass of flour less than two fingers full;
a glass of milk;
oil for frying.

Cooking method:

While the water for the sausages is heating up, let's do the rest.
Beat the eggs with salt, gradually add the flour and mix thoroughly.
Continuing to stir vigorously, pour in cold milk in a thin stream.
Cook the sausages for just a couple of minutes from the moment the water boils. Tip: insert a toothpick or skewer of fruit into each one, this will make it easier to dip it in the batter and then eat it. But you can get by with a fork.
Fry in hot oil for a couple of minutes and serve with vegetables. Beautiful and tasty!

Batter batter for frying chicken

You can fry any part of the chicken: drumsticks, thighs, even wings. You can even dip it into the batter several times if you fry a raw product.

That is, they dipped it, fried it, took it out again, dipped it into the frying pan. So the layer of dough can be up to 1 cm, but this will not spoil the delicate taste.

Ingredients:

A glass of ice-cold mineral water;
white of one egg;
half a glass of flour;
1 tbsp. starch;
salt;
spices - to taste.

Cooking method:

Beat the whites thoroughly, gradually add water, flour and spices, remembering to knead well.
Dip the chicken into the mixture and fry. Nothing complicated, but the taste is excellent!

Fast food chicken recipe

Ingredients:

For the marinade:

100 g flour;
50 g starch;
a head of garlic;
favorite seasonings (paprika, cayenne pepper, marjoram, thyme, tarragon, dill, curry, pepper are good);
salt.

For deboning:

a glass of flour;
more seasonings.

Cooking method:

Combine all ingredients for the marinade.
Before adding the herbs, rub them with your fingers - this will make them much more fragrant.
Pour in enough water so that the consistency of the dough becomes a little thinner than you usually prepare for pancakes.
Cut the chicken into pieces, cut out the spine, there is still not enough meat in it.
Place the pieces in a pre-prepared marinade and leave at room temperature for a couple of hours.
Mix all ingredients for rolling.
Heat refined sunflower oil in a deep fryer or deep saucepan.
Remove the chicken from the marinade in small pieces, roll in the flour mixture and place in hot oil.
Fry 2-3 pieces at a time - no more (this will prevent the chicken from absorbing too much oil, because when frying a small amount, the temperature of the oil will not drop much).

Batter for apples in dough with cinnamon

If the apples are too hard, then pour boiling water over them or pre-boil them for a couple of minutes in boiling water.

Ingredients:

apples - a couple of pieces;
cinnamon - to taste;
one egg;
a quarter glass of milk;
half a glass of flour;
sugar.

Cooking method:

Mix flour, egg, sugar, and cinnamon.
Pour warm milk into it.
Mix thoroughly with a whisk or, better yet, a blender.
Cut the apples into rings.
Dip them in the resulting liquid and fry in hot vegetable oil.
The dessert is wonderful, but it is better to prepare it right before serving.

Bon appetit!

Meet batter, a special relative of breading. As well as a global field for culinary experiments. Although there are not many ingredients, their combinations are very diverse (if desired), and there are quite a few products that can be prepared using it.

It is used to create a shell that protects the product (during cooking) from loss of nutrients and flavors, which also helps preserve the softness and tenderness of meat, fish or vegetables. The selected product is dipped in batter and fried.

Yes, you probably noticed that the function and purpose is the same as that of breading, with the only difference being that batter is liquid, while breading often has a crumbly consistency (crackers, bread crumbs, flour).

How to make batter (basics)

The simplest batter contains only flour and eggs. But often this recipe is supplemented with other products.

More often than not, the choice of “secret” ingredient is determined by the product. For example, for meat - beer, for fish - wine, and for shrimp both drinks are suitable. Seasonings are used based on the general idea of the dish; it should be spicy, salty or sour.

You can use any flour. Now it’s not a problem to find corn, buckwheat or any other kind in stores. Just keep in mind that one flour may be denser than another, and this will already affect the consistency. As an option, use a mixture of different types. It is best to add gradually, kneading, this way it is easier to regulate the density.

You can put the flour batter in a cool place for 30 - 60 minutes (depending on the amount of flour, the more, the longer you need to wait) to infuse.

You also decide to prepare the batter liquid or thick, the thickness of the shell of the prepared product will depend on this (the thicker, the thicker).

This is achieved in two ways:
1- more flour and “dry” additives, for thickness
2- more eggs or liquids so that the batter is less thick.

The amount of batter should be enough to dip every piece of meat/fish/vegetables, etc. In other words, the ratio is 1:1.

To make the batter stick better to a piece of product, roll it in flour first.

You can check the quality of adhesion of the batter to the surface using a regular tablespoon or teaspoon (dip it in the batter); the surface should be covered evenly, without gaps.

How to make batter (recipe)

Quite a simple composition, suitable for any dish. Let's do it ourselves, from the products we will need:

Egg 1-2 pcs.;
Flour 0.5 cups;
Water 0.5 cups;
Salt 0.5-0.7 teaspoon.

1. You need to beat/stir the egg with salt.
2. Add flour, stir until smooth.
3. Add water to obtain the batter of the required consistency (ideally it should be similar to pancake batter, but it all depends on your taste and wishes).

You can do all this with a fork, whisk, mixer, food processor or blender, nothing limits you here.

Dip pieces (about 3-5 centimeters in size) of “what we are preparing” into the batter and place in a pre-heated frying pan with oil. We make sure it doesn't burn. For example, you can fry chicken in this way in 5 minutes, and if you use a deep fryer, it’s even faster.

Recipe changes

Instead of ordinary water, you can use mineral water, without any loss of versatility of the recipe. Cream or milk gives a special tenderness, the aroma characteristic of these liquids. Sometimes the batter recipe is supplemented with juice as a liquid if it is used for fruits and vegetables, and sometimes it makes sense to use meat broth instead of liquid. Beer (any, both dark and light)/wine - for fish and meat dishes (sometimes cognac is used in small quantities). Wine and cognac additives are also added to the batter for a greater, specific aroma (1-3 tablespoons). It is recommended to cool the liquid before preparing the batter.

Vegetable oil (1-3 tablespoons) or butter (plastic 0.5-1 cm thick).

Mayonnaise and sour cream are sometimes used to replace eggs (1 egg is about 3-4 tablespoons of sour cream) or complement them, but in this case they take 1 less egg.

Lemon (or rather, the juice of half a lemon) or citric acid, if there is a need for a sour batter.

Mustard (1 teaspoon) for a sharp taste and sensation when frying meat.

It’s easy to select seasonings and spices, just find information about what this or that seasoning is suitable for, or vice versa - which seasoning is best suited to the selected product. For example, nutmeg for meat, ginger for fish, and cinnamon and vanilla for a sweet composition.

Vegetables and greens. You can safely chop onions and carrots (1 small piece) into a batter for frying. It would also be nice to chop the dill and green onions.

Breadcrumbs (a few tablespoons in the batter itself, or add after dipping) will add a delicious crunch to your dish.

Sugar or honey (2-3 teaspoons) for frying fruits, you need a sweet batter. I hope it is clear that the sweet batter contains seasonings for baking and confectionery, and not mayonnaise and garlic. Unless cream, sour cream and butter will be neutral.

What products do you use?