If you like fish fried in a ruddy shell, I advise you to take note of a simple and very convenient recipe for batter with mayonnaise. The dough-batter is kneaded in a matter of minutes, no powerful mixer is needed - you can easily handle it with a fork or whisk. A viscous mixture suitable for whole gutted carcasses, bone-in chunks and fillets. River, lake, any sea fish and even not the most noble families (hake, pollock, hake), as well as every little thing such as sprat, is appetizing.
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Ingredients:
Mayonnaise - 100 g
Egg - 1 pc.
Flour - 3 tbsp. l.
Salt, black pepper - to taste
Step by step recipe:
Step 1 of 6
To make your all-in-one fish batter with mayonnaise at home, take the foods listed. In my recipe, mayonnaise is quite thick, with a high percentage of fat. If you choose a lighter, more liquid, then add more flour.
Step 2 of 6
First, drive a large egg into a deep bowl (two small ones are required). First, shake vigorously, completely combining the egg white with the yolk. We want uniformity, no clumps. We work with a fork or whisk.
Step 3 of 6
Then add the thick mayonnaise and continue in quick circular motions. Again we bring the composition to combine the products.
Since purchased (and home) mayonnaise is already seasoned with spices, vinegar or lemon juice and has a salty taste, adjust the amount of spices as you go. Perhaps, in your opinion, salt should be excluded.
Step 4 of 6
Remove the sample. If there is a lack of pungency, concentration of salt, throw in ground hot pepper, a pinch of salt and shake thoroughly once more. Let's try. By the way, with the rich taste of batter, the fish itself does not need to be salted or spiced. Herbs are added in random order.
Step 5 of 6
Pour wheat flour last and, better, in portions, on a spoon. Sometimes it takes less. We knead the sticky fish batter with mayonnaise, removing all lumps and dry areas (the mixture is similar to the dough for fritters and pancakes). We achieve the consistency of thick sour cream.
Step 6 of 6
We dip fish blanks in mayonnaise batter, turn, cover on all sides and transfer to a pan with hot vegetable oil. Fry on both sides, remove excess fat with a paper napkin. Fish in batter is tasty both hot-warm and cooled.
Bon Appetit!
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