Since childhood I don't like fish and everything connected with it. It turned out that you just need to cook it properly!
Now the fish has become a regular dish not only for me, but for the whole family.
How to make super crisp batter?
Many cooks simply beat an egg, add flour and a little water and salt - a good, time-tested recipe, but it doesn't work with all fish. Either like rubber, or peels off, or it looks like an omelet...
You have to experiment and add different additives to improve. Do not bother, now I will tell you everything how to get a successful batter.
So, the secrets to improving fish batter.
Secret number 1
Add only 1 tsp to the classic egg batter. l. ready-made table mustard.
Firstly, any fish in such a shell will "sparkle" with new tastes and aromas, and secondly, the crust will definitely come out crispy.
Secret # 2
Fewer eggs, but a little more water. And necessarily mineral. Here, like in the pasties dough - you need an ingredient that will make the batter bubbly, which means crispy.
You can, of course, pour in vodka, a little - a couple of tbsp. l. But not the fact that it will work... And with mineral water, the batter really crunches.
Secret number 3
Substitute some of the flour for corn starch or potato starch.
You will be surprised and happy with such a decision, because the fish fillet will come out in a perfect crispy crust and very beautiful.
That's all for now! And now the recipe for batter on mineral water. Save!
Ingredients:
100 ml of mineral water with gas
2 eggs
3 tbsp. l. flour with a slide
a pinch of salt
100 g corn starch
soda on the tip of a knife
5 ice cubes
How to cook:
1. Beat eggs with a fork and a pinch of salt.
2. Use a blender to grind the ice into a homogeneous crumb.
3. Mix all the ingredients for the batter - eggs, ice, flour, starch and soda with cold mineral water.
4. Quickly dip prepared (salt, pepper, lemon juice) pieces of fish fillet in batter and immediately put in heated oil in a frying pan.
If there is a lot of oil, then the fish will be perfectly deep-fried to almost a restaurant crust. If you have saved the butter, then you need to fry from both sides. It will still crunch.
Checked!
Enjoy your meal!
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Thanks for reading to the end!