Fried fish in batter first began to cook in France. Translated from French, the word "claire" means "liquid". The batter is a dough in which it is necessary to dip the product immediately before frying.
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Fish fried in batter has a particularly delicate taste, since liquid breading in the form of dough during frying turns into a crisp, which protects the product from loss of juice during heat treatment.
For frying in batter, it is better to use fish fillet. You can buy ready-made semi-finished products in the store, or you can cook it yourself. To do this, you need to clean the fish from scales using a special fish scaler, cut off the fish head, tail fin, open the abdominal cavity and remove the insides. Next, you need to make deep cuts on both sides of the dorsal fin parallel to the ridge and carefully remove the fillet from the rib bones with a sharp and flexible knife.
Scales from fish can not be removed if subsequently skin is removed from the fillet. Skin should be removed very carefully. It is important that the subcutaneous fat layer remains on the fillet. This will prevent deformation of the pieces during the frying process.
The finished fillet in the amount of 600-800 grams should be washed, dried on the surface with a paper towel, cut into portioned slices, salt, pepper and put in a bowl for 10-15 minutes. This time is quite enough for salting out the semi-finished product. If the fish has an unpleasant silty smell, you can sprinkle it with lemon juice.
To make batter, break 3 eggs into a bowl, add 200 grams of flour, salt, spices to taste and mix all the ingredients well. Next, you need to carefully pour a glass of milk into the resulting mixture. It is best to pour milk in a stream and at the same time constantly stir the contents of the bowl. Ready batter in its consistency should resemble kefir.
Fans of unusual tastes can be advised to cook fish not in dairy, but in sour cream batter. To prepare it, you need to break 3 eggs into a bowl, add 5 tablespoons of wheat flour and 100 grams of liquid sour cream. To give a creamy batter a spicy flavor, you can add 50 grams of cheese grated on a fine grater.
To make a beer batter, you need to mix 3 eggs, 200 grams of flour, salt to taste and 200 milliliters of light beer in a bowl. For these purposes, it is recommended to use beer with a low alcohol content.
To make the batter easy and airy, it is recommended to add a liquid product in it in a very chilled form. Before cooking, it is enough to withstand milk, beer or sour cream in the refrigerator for 30 minutes.
Slices of fish fillet should be dipped alternately in the cooked batter and spread on a hot pan with a lot of vegetable oil. Fish should be fried over high heat for 4-5 minutes on each side.
At the end of cooking, put the fillet pieces on a paper towel to absorb excess fat. Finished fish should be laid out on portioned plates and garnished with chopped greens. When serving, you can pour the fillet with sauce. This dish goes well with boiled potatoes, mashed potatoes, boiled rice, buckwheat, fresh vegetables.