Fish fried in batter

Pork chops in batter

Juicy and tender pork chops with interesting

garnish. The dish is for real men who prefer a simple and tasty, albeit a heavy meal.

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Fish, fried tempura is characterized particularly delicate taste, since liquid breading in the form of dough when roasting converted into crisp, which protects the product from juice losses during thermal processing.

Ingredients:

fish fillets 600-800 g

eggs 3 pcs.

200 g flour

salt, spices to taste

milk 1 tbsp.

oil for frying

Sour cream batter

Ingredients: 3 eggs

5 tablespoons flour

100 grams of liquid cream

50 grams of cheese, grated on a fine grater

The beer batter

Ingredients: 3 chicken eggs

200 grams of flour

salt to taste

200 milliliters of lager

How to cook fish and fried batter:

1. For frying in batter better to use fish fillet. You can buy ready-made semi-finished product in the store, and you can cook it yourself.
2. To do this, you need to clean the fish on the scales with a special scaler, cut the fish head, tail fin, open the abdominal cavity and remove the insides.
3. Next, you need to make deep cuts on both sides of the dorsal fin parallel to the ridge and carefully remove the fillets with rib bones with a sharp, flexible knife.
4. The finished fillet should wash, dry the surface with a paper towel, cut into pieces a la carte, add salt, pepper and put in a bowl for 10-15 minutes.
5. This time is quite enough for a semi-salting. If the fish has an unpleasant smell of gumbo, you can sprinkle it with lemon juice.
6. To prepare the batter have to break eggs into a bowl, add the flour, salt, spices and mix well all the ingredients. Further it is necessary to carefully pour the resulting mixture was milk.
7. It is best to pour a trickle of milk while constantly stirring the contents of the bowl. Ready batter on its consistency should resemble yogurt.
8. Pieces of fish fillet in turn need to dip into the prepared batter and spread on a hot skillet with plenty of oil.
9. The fish need to fry over high heat for 4-5 minutes on each side. At the end of the preparation should be put fillets on paper towel to absorb excess fat.
10. Prepare fish need to be expanded in portioned plates and garnish with chopped herbs. Sauce can be poured when applying fillets. This dish goes well with boiled potatoes, mashed potatoes, boiled rice, buckwheat, fresh vegetables.

sauce can be poured fillet When filing. This dish goes well with boiled potatoes, mashed potatoes, boiled rice, buckwheat, fresh vegetables.