Fish is a very commonly used product in our daily diet. We stew it, bake it, fry it, make soup from it, make various casseroles and cutlets. Our article today will be about a simple, but everyone’s favorite dish - fried fish in batter. Cooking fish in batter is very simple and quick, but you still need to follow the cooking rules to make the dish tasty, juicy and beautiful. We will tell you how to choose the right fish and how to prepare an excellent batter.

It is always important to remember that if you do not choose the right fish, the dish will not turn out well, no matter how hard you try. You can fry different fish, both sea and lake, it all depends on what you like. A large number of different types of fish are suitable for frying: pollock, trout, pink salmon, mackerel, pike, carp, capelin. First and most importantly, the fish must be of good quality. Unfortunately, if the fish, for example, is frozen several times, in this case it will fall apart. If you choose among fresh fish, first check the gills of the fish; on fresh fish they should be bright red. Also check the smell of the fish, its integrity and the color of the skin.

We recommend choosing fish for frying that has few bones, and it is best to choose fillet. The fillet is ideal for frying in batter; the result is juicy pieces of fish in an airy batter. We also recommend marinating the fish. For this use: onion, lemon, salt, pepper. Chop the onion very finely, squeeze the juice from the lemon and chop it, add salt and pepper. Marinate the fish for no more than two hours, otherwise it will become hard.

Now let's start preparing the batter. To do this you need to take eggs, flour, salt and pepper. And now we will share with you a little secret: add a teaspoon of baking powder to the batter, then the batter will be very airy and soft. Make sure that the batter does not turn out too liquid, because in this case it will drain from the fish. To avoid the formation of lumps in the batter, mix all ingredients with a whisk. You can check the correct consistency of the batter very simply, take a piece of fish and dip it in the batter, lift it above the bowl and check if the batter remains on the fish in an even layer, then the batter is prepared correctly.

Fry the fish in a saucepan in a large amount of oil. Follow this order: roll a piece of fish in flour, then dip in batter on both sides and then roll in flour again. Fry until golden brown. After removing the fish from the pan, place it on paper towels to remove excess oil.