How to make a lush and delicious batter for fish in the French way

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Batter is a liquid dough for frying small portions of products in oil. Properly prepared batter will add juiciness to the dish and form an incredibly tasty and appetizing crust when fried. The batter recipe is suitable for frying fish, shrimp, chicken fillet and breast, vegetables.

How to properly prepare the batter

For the batter, you can take light beer with a little bitterness so that the batter is not too bitter. All liquid ingredients and eggs must be cold, which will create a crispy crust when fried, and well-beaten whites will make the batter airy.

Ingredients:

• light beer – 250 ml;< /li>
• chicken eggs – 2 pieces;
• wheat flour – 1 glass;
• vegetable oil – 2 tbsp. spoons;
• seasoning and salt – to taste.

Preparation

Combine beer and eggs. Sifted flour is mixed with ground pepper and curry. The whites are separated from the yolks.

A depression is made in the flour, into which the beer is poured, the yolks and oil are added.

A pinch of salt is poured into the whites and whipped until frothy, poured into the flour. Everything is mixed until smooth.

When frying in batter, pieces of fish or meat should not come into contact with each other.