With the holidays approaching, all housewives are concerned about the composition of their holiday table. We are sure that not a single feast can do without fish. Properly cooked fish will complement the symphony of taste with its unique notes. Pink salmon in batter is best suited for this. We will share with you several ways to prepare holiday and everyday dishes with pink salmon. A frying pan, an oven, a slow cooker - all this is at your disposal. In fact, it's simple!
The best recipes for cooking pink salmon in batter
Fried fish fillet in batter
Whatever cooking recipe you choose, before you start you will have to get rid of the head, entrails, fins, scales, and bones. First, we remove the scales from the pink salmon, then cut off the head and fins, take out the insides and cut them into two parts along the ridge line. This will make it easier to get rid of the bones. It's good that there are few of them. After this we prepare the fillet. That is, we cut what is left into small pieces.
After finishing the procedures with fish, it’s time to move on to the batter. To prepare it you will need milk, flour, eggs. Mix all the ingredients until you get the consistency of thick sour cream. Pink salmon is a lean fish, and batter sticks to it quite readily. Place the resulting fillet pieces in a bowl with batter, dip on all sides, and immediately place in the pan. Instead of water, you can also use kefir, which will make the shell over the fish even fluffier when it comes out.
There should be very hot vegetable oil in the frying pan. Thanks to frying, pink salmon in batter becomes juicy and very rich in taste. Fry for no more than 5 minutes on each side. A sign of readiness is the appearance of a golden crust. The fish is then removed from the pan and served with herbs, slices of lemon or tomato.
Pink salmon goes well with side dishes containing starch: young boiled potatoes, mashed potatoes, rice. Fans can add soy sauce, which will add piquancy and saturate the finished product with a piquant taste. Green leaf salad is also good in this company, but complex salads with potatoes and rice are better left for other occasions.
Baked pink salmon in the oven
Dishes, if baked in the oven, always have a different set of taste sensations than fried, boiled or steamed. High cooking temperatures not only reduce the time required to bring the product to a usable state, but also retain most of the vitamins and minerals inside the original product.
In order to cook fish in batter using the oven, you need:
- First, do not completely cook the pink salmon in the manner described above, that is, remove it from the pan when the batter turns a little yellow;
- after that, these preparations are lubricated with sauce (for these purposes, you should mix ketchup with mayonnaise, add salt, pepper, chopped garlic);
- then the pieces of fish are sent to an oven preheated to 160 degrees for 15-20 minutes.
The finished dish comes out fluffy, very juicy and with a rich taste.
In this cooking method, you need to use a baking sheet greased with vegetable oil, but it is better to lay parchment paper on its bottom and walls. Using these methods will save you from pieces of fish coated with sauce sticking to the dishes and will make the resulting products look even more appetizing. If you cannot determine the readiness of a dish by eye, open the oven and pierce one of the pieces with a toothpick. The toothpick should go through easily, without encountering resistance, and come out dry.
Recipe for pink salmon in beer batter
In this case, the procedure differs only in that light beer is used instead of water when preparing the batter. It is better to use unpasteurized light beer, but those who like a piquant note can buy dark or honey beer to add an original flavor to the dish. Thanks to the beer substances contained, the batter, and therefore the entire dish, receives a special, unique aroma and taste.
Such fish will go very well with spicy adjika, so it is advisable to lubricate the finished product with this sauce before serving in portions on the table. Beer not only adds aroma and taste, but also helps change the consistency of the fish fillet itself, making it juicier and much more tender.
Some people cannot stand the fear of the smell of alcohol, which will take a long time to dissipate from the oven or frying pan after preparing the beer batter. In fact, beer does not leave such a trace behind, this has been tested by hundreds of chefs offering meat and fish dishes using beer.
Calorie content of the dish
Pink salmon prepared using batter is a dish not intended for dietary nutrition. Although the fish itself is low in calories and is even used in some diets for weight loss, the method of cooking it in a large amount of fat, using wheat flour, eggs makes the fish very filling and is not recommended for people trying to lose weight as a daily diet.
The finished dish consists of 30% fat. Such a high fat content is explained both by the properties of pink salmon itself and by the method of cooking in fat. It is also worth noting the high protein content (up to 40.5%), and this protein is mostly easily digestible fish fillet, containing a lot of fluorine and phosphorus - such useful substances for our teeth and bones. The amount of carbohydrates (the remaining 29.5%) makes this product unsuitable for the diet of people losing weight.
The total calorie content of 208 kcal for every 100 grams of the finished product provides 10% of the daily value of all consumed products, therefore, if you value your figure, you should eat pink salmon with batter only as an addition to a side dish, but not as a main dish. In this case, you can enjoy the taste without harm to your figure and health.
Video recipes for cooking pink salmon in batter
Do you want to cook like real masters? Watch videos where professional chefs give step-by-step instructions on how to quickly and easily prepare wonderful dishes - potato soufflé with pink salmon and battered fish.
How to fry pink salmon in a frying pan
How to cook fish in a slow cooker
Pink salmon in batter is a fairly simple dish that does not require much time and effort. This fish is not only very tasty, but it is also very healthy. It contains many useful substances and minerals. We invite you to learn in more detail how to cook in batter.
Recipe for pink salmon in batter
Ingredients:
- pink salmon – 800 g;
- spices;
- fresh herbs - for decoration;
- vegetable oil - to taste.
For the batter:
- milk – 150 ml;
- egg – 2 pcs.;
- flour – 7 tbsp. spoons
Preparation
So first let's prepare all the necessary ingredients. We take the fish, wash it, dry it and remove skin and bones. Then cut into portions and be sure to sprinkle with spices. We put the pink salmon aside for now, and move on to cooking.
To do this, pour the milk into a separate bowl, add flour and break the eggs. Next, knead a homogeneous thick dough using a blender, without lumps. Heat a frying pan with vegetable oil thoroughly, dip pieces of fish into the batter and fry them until deliciously golden brown on both sides. Place the finished pieces on a plate decorated with fresh herbs and serve.
Recipe for pink salmon fillet in batter
Ingredients:
- pink salmon – 1 kg;
- onion – 1 pc.;
- lemon – 1 pc.;
- tomato sauce – 0.5 tbsp;
- vinegar 3% - 3 tbsp. spoons;
- greens – 0.5 bunch;
- spices.
For the batter:
- chicken egg – 2 pcs.;
- milk – 1.5 tbsp;
- flour – 0.5 tbsp;
- vegetable oil – 2 teaspoons.
Preparation
Let's find out another way to fry pink salmon in batter. So, we clean the fish fillet from the skin, remove all the bones, wash it and cut it into pieces. For the marinade, mix lemon juice with vinegar, add white and black pepper, chopped fresh parsley and dill. Place the fish in the resulting marinade and set it aside for 15-20 minutes.
To prepare the batter, cool the milk in advance, pour in vegetable oil, throw in the egg yolks and add salt to taste. Then add the sifted flour and knead into a homogeneous dough. Beat the egg whites into a thick foam, carefully place them in the batter and mix thoroughly. Dip the pieces of fish into the prepared mixture, place them in a frying pan and fry until golden brown.
A simple recipe for pink salmon in batter
Ingredients:
- pink salmon fillet – 400 g;
- onion – 1 pc.;
- flour – 6 tbsp. spoon;
- egg – 1 pc.;
- water – 150 ml;
- spices;
- sugar - a pinch;
- vegetable oil.
Preparation
To prepare pink salmon in batter, process the fish, remove the skin, remove the bones, fillet it and cut it into small portions. Then salt and pepper the pink salmon and sprinkle lightly with granulated sugar.
Now let's move on to preparing the batter. To do this, take an onion, peel it and grate it on a fine grater. Then add flour, salt, break the egg, mix thoroughly and gradually pour in ice water. As a result, the dough should resemble thick sour cream in consistency. Next, put a frying pan on the fire, pour vegetable oil into it, heat it thoroughly, dip the fish in the batter and fry over medium heat on both sides until golden brown.
Pink salmon in batter
Ingredients:
Preparation
First we process the fish, prepare the fillet and cut it into squares. Then salt them, pepper to taste and season with spices. Next, prepare the dough as for pancakes: combine milk, sour cream, eggs, flour and salt in a bowl. Now carefully immerse each piece of fish in the dough and immediately send it to the heated oil. For these purposes, take a deep saucepan and fry pink salmon in batter over medium heat for 3-4 minutes.
How to cook pink salmon in batter in a frying pan
1. Add an egg and a pinch of salt to water or milk.
Take a couple of tablespoons of flour and add it to a bowl with the egg and water.
Break up all the lumps. If it is not thick enough, you need to add another spoonful of flour. The batter for pink salmon is ready.
2. If you bought pink salmon whole, then you need to prepare the fillet. Remove the scales. Remove the head and all fins. Remove the entrails. Cut the sides off the spine and remove the bones. The skinned fillet is ready. Do not remove the skin from pink salmon; underneath there is a thin layer of fat, which makes the meat more tender.
3. Cut the salmon fillet into pieces no wider than 1.5 - 2.0 cm.
4. Place the pieces in a bowl. Sprinkle pink salmon with fresh lemon juice, pepper and salt to taste.
5. Dip pink salmon pieces into the batter and then place in hot oil in a frying pan.
6. As soon as 7 - 8 minutes have passed, turn the battered pink salmon over to the other side.
7. Place the browned pieces of fish on a sheet of paper.
Pink salmon in batter turns out tasty and tender, you can eat it without bread or side dish.
It takes about the same amount of time to cook fish in batter as it does to make pancakes.
Fish such as pink salmon contain a lot of protein, minerals and vitamins. By consuming it regularly, you can maintain an optimal balance of essential substances in your body.
In addition to its usefulness, pink salmon is a quite filling and appetizing fish. In addition, it is suitable for cooking in batter. In this form, the fish retains all its juiciness.
Choose any batter for pink salmon. The dish is often served on the holiday table as a cold appetizer.
Pink salmon in batter - general principles of preparation
For cooking, choose gutted fish without a head.
Pink salmon fillet is also suitable for cooking.
Choose fresh fish, old fish will taste bitter. To do this, look at the belly of the fish, it should be pinkish.
To keep the batter crispy, use ice water.
Instead of mayonnaise, thick cream is sometimes used for batter.
Starch is sometimes used instead of flour.
Pink salmon in batter - a classic recipe
Ingredients:
650 g pink salmon fillet;
A pinch of salt;
A pair of eggs;
Oil for frying;
Three spoons of flour.
Cooking method:
1. Wash and dry the fish. Then cut it into pieces with a diameter of 5 centimeters.
2. For the batter, in a deep bowl, mix eggs, salt and sifted flour. Place the batter in the refrigerator for a while.
3. Then roll each piece of pink salmon in batter and place in a heated frying pan with oil.
4. Cook for 9 minutes until golden brown.
5. Serve along with vegetables and fresh herbs.
6. Garnish the dish with whipped cream and olives.
Pink salmon in cheese batter
Ingredients:
480 g pink salmon fillet;
110 g hard cheese;
Three spoons of sour cream;
Spice mixture for fish;
Olive oil;
One egg;
Allspice;
Two spoons of wheat flour.
Cooking method:
1. Take a fresh fish fillet, rinse it thoroughly under running water, dry it with a kitchen towel and cut it into pieces of arbitrary length, one centimeter thick, with a sharp knife.
2. Place pink salmon in a bowl and coat all sides with pepper, spices and salt. Leave the fish alone for 16 minutes.
3. Place the egg in a container and add sour cream there. Whisk everything until smooth.
4. Next add salt, sifted wheat flour and grated cheese on a medium grater. Stir until smooth until it resembles thick sour cream.
5. Pour olive oil into the pan and heat it. Dip the fish pieces in the batter on all sides. Fry each piece one by one for about three minutes. Be sure to make sure that the dish does not burn, as the cheese melts quickly.
6. Place the finished pieces on a paper towel with a wooden spatula.
7. After this, transfer them to a flat plate.
8. This dish is combined with mashed potatoes or porridge.
Pink salmon in batter (with beer)
Ingredients:
One pink salmon;
Half a glass of beer;
Vegetable oil;
An incomplete glass of flour;
Paprika;
Ground black pepper.
Cooking method:
1. Cut off the head of the pink salmon, remove the skin and remove all the bones.
2. Wash the fillet and cut the fish into slices with a kitchen knife.
3. Sprinkle the slices with spices and leave to soak for 23 minutes.
4. Break the egg into a clean bowl and beat it together with salt until fluffy foam.
5. Then add beer and paprika. Continue whisking.
6. Then gradually add flour, constantly stirring the dough.
7. Heat a small amount of oil. Place all the fish slices in the batter and mix them in it. After a couple of minutes, send them to fry. Cook for five minutes.
8. Serve the finished dish as a cold appetizer along with cheese sauce, garnished with chopped herbs.
Pink salmon in wine batter
Ingredients:
730 g fish;
130 ml dry white wine
Two pieces of eggs;
Sunflower oil;
145 g flour.
Cooking method:
1. Separate the pink salmon from the bones and leave only the fillet part. Be sure to check that there are no small bones left in the fish.
2. Cut the fillet into pieces 3 by 3 centimeters.
3. Break the eggs into a bowl, add sunflower oil and salt. Sift the flour there. Beat everything with a mixer and let it brew for 18 minutes.
4. After the time has passed, sprinkle the fish with flour mixed with pepper and roll in batter.
5. Fry in hot oil until brownish.
6. To remove excess fat, place the battered fish on a napkin.
7. Place the finished pieces on a plate, garnish them with lemon slices and olives.
8. The dish is combined with boiled potatoes.
Fried pink salmon in batter
Ingredients:
980 g pink salmon fillet;
Five st. spoons of mayonnaise;
Vegetable oil
Seven st. spoons of flour;
Black pepper;
One egg.
Cooking method:
1. Both fresh and frozen pink salmon are suitable for cooking. If the fish is from the freezer, then put it in cold water and wait until it thaws.
2. Then rinse the pink salmon, dry it and divide the fillet into portions.
3. Place the fish in a bowl, salt and pepper it. Stir and marinate for 13 minutes.
4. To prepare the batter, sift the flour into a separate bowl, and transfer three spoons of them to another bowl. Add a little salt, raw egg and mayonnaise there. Mix everything with a fork until smooth.
5. Heat the oil in a frying pan, roll the fish in flour and dab in the batter. Carefully place all pieces of fish into a hot frying pan. Fry on both sides until golden brown.
6. Place the fish in portions on plates, garnish with chopped vegetables and add a side dish.
Pink salmon in Sakhalin batter
Ingredients:
1.2 kg pink salmon;
290 ml milk;
90 g tomato paste;
110 g onions;
White hollow pepper;
Two eggs;
120 g wheat flour;
40 ml vinegar;
One lemon;
9 ml sunflower oil;
Green onions.
Cooking method:
1. Peel the fish, remove the bones, rinse thoroughly and cut the fillets into equal pieces.
2. For the marinade, mix lemon juice, chopped herbs, pepper and vinegar.
3. Dip the fish into the marinade, stir and leave it in it for 27 minutes.
4. For the dough, pour milk into a container, add salt, sunflower oil, and egg yolks. Mix everything with a blender until foamy. Add the flour sifted through a sieve and knead the batter.
5. Beat the remaining whites into a thick foam and add to the dough.
6. Dip each piece of pink salmon in the batter, place them on the grill and fry over coals until golden brown. A home smokehouse is suitable for preparing this dish.
7. Serve the dish with chopped green onions, fried onion half rings and tomato paste.
Pink salmon in soy batter
Ingredients:
550 g pink salmon fillet;
45 ml soy sauce;
Garlic clove;
55 ml vegetable oil;
35 g sifted wheat flour;
Dried parsley;
Two eggs.
Cooking method:
1. Rinse the fish fillet under water, dry it and place on a cutting board.
2. Remove small bones and cut the fish as desired. The thickness should not be more than two centimeters.
3. Break chicken eggs into a bowl, pour soy sauce into it and add salt and flour. Beat the ingredients with a fork until smooth.
4. Add dried herbs and squeezed garlic to the mixture. Stir.
5. Pour oil into the pan and heat it. Roll pieces of pink salmon in dough on all sides and place in a frying pan. Cook for two minutes on each side.
6. Once the pieces are golden brown, remove them from the pan.
7. Serve the dish with fried potatoes or boiled rice.
Oven-baked pink salmon in batter
Ingredients:
One pink salmon;
90 ml milk;
A spoon of ketchup;
spoon of mayonnaise;
Garlic clove;
Less than half a glass of flour.
Cooking method:
1. Get rid of the fish heads, insides of bones, scales and fins. First, remove the scales from the fish, then cut off the head and fins. Cut the fish lengthwise, remove all the insides and remove the bones.
2. Cut the fish fillet into pieces 4 by 6 centimeters.
3. Mix mayonnaise, ketchup, squeezed garlic and salt in a bowl. Coat the fish with this mixture. Place the frying pan on the fire and, adding oil, fry the fish on both sides for a minute.
4. In a separate bowl, mix milk, egg, pepper, flour and salt. Mix with a whisk until smooth.
5. Dip the fried pieces of fish into the batter, roll them there and place them on a baking sheet covered with greased parchment paper.
6. Cook for 19 minutes, while setting the oven to 160 degrees. Use a toothpick to check the fish is done.
7. Serve the dish with a light vegetable salad. Garnish with lemon slices and soy sauce.
Pink salmon in colored batter, cooked in a slow cooker
Ingredients:
570 g pink salmon fillet;
4.5 tbsp. spoons of flour;
Four spoons of mineral water;
A couple of tablespoons of lemon juice;
There is saffron on the tip of the knife;
Paprika.
Cooking method:
1. Divide pink salmon into arbitrary pieces. Apply lemon juice mixed with salt on them.
2. Break an egg into a container, add mineral water, salt, saffron, pepper and paprika. Beat everything with a fork or whisk. Then gradually add flour and knead into a thick batter.
3. Set the multicooker to the “Baking” mode and set the cooking time to 65 minutes. Dip the pieces of fish into the batter, hold them in it for a while and place them in the bowl of the equipment. Close the lid.
4. After 17 minutes, turn the fish pieces over in the slow cooker.
5. Remove the finished fish from the slow cooker, place it on a plate and garnish with parsley. The fish will be bright orange, so it will look good with black olives.
Pink salmon in onion batter
Ingredients:
Two pieces. eggs;
One onion;
Three tbsp. spoons of flour;
One spoon of dill;
Two spoons of mayonnaise;
360 g pink salmon fillet.
Cooking method:
1. Rinse pink salmon, dry and cut into pieces.
2. Place eggs, mayonnaise, salt, dill, grated onion, pepper and flour into a bowl. Mix everything with a blender so that there are no lumps left.
3. Dip fish slices into the dough and fry in a frying pan.
4. Cook for three minutes on each side.
5. Decorate with thick sour cream mixed with dill.
6. Serve the dish with potato pancakes.
With fresh fish, the dish turns out juicier than with frozen fish.
Add sugar to the fish for juiciness.
The thicker the batter, the easier it is to dip the fish into it.
To make the dish cook faster, grate the onion.
If desired, add cilantro, garlic, basil and dill to the batter.
To prevent the dish from being greasy, place it on a paper towel.
There are a lot of options for preparing fish, each of them is good and interesting in its own way. For example, pink salmon in batter always turns out excellent. The “uniform” in which it is fried allows you to preserve the tenderness and juiciness of its pulp. The result is a simply amazing fish. Moreover, it is equally good both fresh from the frying pan and already chilled. This appetizer can be made for dinner or lunch, served with any of the side dishes, or taken with you to a picnic, to the country house, or on the road. The dish amazes not only with its appetizing appearance and excellent taste, but also with its versatility. If you have never made pink salmon in batter in a frying pan, then be sure to try it. Surely you will like the dish.
Cooking time -20 minutes.
Number of servings - 4.
Ingredients
To prepare a delicious fish snack, you will need:
- egg – 1 pc.;
- onion - 1 head;
- flour – 6 tbsp. l.;
- pink salmon – 400 g;
- salt – 2 pinches;
- sugar – ¼ tsp;
- ice water – 150 ml;
- ground black pepper - to taste;
- vegetable oil - for frying.
Note! Batter for tender and juicy pink salmon can be prepared not only using ice water. You can also take beer. But the foamy drink should be light in color.
How to cook pink salmon in batter in a frying pan
The principle of preparing tender, tasty, infinitely aromatic pink salmon in batter does not raise any questions. There are no difficulties associated with this recipe. Moreover, you can use this option even if you are going to fry not pink salmon, but another red fish. All varieties are good in this design.
- The first step is to prepare all the ingredients and immediately start cutting the fish. Pink salmon fillet (and for frying it is worth using the boneless pulp) is cut into portioned pieces of any size.
On a note! If you bought not a fillet, but a whole carcass, which is cheaper, then you will have to clean the fish first. The skin must be removed from it. Don't forget about the bones - they must be removed.
- The prepared pieces of pink salmon must be salted and seasoned with spices. The workpiece is also sprinkled with a pinch of sugar. It makes the fish much tastier because it softens the taste of the onion that is present in the batter. Perhaps, thanks to sugar, its taste is not noticeable at all in the future.
- Next you need to deal with the batter itself. To do this, the first step is to clean the onion. It must be grated on a fine grater.
- Add salt and flour to the onion puree. An egg is driven into the mixture. Everything is thoroughly mixed, after which ice water is gradually poured in. The liquid should be just right in order to get a crispy crust on the fish, like in the best restaurants. As a result of mixing, you should get a batter that resembles sour cream in terms of viscosity, density and thickness.
Note! To get ice water for preparing the batter, in which the most tender pink salmon will be fried in the future, you should put a bottle with the required amount of liquid in the freezer. But you shouldn’t wait for ice to form.
- Next, everything is done according to the standard principle. Take a thick-bottomed frying pan (it’s good if it’s tefal-coated). Purified, odorless sunflower oil is poured into it. When it gets hot enough and starts to “sizzle” a little, you will need to transfer the fish into it. But keep in mind that each piece of pink salmon must first be picked up with a fork and carefully but completely “drowned” in the prepared batter. Pink salmon should be fried over medium heat. The fish is aged on each side until a spicy and appetizing crust forms. The specific time needs to be adjusted independently, since a lot depends on the size of the pieces, the amount of batter on them and the oil in the pan. The utensils used for frying also play an important role.
So our tender pink salmon in an amazing batter is ready!
Video recipes
To ensure that pink salmon fried in batter does not cause you any difficulties while cooking, use the instructions in video format. It's simple and clear. Thanks to such tips, even novice cooks will turn out this tasty and appetizing fish dish excellent, so that everyone at the table will ask for more:
