Fried Fish in Batter on Kefir
by Editorial Staff
For cooking fish in batter on kefir, hake or pollock are well suited. Such fish is low-fat, but in kefir batter, it turns out juicy, tender, and very tasty. It is not difficult to cook fish in batter, even a novice cook can handle it.
Servings: 6
Ingredients
- Hake or pollock – 600 g
- Kefir – 100 ml
- Eggs (medium) – 2 pcs.
- Flour – 80-90 g
- Salt to taste
- Ground black pepper – to taste
- Ground coriander – 0.3 teaspoon
- Dried rosemary – 0.3 teaspoon
- Vegetable oil (for frying) – 45 ml
- Lemon (for serving, optional) – 1 pc.
Directions
- We clean the fish thawed in advance from fins and entrails, wash thoroughly. We cut the fish into fillets. Using a sharp knife (moving parallel to the table), carefully cut the “meat” from the ridge. Then we turn the carcass over and repeat the process. Selecting the rib bones. Cut the fillet into pieces.
- Put the pieces of fish in a bowl, add a little salt, black pepper, coriander and rosemary.
- Stir and leave to marinate the fish for 10-15 minutes.
- Cooking batter. Break the eggs into a bowl, add kefir, flour, salt and a little black pepper.
- And mix. The consistency of the batter should be like sour cream of medium thickness.
- We dip pieces of fish in batter.
- Heat the pan with vegetable oil well and put the fish in the batter.
- Fry the fish on both sides, about 2 minutes on each side, until golden brown.
- Put the fish in batter on kefir on a plate. Sprinkle with lemon juice when serving.
Enjoy your meal!
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