Fried pink salmon in batter. Step-by-step recipe for cooking pink salmon in batter Pink salmon fish in batter
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;
Greenery;
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.
Pink salmon in batter - tricks and useful tips
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:
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.
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.
Recently, many people prefer to use fish dishes in their diet. Fish that grows all its life in natural conditions is undoubtedly healthier and contains in its meat the optimal amount of useful vitamins and microelements necessary for humans. The abundance of fish species in stores can cause some confusion: which fish to choose for preparing a tasty and nutritious dish. We can confidently say that red fish is most suitable for many recipes, but not everyone can afford this price level. Species such as salmon, trout, chum salmon, and pink salmon are the most popular in Russia, and of all these species, pink salmon is the most affordable and accessible. The calorie content of pink salmon is 140 kilocalories per hundred grams and dishes made from it can be safely classified as dietary, the fact is that among salmon fish it has the lowest fat content. The satiety of pink salmon food provides a huge amount of protein in its meat.
How to prepare a tasty, healthy and satisfying dish from pink salmon? You can cook soup, make aspic, or simply fry fish in a frying pan. Let's consider the most delicious recipe - “pink salmon in batter”.
In general, cooking fish in batter allows the meat to remain juicy and tender, does not allow it to dry out, and this is important for pink salmon. Batter is a dough into which pieces of fish are dipped. The composition of the classic batter is very simple. These are flour, milk, sour cream and eggs; instead of flour, you can use starch. You can add finely chopped onions to the composition, which will give the dish a unique aroma. Cheese is also used in cooking; to do this, it must be grated on a fine grater. In cheese batter, pink salmon turns out to be more satisfying and has a specific pleasant taste.
So, let's start preparing the above pink salmon recipe.
First of all, you need to clean and cut the fish (if the fish was frozen, then defrost it at normal temperature before cooking). To prepare “pink salmon fillet in batter”, you need to carefully separate the fillet of the carcass from the bones, do not forget to remove the skin.
Now let's prepare the batter. For medium-sized pink salmon (800-1200 grams) you will need one glass of flour, two eggs, a glass of milk, a glass of sour cream, and salt. Mix all ingredients in a bowl and, using a mixer or slotted spoon, bring to a homogeneous mass without lumps. Add salt and spices, tasting. The dough should not be too liquid or thick. In order for the batter to have increased viscosity, you need to let it stand for fifteen minutes, in this case it will better envelop the pieces of fish and avoid inconvenience when frying.
The next step is to pour oil into the frying pan. You can use any vegetable oil, but olive oil is best. Let the oil boil and then dip the fish pieces into the batter and carefully place them in the frying pan. It is necessary to fry without closing the lid so that the crust turns out crispy.
After three minutes, turn the fish over and fry for about the same amount. Fish meat cooks very quickly, so you need to carefully monitor the preparation to prevent the dish from burning.
