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French delicacy - the most delicate batter
French delicacy - the most delicate batter

Difficulty Medium Publication author Victoria Larina VL

The secrets of cooking such a product as batter came to us many years ago from France, like many other exquisite and sophisticated dishes. It is no coincidence that the word "claire" itself is translated into Russian as "liquid", because this is the liquid dough in which the products are rolled before frying.

It is also called liquid breading, which is intended for dipping small pieces of meat (both poultry and fish) into it. It also harmonizes very well with seafood, vegetables, cereal cutlets, mushrooms, leafy herbs and fruits.

Frying in this way allows you to get an appetizing golden crust that preserves the juice and tenderness of the processed products, allows you to save all vitamins and nutritional value in them.

Batter dough: basic properties


The main ingredients are flour and eggs (sometimes whipped whites, depending on the method of preparation), this mixture is diluted with milk, mineral water or sometimes even alcoholic beverages. It can be liquid or viscous. There are salty, sweet, unleavened or spicy to taste - it all depends on the recipes and ingredients.

Sometimes soda or yeast is added to this mixture to add splendor. Pieces of the desired food are dipped in this liquid, deep-fried until golden brown and spread on a plate with a paper towel to absorb excess fat and oil. Sometimes it is even used for making pancakes and pancakes.

How to cook batter for a culinary beginner: tips

  • Most of the products must be boiled or fried before frying in batter. Exception: fruits and fish, which will have time to completely fry along with the dough.
  • Beat everything thoroughly with a whisk, mixer or blender. The more thoroughly the ingredients are mixed, the more tender and airy the dish will turn out.
  • The thick consistency is in perfect harmony with juicy products, because it forms a dense crust through which the juice does not flow out, and the liquid one is excellent for dryish contents, because it will let the oil through and make the pieces juicy and soft.
  • Sparkling water and mineral water will make the crust extremely ruddy, loose and porous, tender, but not greasy.
  • Add spices and aromatic herbs, it will improve its aroma, taste and give the dishes "zest". A very original and unforgettable taste can be obtained by adding milled onions, garlic, finely chopped bell peppers, herbs, mushrooms, pumpkin or mashed potatoes, grated cheese, ground nuts, and sweet spices.
  • The whipped proteins will make it lighter and fuller, but you should only add them just before cooking. However, keep in mind that food should be cold, even ice cold.
  • If you want a spicy crispy crust, instead of milk, use mineral water, beer, cognac, red wine or homemade alcoholic liqueur.
  • It is advisable to let it stand for about an hour at room temperature so that the flour gluten gets rid of its elasticity. In this case, the composition will not dry out during frying and will better “stick” to the product.
  • The correct execution of the batter also includes the preparation of the dough of the correct consistency, and in order to understand the degree of viscosity and liquid, it is enough to dip a spoon into the dishes and contents. If it smoothly and uniformly covers the entire spoon, then the dough is mixed with the correct amount of wheat flour, and if there are gaps in it, then this means that there is not enough flour.
  • In cooking, use well-chilled foods, and you need to fry the pieces in well-heated oil.
  • To prevent the dough from flowing into the pan from the food, they must first be laid out on a cutting board and lightly sprinkled with starch.

Recipe for batter for frying fish in dough


  • Image
  • Chicken egg - 1 pc.;
  • half a glass of flour;
  • half a glass of cold water;
  • a third of a tablespoon of salt.

Cooking method:

  1. Beat an egg into a deep bowl, stir with salt and add a third of the prepared water.
  2. Mix everything well.
  3. Add flour gradually, stir and make sure that all the lumps are well mixed. Now the water.
  4. Pour in the remaining water gradually, watch the consistency.

The secret is this: the colder the water, the more airy and easier the batter will be! Leave the resulting mixture approximately like a dough for pancakes. In such a consistency, the batter will not drain and the fish will have time to fry.

The second version of the test for batter for fish on beer


  • 2-3 eggs;
  • 200 g flour;
  • a glass of dark beer;
  • third tsp salt.

Cooking method:

  1. Separate the whites from the yolks.
  2. Mix the yolks and beer separately.
  3. Beat the whites into a strong foam and add a little to the flour with the yolks.
  4. Stir gently and gently. The result will delight you with a delicate taste. When roasted, beer gives the fish its softness and unusual aroma.

Batter for frying sausages in dough

If there is no opportunity and time to make a full-fledged meat dish, please your guests with homemade fast food. The dish will look like an American hot dog. Children will definitely be delighted!


  • A pound of sausages (it is better to take dairy, small in size, so that they are completely fried);
  • a couple of eggs;
  • a glass of flour incomplete for two fingers;
  • a glass of milk;
  • frying oil.

Cooking method:

  1. While the water for the sausages is heating up, let's do the rest.
  2. Beat eggs with salt, gradually add flour and mix thoroughly.
  3. Continuing to stir as vigorously, pour in cold milk in a thin stream.
  4. Cook the sausages for just a couple of minutes from the moment the water boils. Tip: stick a toothpick or skewer into each one for milking fruit, so it will be more convenient to dip it in batter, and then eat. But you can get by with a fork.
  5. Fry a couple of minutes in hot oil and serve with vegetables. Nice and tasty!

Dough for batter for roasting chicken


You can fry any part of the chicken: drumsticks, thighs, even wings. You can even dip it into the batter several times if you are frying a raw product.

That is, they dipped it, fried it, took it out again, dipped it in a frying pan. So the layer of dough can be up to 1 cm, but this will not spoil the delicate taste.


  • A glass of ice cold mineral water;
  • the protein of one egg;
  • half a glass of flour;
  • 1 tbsp starch;
  • salt;
  • spices to taste.

Cooking method:

  1. Beat the whites thoroughly, gradually add water, flour and spices to it, not forgetting to knead well.
  2. Dip the chicken in the mixture and fry. Nothing complicated, but the taste is excellent!

Fast food chicken recipe


For the marinade:

  • 100 g flour;
  • 50 g starch;
  • a head of garlic;
  • favorite spices (paprika, cayenne pepper, marjoram, thyme, tarragon, dill, curry, pepper are good);
  • salt.

For crumbling:

  • a glass of flour;
  • more seasonings.

Cooking method:

  1. Combine all the ingredients for the marinade.
  2. Rub with your fingers before adding the herbs - this will make them much more fragrant.
  3. Pour in so much water that the consistency of the dough becomes a little thinner than you usually cook for pancakes.
  4. Cut the chicken into pieces, cut out the spine, there is still little meat in it.
  5. Place the slices in the prepared marinade and leave at room temperature for a couple of hours.
  6. Mix all the ingredients for rolling.
  7. Heat refined sunflower oil in a deep fryer or deep saucepan.
  8. Remove the chicken from the marinade in small portions, dip in the flour mixture and place in hot oil.
  9. Fry 2-3 slices - no more (this will prevent the chicken from absorbing too much oil, because when frying a small amount, the temperature of the oil will not drop much).

Apple batter with cinnamon dough

If the apples are too hard, pour boiling water over them or pre-boil them for a couple of minutes in boiling water.


  • apples - a couple of pieces;
  • cinnamon - to taste;
  • one egg;
  • a quarter glass of milk;
  • half a glass of flour;
  • sugar.

Cooking method:

  1. Combine flour, egg, sugar, and cinnamon.
  2. Pour in warm milk.
  3. Mix thoroughly with a whisk or better with a blender.
  4. Cut the apples into rings.
  5. Dip them in the resulting liquid and fry in hot vegetable oil.
  6. The dessert is wonderful, but it is better to prepare it right before serving.

Bon Appetit!

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