Recipe for tilapia in batter with cheese. Juicy tilapia in batter: several delicious recipes. These products will be needed

Probably the fastest and most delicious way to prepare it. The juiciness and aroma of the fish are preserved, but at the same time its meat does not lose its elasticity and does not resemble boiled meat. And if you approach the process creatively, then ordinary tilapia in batter will become an exquisite and sophisticated dish that even the most picky gourmet will not disdain.

Just batter

Before frying tilapia fillet in batter, cut it into small pieces and sprinkle with vegetable oil and lemon juice. You can sprinkle with dill and some seasoning suitable for the fish, and then leave for a third of an hour to absorb the aromas. For the batter, five tablespoons of flour are mixed with half a glass of milk, an egg, salt and a spoon of melted butter. In a separate cup, the protein is whipped until foamy - it is added to the mass just before cooking. How to cook tilapia in batter? There are two ways.

1. Simply dip the fish into the prepared mixture and place it in a frying pan.
2. Before dipping into the batter, roll each piece in flour. It is believed that this way the batter will drain less from the fish. But keep in mind that this increases the thickness of the “shell” in which the fillet is cooked. Not everyone likes an extra layer of flour.

The further process is simple: the fish is placed in a frying pan with vegetable oil and fried until crusty on all sides. To drain excess oil, remove it with a slotted spoon and put it in a colander.

Green batter

Tilapia in batter, prepared according to a more complex recipe, tastes much more interesting. For him, first of all, parsley and green onions are broken into a homogeneous dense mass in a blender. Half a glass of flour is diluted in a similar volume of water. Only the yolks are taken from the eggs. All components are combined and kneaded; You should get a semi-liquid dough. Further steps are the same as when using regular batter.

Beer batter

And don’t think that it will make the fish “alcoholic.” All degrees will evaporate during cooking. This “dough” is suitable for any fish, but we will cook tilapia in it. The recipe for batter with a beer base requires that all its components be pre-cooled. Therefore, two eggs are separated into whites and yolks - and both cups are placed in the refrigerator for about ten minutes. Next, mix a glass of flour with a pinch of curry and nutmeg, pour in half a bottle of light beer and two tablespoons of butter (you can use both vegetable and melted butter), add the yolks and mix. It is not necessary to bring it to homogeneity immediately - this can be done after adding the proteins, but it is necessary to stir so that the flour does not stick together. When the fish is prepared and the oil in the frying pan is heated, protein foam is introduced into the batter, it is thoroughly stirred and immediately put to use.

Nut batter

At first it is prepared almost like the simplest one. Only the egg does not need to be divided into white and yolk: it is beaten whole. At the same time, walnuts (the same amount as flour) are dry-fried in a frying pan, placed in a coffee grinder and ground to crumbs (but not dust!). If you don’t have a coffee grinder, you can crush it or use a meat grinder, but you will have to work hard to get the crumbs fine enough. Flour is mixed with nuts, salt and spices are added, beaten egg and water are added. Mix until you get something similar to pancake batter. You already know what to do next. Tilapia fillet in batter with nuts is very aromatic and has a pleasant holiday flavor.

Mayonnaise batter with cheese

Moreover, the cheese is separate, the batter is separate! And together it turns out very tasty and unusual. However, it is better to cook a whole carcass or fillet that is not cut into pieces according to this recipe, since the final steps are quite troublesome. For the batter, beat three eggs, stir in three tablespoons of low-fat mayonnaise and add flour little by little. It should be thicker than the previous recipe and resemble pancake batter. A block of cheese is grated into another bowl. The fish is dipped in batter only on one side, which is placed on the frying pan. While this barrel is browning, cheese is poured onto the second one. When the time comes to turn over, the cheese is poured with batter, and the carcass is quickly shifted to the other side. Sometimes it doesn't turn out very well the first time, but tilapia in batter with cheese is worth it to develop manual dexterity.

Cheese batter

But in this recipe, cheese is introduced directly into the total mass. It is also advisable to remove the skin from the fish. But if this is difficult for you or you like tilapia with the skin, you can leave it. Beat two eggs with two tablespoons of sour cream (can be replaced with mayonnaise), salt and pepper. A one-hundred-gram piece of cheese is grated as finely as possible and inserted into the “dough.” It turns out quite thick, but this should not bother you. Tilapia is fried in batter just like in any other batter.

Cheese and potato batter

He's completely original! It doesn’t even need liquid - neither water, nor milk, nor sour cream or mayonnaise. Four potatoes are peeled and coarsely grated, mixed with cheese (one hundred grams), also passed through a coarse grater, and a beaten egg. The fish is rolled in this mass (depending on the type of cheese, you may have to press it down with your hands) and fried in vegetable oil. This tilapia in batter acquires a crispy and beautiful crust.

Tilapia is the general name for edible fish of various genera, species, subspecies and hybrids from the cichlid family, with white tender flesh, living mainly in warm waters. Tilapia (also known as St. Peter's fish) lives in fresh waters; different species and hybrids of tilapia are the object of fishing and breeding. This fish is very unpretentious in breeding, keeping and feeding.

Tilapia contains many substances beneficial to the human body, however, when choosing this popular miracle fish, it would be worth asking about its origin. It should be noted that, unfortunately, the quality of tilapia from Asian countries often leaves much to be desired; it is fed with various (sometimes garbage) waste and kept in dirty ponds. In addition, the content of antibiotics in such fish is usually exceeded.

It can be prepared in a variety of ways, including frying in batter (batter is a liquid dough made from flour and eggs, sometimes with various additives). Fish in batter turns out to be especially juicy; spices added to the batter add additional flavor to the dish.

Tilapia fillet fried in batter

Ingredients:

• tilapia fillet (can be with skin, but without scales);
• chicken egg;
• wheat flour (can be mixed with corn flour);
• milk or beer;
• dry ground spices (black pepper, grated nutmeg, coriander seed);
• various fresh herbs for decoration (parsley, basil, cilantro);
• salt;
• butter or rendered fat (pork or chicken) for frying.

Preparation

We prepare the batter using approximately the following calculation: 1 egg + 1 tbsp. spoon of flour + 1 tbsp. a spoonful of milk or beer + spices and salt at your own discretion. Lightly beat the batter with a fork or whisk (or mixer at low speed). There should be no lumps in the finished batter; if they still remain, wipe and strain the batter through a sieve. The batter should not be too liquid and not too thick, approximately the consistency of not too thick sour cream.

Heat the fat well in a frying pan (it is better that it is cast iron, aluminum, stainless steel or ceramic coated). Tilapia fillets can be fried in whole pieces or cut into smaller flat portions, but not too small, of such a size that it is convenient to fry and eat.

Dip the pieces of tilapia into the batter and fry on both sides until a beautiful golden brown hue. Fish cooks very quickly, especially boneless fillets; you can keep the fish in the frying pan under the lid for a while longer to ensure frying, but only by reducing the heat to a minimum.

Place the finished fried tilapia in batter on a dish or on portion plates. Decorate with herbs and serve with rice, boiled potatoes, polenta, chickpeas and fresh vegetable salads. You can also serve beer (preferably light) or light table wine. It’s a good idea to serve some sauce separately, such as lemon-garlic.

If, by the time you transfer the hot pieces of tilapia in batter to a dish, you sprinkle grated hard cheese on top of them, it will turn out even tastier, you just want the cheese to melt a little.

Tilapia fillet in batter, baked in the oven - recipe

Ingredients:

• tilapia fillet;
• bulb onions;
• fresh mushrooms (oyster mushrooms, champignons, porcini);
• fresh chicken eggs – 3 pcs.;
• natural milk or cream of medium fat content;
• flour – 2-3 tbsp. spoons;
• dry ground spices (black pepper, nutmeg, etc.);
• oil or fat for frying;
• grated hard cheese;
• garlic – 1-2 cloves;
• various fresh greens.

Preparation

Chop the mushrooms and peeled onions quite finely. Fry the onion in a frying pan until light golden brown and add the mushrooms. Simmer everything together for 5 minutes, reduce the heat, and cook for another 15-20 minutes under the lid.

We will need a form (you can line its bottom with oiled parchment paper).

Mix the onion-mushroom mixture with mashed potatoes and 2 eggs, mix thoroughly and spread in a layer in a generously oiled pan. Place the next layer of tilapia fillet, cut into small flat pieces. Mix the batter from 1 egg, milk or cream and wheat flour with the addition of spices. Pour the batter over the fish and potatoes and place in a preheated oven. Bake at a temperature of about 200°C for 25-30 minutes (if you want a golden brown crust, then without a lid). Remove the mold and sprinkle with a mixture of chopped herbs and garlic with grated cheese. We wait 5-8 minutes, and you can cut into portions.

Low-calorie and very tender tilapia fillet in batter has the ability to please everyone who tries it, including people who care about a healthy diet. This dish uses fish rich in proteins, fatty acids (omega-3) and other microelements important for maintaining human health.

Tilapia is sometimes called “chicken fish” due to the fact that its meat is juicy and rich in protein, is low-fat and low in calories. You can choose different batters for tilapia - mayonnaise, green, cheese, sour cream, and each option will add separate notes of taste to the finished dish.

Green batter

Green batter for fillet is an excellent solution that can surprise you with its piquantness and variety of possible components. For green batter, you can use the usual set of herbs - dill, parsley, green onions, or you can add basil, cilantro, rosemary and arugula.

Ingredients:

• eggs – 3 pcs.;
• kefir – 150 ml;
• greens (assorted) – 100 gr.;
• starch - 2 tbsp. l.;
• flour – 1 tbsp. l.;
• baking powder - 1 package;
• salt, pepper - to taste.

Beat eggs into kefir, add flour, baking powder, starch, seasonings, mix everything thoroughly. Process the set of greens in a blender until smooth, then pour in the kefir mixture with additives, beat again, then pour into a shallow container. Tilapia fillets, washed and dried with towels, can be dipped in the resulting batter and fried in a frying pan until both sides are golden brown.

Sour cream batter

If you use sour cream batter when baking tilapia fillets, the finished dish will be as tender and juicy as possible.

Ingredients:

• sour cream – 150 ml;
• lemon – ½ piece;
• flour – 2 tbsp. l.;
• seasoning for fish – 1 tsp;
• pepper (ground, white) – ½ tsp;
• salt - to taste.

Mix sour cream with flour, add squeezed lemon juice, then mix everything and add salt and white pepper. Before baking, tilapia fillets are rubbed with fish seasoning, placed on a baking sheet, filled with batter and placed in the oven (preheated to 180°C) for 15-25 minutes.

Read also: Chicken in orange sauce – 7 recipes

Mayonnaise batter

An airy mayonnaise batter will make the tender tilapia fillet even more juicy and tasty. This dish turns out rich and, despite the fat content of the mayonnaise, it will still be quite healthy for connoisseurs of a healthy diet, as well as attractive for those who simply love to eat tasty food.

Ingredients:

• eggs – 2 pcs.;
• mayonnaise – 4 tbsp. l.;
• flour – 4 tbsp. l.;
• salt - to taste.

Combine mayonnaise with flour and salt, beat in eggs, mix everything thoroughly (you can beat with a whisk, but stop until foam forms). The result should be a batter with the consistency of sour cream that does not flow from the “sides” of the fish after application. Tilapia fillets are dipped in the mixture and fried in a frying pan or in a slow cooker for 5-6 minutes on both sides until the crust is golden brown.

Cheese batter

Cooks choose cheese batter for tilapia fillets in cases where their relatives do not like the smell and taste of fish too much. The cheese crust will give the dish a completely different, not fishy, ​​but magical taste that will make the whole family look forward to dinner.

Ingredients:

• kefir – 200 ml;
• eggs – 2 pcs.;
• flour – 200 gr.;
• cheese – 200 gr.;
• salt, pepper, curry - to taste.

Beat the eggs, gradually adding kefir and flour, and then salt and pepper and curry. Next, you need to add grated cheese to the batter (preferably hard cheese, so that it responds well to the grater), making sure that the consistency does not become too thick - it should resemble sour cream. The finished dough is used to thoroughly coat the tilapia fillet, which is then fried on both sides in a frying pan in a large portion of vegetable oil for 5-7 minutes.

Beer batter

Beer batter is best suited for preparing juicy and tender fish fillets, such as tilapia. This dough easily adheres to the fish “filling”, gives the finished dish a spicy flavor, and when fried, forms an airy-crispy crust. Ingredients:

• beer – 200 ml;
• flour – 400 gr.;
• eggs – 2 pcs.;
• oil (vegetable) – 2 tbsp. l.;
• salt and pepper - to taste.

Pour flour into beer, mix thoroughly until smooth, then beat in eggs, add butter and seasonings. The finished dough should resemble thick sour cream.

Tilapia fillet in batter in a frying pan

If all the standard versions of liquid batter have been tried, it’s worth moving on to culinary experiments, for example, preparing a mustard-mayonnaise mixture. This tilapia fillet in batter in a frying pan will delight you with its original taste and will be a wonderful “fast food” solution for a quick dinner or unexpected guests.

Read also: Scrambled eggs in a slow cooker - 11 simple and original recipes

Ingredients:

• tilapia (fillet) – 6 pcs.;
• mayonnaise – 4 tbsp. l.;
• mustard – 3 tbsp. l.;
• crackers (breading) – 100 gr.;
• paprika (sweet) – ¼ tsp;
• thyme (ground) – ¼ tsp;
• parsley (dried) – 1 tsp;
• black pepper, salt - to taste.

In one bowl, mix breadcrumbs with salt, thyme, pepper, paprika and dried parsley. In another container, combine mayonnaise and mustard and mix thoroughly. Tilapia fillet, cut into portions, first add salt, then dip in mustard-mayonnaise batter, then into the breading mixture. After this, the fish should be fried in well-heated vegetable oil until golden brown for 4-5 minutes on both sides, maintaining medium heat under the frying pan.

Important! Every person benefits from regular consumption of fish. It contains not only proteins important for the functioning of the human body, but also iron, potassium, calcium, magnesium, phosphorus and B-group vitamins.

Tilapia in batter in the oven

Baking tilapia fillets in batter in the oven is even easier (and certainly cleaner) than frying it in a frying pan. Thanks to this processing method, tender fish will be cooked deliciously even in the simplest batter.

Ingredients:

• tilapia (fillet) – 6 pcs.;
• eggs – 2 pcs.;
• sour cream – 3-4 tbsp. l.;
• flour - 3 tbsp. l.;
• cheese – 100 gr.;
• greens (dried) – 2 tsp;
• salt, pepper - to taste.

Divide each fillet into 3-4 parts, rub with salt and pepper, and leave to marinate for 10 minutes. Grate the cheese into fine crumbs, stir it into the sour cream, then beat the eggs into the mixture and add the herbs. If the batter turns out to be too liquid, you can thicken it with flour so that the finished dough has a consistency thicker than sour cream. Dip the fillet pieces into the batter, coat thoroughly, and then place on a baking sheet lined with oiled parchment paper. Tilapia should be baked in an oven preheated to 180°C for 20-25 minutes.

Advice! Another option for preparing this dish is to place the marinated fillet on a greased baking sheet with high sides, place thin slices of cheese on top, and then pour the liquid batter over everything. In this case, it is not necessary to choose hard cheese - you can take any one you like.

Tilapia fillet in potato batter

Cooking fish in batter and immediately with a side dish is not a problem if you use the recipe for frying fish fillets in potato batter. Tilapia fillet with potatoes combines a tender, juicy “filling” and a golden crispy crust, which is a side dish.

Tilapia in cheese batter is a fairly simple but very tasty dish. The fish turns out juicy and tender, and since it cooks very quickly, it is perfect for a quick dinner...

Any fish fillet is suitable for this recipe, so you can safely replace tilapia with pangasius, pike perch, pollock, hake, etc.
Rinse the tilapia under running water and dry with paper towels...

Then we cut each fish into four parts...

Sprinkle with lemon juice, sprinkle with a little salt and add spices to taste...

Mix everything well and leave our fish to marinate for 15-20 minutes. In the meantime, prepare the sauce and batter. For the sauce, mix 2 tbsp. l. sour cream and 2 tbsp. l. mayonnaise...

Three gherkins on a medium grater, squeeze lightly and add next. Gherkins can be safely replaced with one pickled cucumber...

Add chopped garlic here (I also grated it on a medium grater)...

And greens (I had frozen dill)...

Mix everything well. Our delicious sauce, which I think is ideal for this dish, is ready!

Now let's start preparing the batter. To do this, beat the eggs into a deep plate...

Add 1 tbsp to them. l. with a heap of sour cream (can be replaced with mayonnaise)...

Flour and a small pinch of salt (if the cheese is salty enough, you can omit the salt if desired)...

Add cheese, grated on a medium grater...

And mix everything well. Our batter is ready...

Dip the tilapia in batter...

And put it in a frying pan heated with vegetable oil. Since the batter is quite thick, I dip the fillet on one side and place this side in the frying pan, and then add a little batter with a spoon to the other side...

Fry the fish, uncovered, over low heat on both sides until golden brown...

That's all. Our fragrant, tender and appetizing fish is ready...

And in addition, with the sauce that we prepared, it turns out even tastier. I highly recommend it!

This fish can be served with boiled rice or potatoes. It’s also very tasty with French fries or, as an alternative, which I usually do, with oven-baked potato wedges.
Preparing this dish will be appropriate for both an everyday table and a festive one. Enjoy your meal!

Cooking time: PT00H40M 40 min.

Tilapia is a very tasty and completely low-fat fish that your family will definitely enjoy. This recipe is interesting for its ease of execution and variety of ingredients. And the presentation of the dish in the spirit of oriental traditions and the amazingly tasty, slightly sweet sauce will definitely not leave you indifferent. Let's cook tilapia fillet in batter in a frying pan together according to a very interesting recipe.

Kitchen tools: several bowls, two cutting boards, a knife, spoon, fork, whisk, paper towels, two frying pans, a large dish.

Ingredients

• When tilapia is frozen, it loses its excellent nutritional properties, and the texture of the fillet fibers also deteriorates. Try to buy chilled fish rather than frozen, so it will retain much more nutrients.
• Before purchasing, carefully inspect the carcass: it should be beautiful, without any strange color inclusions, and there should not be an unpleasant odor coming from it.
• Try to choose fish from certified stores and avoid buying it at markets. You have the right to request information about the place where tilapia were caught or reared.

Preparing marinade for tilapia

Making batter the Japanese way

Preparing the sauce

1. You will need 6 large grapes. Cut them in half and carefully remove the seeds.

   You can use sultanas, but it is the large juicy berries that look beautiful when serving the finished dish.

   
   
   
2. Heat up the frying pan, add 10 g of butter and 30 ml of grape seed oil.
   
   
3. While you are busy with the chili pepper, cut off 6 rings. Now finely chop the jalapeno pepper.
   
   
4. Place it in a heated frying pan along with the chili rings.
   
   
5. Add 30 ml soy sauce. It is quite salty, and therefore there is no need to add more salt to the future sauce.
   
   
6. Put 25 g of sugar, a drop of Tabasco, you can take either red or green - at your discretion.
   
   
7. And, actually, grapes. You don’t need to simmer it for too long so that the berries don’t fall apart and jam doesn’t turn out. The sauce should simmer a little.
   
   
8. Watch the grapes and stir the sauce periodically. When bubbles spread throughout the entire pan, the caramel sauce for tilapia can be considered ready.
   
   

Cooking tilapia

1. Heat vegetable oil in a frying pan.

   Want to check if it's hot? Pay attention to the consistency of the oil - it becomes liquid.

   
   
   
2. Prepare paper towels and place the tilapia pieces on them to remove excess moisture.
   
   
3. Dredge the fish fillets in flour until the pieces are completely coated in the wheat flour. This simple procedure will get rid of the remaining moisture.
   
   
4. Before frying fish, cover the board with paper towels to remove excess oil after frying.
5. Dip the fillets completely into the batter and carefully place the fish in the pan.
   
   
6. The pieces may stick together - this can be corrected with a regular spoon.
   
   
7. The fish is cooked in the usual way for a minute on each side. To cook tilapia fish in Japanese batter, fry it for 2 minutes on each side.
   
   
8. Then, to finish cooking, turn the fish over again and cook for another 1 minute.
   
   
9. When the fillets are ready, place the pieces on a paper towel to drain excess fat.
   
   

Decorating and serving the dish

How to decorate a dish

• If you wish, lemon can be replaced with lime, which also goes well with fish products.
• When replacing lemon with other citrus fruits, add a few bunches of mint. It goes well with fried fish and lime, lemon, orange. This advice is equally valuable for filing.
• In principle, any vegetables that you and your family like are suitable for decoration.

Video recipe for preparing tilapia in batter

In this video you will learn the basics of cooking oriental-style fried tilapia with crispy Japanese batter. It is in this embodiment that the slices turn out juicy and tasty. The green Japanese batter is not complicated at all and is the highlight of this simple recipe.

What to serve with

Tilapia is a lean fish, and therefore it goes well with hearty side dishes, for example, vegetable puree or stewed vegetables. Also suitable for fried fish are fried potatoes prepared in any of the following ways - slices, strips or pieces.

I do not advise you to give preference to pasta and cereals; they do not go well with fish, but only confuse and do not allow the taste of the main dish to fully develop. The same applies to . The exception is Fig. This cereal can and should be used with any fish and sauce.

• Plan your fish preparation in advance and take the carcass out to defrost in advance.
• You can also speed up this process a little by immersing the fillets in cool water.
• Never use warm or hot water to defrost fish.. Not only will it lose its last beneficial properties, but the taste and appearance of the finished dish will also deteriorate.
• Allow the fish to steep in the marinade for a bit, this will make it more juicy and tasty.
• Stock up on paper towels - this will allow you to get rid of excess moisture, allowing the batter to stick to the product as much as possible. And after cooking, paper towels will absorb the remaining fat, and thus you will serve lean and tasty fish to the table.
• It is not advisable to use raisins– seedless grapes. As a result, it does not look as impressive on a dish as large and fresh berries.
• I do not recommend replacing grapes with other fruits, for example, apples, peaches, pears. The sauce will lose its interesting taste and will not harmonize well with the fish, although, of course, you can experiment and find your own.
• Make the batter initially thick and only then dilute it with water., this way you will achieve a homogeneous mass. By the way, other low-fat varieties of fish go well with batter, for example, or no less tasty.

Perhaps every housewife prefers to fry fish in her own way using family tricks. Try cooking tilapia this way in Japanese batter. Let me know in the comments how you liked this simple recipe? Share your tricks for cooking fish.