Pangasius, also known as the sea tongue, can often be found on supermarket shelves in the form of fresh-frozen fillets. When frying, common fish turns out to be quite oily, which not everyone likes. Whereas the sea tongue in batter changes dramatically: it becomes incredibly tender and very appetizing.

To cook pangasius fish in batter, you will need:

• 2 loin parts;
• 2 eggs;
• 100 g flour;
• 100 ml of water;
• salt;
• a pinch of soda and sugar.

Stages of creation:

1. Pieces are prepared from the fillet, which are slightly salted.
2. To make a batter for fish, eggs are beaten with salt, soda, sugar and spices, after which water is added to the egg mass and flour is mixed in while the mixer is running.
3. Fillet pieces are dipped in batter and fried in a frying pan with oil until a crust forms.
4. Pangasius is laid out in a colander, where excess oil drains.

In cheese batter in a pan

Sea language due to the lack of bones and juiciness, is gaining more and more popularity every day and is often present on the menu in a variety of ways.

To fry fish in batter in a pan, you will need:

• 2 fillets;
• 50 g flour;
• 2 eggs;
• ½ lemon;
• 100 g of mayonnaise and cheese;
• sunflower oil;
• salt, pepper and a little soda.

Stages of preparation:

1. Pangasius is washed, dried with paper towels and lightly squeezed due to excessive wateriness.
2. Juice is squeezed out of citrus.
3. The fillet is cut into pieces, which are folded into a bowl, where they are sprinkled with lemon juice, salted and seasoned.
4. The fish is marinated for ¼ hour.
5. The cheese is rubbed, after which the chips are mixed with eggs, mayonnaise, salt, pepper and soda.
6. At the end, flour is added to the batter.
7. Pangasius is dipped in cheese and egg mass and fried until golden brown on both sides.

Cooking with mayonnaise

An interesting variation of the recipe, for the execution of which you will need:

• 3 fillets;
• 4 eggs;
• 50 g flour;
• 200 ml of mayonnaise;
• salt and ground pepper;
• sunflower oil.

Scheme for creating a fish snack:

1. In a high plate with a whisk, eggs are combined with mayonnaise.
2. Flour is mixed into the egg mass to make the batter look like thickened sour cream.
3. Thawed fillet is cut into portions, which are crushed with salt and pepper.
4. Pangasius is dipped in batter and laid out in boiling oil, in which it is fried for 2-3 minutes on each side.

Fish sticks from sole

A dish in the form of fish sticks with tartar sauce is a wonderful appetizer that diversifies the festive table with brightness of taste, aroma and appetizing appearance.

Ingredients:

• 1 kg fillet;
• 2 eggs;
• 30 ml of water;
• a piece of parmesan;
• a stack of olive oil;
• lemon;
• 250 g breadcrumbs;
• tartar sauce;
• salt and spices.

To cook sole in the form of delicious sticks:

1. In one bowl, eggs are beaten with salt, spices and water, in another bowl, crackers and grated cheese are mixed.
2. The fillet is cut into thin strips, which are dipped in the egg mass and immediately rolled in breadcrumbs.
3. Prepared products are fried in boiling oil, and then laid out on a paper towel.
4. Original fish sticks are served with sliced ​​lemon and tartar sauce.

Step by step recipe in the oven

The technology of cooking fish in batter in a pan is known to many, but sometimes you don’t want to spend time near the stove. In this case, the oven will come to the rescue, in which the fish dish under a crispy crust will turn out to be no less appetizing.

It is enough to have on hand:

• 700 g fillet;
• 200 g breadcrumbs;
• a piece of butter;
• 150 g of cheese;
• salt, spices and sunflower oil.

The course of work is the implementation of simple manipulations:

1. Pangasius is washed and dried with paper towels, after which it is divided into portions, which are salted and seasoned.
2. Fish pieces are distributed on a baking sheet covered with foil, which is smeared with sunflower oil.
3. A batter is prepared from crackers and ghee, to which cheese chips and a little vegetable oil are added.
4. When almost dry batter is ready, the fish is covered with the mixture and sent to the oven at a temperature of 200 ° C for ¼ hour.

Fish in batter with lemon

Lemon sauce perfectly complements the golden pieces of fish, making the taste of the appetizer fuller and richer. To feel the exquisite notes of a fish dish, you need:

• 4 fillets;
• 50 g flour;
• 2 eggs;
• 200 g breadcrumbs;
• a piece of butter;
• ½ head of garlic;
• bouillon cube;
• a glass of dry white wine;
• 1 lemon;
• sunflower oil;
• herbs, salt and ground pepper.

The way to create a snack is to do the following:

1. Eggs are whipped.
2. The fish is cut into pieces, which are rolled in flour, dipped in an egg and laid out in breading.
3. Fillet pieces are fried in boiling oil until golden brown.
4. A bouillon cube is diluted in a glass of boiling water.
5. Juice is squeezed out of a lemon.
6. The garlic is crushed.
7. Oil is melted in a saucepan, to which garlic, broth, wine, lemon juice are added.
8. After boiling, chopped herbs, salt and spices are sent to the sauce.
9. The fish is served with sauce.

Sole fillet in batter

If there is 1 kg of fillet in the refrigerator, then you will additionally need to prepare:

• 2 eggs;
• 200 g flour;
• 30 ml of milk;
• 100 ml of vegetable oil;
• bulb;
• salt.

Step by step cooking instructions:

1. The bulb is crushed.
2. The fillet is cut into pieces, which are salted, seasoned and sprinkled with onions, after which the fish is left for 20 minutes.
3. From milk, flour, beaten eggs and salt, a thick batter is prepared.
4. Pickled pieces are dipped in egg-flour mixture and fried on both sides in boiling oil.

So, the sole is a nutritious fish, the delicate taste of which goes well with various side dishes and gives novelty to the ordinary menu.

Sea tongue or European salt is a fish of the Salt family of the Flounder order, a valuable dietary product, an object of fishing. It lives in warm waters of tropical and subtropical seas. This fish looks very similar to the flounder, has the same laterally flattened, but more elongated oval body structure (the usual body length rarely exceeds 30 cm). Salt scales are small, hard, pale brown with dark spots, which allows it to successfully camouflage against the background of a sandy bottom. On the underside of the body (in the natural state facing the bottom) the color is lighter. Like the flounder, both eyes of the salt are located on the same side, which is due to the benthic lifestyle.

It should be noted that sole is considered a delicacy product (unlike pangasius, which unscrupulous trade employees sometimes pass off as sole). So it is better to buy this fish whole, and not in the form of a fillet.

The flesh of the sole contains many useful substances: protein, amino acids (lysine, tryptophan and methionine), essential fats, as well as taurine, vitamins A, B, D, E, F, PP, compounds of potassium, phosphorus, iodine, manganese, zinc , copper and iron.

Sea tongue can be cooked in different ways, including frying in a pan. There are two options: fry, roll in flour (or), or fry in batter. As we remember, batter is such a batter, a mixture of eggs with flour, sometimes with the addition of milk and / or some other ingredients. Any product fried in batter (including fish) will be juicier than just fried.

Sole fillet recipe in batter

Ingredients:

• fish sole;
• chicken egg;
• milk;
• high-grade wheat flour;
• dry ground spices (black and allspice, grated nutmeg);
• greens for serving (basil, parsley, cilantro, marjoram);
• vegetable oil for frying.

Cooking

First, let's properly cut the fish. We remove the hard skin with scales, for this we make transverse incisions at the base of the tail, separate the skin along the edge of the incision and, firmly grasping the edge, sharply tighten it to the head of the fish. We cut off the head, tail fin and the hard part of the remaining fins, remove the gills. We make a longitudinal incision along the ridge and remove the fillet. From the parts remaining after cutting the fish, you can cook the broth.

Cooking: for 2 chicken eggs you need 2 tbsp. spoons of medium-fat milk or light beer and about 2 tbsp. spoons of flour. We mix all these ingredients so that there are no lumps, add dry ground spices and beat lightly with a whisk or fork (or a mixer at low speed, the batter should not be too fluffy). The dough should have the density of liquidish sour cream and be viscous.

We will fry in whole pieces, since the sole is a rather medium-sized fish.

Now the actual preparation of the sole in batter. We heat the oil in a frying pan, dip-dip the fillet pieces in batter. Fry on both sides over medium heat until cooked, which can be judged by a golden hue. All this happens quickly, because we fry the fillet without bones, for about 8 minutes. You can still hold on the lowest heat for 5-8 minutes, covering with a lid.

Serve with greens, you can sprinkle with lemon juice. It would be nice to serve some kind of light sauce, for example, lemon-garlic. Rice, pasta or potatoes can be served as a side dish, fresh vegetables and maybe even fruits with not too spicy and pronounced tastes are also good. Wine is better to choose table white or pink, or cold light beer.

You can complicate the recipe a little: put the ready-made still hot sea tongue, fried in batter, on a dish, and sprinkle with grated hard cheese. The cheese will melt slightly and will be very tasty.

You can fry any fish in batter (batter), for example, pink salmon, pollock fillet, pike perch fillet, but I want to offer you the recipe of our reader Svetlana and make sole fillet in batter (this sea fish is also called pangasius). This fish is very fatty, so the batter partially absorbs this fat and it turns out very tasty, juicy and soft. Fish fillet in batter can be served both hot and cold.

For the recipe for sea tongue in batter, you will need:

• Sea tongue fillet (pangasius) - 5 carcasses (approximately 700 grams - if without ice)
• Vegetable oil - for frying

For batter:

• Mayonnaise - 500 gr.
• Eggs - 4 pcs.
• Flour - about 1 - 1.5 cups.
• Salt, pepper - to taste.

How to cook sea fish in batter

Rinse the sea tongue fillets thoroughly, dry with a paper towel. Cut into pieces (I always cut lengthwise, the pieces are narrow and long), add a little salt and pepper on top (salt a little, since there is mayonnaise in the batter).

In a separate bowl, beat eggs (until foam is desirable), add mayonnaise, continuing to beat. Add enough flour so that the batter lingers on the fillet when dipping the fish. If the batter will drain heavily from the fish, you can add a little more. But don't overdo it.

Spread the fillet of the sole on a preheated pan, dipping it in batter.

Fry on each side until golden brown.

You can decorate the dish with lettuce leaves and cherry tomatoes.

Enjoy your meal!!!

In our family, fish is not prepared so often, but if it already appears on the table, then it is the best. I like to cook sole fillet in batter, because its meat is very tender, it cooks quickly and there are practically no bones in it. Therefore, I can safely give fish to children and not be afraid that they will not see the bone and choke. It can be cooked in other ways, but it is in batter that it turns out soft and non-greasy, and you can cook such a dish in a very short time. So check out the recipe and cook for yourself and your loved ones.

Sea tongue in batter in a pan

Kitchen appliances and utensils: bowl, frying pan, whisk, spatula.

Ingredients

How to choose the right ingredients

• If you buy fresh whole fish, then look at her gills: they should be deep red.
• Scales on the sole should be dense and adjacent to the fish.
• If you take an already cut fillet, then it should be thin and white. If its color is pinkish, then it is pangasius, not maritime.

Cooking process

Video of the recipe for cooking the sole

Watch how in this video a girl prepares batter for sea tongue fish. Everything is very simple, but in order not to make mistakes, it is better to see everything again.

How and with what to serve fish

Decorating the fish pieces is optional, but if you want to create a beautiful picture, then you can add greens, a couple of olives and sauce. The sauce will also be a great addition that will emphasize the taste of the dish. It can be a light creamy, sour cream, garlic sauce or tartare.

You can eat fish without any additional dishes, but for a hearty lunch it is better to cook at least a fresh salad or put whole vegetables. If you are cooking for the whole family, then mashed potatoes are the best side dish, although boiled rice or other cereals will work just as well.

• After washing the fillet, do not forget to dry it with paper towels.
• If the mixture is a bit runny, then do not be afraid to add flour - the batter should linger well on the fish.
• Start frying the pieces when the oil is well warmed up, then the batter will not stick, but will immediately stick.

Other options

Sole tongue is far from the only seafood that can be very tasty and easy to cook in batter. They will become a gourmet dish for any celebration or holiday, because not every housewife prepares such a dish. Or you can replace them and make them, which will be a more satisfying dinner option. And if you need something cheaper and easier, then you can do it and definitely surprise everyone at the table. And if nothing can be tastier than fish for your taste, then try cooking, which is a fairly budget-friendly type of delicious fish. As you can see, there are enough recipes for every taste, so you have something to experiment with.

If you have your own batter options or want to add something to the recipe, then feel free to write about it in the comments, because many housewives will be grateful to you.

Sole tongue is an original and tasty sea fish, the meat of which is tender, cooked quickly and simply. Many of us quite rightly love fish very much. Seafood lovers know for sure that sole is something special! Its taste is difficult to confuse with other fish, and it is difficult to spoil when cooking. The sole is a dietary, completely lean fish, so cooking the sole in batter will help add satiety to it.

Batter is a batter specially prepared for such a dish, in which pieces of fish are dipped before frying. The batter is prepared on the basis of flour and eggs with the addition of salt, sugar, soda. But each housewife also prepares it according to her tastes, adding mineral water, beer, milk, any spices, etc. to the dough. An interesting variant of batter for sea tongue fish is batter with mayonnaise, it turns out to be very tasty, but more high-calorie. Pieces of fish with such a batter, even the next day, remain soft and juicy.

And although the sole is a delicacy, rare fish, the fillet of the sole in batter is perfect for everyday cooking, as well as for the festive table. The sea tongue is prepared in batter in a pan in a large amount of vegetable oil, which should be taken into account by people on a diet. How to fry the sea tongue in batter so that it is not only tasty, but also healthy, even for diet food? To do this, there are several nuances, which are at the end of this article.

It is not so easy to find a real sea tongue fish today, and in stores unscrupulous sellers offer its “analogue” - pangasius. It must be borne in mind that these are completely different fish, differing in everything except the appearance of the fillet. It is even enough that the pangasius is a river fish, and the sole, respectively, is a sea fish. Of course, pangasius can be cooked deliciously, but there is no benefit from it.

Sea tongue in batter, its recipes are very tasty and at the same time simple. Worth a try! Just look at the photo of the sole in batter. The photo of the dish speaks for itself, it is so appetizing! Therefore, when preparing the sole in batter, be sure to use recipes with photos. The most valuable product is the fillet of the sole; in batter, the recipes describe in detail the process of preparing the dish.

How to cook sole in batter will tell our tips:

To get started, get exactly the sole, and not the pangasius;

Sole fillet is white, almost transparent. Pangasius fillet is white-pink, sometimes even gray;

Sole fillet is thinner and without fatty layers and edges;

Fish meat should be cut into strips about 2 centimeters thick;

Cook the batter at your discretion, but if it turned out to be very liquid, add a little more flour and knead the mixture well again;

The sole is fried in batter until golden brown on both sides, 2 minutes each;

To eliminate excess oil, the finished fish must first be laid out on a paper towel, and then on a dish;

When serving, pieces of fish are laid out on a wide dish and decorated with herbs.