How to Make Crispy Battered Fish (We Use Limonella)

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  • 2Servings
  • 20 mPrep Time
  • 10 mCook Time
  • 30 mReady In
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Battered fish is a tasty, dietary and very healthy dish. Thanks to the batter, the dish turns out to be very tender. You can cook it several times a week and know for sure that the body will get the necessary trace elements.
We use limonella for this recipe. It has virtually no pits and is ideal for roasting.

Limonella is a fish of the Cod family, lives in the Sea of ​​Japan and the Bering Sea. This breed boasts a rich composition, in which there are many vitamins, such as H, B, E, PP, and mineral components (potassium, magnesium, iron, zinc, sodium).

Doctors and nutritionists recommend using limonella for people of all ages, especially those who have problems with blood vessels or an excess of cholesterol. Also, fish is prepared for weight loss due to the small number of calories and the presence of a mass of nutrients.


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Step by step method

  • Step 1

    Thaw the fish at room temperature. It is advisable to put it in a colander so that the liquid escapes. Cut off the tail and fins with a sharp knife, pull out the insides.

  • Step 2

    Then rinse the carcass and dry it on a paper or cloth towel. Cut the meat into medium equal pieces.

  • Step 3

    Lightly salt and pepper on all sides. Let marinate for 5-7 minutes.

  • Step 4

    Let's prepare the batter. To do this, beat the eggs into a bowl and add a little salt.

  • Step 5

    Add sifted flour.

  • Step 6

    Beat well with a fork or whisk until smooth.

  • Step 7

    We heat the pan well and put the pieces of fish into the hot oil, after dipping them in the batter. Fry until appetizing crust about 5-6 minutes.

  • Step 8

    Gently flip the pieces with a spatula to the other side and fry until cooked through, about the same amount of time.

  • Step 9

    We spread the finished fish in batter on paper napkins, which will absorb excess oil.

  • Step 10

    It turns out soft and appetizing white meat in a gentle egg batter. Limonella can be served with herbs and a slice of lemon.

Tips & variations

  • When choosing limonella, you should pay attention to her eyes, they should be light and bulging. The surface of the carcass should not be covered with mucus.

  • The fish itself contains a large amount of liquid. Also, during freezing, the product is filled with additional moisture, so before you start cooking, you must wait until the limonella has thawed at room temperature. At the end, you can wipe it with paper towels.

  • To make the pieces the same and beautiful, you should only cut and cut the fish with a sharp knife.

  • In order not to suffer with butchering fish, you can buy fish fillets in the store and just cut it.

  • It is important to remove the dark film inside the carcass, which gives a bitter taste and can spoil the taste of tender meat.

  • So that the fish does not fall apart during the cooking process, it can be pre-soaked in cold water, to which salt and citric acid are added. In such a marinade, limonella should spend a couple of hours.

One Comment

  • Polina Glushenko

    Of course, today fish is not the most accessible product, if you remember the old days, but it really contains a lot of useful substances needed by the body and not only for people who have problems with blood vessels or excess cholesterol. And if you try to cook fish according to this recipe, you will be delighted, much more than from any delicacy.

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