English "battered" ?

[Sanya]

as in battered fish

Would you please help me with translation of this culinary adjective to other major European languages, as German, French, Spanish, Dutch, Portuguese?
Most dictionaries translate same for deep fried, breaded and battered.

Thanks for your help

[Andergassen]

German: im Teigmantel
French: en pâte à frire

[pc2]

In Portuguese: empanado.

[Sisyphe]

French: en pâte à frire

Doesn't seem to be very usual in standard french (such an expression is found on canadian and swiss sites, my Ginette Mathiot's Je sais cuisiner - an old major recipe book - ignores it). However, such a cooking process is not very usual in french cooking too. Here's the rub.

(Je continue en français). Du point de vue français, si vous prenez un aliment X (disons une asperge, un morceau de poulet, une pomme, une cerise), et que vous la passez dans une pâte puis dans l'huile bouillante, on dira soit :
- "Un X frit" (du moins quand il ne peut pas y avoir d'autre mode de friture : un poisson frit peut être frit sur une poêle, mais "des cerises frites" ne peuvent l'être que dans un bain d'huile)
- "Un beignet de X" : un beignet de poisson, un beignet de pomme....

[Isis]

On peut dire pané aussi, non ?

I think in French we can say pané in some cases as well...

[pc2]

I think in French we can say pané in some cases as well...

"Empanado", en portugais, veut dire littéralement "pané".
"Empanado", in Portuguese, means literally the same as "pané" in French.

En espagnol, on dit "empanado", non?
In Spanish, one says "empanado", no?

En portugais (au moins brésilien), le terme "à milanesa" ("à la milanaise") est aussi très commun.
In Portuguese (at least in Brazil), the term "à milanesa" is also very common.

[Sisyphe]

On peut dire pané aussi, non ?

I think in French we can say pané in some cases as well...

"Pané" comes from "pain" (bread). Therefore, "pané" means that :
a) You take the foodstuff
b) You thrust it into a sticky liquid (eggs or egg-based sauce)
c) You roll it in a powder : typically bread crumb ("pané" stricto sensu), flour, corn starch, etc.)
d) You fry it, or cook it into a pan as well.

As I understand, there is no "c" with "battered"... Just the fried dough all over the foodstuff. And the "pâte à frire" is not very usual in french cook, but for desserts.

The translation of Andergassen may be used as a technical term in cooking schools, perhaps, but I doubt whether a daily houseman or -wife might use or even understand it. At least I never heard it so.