Pollock in batter

Pollock in batter

Ingredients

Pollock (fillet) – 300 g

Chicken egg – 1 pc.

Wheat flour – 3 tbsp.

Vegetable oil – 1 tbsp.

Ground pepper – 1 pinch

• 281 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Appetizing fish in batter is a good combination of tender flesh with a narrow openwork dough. The fish itself comes out very juicy, because the batter prevents the juice from flowing into the pan, and even if this happens, it is not in full. Pollock in batter can be served with any side dish or salad.

An additional advantage of this dish is that the ingredients are ordinary and affordable, they can be found in any store, and maybe even right away in the refrigerator.

To cook pollock fillet in batter in a frying pan, prepare the necessary ingredients.

Cut the chilled (or defrosted) fish into portions. I like to work specifically with fillets because I don’t like bones in fish. Moreover, if you plan to give the fish to children or old people, it is better to prepare the fillet specifically.

Now let’s create the batter - in a comfortable bowl, combine flour, egg, salt, and ground pepper. Stir well so that there are no lumps. The batter comes out quite thick. But if it seems too much to you, then you can dilute it to a suitable mixture with water or milk.

You can dip any piece of fish in batter, or you can create it simpler. Dip the pieces into the batter, stir, and then remove by prying with a fork. Do what is most convenient and familiar for you.

In a heated frying pan, greased with vegetable oil, place the pieces of battered pollock not very close to each other. Fry on both sides for 3 minutes over low heat.

Transfer the pollock in batter to a plate and serve, of your choice, with a side dish, salad, fresh or pickled vegetables, and herbs.

Pollock in batter in a frying pan

Pollock fried in batter comes out very tender and juicy. Any piece of fillet is “dressed” in a golden “coat”, which prevents the snow-white meat from drying out.

Pollock is perfectly suitable for frying in a frying pan. The fish is not bony and is very easy to clean and fillet. In addition, the meat is lean and low-fat, so deep-frying only benefits it.

The batter contains chicken eggs, a little milk and soy sauce, which replaces salt and harmonizes perfectly with the taste of fish. For viscosity, I suggest adding not only flour, but also corn starch, it makes the batter the most airy and tender in taste. For spices we will use dark pepper and sweet ground paprika - it will give the fish an appetizing golden color.

Ingredients

• pollock – 2 large fish (or 600 g fillet)
• chicken eggs – 2 pcs.
• soy sauce – 2 tbsp. l.
• milk – 100 ml
• wheat flour - 4 tbsp. l.
• corn starch - 1 tbsp. l. with a slide
• sweet paprika – 1 tsp.
• mixture of ground peppers - 2 chips.
• salt - optional
• sunflower oil - for deep frying

Manufacturing

First you need to process the pollock. If you use fillet, then just defrost it. I prefer to fillet fish without the help of others, so after previously thawed pollock, I wash it, gut it, cut off the fins, remove the skin and remove the backbone with adjacent bones.

The result is a clean fish fillet. I cut it into small portions - one bite at a time. In total, from 2 large fish the yield was 544 g. The amount of batter that will be obtained in the end is enough to fry approximately 600-700 g of fillet.

Next you need to prepare the batter for the fish. I first beat the eggs in a bowl with soy sauce, pepper and sweet ground paprika. Then I evenly add flour, starch and milk, alternating them in random order, stirring with a whisk so that there are no lumps. As a result, the dough should be a thin mixture, viscous and more liquid than for pancakes. Taste the batter; if you have lightly salted soy sauce, then add a little salt (I don’t add it).

Place the pieces of fish in batter, mix and leave in this form for 30 minutes at room temperature. During this period of time, the fish will marinate, absorb some of the water, and in the end it will turn out very juicy.

To fry pollock in batter in a frying pan, after half an hour I heat the frying pan with vegetable oil - there must be a lot of fat, more than for ordinary frying. The oil should be very hot, almost boiling. I put a portion of pollock in it and fry it on each side until golden brown.

Cook over medium heat without a lid. You can rotate the pieces a couple of times so that they fry moderately. In general, the process takes very little time, approximately 3 minutes.

To get rid of excess fat, pieces of pollock should be blotted with cardboard towels.

You can serve pollock in batter either hot or cool. A light sour cream sauce with herbs is an excellent addition. The fish comes out tender and soft, be sure to try it!

Juicy pollock fillet in batter, fried in a frying pan (photo + video)

Pollock is one of the most affordable in terms of price and availability in fish stores. There are also a lot of methods for making this fish. Now there will be a recipe for making fillet. We will create a batter for it, which is a liquid dough. From time to time the concepts of “batter” and “breading” are confused. The first is concrete dough, and constantly contains water. 2nd is dry rolling in flour, breadcrumbs, etc. It is better to fry the batter directly on the stove, so an air shell appears on the product coated with it. It will be impossible to achieve this in the oven. In our case, we will cook pollock fillet in batter. Why do you need to cut the fish - separate the meat from the skin and remove the bones. There are few of them in pollock. And if you don’t want to bother at all, then you can buy ready-made fillets. It is sold in 3 types: “whole strip”, individual pieces and pieces pressed into a briquette. In the recipe below is just the extreme form - briquetted. It looks comfortable and neat. But let's do everything carefully, step by step, with photos and videos.

• pollock fillet – 300 g;
• chicken egg – 1 pc.;
• flour – 2-3 tbsp;
• sour cream – 1.5 tbsp;
• vegetable oil for frying;
• salt, pepper - to taste

Quantity: 4 servings

Production time: 20 min.

How to cook pollock fillet in batter