Pollock in batter step by step. Pollock in batter in a frying pan

Calories: Not specified
Cooking time: Not indicated

If you fry the batter and fish separately, the result will not be as tasty as you would like. If these two processes are combined, you get battered fish. Fish in batter is something magical, crispy and airy. The batter makes the fish tender, juicy and appetizing. The golden brown crust of fried fish will not leave anyone indifferent, and if this fish is in batter, then even more so. For today's recipe, we used pollock fillets that are readily available and inexpensive to everyone. Why fillet, you ask. Because it can be prepared in a matter of minutes, there is no need to clean or gut anything, it’s just the dream of all housewives. A quick lunch and light dinner are guaranteed if you have fish fillet. Pollock - quite healthy fish, which means you will receive a lot of microelements and vitamins necessary for the body. See our recipe with photos, which will tell you in detail how to cook pollock fillet in batter in a frying pan. If you are fasting, you can do this.




- 300 grams of pollock fillet,
- 1 chicken egg,
- 2-3 tables. l. wheat flour,
- 1.5 tables. l. sour cream,
- vegetable oil for frying,
- salt and pepper to taste.

Recipe with photos step by step:

Usually pollock fillets are sold frozen, so before starting cooking, defrost the fish halfway. In this form, it perfectly retains its shape and does not fall apart. Cut the fish fillet, washed and wiped with napkins, into medium pieces. It is convenient to use fillet, since you no longer need to clean it or do anything with it, all that remains is to cook with pleasure. The fillet is boneless and skinless, so you can quickly prepare a delicious family dinner.




We salt and pepper each piece of fish to make the pollock taste more intense. Pollock itself is a fish with a mild taste, so spices are just needed.




For the batter, take sour cream and eggs: mix these two components in a bowl, shake lightly with a whisk. The batter can be slightly salted, but this is up to your taste. If the sour cream is not very thick, then one egg will be enough.




We also add flour to the batter and start stirring slowly so as not to scatter the flour all over the table. We use regular wheat flour, it has an excellent gluten content.






We break up all the lumps with a whisk and get a thick batter that slowly rolls off the whisk. So it turns out that the batter is best prepared with eggs, sour cream and flour. In this case, milk can make the product too liquid, which means the batter will quickly roll off the fish and you won’t get the crust that everyone loves so much.




Breading the fish in flour is another secret. The batter will not roll off from this breading, and the fish will turn out just perfect.




Dip each piece of fish into the prepared batter and use forks to help remove the fish easily.




Place the fish in a frying pan where the oil has already warmed up. The pieces of fish will immediately begin to fry and sizzle in the pan.






When the underside turns brown, turn the fish over and fry with reverse side. Pollock is fried quickly, 3-4 minutes on each side.




Place the finished fish on a plate.




Serve hot. Bon Appetite!
For those who are on a diet, this recipe is more suitable

Many nutritionists advise giving preference to fish when choosing a product for the main course. Its expensive varieties are more expensive than meat, but there are also affordable varieties, such as pollock. Housewives are not very fond of it for the reason that it contains little fat: not everyone can cook it so that it is tender and juicy. Much depends on compliance with the process technology and the chosen recipe. Even novice cooks can fry pollock in batter in a frying pan to make it tasty. It is very difficult to make it dry in this case.

Cooking features

The easiest way to cook pollock deliciously is to fry it in batter in a frying pan. But this simple process has several subtleties that you should be aware of in order to avoid failure.

• The quality of the fish is of paramount importance, as is its freshness. Take the time to carefully study the information on the product packaging to find out when it was packaged, what expiration date, and whether harmful components were used in its packaging. After inspecting the packaging, make sure that there is no water or snow in it - these are signs that the fish has been defrosted. You should refrain from purchasing such a product. If you take fish from the market, smell it - the smell emanating from it should have subtle sweet notes and not be repulsive.
• Pollock can only be defrosted in the refrigerator. A sharp temperature change is dangerous for this fish: it will become dry and loose. Thawing in the microwave or warm water unacceptable.
• To fry pollock in batter, it is not necessary to marinate it, but you need to let it sit for a while, sprinkling with lemon juice or sprinkling with herbs will not hurt - this will have a positive effect on the taste of the finished dish.
• The consistency of pollock batter should resemble country sour cream. If it turns out so liquid that it spreads across the pan, add a little more flour to it.
• You need to stir the dough thoroughly so that there are no lumps in it.
• To prevent the fish from burning, you can add a little vegetable oil to the batter.
• The fish should be fried in a hot frying pan. large quantities oil, then the batter will not stick to the bottom, the pollock in the batter will turn out smooth and beautiful.
• Most often, pollock fillets, cut into portions, are fried in a frying pan, but if you wish, you can fry pieces of fish or fillets of the whole carcass, not divided into pieces. In this case, the cooking time for fish needs to be increased.
• If you want pollock to have an appetizing crispy crust, do not cover the frying pan with a lid while frying. By frying the fish under the lid, you will get a softer and more tender crust.

Skilled cooks can prepare pollock batter from a variety of products. The composition of the dough affects the taste of the finished dish, so you can prepare it using several recipes and compare it to choose the option that suits you and your household best.

Classic pollock recipe in batter

• pollock carcasses (without head) – 1 kg;
• chicken egg – 2 pcs.;
• wheat flour – 150 g;
• milk – 100 ml;
• vegetable oil - how much will be needed;
• salt, pepper - to taste.

Cooking method:

• Wash the pollock carcasses and remove the fins with scissors. Dry with paper towels. Fillet the fish. Cut it into portions.
• Break the eggs into a bowl and beat with a fork, adding salt and pepper.
• Pour in the milk and beat the eggs together. This can be done without the help of kitchen appliances, using a fork or whisk.
• Add flour and stir. Beat until the dough has a homogeneous consistency, without lumps. At this stage, the help of a mixer will not hurt.
• Heat oil in a frying pan.
• Dip a piece of pollock into the batter and place in boiling oil. Do the same with other pieces until you fill the pan completely. Leave a small distance between pieces of fish.
• When the dough is browned on the bottom and thickens at the top, turn the fish over with a spatula and fry until done. It can be considered ready when it is browned on the other side.

Pollock fried in batter should not be immediately placed on a plate and served. Pieces of fish are first laid out on a napkin so that it absorbs excess oil, and only then arranged into portions or placed in a common dish.

Pollock in mayonnaise batter

• pollock fillet – 1 kg;
• lemon juice – 50 ml;
• ground coriander – 20 g;
• ground paprika – 20 g;
• mayonnaise – 0.2 l;
• chicken eggs – 5 pcs.;
• wheat flour – 0.2 kg;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Rinse the pollock fillet and dry with napkins.
• Mix lemon juice, a spoon of vegetable oil, spices and herbs.
• Cover the pieces of fish fillet with the resulting mixture. Leave for half an hour.
• Break chicken eggs into a bowl, add salt, pepper, and mayonnaise. Whisk until smooth.
• Add flour and beat until lumps are completely dissolved and the dough has the consistency of thick sour cream.
• Cut the pollock fillet into portions.
• Heat a frying pan by pouring vegetable oil onto it.
• Dip each piece of fillet into the batter and fry in boiling oil on both sides until golden brown.

This fish can be served as an independent dish, including at a buffet table. Can be supplemented with a side dish of rice or potatoes. A salad of fresh vegetables is also suitable as a side dish.

Pollock in beer batter

• pollock fillet – 1 kg;
• light beer – 0.5 l;
• wheat flour – 0.4 kg;
• salt, fish seasoning - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Cut the fish into fillets, dry it with napkins, and cut it.
• Sprinkle with fish seasoning and leave for 10-20 minutes.
• Prepare a dough from flour and beer. Add salt, fish seasoning, pepper to it. Stir until smooth.
• Roll the pollock in the dough, fry on both sides in boiling vegetable oil.

Gourmets claim that pollock in beer batter is especially tasty and is suitable as an appetizer for a foamy drink. You can prepare it for the holiday table and for a family dinner. Don’t let the presence of alcohol in the dough bother you: after frying the fish in a frying pan, not a trace remains of it.

Pollock in batter turns out tender and juicy regardless of which dough recipe is chosen. It is usually fried in a hot frying pan, sparing no oil. Afterwards, the oil is allowed to drain, placing the fish on a napkin. Fresh or stewed vegetables, rice, and fried potatoes are recommended as a side dish for this dish. It can be served without a side dish.

Fish delicacies are in demand both on the festive table and in everyday meals, and they can be prepared in the most different ways. Fish lovers should definitely know how to fry pollock in batter in a frying pan, because this delicious dish will win your heart forever! Also, such a treat will bring many benefits to the body, the dish is low-calorie and can be consumed even for the very late dinner.

How to choose pollock

To prepare a decent dish and not waste money, you need to know how to choose quality fish.

• You can only buy pollock frozen, but this does not mean that it is difficult to determine its freshness and quality. First of all, you need to pay attention to the country of origin. The two main suppliers of pollock to the domestic market are China and Russia. It is better to give preference to the Russian product, since it is less processed and always hits the shelves fresh.
• When choosing pollock, you need to pay attention to the color of the carcass or fillet. Pollock is a white fish and, accordingly, the color should also be light. If the fillet is slightly pinkish, it means the fish has been defrosted several times. Also, there should be no black or yellow spots on the carcasses.
• The smell of fresh fish is neutral, but may give off a slight sweet sea aroma. If the pollock has a pungent odor or gives off any foreign smells, then the technology for freezing the fish is incorrect. Such a product can cause considerable harm to your body.
• If you buy pollock by weight, choose carcasses that are least covered with ice. Firstly, such fish is fresher, and secondly, you will spend less money on ice.
• When buying fish in vacuum packaging, pay attention to the composition of the product. A quality product contains fish and water to preserve the juiciness of pollock. If there are more components on the package, refuse the dubious purchase.

Pollock recipe in vegetable batter

Ingredients

• — 1 kg (2-3 pieces) + -
• - 3 pcs. + -
• — 4-5 tbsp. + for breading + -
• Paprika - 1 tsp. + -
• — 100 ml + -
• - 2 tbsp. + -
• — 1-2 pcs. + -
• Dried herbs - 2 tbsp. + -
• - taste + -
• — 70 ml + -

How to fry pollock in vegetable batter

1. Thaw pollock carcasses completely ( naturally) and wash well. Fillet the fish: cut off the tail, fins, divide each fish along the ridge and carefully remove all the bones.
2. Cut the finished fillet into small pieces, place in a bowl and season with salt, pepper and lemon juice. Marinate the fish for 10 minutes.
3. Prepare the batter: peel the carrots and grate them on a fine grater. In a separate bowl, combine flour, paprika and herbs. Dissolve dry ingredients mineral water and stir with a whisk so that there are no lumps. Add grated carrots to the mixture and stir well.
4. Heat a frying pan well with vegetable oil. First roll the marinated pieces of pollock in wheat flour and then dip in the batter.
5. Fry the fish over medium heat for 5 minutes on each side.

You can serve pollock in batter either hot or cold. Before serving, decorate the dish with herbs. You can also offer sour cream or mayonnaise sauce for the fish.

How to fry pollock in batter, video recipe

Options for preparing batter for pollock

If you want to quickly prepare a pollock appetizer, make an airy batter from eggs and mayonnaise.

• Mix equal parts chicken eggs and mayonnaise, mix well with a whisk. Add a little flour so that the batter is like thick sour cream. Then dip the fish pieces into the mixture and fry in vegetable oil until golden brown.

• The original batter can be made with the addition of soy sauce, it will successfully highlight taste qualities pollock. In a deep bowl, combine the eggs and soy sauce(for 1 egg - 1 tsp sauce). Then add wheat flour and stir the batter until smooth. You can fry any sea fish in this batter.
• You can also fry pollock (both fillets and pieces) simply by dipping it in flour and then in an egg. Fry the fish in vegetable oil, place on paper towels to drain excess fat. Place a tomato ring on top of each piece and brush with a little sour cream. An original and quick snack is ready for any feast!

How to fry pollock in batter in a frying pan is up to you, but each option we offer will undoubtedly bring you a lot of positive emotions.

How to cook pollock fish in batter so that it doesn’t turn out dry or tasteless? First, make sure that the fish is not wet. That is, when defrosted pollock is used for cooking, excess liquid should be removed before lowering it into the batter.

Secondly, decide in advance what kind of batter you will make. At the same time, choosing recipes that are too complex is not recommended for those who are just starting to get acquainted with cooking.

And thirdly, buy only fish for frying that has a minimum number of bones. Otherwise, even the most delicious fried dough will be spoiled by the painful process of separating the fish meat from the bones.

Types of batter

It is quite difficult to list all the types of batter, but there are several products that are necessarily used for its preparation. These are eggs, salt, spices and mayonnaise.

In addition, the following will help you make such a batter:

• flour (wheat, rye, oatmeal, rice);
• starch (potato, corn).

What kind of batter can it be? Below are the most common options.

• Cheese (2 eggs, 2-3 tbsp mayonnaise, 100-150g cheese, spices).
• Onion (2 eggs, 2 tbsp mayonnaise, 1 onion, 100-150g flour, spices).
• Lemon (2-3 tbsp mayonnaise, 100-150g flour, zest of 1 lemon, spices).
• Beer (150-170 ml beer, 1 egg white, 100-150g flour, 1-2 tbsp vegetable oil, spices).
• Dairy (2 eggs, 4-5 tbsp milk, 200g flour, spices).
• Potato (2-3 potatoes, 2-3 eggs, 2 tbsp flour or starch, dill, spices).
• Sour cream (2 eggs, 300g sour cream, 200g flour, ice water, 1 tsp baking powder, spices).
• Sweet (2 eggs, 150-200g flour, heavy cream 170-200g, sugar - 2-3 tbsp, salt).
• Garlic.
• Wine.
• Spicy (tempura batter).
• Chinese.
• Dietary.

Advice! In order for the pollock to acquire an even, golden crust after frying, make sure that there are no lumps in the dough.

How to fry pollock in garlic batter

Definitely every housewife makes fish in batter at least once a year, since it is suitable for both the festive table and a regular dinner.

But why do many people choose pollock? The thing is that pollock is one of the most affordable fish that can always be found on sale. In addition, the pollock carcass has very few bones, which greatly facilitates the process of processing the fish.

Step by step recipe:

• pollock fillet – 500-800g;
• chicken eggs – 1-2 pcs.;
• wheat flour – 200-250g;
• potato starch – 2 tbsp;
• baking powder for dough – 1 tsp;
• garlic – 3-4 cloves;
• spices;
• water;
• vegetable oil.

Cooking steps:

• defrost the fillet, place in a colander;
• break the eggs into a deep bowl, mix with a fork;
• add flour, starch, baking powder, spices and mix;
• add water and bring the dough to a liquid state;
• peel and chop the garlic, add to the batter;
• dry the pollock with a paper towel and place it on a board;
• put the frying pan on the fire, pour oil on it;
• Dip each piece of fish in the batter one by one and fry it on both sides.

Advice! To make the batter fluffy, add mineral or boiled water to it.

Exquisite batter with wine for pollock

There are several options for preparing “alcoholic” batter; vodka, beer or wine are used as one of the ingredients. Of course, such a treat should be presented only to adults, and for children it is worth choosing a different type of batter, for example, sweet or milk.

Prepare the batter for frying with white wine. Take:

• pollock fillet – 600-800g;
• flour – 170g;
• chicken eggs – 2 pcs.;
• white, dry wine – 170-200 ml;
• vegetable oil;
• spices (in particular, a mixture different types peppers and Provençal herbs).

Cooking:

• inspect the pollock fillet, defrost it if necessary and cut it into portions;
• sift the flour, add spices to it;
• Make a depression in the flour mound and break the eggs into it;
• knead stiff dough;
• dilute it with wine, gradually adding an alcoholic drink;
• heat the frying pan, pour oil on it;
• Dip each piece of fish into the batter and fry on both sides until cooked.

Spicy tempura batter: for those who like it hot

Tempura is a dish that came to us from Japan. In essence, it is ordinary seafood, vegetables or fish in batter, which are fried in a deep fryer. However, their taste is difficult to confuse with something else.

How to make tempura batter at home to fry pollock with? Prepare:

• pollock – 1-2 pcs.;
• tempura flour;
• chicken egg – 1 pc.;
• ice water – 150 ml;
• spices.

If you happen to have tempura flour lying around at home, you can replace it with a mixture of corn and rice flour (1.5 tbsp to 2 tbsp). IN as a last resort you can mix regular wheat flour and starch in approximately the same proportions, but in this case the resulting batter will no longer be called “tempura”.

Cooking steps:

• wash the pollock, cut off the fish head, tail and fins;
• make an incision along the abdomen, remove the entrails, wash;
• make an incision on the back of the fish without cutting its spine;
• cut off the pollock meat from one side, moving from head to tail;
• turn the fish over, repeat the procedure;
• rinse the fillet, remove any remaining bones;
• place the fillet on a cutting board so that the fish meat is on the bottom;
• carefully pick up the edge of the skin and use a knife to begin removing it (the direction of movement is from the head);
• do the same with the second part of the pollock;
• cut the fillet into portions, place in a bowl and add salt;
• take tempura flour or something that will replace it;
• add the egg to the flour, mix;
• add ice water to the mixture, do not mix thoroughly;
• add spices to make the finished dish spicy, stir;
• Dip each piece of fish in batter, place in a well-heated frying pan or deep fryer.

Interesting! Real Japanese chefs know: the batter for a dish called “tempura” must be freshly prepared. In addition, the presence of lumps in the dough is not only not forbidden, but even encouraged.

The best sauce for fried pollock in batter is tomato, soy or sour cream.

Chinese batter

Chinese batter - the most delicate taste of the baked product, in in this case– pollock, amazingly crispy crust and beautiful golden color. With all this, it is quite simple to prepare.

Take:

• starch – 6 tbsp;
• eggs – 3 pcs.;
• spices.

What to do?

• wash chicken eggs, separate the whites from the yolks;
• beat the whites until the first foam appears;
• add starch to them, mix;
• add spices.

By the way, to make the crust on pollock especially crispy, deep-fry the fish. If you don't have one, you can use a regular saucepan. Just pour vegetable or olive oil into it and let it boil.

Also be careful when putting the fish into boiling oil, because it will definitely “shoot”. In turn, after cooking pollock, remove excess oil from it, for example, using a paper towel.

Dietary batter for pollock

It would seem that fish is a constant “companion” and the best “friend” for all those who watch their figure. However, frying pollock in oil, plus mayonnaise and eggs included in the batter, turns the dietary product into a high-calorie product.

Can those on a diet enjoy pollock in batter? It is possible, if only the batter is dietary.

To prepare it you will need:

• oat bran – 100g;
• corn starch – 100g;
• skim milk – 100-150 ml;
• nutmeg.

Step by step recipe:

• mix cornstarch and oat bran in one bowl;
• dilute the mixture with skim milk to the consistency of liquid sour cream;
• add a small pinch of nutmeg and the batter is ready!

Advice! To determine if the batter is properly made, dip a regular tablespoon into it. If, after removing it from the batter, the spoon is evenly covered with dough on all sides, then everything was done correctly.

There is another option for preparing dietary batter, but here you will already need chicken eggs.

So take:

• eggs – 2-3 pieces;
• rice flour – 100g;
• rye bran – 100g;
• lemon – 1 piece;
• sea ​​salt;
• spices.

How to cook?

• Wash the eggs, separate the whites from the yolks.
• Beat the whites until the first foam appears.
• Mix bran and flour in a separate bowl.
• Add them to the whites.
• Wash the lemon, cut in half, squeeze the juice from one half.
• Add lemon juice, sea salt and spices to the prepared batter.

By the way, to further reduce the calorie content of the finished dish, use olive oil to fry pollock in a frying pan or even bake the fish in batter in the oven.

A few tricks

Do you want to know exactly what kind of dish you will get after frying it together with the dough? Use folk tricks!

• To make the batter eventually crispy, add ice water and potato starch. Also, choose a deep fryer for cooking rather than a frying pan.
• To correct a batter that is too runny, add flour or rice starch to the dough.
• To make thick dough thinner, use water or milk.

Culinary battle: simple versus complex batter

A well-known fact: often the culinary “battle” is won by the dish for the preparation of which the minimum amount of ingredients was used. However, a complex batter is one of the guarantors of the juiciness of pollock.
How to Make Batter to Match Yourself simple recipe batter for pollock fish? Take:

• mayonnaise – 3 tbsp;
• flour – 150g;
• chicken eggs – 2 pcs.;
• spices (thyme and lemon pepper).

How to cook?

• Break the eggs into a deep bowl and beat.
• Add mayonnaise and spices, mix thoroughly.
• Add carefully sifted flour and mix everything.

If you want to try an unusual batter, then the following recipe will come in handy. Prepare:

• chicken eggs - 2 pieces;
• mayonnaise – 3 tbsp;
• flour – 180-200g;
• processed cheese – 1-2 pcs.;
• parsley;
• spices.

What to do?

• Break the washed eggs over a deep bowl.
• Beat them with a whisk until the first foam appears.
• Add mayonnaise, stir.
• Add grated processed cheese.
• Add the sifted flour to the bowl (do this carefully and in doses, without stopping whisking).
• Salt and pepper to taste.
• Add finely chopped greens.

The term “batter” has French roots and means a liquid dough intended for enveloping various products (meat, fish, vegetables).

So, batter, or in other words, batter, is a wonderful opportunity to preserve the juiciness of any product during cooking without losing its beneficial qualities. At the same time, you can fry absolutely anything in batter: meat, fish, mushrooms, vegetables or liver.

Combine different recipes and enjoy a new taste of long-known dishes!

Hot dishes occupy a large share in the daily menu of any family, so it is important to make them varied and not boring. One of the delicious lunch options will be pollock in dough, fried in oil. Fish prepared in this way turns out deliciously crispy, with a fried golden crust and a pleasant aroma.

How to cook pollock in batter

Cooking pollock in batter begins with choosing inexpensive fish and cutting it. Chilled or frozen fillets or a whole carcass, cut into pieces and boned, may be suitable for cooking. The prepared portions are washed, sprinkled with spices - it is better to use classic ones like a mixture of peppers and sea ​​salt, but there is the option of using lemon juice, rosemary or curry.

After sprinkling with spices, the fillets are allowed to rest a little. At this time, make the batter. The composition includes the main liquid (milk, mayonnaise, sour cream), eggs and flour. It turns out to be a kind of liquid dough into which pieces of pollock are dipped and sent to a hot frying pan to fry until browned. This way the fish retains its juiciness.

Delicious fish can be included in the daily diet as a second course or served at festive table as an elegant hot appetizer (it is better to combine it with tartar or 1000 Islands sauce). Once you learn to follow the recipes, you can experiment: for example, beat the batter with original spices.

Batter for pollock

If you prepare pollock batter correctly, you will be able to preserve the taste of the product and highlight the nuances of taste. Properly made batter has a thick, viscous consistency, for which the main components and additional additives are responsible. The main products are mayonnaise, Wheat flour, chicken eggs. You can add beer instead of milk. Additional tasty additions include garlic, cheese, lemon zest, mustard, white wine. It’s delicious to replace flour with starch or crushed oatmeal.

How to make batter for pollock fish: take the main ingredients, process them, lightly beat the milk with the eggs and knead the viscous dough using flour. All that remains is to season it with spices to taste - black, white pepper, rice flour or potato starch. Here are a few delicious recipes batter for frying pollock:

• mayonnaise, eggs, salt;
• mayonnaise, flour, lemon zest, white pepper;
• sour cream, corn starch, eggs;
• mayonnaise, flour, eggs, onions, processed cheese, sesame seeds, parsley;
• milk, garlic, bell pepper, eggs, flour.

Pollock batter with mayonnaise

The most popular is pollock batter with mayonnaise, which gives the crust a special crunch and crispiness. To prepare it you will need the main component, flour, eggs and spices. It is better to make batter for pollock fillet with white and lemon pepper, basil and thyme. Combine eggs with mayonnaise in equal proportions, add flour and spices. Dip the fish (it must be dried first) into the mixture and fry it over a hot olive oil.

Batter for fish with sour cream

A more delicate and refined batter for fish with sour cream, which is distinguished by its airiness. Ice water mixed with eggs, vodka and sour cream can give it a special crunch. Flour with spices thickens the filling, and the thicker the batter, the denser the crust on the pollock. To make it, it is better to combine the whites and yolks separately with sour cream and flour, kneading the liquid mass.

Fish in batter - step-by-step recipe with photos

Choosing a suitable step-by-step recipe for battered fish is not easy, because there are a lot of them - for every taste. Beginners in the world of cooking will love the simple version, which shows the use of flour and milk, but professionals can mix the batter with beer, mayonnaise or other liquid ingredients. You can cook them all step by step quickly to get aromatic, crispy fish.

Pollock fillet in batter

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 137 kcal.
• Purpose: for lunch.
• Kitchen: author's.

Pollock fillet in batter is one of those dishes that you can eat every day. The fish turns out to be low-calorie and light, and is well absorbed by the body. The recipe will explain how to cook pollock fillet in batter in half an hour to get a tender fish that children and adults love so much. The result will please everyone - affordable food is prepared quickly.

Ingredients:

• pollock fillet – 0.5 kg;
• milk or cream - a glass;
• eggs – 3 pcs.;
• flour – 0.2 kg;
• lemon juice – 50 ml;
• coriander – 15 g;
• dried paprika – 15 g;
• vegetable oil – 20 ml.

Cooking method:

1. Clean the fillet from the film, wash it, cut into pieces. Sprinkle generously with lemon juice, sprinkle with spices, salt and pepper.
2. Leave to marinate for 20 minutes, remove excess seasoning.
3. Salt the broken eggs, beat with a whisk, pour in the milk, add the flour. Stir until lumps disappear.
4. Dip the fish into the batter and fry in a hot frying pan for six minutes on each side. Moderate heat is required.
5. Garnish with herbs and lemon slices for a buffet table.
6. Garnish spaghetti with sour cream and garlic sauce, vegetable salad for the everyday menu.

Pollock in batter in a frying pan

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 181 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pollock turns out tender in batter in a frying pan; it has a thin lacy crust and juicy meat. The pouring prevents the juices from leaking into the pan, so the fish remains soft and rich. The quick recipe pollock in batter is simple and traditional, but it can always be varied by adding seasonings if desired, lemon juice or garlic flakes. You should show your imagination and make an exquisite delicacy.

Ingredients:

• pollock fillet – 0.3 kg;
• eggs – 1 pc.;
• wheat flour – 60 g;
• vegetable oil – 20 ml.

Cooking method:

1. Cut the fish into pieces.
2. Combine flour, eggs, seasonings, stir. If too thick, dilute with water or milk.
3. Pour the sauce over the pieces, remove with a fork and fry for three minutes over moderate heat.
4. Garnish with pickled vegetables and fresh herbs.
5. Garnish with boiled pasta and toasted bread.

Battered fish in the oven

• Cooking time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 133 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pollock in batter in the oven is similar to cooked fish in a frying pan, but differs in that it is fried until half cooked and then baked. This gives the dish a nice flavor, softness and juiciness, but a thinner crust with less crunch. The treat is different reduced calorie content, has a light piquant taste due to the addition of ketchup and pickled cucumbers to the filling. The dish should be served to guests in combination with light white wine.

Ingredients:

• pollock fillet – 0.5 kg;
• flour – 0.2 kg;
• ketchup – 40 ml;
• mayonnaise – 40 ml;
• garlic – 3 cloves;
• pickled cucumbers – 1 pc.;
• vegetable oil – 20 ml;
• lemon – ½ piece;
• heavy cream – 40 ml;
• eggs – 3 pcs.

Cooking method:

1. Cut the fillet into thick pieces, pour in the marinade of lemon juice and spices for 20 minutes. Turn on the oven, preheat to 180 degrees.
2. Separately mix cream, eggs, flour.
3. Heat the oil, add the fish covered in sauce, fry for two minutes on each side.
4. Using a blender, grind the mixture of cucumber, garlic, ketchup and mayonnaise.
5. Place the fried pieces in an oiled pan and pour in the sauce. Bake for 15 minutes.
6. Garnish with steamed vegetables and place a piece of butter on top.

Pollock fillet in batter in a frying pan

• Cooking time: half an hour.
• Number of servings: 7 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Pollock fillet in batter in a frying pan will turn out even more appetizing and crispy if you use breadcrumbs for filling, preferably made from wheat bread. It’s good to make a sauce with the addition of a special fish seasoning, sold in any store. If you want, you can mix the spices yourself using oregano, basil and lemon zest with garlic.

Ingredients:

• pollock fillet – 0.7 kg;
• eggs – 2 pcs.;
• breadcrumbs - half a glass;
• seasoning for fish – 10 g;
• vegetable oil – 125 ml;
• flour – 100 g.

Cooking method:

1. Thaw the fillet, chop into pieces, remove excess moisture paper towel.
2. Break the eggs, season with spices, mix flour and salt in another bowl, add breadcrumbs into a third, heat the oil.
3. Roll the pieces one by one in flour, pour in the sauce, and repeat rolling in breadcrumbs. Place in a frying pan and fry over medium heat until golden brown.
4. Turn over with a spatula, place on a plate, and garnish with fresh chopped vegetables.
5. Garnish with crumbly cooked cereals - rice, buckwheat or bulgur. Pour over adjika or tomato sauce.

Battered fish in a slow cooker

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Battered fish in a slow cooker is even easier to prepare, but similar to the oven, it turns out softer and less crispy than when cooked in a frying pan. The simple composition of the components helps to create amazingly bright tasty dish with preservation of vitamins, which is easy to repeat even for novice cooks. For filling, eggs, premium wheat flour and spices are used, the correctly selected mixture of which indicates the culinary talent.

Ingredients:

• pollock fillet – 0.4 kg;
• flour – 100 grams;
• eggs – 1 pc.;
• water – ¼ cup;
• vegetable oil – 30 ml.

Cooking method:

1. Cut the fish into medium pieces, dry with paper, sprinkle with spices.
2. Beat the egg with a fork, gradually add flour, stir and pour in water.
3. Roll the fish in flour, dip in the filling.
4. Heat the oil on the “Fry” mode, cook the pollock until golden brown, without closing the lid of the device.
5. Before serving, remove excess oil with a paper towel for a diet-friendly version.
6. Garnish with canned green peas, serve with mashed potatoes with plenty of herbs.

Fish in batter - cooking secrets

Any cook will benefit from the secrets of cooking fish in batter, which are revealed by professionals from all over the world. They recommend:

• to save time, do not marinate the fish, but simply sprinkle it well with spices and start frying;
• An excellent side dish would be steamed or grilled vegetables - it’s tasty and healthy;
• instead of fillets, you can fry whole fish carcasses without the backbone, but then the cooking time will double or triple;
• the drier the fillet before frying, the tastier the finished dish will be, and the less oil will “shoot” during the process;
• It is better to use a non-stick frying pan;
• You can replace vegetable oil for frying with melted fat.

Video: Battered fish in the oven