How to cook frozen pollock fillets in batter. A few tips for the correct preparation of batter

Pollock is a low-fat, dietary fish. That is why it needs a special approach. Otherwise, it will turn out not a fish, but a fish cracker.

Pollock fried in batter in a pan is what you need! Thanks to properly prepared batter, the fish comes out juicy, soft, very tender. The fish looks like gourmet dish, and is prepared quickly and from the most simple products. We first fry the fish a little in batter, and then lightly stew. At this point, it is saturated with aromas and juiciness.

Recipe Information

Cooking method: frying in a pan.

Total cooking time: 15 minutes.

Servings: 6-7 .

Ingredients:

• medium-sized pollock - 1 kg
• chicken egg - 1 pc.
• wheat flour - 0.5 cups
• table salt - to taste
• spices for fish - to taste
• refined vegetable oil - to taste
• a little water for the allowance.

Cooking:

1. 
   We clean the fish, wash under cold water. We try not to break gallbladder. If this still happens, thoroughly wash out all the yellow mass. Cut off the fins and tail feathers with scissors.
   We divide the pollock into two halves, cutting it along the length.
2. Then cut each half into pieces. You can really try and take out the bones, but this is only at will, because. this nuance has no effect on the taste.
3. 
   Break chicken eggs into a cup, add salt, add spices for fish, and beat thoroughly. The better we beat, the more airy the batter will be.
4. 
   We put a frying pan with oil on the stove, heat it very well. Pour the flour for the batter onto a plate. Now everyone portioned piece dip fish in eggs.
5. 
   Then in flour.
6. 
   Pour vegetable oil into a heated frying pan and send pollock in batter there.
7. 
   Fry on both sides vegetable oil until golden brown. We do it pretty quickly, because. the pan is already hot.
8. 
   When we fry the whole fish, pour a little water into the pan (3 - 4 tablespoons) and quickly cover with a lid. This is very important point, since we fried the fish quickly and inside it, most likely, was not completely fried. Thus, we will bring the fish to readiness. But this is not the most important thing. The main thing is that at this moment the fish is saturated with steam and becomes juicy and soft.
   Stew the fish for 3-4 minutes.
9. 
   In general, that's all! We lay out, fried pollock in batter on plates, or put all the fish on a large beautiful dish and serve to the table. As a side dish for an appetizer, you can cook boiled rice, mashed potatoes or vegetable salad. You can simply serve fish with vegetables and herbs. Perfectly complements the flavor composition of cool white dry wine. Looks very appetizing and festive.
10. Bon appetit and good mood!

Note to the owner:

• In a similar way, you can fry another sea ​​fish- hake, blue whiting, notothenia, argentina, sea bass.

Preparation and photo: Old Lesya.

One of the healthy and tasty fish dishes is pollock in batter. Recipe not required complex ingredients. Some novice cooks often have significant problems with fish dishes that begin to treacherously fall apart or simply overcook and stick to the pan.

For those who do not yet consider themselves strong and an experienced chef, it is recommended to start with the preparation of the simplest dishes, such as, for example, pieces of tender pollock V classic batter. Despite the fact that such a dish is considered very simple to prepare, it can even turn into main starter on holiday table You just have to follow the recipe very carefully.

You can serve pieces of tender pollock in batter with the most different side dishes, such as, for example, boiled crumbly rice, as well as with fresh vegetable salad.

Pollock in batter - ingredients for the recipe

So, to prepare an exquisite, but very a simple dish from pollock in batter you will need components such as:

1. crushed black pepper, as well as allspice (to your taste);
2. wheat flour, pre-sifted (three tablespoons with a slide);
3. pollock fillet (320 g);
4. fresh chicken egg selected (one piece);
5. sea ​​salt of medium grinding (half a teaspoon);
6. refined oil vegetable (one and a half tablespoons).

Cooking process step by step

Let's look at how to cook pollock in batter step by step. The recipe is not difficult, but requires care.

First, you should prepare all the spices, as well as other components, according to the list, then cut the chilled or simply defrosted pollock fillets into small pieces.

Now you can proceed directly to the preparation of the batter itself for this fish, moreover, it should be cooked very clearly according to the recipe.

In a separate free bowl, break the chicken a raw egg, right there in enough it is necessary to pour black and allspice peppers, sift into the same container wheat flour.

Beat intensively egg mixture until it is completely homogeneous and all lumps disappear, if the batter was cooked correctly, then its consistency should be quite dense and slightly viscous.

In cooked egg spicy batter dip one by one portioned pieces pollock, then pour a small amount of vegetable oil into the pan, heat it up and fry in small portions fish, three minutes on each side.

Batter is a liquid composition based on flour and eggs, in which food is dipped before frying. As a result, meat, fish or vegetables remain juicy and covered golden crust which looks very appetizing. To fry pollock in batter, you can add dairy products, seasonings, herbs and even alcohol to the main components.

Fried pollock in a simple batter in a pan

To fry pollock fillets in batter, you can use in a simple way preparation of this composition.

For 1 kg of fish you will need:

• 3-4 eggs;
• 130 g flour;
• salt;
• ground pepper;
• seasonings for fish.

Cooking order:

1. Crack the eggs into a bowl and stir until foamy.
2. Pour salt, pepper, spices and continue beating.
3. Add flour in small portions, continuing to work with a whisk or fork so that there are no lumps in the batter. As a result, the composition should turn out to be a little thinner than the dough for pancakes, after which you can start frying pollock.

Advice. If the batter turned out to be very thick, you can dilute it a small amount water, milk or kefir.

Cooking in kefir batter

Pollock in batter in a pan turns out tasty and juicy if you cook it on the basis of kefir. At the same time, the fat content fermented milk product doesn't matter. And so that the composition does not look too pale and acquires a pleasant color, you need to add saffron or curry to it.

For cooking you will need:

• 220-250 ml of kefir;
• 2 eggs;
• flour (how much the composition will take);
• salt and ground hot pepper;
• paprika;
• spices for fish;
• dried basil;
• saffron or curry.

Work sequence:

1. Beat the eggs, then pour kefir into them in a thin stream, and, without stopping stirring, pour salt, seasonings and dried basil.
2. When the mass becomes homogeneous, start pouring flour until the batter acquires the desired density.
3. Break all the lumps with a whisk and start frying the pollock.

Attention! Before putting the fish dipped in batter into the pan, it is necessary to heat the vegetable oil in it well and lightly salt it. Otherwise batter stick to the bottom.

Batter for pollock with sour cream

No less tasty is batter for fish, if you cook it on the basis of sour cream. At the same time, its fat content should be at least 18%.

For work you will need:

• 3 eggs;
• 100-120 g sour cream;
• flour;
• salt;
• seasonings;
• granulated garlic.

Cooking process:

1. Combine eggs with sour cream and beat until smooth.
2. Salt and season the composition with spices, pour granulated garlic. If you can’t get it, you can skip a few cloves through the press.
3. Add flour to the batter, break up all the lumps and proceed to fry pollock.

The fish will be ready when the surface becomes a rich yellow-golden hue.

In mayonnaise batter

When preparing batter with mayonnaise, it should be tasted before adding salt. The fact is that it is part of the sauce, and if you salt the batter, as usual, you can get an inedible dish.

For work you will need:

• 3 eggs;
• 120 g mayonnaise;
• 10 ml of lemon juice;
• suitable seasonings;
• paprika;
• curry.

Sequencing:

1. Beat eggs with mayonnaise, and then pour in lemon juice.
2. Pour seasonings into the batter, salt if necessary and mix.
3. Gradually pouring flour, bring the dough to the desired viscosity.

If found in the refrigerator fresh herbs, you can add it to the batter for fish, finely chopped with a knife.

In cheese batter

Those who love fish covered with a crispy crust will definitely like pollock in cheese batter.

For work you will need:

• 3-4 eggs;
• a piece of cheese with a dense structure;
• flour;
• ground pepper;
• seasonings;
• salt.

Cooking order:

1. Beat the eggs until a stable foam forms.
2. Put seasonings and grated cheese on fine grater. Depending on the taste of the last component, determine the amount of salt.
3. Pour flour into the composition, and then knead until the lumps disappear.

Such a composition will turn out even tastier if you pour a little crushed walnuts into it.

Mineral water batter

Make gentle air batter for fish, you can use as a basis mineral water. And in order not to “clog” the liquid composition with flour, it is permissible to take flakes instead of it that do not need to be boiled.

For work you will need:

• 220-250 ml of mineral water;
• egg;
• a handful of cereal;
• salt;
• ground pepper and "natural colors" (paprika, saffron, curry or turmeric);
• spices for fish.

Work sequence:

1. Beat the egg with seasonings and salt, then dilute with mineral water.
2. Pour flakes into the composition, mix and wait for a while until they swell a little.
3. Dip the pieces of fish into the batter and fry until cooked.

Advice. To make the pollock tasty and juicy, and the batter does not burn, fry the fish on low heat.

Pollock in beer

Beer batter is perfect for pollock, this drink will give the dish a unique and original taste.

For 100-120 ml of beer:

• 2 eggs;
• flour;
• salt;
• seasonings for fish;
• paprika.

Work sequence:

1. Beat eggs with spices until frothy.
2. Dilute the composition with beer, adding it in a thin stream.
3. Pour the right amount of flour, mix until the lumps disappear.

On a note. To create a batter, it is better to take light beer, since its dark variety has a too sharp taste and smell.

Unusual vodka option

Usage alcoholic beverages in batter allows you to make pollock softer and juicier. If there is no beer in the refrigerator, you can pour a little vodka into the batter.

For cooking you need:

• 2 eggs;
• 35-40 ml of vodka;
• some mustard sauce;
• flour;
• salt;
• paprika.

Work sequence:

1. Mix eggs with salt and seasonings until frothy.
2. Add vodka and mustard sauce to taste, mix well.
3. Pour flour, break up the lumps and proceed to frying the fish.

Those who do not like the mustard flavor can substitute it. tomato paste or sour cream.

Pollock in batter with nuts

Fry crispy and delicious fish it is possible if, after dipping the fillet in batter, roll the pieces in crushed nuts.

For work you will need:

• 3 eggs;
• flour;
• salt;
• ground pepper and seasonings for fish;
• a handful of walnut kernels.

Cooking order:

1. Crush the nuts with a rolling pin or pass through a meat grinder and pour onto a flat plate.
2. Mix the eggs with salt and seasonings, add flour and knead until the lumps disappear. Dip the fish in batter, then roll in nuts and fry over medium heat.
3. If the house was not found the right amount nuts, you can mix them with the breading mixture.

Cooking in garlic breading

As you know, pollock is a low-fat and rather bland fish, but give it bright taste possibly with garlic breading.

For cooking you will need:

• 2 eggs;
• flour;
• salt;
• paprika;
• 20-30 g sour cream;
• a few garlic cloves;
• any herbs, dried or fresh;
• crushed breadcrumbs or breading mix.

Sequencing:

1. Prepare a thick batter from eggs, salt, paprika, sour cream and flour.
2. Peel the garlic, crush in a press or grate, then mix with dried or chopped fresh herbs and breadcrumbs.
3. Dip pieces of pollock in batter, roll in breadcrumbs and fry.

To make the pieces crispy, you can supplement the breading with grated hard cheese.

The fish from which we will prepare dishes - pollock - belongs to the cod family. And it differs from other species of this family in that it has 3 dorsal fins, and the ventral fins are located above the pectoral ones. There is a short barbel under the lower jaw. Silver body coloration with dark patches is distinguishing feature pollock. In addition, this fish has the average size, about forty-five centimeters (maximum - about 90 cm), and weighs more than three and a half kilograms (this is a fixed weight). If they don’t catch it earlier, pollock is ready to live to be twenty years old, even in cold water(2.5 - 8.5◦С). The depth of pollock habitat reaches five hundred meters.

In the Soviet Union, starting from the seventies of the last century, pollock fillets could be seen on the shelves of all fish stores. But at that time, citizens considered this fish almost second-class, so pollock was mainly exported. To date, "Alaskan", "Pacific", "Atlantic" pollock are known. These names are explained by the habitats of this fish.

In this section, dear guests of the site, we will talk about the recipes for "pollack in batter in a pan" and "pollock in batter in the oven." Fish prepared in this way can also be considered as cold appetizer, and as a hot dish. On the festive table and in the everyday menu - this is perfect solution cooking in pollock batter.

Pollock in batter in a pan recipe

One of the advantages of pollock over other types of fish is its “non-bony” (you just need to remove the dorsal fin) and its rather lean meat (for those who are afraid to gain extra pounds).

What you need:

• Finished fillet 600 g;
• Chicken egg - 3 pcs.;
• Wheat flour, the highest grade - 2/3 st.;
• Ground pepper, salt - to your taste;
• Milk - 0.5 cups;
• Olive oil - 0.5 cups.

Cooking process.

• But first we must prepare the carcass of the fish. To do this, it is better to freeze it, and then cut off all the fins together with the skin. It is also necessary to remove the insides by cutting the fish in half. And at the last stage - we remove the spine and head. We got a pollock fillet.
• Can be bought already finished fillet. But, as practice shows, after thawing, you will have 2/3 of the original weight. Therefore, we will not be lazy, and we will fill the fish on our own.
• The preparation of batter should be given special attention. As you already know, a dough that is liquid in consistency is called batter. But in order for it to turn out tender in texture and without lumps, you must first beat the eggs with a whisk, and then gradually add flour and warm milk. The dough should be more liquid than pancakes. It needs to be seasoned and salted. Some cooks put sea salt instead of regular salt, but not everyone loves the smell of iodine. Yes, pollock itself contains a fairly large amount of iodine. Therefore, with sea salt you need to be more careful.
• The pan needs to be very hot and olive oil pour more generously than for regular frying. The oil should almost boil.
• Cut the fish fillet into portioned pieces, dip in the prepared batter. After that, lovingly put the fish in a hot frying pan with oil. Be careful not to burn yourself with oil!
• The fish should be fried on each side until golden brown. Turn the pollock pieces over at least two times.
• We put the finished fish in a bowl in which 2 - 3 layers of paper towels lie. This is necessary in order to excess fat was removed.
• After 10 minutes we send pollock to a beautiful flat dish, sprinkle with dill and green onion. Can be submitted separately fresh vegetables or boiled potatoes. This dish always turns out tender and juicy, try it!

Pollock in batter in the oven

The recipe that we offer will be an unexpected surprise even on the festive table: we will bake fish fried in batter in the oven. But before sending to the oven, sprinkle each piece with grated cheese.

Products:

• Pollock, fillet - 500 g;
• Flour - ½ cup;
• Milk - ½ cup;
• Chicken egg - 2 pcs.;
• Spices - to taste;
• Oil for frying - 2/3 cup
• Cheese hard varieties 120 g.

How to cook.

• We already know how to cook batter. Therefore, we dip the pollock fillet cut into pieces in the dough and carefully and thoroughly fry in vegetable oil.
• Remove excess fat paper towel and put the fried fish on a baking sheet. Don't forget to put greased foil (so the fish doesn't stick). You can use parchment. Who has what.
• Sprinkle each piece generously with cheese, and then send the baking sheet with the fish to the oven. As soon as the cheese has melted, the fish can be removed from the oven, by which time it will be ready.
• You can serve pollock in batter baked in the oven with any vegetables. Spicy addition this dish will be served with a homemade sauce: sour cream mixed with ground pepper, salt, finely chopped dill and crushed garlic.

Pollack in batter in a pan can serve great snack for both festive and everyday table. It should be noted that in the preparation of such fish dish there is nothing complicated. However, the processing of the main ingredient requires special attention. After all, the fish must first be cleaned of bones, skin and other elements. But first things first.

Choice of main product

Pollock in batter in a pan cooks pretty quickly. But this is far from the only reason why we decided to use the presented variety of fish for creation. Firstly, it is not as expensive as, say, pike, salmon, trout, pink salmon, and so on. Secondly, pollock does not contain too many bones. To clean it, you have to remove only the backbone. Thirdly, the mentioned fish is not very oily. This fact is very important for us, since we will fry the presented product in in large numbers oils.

Proper cleaning of the ingredient

Before you do delicious pollock in a batter in a pan, it should be well processed. To do this, frozen fish must be removed from the freezer and thawed a little. Next, the product must be rinsed in warm water, after opening the belly and removing all the internal parts. After that, it is necessary to cut off the fins from the fish and pull off the skin. This procedure is easiest to carry out when the ingredient is slightly frozen.

In conclusion, the pollock carcass should be cut in half lengthwise, and then with a light movement, remove the ridge with adjacent bones. As a result, you should have a tender white fillet, which you want to cut into not very large, but not small pieces.

Pollock in batter: photo and recipe for making snacks

After the fish has been carefully processed, you should start preparing the batter. He can be anyone. Let's start with the simplest and fastest.

So, to cook pollock fillet in batter, we need:

• fish fillet - about 500 g;
• fresh large eggs - 2 pcs.;
• sifted white flour - about 4 large spoons;
• sea ​​salt - use at discretion;

Making a batter

To make pollock in batter in a pan soft and tender, the dough should be kneaded thoroughly. To do this, you need to break fresh eggs into a bowl and beat them vigorously with a whisk. Next, pour into the same container sea ​​salt and white flour. After mixing all the ingredients, you should get a viscous batter.

Forming and frying process

As you can see, pollock cooks pretty quickly. After you receive sticky dough, you should take a piece of processed fillet, season it with salt a little, and then lower it into the base. Next, the fish must be immediately put into a strongly boiling oil. It is desirable to fry the product until the batter is browned. In this case, it is recommended to turn the snack regularly.

How should it be served?

After all the fish pieces in the batter are fried in vegetable oil, they must be moved to a colander and completely stripped of fat. Next, the appetizer needs to be put on a plate and presented to the invited guests along with some kind of sauce. It should be noted that this fried dish it turns out very tender and tasty. Especially often it is presented to friends with foamy alcoholic drinks.

Simple batter for pollock fish

Fish cooked according to the above method is tender and soft due to the fact that it is cooked in a thick layer. egg dough. But if you want a crispier and spicy snack, it recommends frying this product V breadcrumbs. For this we need:

• fish fillet - about 500 g;
• fresh large eggs - 2 pcs.;
• breadcrumbs - a full glass;
• sea ​​salt, sweet paprika, dried herbs, allspice and other seasonings - use at discretion;
• vegetable fat - for deep fat.

Preparing the Components

To make pollock fried in batter turn out crispy and spicy, you should not use egg dough. It is better to replace it with breadcrumbs. To do this, dried and crushed bread in the amount of a full glass should be put in a bowl, and then sea salt should be added to it, sweet paprika, dried herbs, allspice and other seasonings. All ingredients must be mixed well.

Concerning fresh eggs, then they must be broken into a bowl and beat vigorously with a fork.

Cooking process

Fish for such a batter is best cut into long and not very thick slices. First, the prepared fillet should be dipped in the egg mass, and then rolled in breadcrumbs. Next, pollock in batter must be dipped again into the liquid mixture and sprinkled with dried and chopped bread. As a result, you should get a double breading.

After all the described actions, the fish in batter must be put in boiling fat and fried on all sides until lightly browned. In this case, the product should be regularly turned over with a fork or spatula.

Serve a snack to the table

After frying all the fillet, it must be placed in a deep bowl and served to friends. In addition to ready meal it is required to present some spicy and fragrant sauce.

We make a delicious snack in beer batter

Beer batter is great ingredient, allowing you to get a lush and fragrant snack, especially if it is planned to be served with a drink of the same name. To prepare such a test, we need:

• light beer - ½ cup;
• white flour - a few tablespoons (until a viscous dough is obtained);
• spices and dried herbs- use according to taste.

Cooking method

Such a batter is made quite easily. In beer room temperature spices and spices are laid out, as well as white flour. After mixing all the ingredients, a viscous and homogeneous dough is obtained. In the future, all pieces of processed fish should be dipped into it and put in boiling fat. Turning the appetizer regularly, it is necessary to achieve its uniform browning. At the end, the dish must be served at the table along with a fragrant sauce.

It should be noted that beer batter is especially appreciated by those who like bright aroma and taste foamy drink while eating this snack.