How to make batter for pollock fillet. Pollock fried in batter with herbs

Many nutritionists advise giving preference to fish when choosing a product for the main dish. Its expensive varieties are more expensive than meat, but there are also affordable varieties, such as pollock. Mistresses do not really favor him for the reason that there is little fat in him: not everyone succeeds in cooking it so that it is tender and juicy. Much depends on compliance with the process technology and the selected recipe. Even novice cooks succeed in frying pollock in batter in a 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 pan. But even 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. Do not be too lazy to carefully study the information on the packaging with the product to find out when it was packed, until what date it is good, 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 thawed. You should refrain from buying such a product. If you take fish from the market, smell it - the smell emanating from it should have subtle sweetish notes, not be repulsive.
• You can only defrost pollock in the refrigerator. A sharp temperature drop is dangerous for this fish: it will become dry and loose. Thawing in the microwave or warm water is unacceptable.
• It is not necessary to marinate pollock for frying in batter, but it is necessary to let it lie down for a while, sprinkled with lemon juice or sprinkled with herbs, it will not hurt - this will have a positive effect on the taste of the finished dish.
• The batter for pollock in consistency should resemble rustic sour cream. If it is so thin that it spreads over the pan, add a little more flour to it.
• 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.
• Fish should be fried in a hot frying pan in a large amount of oil, then the batter will not stick to the bottom, pollock in batter will turn out to be even and beautiful.
• Most often, pollock fillet, cut into portions, is fried in a pan, but if you wish, you can fry pieces of fish or fillet of the whole carcass, not divided into pieces. The cooking time of the fish in this case must be increased.
• If you want the pollock to turn out with a delicious crispy crust, do not cover the pan during frying. By frying the fish under the lid, you will get a softer and more tender crust.

Skilled chefs can prepare pollock batter from a variety of products. The composition of the dough affects the taste of the finished dish, so you can cook it according to several recipes and compare to choose exactly the option that you and your household like 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 go;
• salt, pepper - to taste.

Cooking method:

• Wash pollock carcasses, remove fins with scissors. Pat dry with paper towels. Fillet the fish. Cut it into serving pieces.
• Break the eggs into a bowl and beat with a fork, season with salt and pepper.
• Pour in the milk, beat the eggs with it. You can do this without the help of kitchen appliances, using a fork or whisk.
• Add flour and stir. Beat until the dough has a uniform 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 in batter, put in boiling oil. Do the same with other pieces until you fill the pan completely. Leave a little space between pieces of fish.
• When the bottom is browned and the top thickens, turn the fish over with a spatula and fry until cooked through. It can be considered ready when it is browned on the other side.

Pollack fried in batter should not be immediately put on a plate and served. Pieces of fish are first laid out on a napkin so that it absorbs excess oil, and only then they are laid out in portions or laid out 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 go.

Cooking method:

• Rinse pollock fillet, dry with napkins.
• Mix lemon juice, a spoonful of vegetable oil, spices and spices.
• Cover the pieces of fish fillet with the resulting composition. Leave for half an hour.
• Break chicken eggs into a bowl, add salt, pepper, mayonnaise to them. Beat to get a homogeneous mass.
• Add flour and beat until the lumps are completely dissolved, until the dough acquires the consistency of thick sour cream.
• Cut the pollock fillet into portions.
• Heat up a frying pan by pouring vegetable oil into it.
• Dip each fillet in the batter and fry in hot oil on both sides until golden brown.

Such fish can be served as an independent dish, including a buffet table. May be served with 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, seasoning for fish - to taste;
• vegetable oil - how much will it take.

Cooking method:

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

Gourmets say that pollock in beer batter turns out to be especially tasty and is suitable as a snack for a foamy drink. You can cook it for the festive table, and for a family dinner. Do not let the presence of alcohol in the dough bother you: after frying the fish in a pan, there is not a trace of it left.

Pollack in batter turns out tender and juicy, no matter what dough recipe is chosen. It is usually fried in a hot frying pan, sparing no oil. After the oil is allowed to drain, laying the fish on a napkin. As a side dish for this dish, fresh or stewed vegetables, rice, fried potatoes are recommended. You can also serve it without a side dish.

Pollock in batter is a simple and affordable appetizer, the subtleties of which can be mastered by all novice cooks. In addition to simplicity and affordability, there is another not unimportant factor in favor of this dish - pollock, like any other fish, is healthy, and it must be added to the diet, if not daily, then at least weekly.

In order to cook pollock in batter, as a rule, fish fillets are used. To do this, the fish is first thawed, washed under running water, the fins and tail are cut off, after which the bones and skin are removed. The pollock fillet obtained after all the manipulations is washed thoroughly in running water, and then dried with paper towels.

The next step is marinating. For these purposes, the following combination of ingredients is perfect: spices, lemon juice and olive oil. After the preparation of the main ingredients is over, proceed to the preparation of the batter. The easiest way to make batter is to mix eggs, milk, flour and salt together. More experienced chefs, who are already fed up with everyday culinary realities, add other products to the batter, among them it is worth mentioning: beer, wine, mayonnaise, sour cream, mineral water and, of course, spice mixtures for fish. By its consistency, the batter should resemble batter, into which pieces of pollock should be dipped. The apotheosis of cooking is frying fish in heated vegetable oil until pollock in batter is covered with a pleasant and appetizing golden crust.

The versatility of the dish is such that pollock in batter can be served in two ways. The first option is a cold appetizer, the second option is a hot second course, which is ideal for most side dishes.

Those of the readers who want to eat a satisfying and tasty meal during a diet should add pollock to the list of their menu, since this fish prepared in this way can be safely classified as a dietary dish.

Fried pollock in mayonnaise batter

Not only chicken fillet or pork cue ball turns out delicious in batter, prepared on the basis of mayonnaise, pollock, and any other fish will not be an exception. The whole cooking process takes a matter of minutes, so this fried fish will be an ideal option for a quick dinner.

Ingredients:

• 1 kg pollock fillet
• 50 ml lemon juice
• 5 eggs
• 200 ml mayonnaise
• 200 g flour
• Pepper
• Herbs

Cooking method:

1. Cut the fillet into pieces, wash and put in a deep bowl.
2. Add salt, pepper, herbs, lemon juice to the fish. Let pollock marinate for 30 minutes.
3. Meanwhile, prepare the batter. Beat the eggs with a whisk until smooth.
4. Then add mayonnaise to it, and sprinkle flour in small parts.
5. Add pepper, salt, herbs and mix the dough-batter until completely homogeneous.
6. Separately, dip the pollock pieces in batter and fry in oil until golden brown on both sides.
7. Serve the finished fish to the table with a side dish or sliced ​​\u200b\u200bfresh vegetables.

Pollock fillet with garlic in batter

Fans of Georgian and Indian cuisine should like the taste of garlic-based batter. As a result, pollock fried in such a batter has an expressive garlic aroma, and it will taste juicy and tender. The dish is perfect for both everyday and festive tables.

Ingredients:

• 1 kg of pollock
• 2 eggs
• 4 garlic cloves
• 150 g breadcrumbs
• Vegetable oil
• Pepper

Cooking method:

1. We wash the fish fillet, dry it with paper towels, and then cut it into pieces.
2. Crack the eggs into a deep bowl and beat them with a fork.
3. Add milk, add salt, pepper and minced garlic. Mix well all the ingredients together.
4. Pour vegetable oil into a frying pan and heat it well.
5. Dip each of the pieces of pollock in batter, and then in breadcrumbs.
6. We shift the pollock to the pan and fry on both sides until golden brown.

Fried pollock in batter in a pan

Such pollock in batter can be safely called the simplest option for a dish on the everyday menu. If you give free rein to your culinary imagination, then adding spices, herbs, grated cheese or garlic to the batter, you can give a seemingly ordinary dish a unique taste.

Ingredients:

• 700 g pollock
• 2 eggs
• 150 g flour
• 100 ml milk
• Vegetable oil
• Spices
• Herbs

Cooking method:

1. Defrost pollock fillet, wash and dry. After that, cut into portioned pieces of medium size, which will be most convenient to fry.
2. Then we prepare the batter. Beat the eggs with a fork in a deep bowl along with salt, spices and herbs. Add milk and flour in small portions. Knead the dough for batter.
3. Fry each piece of fish in a frying pan heated with vegetable oil, after soaking it in batter.
4. We serve the golden pieces of ready-made pollock to the table with a side dish, or simply sprinkle them on top with a small amount of chopped greens.

Now you know how to cook pollock in batter. Bon appetit!

Anyone can learn how to cook pollock in batter. You do not need to have any supernatural culinary skills to do this. Since pollock belongs to the "budget" types of fish, a family with any income can include fish dishes from it in the daily diet. Finally, I want to give a couple of tips so that your pollock in batter will please all your household members:

• Before frying pollock in batter, the fish must be thoroughly thawed at room temperature. If you are in a hurry, you can use the help of a microwave;
• Before you start frying pollock in batter, it is important to properly heat the pan with vegetable oil;
• If the batter is too liquid, just add a few tablespoons of flour to it, otherwise it will spread over the pan;
• While frying pollock, cover the pan with a lid, this will make the crust of the fish incredibly tender and soft in taste.

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. The silvery coloration of the body with dark patches is a distinctive feature of pollock. In addition, this fish has an 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 are not caught earlier, pollock is ready to live up to twenty years, even in cold water (2.5 - 8.5 ° C). 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 be considered both as a cold appetizer and as a hot dish. On the festive table and in the everyday menu - this is an excellent solution for cooking pollock in batter.

Pollock in batter in a pan recipe

One of the advantages of pollock over other types of fish is its "non-bony" (you only 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.
• You can buy a ready-made 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 must be very hot, and olive oil should be poured more generously than for conventional 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 so that excess fat is removed.
• After 10 minutes, we send pollock to a beautiful flat dish, sprinkle with dill and green onions. Separately, you can serve 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
• Hard cheese 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 with a paper towel and lay 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. A piquant addition would be serving this dish with a homemade sauce: sour cream mixed with ground pepper, salt, finely chopped dill and crushed garlic.

The fish fried in batter is tender and juicy. Today we will tell you how to fry pollock in batter.

Pollock is considered a dietary fish. The most suitable way to cook this fish is baking and frying in batter. If you don’t know how to treat your household for dinner, we advise you to fry the fish and we are in a hurry to bring to your attention some simple, quick and, of course, delicious recipes. Shall we start?

Pollock in traditional batter in a frying pan

You will need:
pollock fillet - 500 grams,
lemon (or lemon juice) - 50 ml,
coriander - 15 grams,
dry paprika - 15 grams,
salt - to taste,
ground black pepper - to taste.

For batter:
milk - 200 ml (can be replaced with cream),
chicken egg - 3 pieces,
flour - 200 grams.

For frying:
vegetable oil.

Cooking method
1. We clean the pollock fillet. We wash. We divide into portions.
2. Sprinkle the fish with lemon juice.
3. Sprinkle with dry paprika and coriander.
4. Salt and pepper.
5. Leave the fish to marinate for 20 minutes.
6. Beat the eggs with a whisk until smooth.
7. Pour milk / cream into the egg mass.
8. Pour the sifted flour, stir constantly to avoid the formation of lumps. Whisk thoroughly until a homogeneous mass is formed.
9. Dip each fish piece into the prepared batter and put it in heated vegetable oil.
10. Fry the fish on both sides over moderate heat until golden brown. Ready!

Pollock in vodka batter

You will need:
pollock fillet - 600 grams,
salt - to taste,
pepper - pepper to taste.

For batter:
chicken egg - 2 pieces,
vegetable oil - 1 tablespoon,
vodka - 1 tablespoon,
flour - 3-4 tablespoons,
salt - to taste,
pepper - to taste.

For frying:
vegetable oil.

Cooking method
1. We wash the fish fillet. We cut into small pieces.
2. Salt, pepper.
3. We leave to marinate for a while, and we ourselves are preparing the batter.
4. Beat the eggs with a fork.
5. Add salt, pepper.
6. Pour in a little flour and pour in vegetable oil.
7. Lastly, add vodka to the batter. We mix.
8. The batter should be the consistency of sour cream, therefore, if necessary, you can add a little flour.
9. After the batter is ready, dip each piece of fish into it or simply lay out the whole fish and mix well.
10. Heat the vegetable oil in a pan and fry the fish until golden brown. Ready!

Pollock in beer batter

You will need:
pollock fillet - 600 grams,
salt - to taste,
pepper - pepper to taste.

For batter:
light beer - 1 glass,
flour - 1 cup,
salt - 1/2 teaspoon.

For frying:
vegetable oil.

Cooking method
1. First of all, prepare the batter: pour beer into a bowl, add flour and salt. Mix thoroughly.
2. My pollock fillet, dry it. We divide into small pieces.
3. Salt and pepper.
4. Dip each fish piece in batter. This is a labor-intensive business, so you can put the whole fish in a bowl of batter and simply mix it (by the way, this is how they do it in cafes and restaurants).
5. Fry the fish in boiling oil on both sides.
6. The finished fish can be laid out on a paper towel so that excess fat is removed from it.

For lovers of fish dishes, we offer to fry pollock in a pan. Fried pieces of pollock will perfectly fit into the lunch or evening menu.

It would seem that preparing such a dish is not difficult. But this simple recipe has its own culinary "secrets". Often pollock turns dry after frying. To keep the fish juicy, we suggest rolling the pieces first in flour, then in breadcrumbs. In between, use the egg mixture. In the process of frying, a crispy crust is formed on pollock pieces, which will preserve the juiciness of the fish.

So, let's cook pollock fried in a pan according to the recipe below.

How to cook pollock in a pan

Be sure to defrost the pollock carcass before cooking. It is better if the defrosting process takes place at room temperature, so remove the fish for frying from the freezer in advance. When the pollock is thawed, clean it. Remove the fins and tail from the fish. It is more convenient to do this with scissors. Gut pollock. Inside the fish has a black film. Get rid of it without fail. Otherwise, pollock will have an unpleasant taste, reeking of bitterness. Cut the finished fish carcass into portioned pieces with a thickness of about 3-4 cm.

Take a suitable plate. Pour the declared amount of wheat flour into it. Add salt to the flour, focusing on your taste preferences. Mix loose ingredients. In the resulting salty flour, roll each fish piece.

Crack one chicken egg into a small plate. Beat it with a regular fork or whisk. Dip the pieces of pollock in flour alternately completely into the egg mixture.

The next stage in the preparation of the dish is the deboning of fish pieces in breadcrumbs. But first, pour the seasoning for fish dishes into the breadcrumbs and mix. If there is no such seasoning, replace it with ground pepper or dried herbs.

Pieces of pollock are ready for frying! Pour vegetable oil into a frying pan and heat it over moderate heat. Put pollock in the pan. Fry the fish on all sides until golden brown and crispy.

Pollock fried in a pan is ready! Serve this fish dish with your favorite side dish. For example, pollock will go well with a potato garnish in the form of cutlets. Serve with fresh herbs or vegetables. Bon appetit!

There are many variations of pollock cooking. But the championship is occupied by fried pollock in a pan or deep-fried. This type of fish can be fried not only in the classic batter, but also in its various variations that can diversify the everyday table of every housewife.

Fried pollock in beer batter

Fried pollock in a frying pan in beer batter has an original taste. Beer batter allows you to make the fish juicy and the crust crispy. The main advantage of this batter is that alcohol in the dish is not felt at all.

• Light beer - 200 ml;
• Chicken egg - 2 pcs.;
• Flour - 200 gr.;
• Baking powder for dough - 1.h. l.;
• Salt and black pepper to taste.

Cooking:

1. Initially, it is worth preparing a batter from beer. It must be made in advance, as it must stand in the refrigerator for about 2 hours. To prepare the batter, you will need to mix flour and baking powder, after sifting both ingredients. Next, a hole (deepening) is made in the resulting mixture, and chilled light beer is gradually poured into it.
2. Do not pour all the liquid at once. Beer is poured in gradually to prevent lumps. As alcohol is added, the mixture of flour and baking powder is constantly stirred with a wooden spatula.
3. After that, add salt and black pepper to taste. Ready batter goes to the refrigerator.
4. The fish is cut into small pieces and seasoned with pepper and salt. After that pollock is rolled in flour batter and then in beer batter. The fish is fried over medium heat in a hot frying pan.
5. If desired, pollock can be deep-fried. But it is worth remembering that fish cooked in this way will be more oily. Regardless of the method of preparation, after frying, pieces of fried fish should be laid out on a paper towel to get rid of excess fat.

Batter for pollock from mayonnaise

You can also fry pollock in a pan in mayonnaise-based batter.

To prepare the batter you will need:

• Chicken egg - 5 pcs.;
• Flour - 200 gr.;
• Medium fat mayonnaise (67%) - 200 gr.;
• Salt to taste.

Cooking

1. Recipe for batter: eggs will need to be beaten with a whisk until foam forms. Next, mayonnaise is added to the egg mixture. All ingredients are well mixed.
2. After that, gradually add flour to the future batter, stirring constantly so that lumps do not form in the mixture. The dough should be a little runny. The consistency of the mass should be homogeneous. After that, add salt to taste.

Batter for pollock from starch

You can fry pollock in a pan even without flour. This product can be completely replaced with potato or. The peculiarity of starch is that it does not absorb much fat, so the dish turns out to be more dietary. 1 egg is beaten with a whisk. Then 2-3 tablespoons are added to the mass. starch and salt to taste.

Mineral water batter for pollock

Fried fish in batter based on mineral water delights with its lightness and tenderness. Thanks to mineral water, pollock is juicy, but not greasy.

Ingredients:

• Egg - 3 pcs.;
• Flour - 200 gr.;
• Milk - 100 ml;
• Mineral water - 100 ml;
• Salt, sugar and pepper to taste.

Cooking

Initially, you need to separate the yolks from the proteins. The yolks are rubbed with salt, sugar and pepper. After that, add mineral water and milk. Then the flour is gradually introduced. Proteins are cooled and whipped to a dense foam and carefully added to the dough.

Batter for pollock from sour cream

Ingredients:

• Egg - 2 pcs.;
• Sour cream - 3 tbsp. l.;
• Wheat flour - 5 tbsp. l.;
• Hard cheese - 80 gr.;
• Salt, sugar to taste.

Cooking

1. Initially, it is worth grating hard cheese on a fine grater. Next up is the eggs. To prepare the batter, the proteins should be separated from the yolks. Proteins will need to be beaten with a whisk until a thick foam. The whipped mass should be put in the refrigerator for 1 hour.
2. Then the flour is sifted and mixed with pre-whipped yolks. Sour cream, sugar, salt and grated cheese are added to the resulting mass. Proteins are added to the mixture last. It is worth remembering that whipped proteins should be gradually added and stirred with a silicone spatula from top to bottom so that they do not settle. After that, the dough is considered ready and you can fry pollock in sour cream sauce in a pan.
3. If desired, hard cheese can be excluded from the recipe. But it gives a denser crust to the fish and adds spice to the dish.

A simple batter for pollock from eggs and flour

Mix 2 eggs with 2 tbsp. flour and a pinch of salt. Add a little water, about 1 tbsp, so that the batter becomes similar in consistency to pancake dough. Dip pollock fillets in batter, fry in well-heated oil.

Batter for pollock from kefir

Such a batter turns out to be liquid. In the culinary world, it is called "tempura" and is very popular in Asian countries.

Ingredients:

• Kefir - 100 ml;
• Flour - 2 tbsp. l.;
• Egg - 2 pcs.;
• Salt, pepper to taste.

Initially, the eggs are beaten with a whisk. Then kefir, salt and pepper are added to the container. Then it is worth adding flour in small portions. It is advisable to constantly stir the mixture when introducing flour, otherwise lumps may form. Then the prepared mixture should be put in the refrigerator for 50-60 minutes. After that, the batter is ready to use.

Pollock is a fish of the Cod family that lives in the Atlantic and Pacific oceans. She is one of the most affordable marine fish, so almost everyone can enjoy delicious pollock dishes.

Fish fillet can be boiled, fried, steamed, but in the article we will learn how to cook pollock deliciously in batter. Why? Yes, because it takes a little time to cook dishes, and the taste of meat is simply amazing.

What is useful pollock?

The meat of sea fish does not differ in fat content, but it has a rich biochemical composition. It contains useful polyunsaturated acids, vitamins and microelements that our body needs so much.

These include:

• vitamins of groups A, E, PP and C;
• calcium and iodine;
• phosphorus and chlorine;
• zinc and iron;
• sulfur and copper;
• omega-3 and essential amino acids.

In addition, pollock fillet in batter, unlike many other varieties of fish, is not very high in calories.

Approximately 100 g of the product accounts for only 250-280 kcal. And according to some doctors and nutritionists, regular consumption of the dish can improve the condition of the skin and hair, speed up metabolic processes in the body, and even improve vision.

How to cook fillet in a pan?

The recipe for cooking sea fish in a pan is very simple, so even novice cooks will be able to make the dish. At the same time, the meat turns out to be very tender and juicy, so the pieces of fish just melt in your mouth.

So, to fry the fillet, we need the following ingredients:

• 500 g fillet;
• Olive oil;
• 2 chicken eggs;
• 1 glass of low-fat milk;
• 100 g of premium flour;
• Spices to taste.

Cooking process:

• First of all, the fish fillet must be thoroughly washed, then cut into medium-sized pieces;
• The chopped pieces are sprinkled with spices, after which they give the meat a little rest;
• In the meantime, they take up the preparation of the batter and break the eggs into a small bowl and pour in the milk;
• Everything is thoroughly mixed and slowly begin to add flour, constantly stirring the contents;
• Then the olive oil is heated in a frying pan;
• After that, the fillet pieces are dipped in batter and sent straight to the pan;
• The meat is fried until an appetizing golden crust forms on its surface;
• Then the fish is laid out on a large beautiful dish and decorated with slices of tomatoes and lettuce.

It takes no more than 20-25 minutes to prepare the dish, provided that the fish has already been cut. As a side dish, it is advisable to serve a salad of vegetables. Since the dish is quite satisfying, potatoes or boiled rice should not be served at the table along with fish.

Recipe for fish in beer batter

The recipe for pollock in beer batter for express cooking is not suitable, since the batter needs to brew for at least an hour and a half. However, the taste of the meat turns out to be unusually tasty, and the golden crispy crust makes the hand reach for the next piece of delicacy.

So, to cook fillet, you need to stock up on the following products:

• 100 g flour;
• 500 g fillet;
• ½ l of beer;
• Vegetable oil;
• Salt and black pepper (ground).

Cooking process:

• Wash the fish fillet, then cut into small pieces;
• Salt and pepper the meat, and then refrigerate for 10 minutes;
• Pour beer into the sifted flour and mix everything thoroughly;
• After that, send the batter to the refrigerator for 60 minutes;
• Then heat the pan by adding a small amount of vegetable oil to it;
• Roll the pieces of pollock first in flour, and then “bathe” in batter and throw into the pan;
• Remove the fish from the fire when a golden crust forms on the surface of the pieces;
• Then transfer the pieces to a paper towel to absorb excess oil;
• Serve the dish preferably with a vegetable side dish.

Fish in cheese batter

How can you cook pollock in cheese batter in a pan? Fillet in a cheese "uniform" is eaten almost instantly. So if you want to make your loved ones experience "gastronomic shock" this recipe is just perfect for that.

For cooking, you need to take the following ingredients:

• 1 kg fillet;
• 200 g of hard cheese;
• 3 chicken eggs;
• Salt and ground pepper;
• 200 g flour;
• Olive oil.

Cooking process:

• In a separate bowl, mix the eggs until a homogeneous consistency is formed;
• Then grate the cheese on a medium-sized grater and send it to a container with eggs;
• Next, cut the fillet, cutting it into small pieces;
• Bread the fish in flour and dip in the cheese-egg mixture;
• Pour a small amount of olive oil into a heated pan;
• Fry the fish in a pan on both sides.

The fish is fried on each side for no more than 5-6 minutes, so the entire cooking process will take you a maximum of 20 minutes.

How to cook fish in the oven?

In fact, the first stage of cooking is very similar to the previous options: fish pieces are breaded in flour, then dipped in the egg mixture and sent to the pan, but only for 3-4 minutes. But at the second stage of preparation, the semi-finished dish is baked in the oven.

So, to bake pollock in the oven, you need to take the following products:

• 500 g fillet;
• 1 glass of flour;
• 2 tbsp. l. ketchup;
• 2 tbsp. l. mayonnaise;
• 3 cloves of garlic;
• 1 pickled cucumber;
• Vegetable oil;
• 12 lemons;
• 2 tbsp. l. fat cream;
• 3 chicken eggs;
• Spices.

Cooking process:

• Cut the pollock into small pieces, it is desirable that their thickness be at least 8-10 cm;
• Prepare a marinade from lemon juice and spices, then soak the meat in it for 20 minutes;
• Then, in a separate bowl, mix cream, eggs, spices, mix everything thoroughly;
• Then pour in the flour and mix everything thoroughly so that lumps do not form;
• Pour a little oil into a heated frying pan;
• Dip pollock in the egg mixture and fry on each side for 2-3 minutes;
• Next, you need to prepare the sauce for baking the fish;
• Put the pickled cucumber, garlic, ketchup and mayonnaise into the blender bowl. Grind everything;
• Transfer the fried pieces to a mold greased with vegetable oil, then pour over the sauce;
• Send the dish to the oven for 15-20 minutes.

Pollack in batter, cooked in the oven, has a fantastic taste. But it takes a lot of time to cook. In addition, this recipe is also suitable for a slow cooker. At the first stage, the process is repeated exactly as in the method described above, up to point 7. And then the half-finished fish is placed in a slow cooker and poured with sauce. Cook for 10-15 minutes, no more.

What to use as a garnish?

Usually, there are no special problems with cooking fish, but many novice cooks face the right choice of side dish. With what is it better to serve pollock in a "uniform"?

The best choice would be these types of side dishes:

• Sliced ​​​​boiled carrots, potatoes and fresh herbs;
• Boiled cauliflower in egg batter;
• Zucchini fritters;
• Boiled wild rice.

As you can see, there are many recipes for pollock fillets in batter, but most of them are basic, so there are a lot of opportunities for culinary experts to experiment. For example, in a batter recipe, you can include not only eggs or flour, but also sesame seeds, nutmeg, oriental spices and many other ingredients. Thanks to these additives, the dish acquires a completely different taste.

Good luck with your culinary experiments and bon appetit!

Funny thing life and everything connected with it. When we see pollock in the store, we take it to feed the cats. Looks, often, not very presentable. However, this does not prevent us from ordering pollock fillets in batter when visiting even expensive restaurants. True, there the name may not sound as direct as it is here on the page. Today I will tell you how to cook a gourmet restaurant dish. As you will see, it is extremely simple.

Ingredients

• pollock fillet 1 kg.
• eggs 3 pcs.
• flour 70-80 gr.
• salt in batter and for fish to taste
• pepper and spices to taste
• vegetable oil for frying

Recipe

Fillet preparation:

You can buy frozen pollock. Defrost and cook the fillet yourself. Friends, I did not advise you to do this!!! It is better to find a store that sells ready-made good pollock fillets. And buy there. Or refuse this raw material and similar dishes. When you bought a fillet. Defrost it on the bottom shelf of the refrigerator. This requires at least 10 hours. I pay special attention. Fillets should not be thawed in water. It loses nutrients. Further, you can cut the raw material into portioned pieces, but it will be more beautiful if you tear apart parts of the pulp to make curly pieces.

Adding spices:

Salt and pepper the fish. Mix well.

Preparation of batter:

Pan preparation:

Pour oil into the pan. Heat well over medium heat. Before laying out the fish, the pan must be heated. Otherwise, the batter will turn out “boiled”, and this is not very tasty.

Dipping fish:

There are two ways to connect fish with batter. First first. This method is used to obtain the most beautiful pieces, as it seems to me. Those. Each piece is individually lowered into the dough until the batter sticks to the fish on all sides. With this method, it is difficult to calculate the exact amount of batter, I always lack it.

Start frying:

Put the pieces in the liquid dough on a heated pan. Fry until golden brown.

End of frying:

When the bottom is fried, turn over. Fry until golden brown on the second side. We remove the pollock fillet fried in batter from the pan. In order for the dish to turn out with a crispy crust, you need to let the oil drain. Pat dry with paper towel and remove excess. Refrigerate each piece separately. It's even better when served hot. Ready piece to try. Add salt if necessary.

The second way to connect with batter:

Pour all the fillet pieces into a bowl with batter. Mix well.

Frying:

We take out individual pieces in the dough from the common bowl and fry. In this case, the batter is always enough. It liquefies a little due to the water and juice that is in the fillet. The shape of the finished dish is much more interesting than in the first case.

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Fish dishes are common all over the world, as they are among the most useful. One of the most popular is pollock fried in batter.

This cooking method was invented in Europe, but in which of the countries the first did it is not known exactly. Different nationalities use different types, although more recently the traditional variants of one country are spreading to others.

Therefore, you can familiarize yourself with different ways of preparing a dish and choose the one that will be to the taste of family members.

The benefits and harms of the dish

Fish is characterized by a large amount of valuable acids, amino acids and minerals contained in it. This makes it very useful for hair and skin, as well as for the functioning of the cardiovascular system.

Low calorie content contributes to weight loss in those who consume it frequently. This product is necessary for maintaining good vision and for the normal functioning of the digestive tract.

The systematic inclusion of fish in the diet helps to reduce cholesterol and stimulates metabolic processes. Under the influence of the substances contained in it, blood circulation in the brain is activated and nervous activity improves. Due to the presence of iodine, with the help of this product, you can normalize the functioning of the thyroid gland.

An unfavorable feature is the use of sunflower oil when frying, which can weaken the beneficial effect of the fish. The addition of a large amount of spices when preparing batter also negatively affects the body. Therefore, it is advisable to limit the consumption of oil and spices.

Difficulty, cooking time

The duration of work can vary from 40 minutes to one and a half hours, depending on the recipe chosen. If cooking involves pre-marinating the fish fillets, then even more time will be required. The level of complexity of the work on the dish is medium.

Food preparation

To get a tasty and healthy dish, you need to choose the right main ingredient. Fillets are usually used to prepare pollock in batter.

This product must be fresh frozen, so you should buy it in a good distribution network. It is necessary to pay attention to the color of the product - it should be white, without yellowish streaks.

A specific smell is inherent in fresh fish, and it is on it that one relies to navigate. Ice glaze on fillet pieces should not be much. A layer up to 2 mm thick is considered acceptable.

Before cooking, the fish is thawed at room temperature and excess water is removed. If necessary, it can be marinated using the spices indicated in the recipe.

Products for making batter may be different. The main requirement for them is freshness and the right consistency.

How to cook pollock in batter?

Beginners should cook pollock fillets in batter in a pan according to the classic recipe. This is the easiest cooking method.

This dish is prepared using the following ingredients:

• pollock - 600 g;
• vegetable oil - 100 ml;
• egg - 1;
• milk - 60 ml;
• flour - 3 tbsp. l.;
• spices;
• salt.

In the process of work, it is possible to prepare 4-5 servings.

Pollock in batter in a pan - a step-by-step recipe with a photo:

1. Before starting work, the fish is thawed. Each carcass is washed and cut along the ridge.
   
2. Remove all the insides and completely remove the black film inside so that the dish does not taste bitter. Next, the ridge is cut out and small bones are taken out.
   
3. The skin is removed from the carcasses. This should be done carefully so as not to damage the fillet. Cleaned carcasses are cut into pieces.
   


4. In a separate container, beat the egg with milk and add flour to get a batter.
   


5. The components are mixed until a homogeneous consistency. The mixture should look like thick sour cream.
   
6. Fish pieces are dipped into the batter one at a time or poured with a mixture and mixed.
   


7. Frying is carried out from 2 sides until the fish acquires a ruddy hue.
   
8. The finished product is transferred to napkins to get rid of excess oil.

The dish contains 127 calories per 100 g. It contains 28 g of protein, 4 g of carbohydrates, 5 g of fat.

cooking options

There are many varieties of this dish. They differ in what kind of batter is used. It can be made up of different components.

To implement it, you will need the following ingredients:

• fillet - 500 g;
• milk - 100 ml;
• egg - 2;
• cheese - 120 g;
• flour - 100 g;
• ground pepper;
• spices;
• salt.

Eggs are beaten with a whisk and combined with warm milk. Sifted flour, salt and seasonings are poured into this mixture. The fish fillet is divided into pieces of medium size.

Each of them is dipped in batter and lightly fried in hot oil. Then the blanks are placed in a baking dish lined with parchment.

Grated cheese is sprinkled over them. Bake the fish in a preheated oven until the cheese is completely melted.

This cooking option is also one of the most popular, because it is very easy to perform.

For him you will need:

• fillet - 500 g;
• mayonnaise - 4 tbsp. l.;
• egg - 3;
• flour - 4 tbsp. l.;
• spices;
• salt.

The fish is cut into pieces and put into prepared dishes. They are sprinkled with salt and spices. The batter is made from beaten eggs and mayonnaise, to which herbs and salt can be added for taste.

After mixing the components to a homogeneous consistency, flour is added to them. Fish slices are poured with the resulting mixture, each of them is wrapped and laid out in a pan for frying.

It would be nice to fry pollock fillets in batter with the addition of soy sauce.

The recipe involves the use of such products:

• pollock fillet - 500 g;
• soy sauce - 3 tbsp. l.;
• egg white - 1;
• potato starch - 2 tbsp. l.;
• spices.

The carcasses are well washed and dried, after which they are divided into pieces. Egg white is placed in a separate container, beaten, starch and sauce are added there.

The ingredients should be mixed to get a homogeneous mass, which is filled with fish pieces. You can add spices. The product should stand for about 2 hours, after which it is laid out in a pan with hot oil and fried.

Ingredients:

• fillet - 400 g;
• vegetable oil - 30 ml;
• flour - 100 g;
• egg - 1;
• spices;
• salt.

Beat the egg with a fork and add the sifted flour to it. This mixture should be homogeneous. Carcasses are cut into medium pieces and, using a paper towel, remove excess moisture.

These blanks are rolled in flour and immersed in the prepared batter. Pour oil into the multicooker bowl and heat it by turning on the “Frying” mode. Fish should be cooked with the lid open until a crust forms.

Making batter based on mayonnaise is one of the most popular options.

Such a dish requires the use of the following components:

• fillet - 500 g;
• mayonnaise - 120 g;
• flour - 100 g;
• seasonings;
• salt;
• egg - 3;
• paprika;
• lemon juice - 10 mg;
• curry.

Mayonnaise is combined with eggs and beaten. Lemon juice and seasonings are added to them. Chopped herbs can be added if desired. Then flour is poured into it.

Washed and cut into pieces, the fish is dipped in batter, stirred until smooth, and transferred to a frying pan with heated oil. The blanks are supposed to be fried until golden brown.

Batter with the addition of sour cream allows you to cook a tender and juicy dish. The fermented milk product must have at least 18% fat content.

The meal is prepared from the following ingredients:

• fillet - 600 g;
• egg - 3;
• flour - 50 g;
• garlic in granules - 5 g;
• sour cream - 120 g;
• seasoning;
• salt.

Combine eggs and sour cream and mix until smooth. This mixture is seasoned with spices and garlic, salt is also poured into it. The last ingredient in the composition is flour.

It is introduced carefully, the resulting mass is well stirred to get rid of lumps. The fillet is cut into pieces, from which excess moisture is removed with a paper towel.

These blanks are placed in the mixture and the frying pan is shifted. The dish is considered ready when a yellow-golden crust forms on both sides of each piece.

Adding beer to a dish gives it an unusual taste. Men like this dish very much, but there are also connoisseurs among women.

It is prepared using the following ingredients:

• fish - 800 g;
• seasoning;
• salt;
• beer - 120 g;
• egg - 2;
• paprika - 2 g;
• flour - 60 g.

The washed fillet is divided into small pieces. Excess moisture is removed from them with paper towels. Eggs are combined with seasonings and beat until foamy.

Beer is added to the mixture. Pour it in a thin stream and stir gently. Next, flour is introduced into the composition and a homogeneous mass is formed. Pieces of the carcass are poured with it, after which they are laid out in hot oil and fried until tender.

Video recipe:

The alcohol component makes it possible to obtain especially soft and juicy fish. It is not necessary to add it in large quantities, as this will affect the taste of the dish.

For this option, you should use the following components:

• fish - 800 g;
• flour - 60 g;
• vodka - 40 ml;
• egg - 2;
• salt;
• paprika - 2 g;
• mustard sauce.

Eggs are broken into a shallow bowl, salt and seasonings are added to them. The components are well stirred to form a foam. Mustard sauce is also added there and vodka is poured in.

Then gradually add flour to get a homogeneous, not very thick mass. The fish is cut into pieces, each of which must be immersed in the mixture and put in a frying pan.

This type of dish is characterized by greater usefulness and nutrition.

It is prepared using the following ingredients:

• pollock - 800 g;
• walnuts - 90 g;
• egg - 3;
• salt;
• flour - 60 g;
• seasonings;
• ground pepper.

The fillet, washed and dried, is cut into pieces and rubbed with seasonings. Eggs are mixed with salt, flour is added to them and stirred until a homogeneous consistency. Nuts are passed through a meat grinder and spread on a plate.

The fish is dipped in batter and sprinkled with nut crumbs. Next, the pieces are laid out in hot oil and fried until tender.

The addition of garlic gives the dish a sharpness that many people like.

To work, you need to prepare the following ingredients:

• pollock - 800 g;
• flour - 60 g;
• crackers - 100 g;
• garlic - 3 cloves;
• egg - 2;
• salt;
• paprika;
• sour cream - 30 g;
• greenery.

Eggs are beaten and mixed with sour cream. Paprika and salt are added to this composition, then flour is gradually poured. The resulting batter should be homogeneous and thick enough.

Garlic cloves are crushed with a press and mixed with chopped herbs. Breadcrumbs are added to them. Lovers of crispy crusts on fish can add more grated cheese. Sliced ​​carcasses are dipped into the mixture and rolled in breading. After that, the blanks can be fried in oil.

Kefir-based batter is used very often. The dairy product can have any fat content, and seasonings are added to give it a pleasant color.

Dish ingredients:

• pollock - 900 g;
• flour - 100 g;
• kefir - 250 ml;
• ground hot pepper;
• egg - 2;
• spices for fish;
• paprika;
• basil;
• saffron;
• salt;
• curry.

Kefir is introduced into the eggs beaten to foam and salt and seasonings are poured with constant stirring. When the mixture reaches uniformity, begin to add flour to give the batter the desired consistency.

Pieces of fish are immersed in this mass and spread in a well-heated vegetable oil in a frying pan. It will take about 10 minutes to roast.

By adding cheese, you can cook fish in a delicious crispy crust.

The work will require the use of the following components:

• pollock - 700 g;
• cheese - 250 g;
• egg - 4;
• ground pepper;
• salt;
• flour - 50 g;
• seasoning.

Cheese is crushed on a fine grater and combined with beaten eggs. Salt and seasonings are poured into the resulting mixture. Then flour is added and the composition is stirred until it becomes homogeneous.

The fish is cut into pieces and immersed in the mixture. You need to fry it in hot oil, because otherwise the dough will stick to the bottom of the pan.

A kind of batter prepared with the addition of mineral water turns out to be very airy.

Ingredients for the dish:

• fish - 600 g;
• egg - 2;
• mineral water - 250 ml;
• spices for fish;
• flakes - 100 g;
• saffron;
• curry;
• salt;
• ground pepper;
• paprika.

Eggs are beaten with salt and seasonings and diluted with mineral water. Flakes are added to this mixture. The batter will be ready a few minutes after the last ingredient swells.

Fillet parts are lowered into it and laid out on a hot pan. Roasting is carried out on a minimum fire.

The addition of wine gives the taste of the fish a piquancy.

The following components allow you to implement this recipe:

• fillet - 800 g;
• vegetable oil - 100 g;
• egg - 2;
• ground black pepper;
• red ground pepper;
• dry white wine - 200 ml;
• flour - 170 g;
• paprika.

Eggs are added to the flour mixed with spices and a stiff dough is formed. Wine is gradually added to it in order to obtain the composition of the desired density.

Thawed carcasses are cleaned of entrails and bones. Cut them into portions, dip them in a mixture containing alcohol, and start frying.

Ingredients:

• pollock - 700 g;
• water - 150 ml;
• tempura flour - 80 g;
• egg - 1;
• spices;
• salt.

You can buy tempura flour or make your own from rice and corn flour. You can also replace the mixture with wheat flour and starch.

Flour is mixed with egg and water. It is not necessary to give uniformity to the mass. Add spices for spiciness. The fish fillet is divided into parts. Each of them is supposed to be briefly lowered into the mixture and put in hot oil for frying.

This option will be appreciated by people who follow their figure.

It is prepared from the following ingredients:

• fillet - 800 g;
• milk - 150 ml;
• oat bran - 100 g;
• corn starch - 100 g;
• nutmeg.

The batter is made from cornstarch and oat bran mixed with skim milk. Nutmeg is added for flavor. The principle of cooking remains the same. The pieces are dipped into the mixture and sent to the pan.

This type of dish is also dietary.

For its implementation, the following products will be required:

• eggs - 3;
• lemon - 0.5;
• rice flour - 100 g;
• sea ​​salt;
• rye bran - 100 g;
• fish - 800 g;
• spices.

The egg whites are separated from the yolks. The protein is whipped to foam and combined with bran and flour. The juice of half a lemon and sea salt are added to the mixture. They also put spices in it.

The fish fillet is cut into pieces and, immersed in batter, spread in hot oil for frying.

It is not necessary to divide the carcasses into parts - you can fry them whole, removing only the bones. But in this case, you will need to increase the cooking time. If there is no time for pickling, you should simply rub the fillet with spices.

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. The silvery coloration of the body with dark patches is a distinctive feature of pollock. In addition, this fish has an 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 up to twenty years, even in cold water (2.5 - 8.5 ° C). 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 be considered both as a cold appetizer and as a hot dish. On the festive table and in the everyday menu - this is an excellent solution for cooking pollock in 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.
• You can buy a ready-made 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 must be very hot, and olive oil should be poured more generously than for conventional 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 so that excess fat is removed.
• After 10 minutes, we send pollock to a beautiful flat dish, sprinkle with dill and green onions. Separately, you can serve 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
• Hard cheese 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 with a paper towel and lay 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. A piquant addition would be serving this dish with a homemade sauce: sour cream mixed with ground pepper, salt, finely chopped dill and crushed garlic.