Delicious pollock in batter, in a frying pan - recipes

Recipe for fried pollock fillet in batter in a frying pan, with photo

Kitchen appliances and equipment : saucepan, mixer.

Ingredients

How to make batter for pollock fish

1. Divide 3 eggs into yolks and whites.
2. Add 4 tbsp to the yolks. l. flour, beat lightly.
3. Add a little water, add some salt to the mixture, and beat some more.
4. The consistency should be like liquid sour cream, adjust this with water.
5. Such fish will be practically deep-fried, so you will need a lot of oil, how much specifically - it depends on the size of the dish. Pour vegetable oil into a saucepan so that the pieces of fish float in it. Put it on the fire and let it warm up.
6. The whites must be beaten separately from the yolks, this will give the batter airiness. Beat the whites with a mixer until stiff.
7. Gently mix the whites with the yolks.

Frying fish

1. Dry the washed fillet with paper towels, add salt and pepper.
2. Cut the fish into portions.
3. Roll each piece in batter and place in hot oil. This must be done in small batches to ensure that each piece is cooked through.
4. Turn the pieces over so they brown evenly.
5. Place the finished fillets on paper towels to remove excess oil.

Video recipe for cooking pollock in batter in a frying pan

In this video you can see how to properly prepare fish batter and how to fry pollock fillets in batter in a frying pan.

Pollock in batter - an affordable fish from a noble family

Pollock in batter is a dish that is eaten with pleasure on weekdays and is not a shame to serve at the holiday table. The availability and reasonable price of pollock have given consumers the impression of it as a second-rate fish. In fact, pollock belongs to the cod family, which indicates its nutritional value. In addition to proteins, fish contains a whole bunch of useful vitamins and microelements, including iodine, chromium, cobalt, potassium, and fluorine.

The calorie content of pollock fillet is 75 kcal/100 grams. There is almost no fat in the fish, which makes the fillet a little dry. To achieve maximum juiciness, cooking in batter - a liquid dough in which the pieces are dipped before frying - helps to achieve maximum juiciness. The thin dough crust creates a reliable barrier for juices. The dish turns out tender, juicy and very tasty.

The batter is made from flour or starch. The liquid component used is ordinary or mineral water, milk, beer, eggs. Spices, seasonings, and aromatic herbs are added to the batter. Our proven recipes and advice from knowledgeable housewives will help you make pollock juicy and tasty in a light, crispy crust.

Pollock recipe in batter in the oven

Cooking time: 50 minutes. Number of servings: 4. Kitchen appliances and equipment: scales, mixer, baking tray, oven.

Cooking fish in batter in the oven

1. Beat 4 eggs with a mixer, adding salt and seasoning.
2. Add 0.15 kg of flour and beat again. Set the dough aside to rest a little.
3. Dry the prepared fish with paper towels and cut each fillet in half lengthwise (you can leave it whole).
4. Sprinkle the prepared pieces with seasoning.
5. Dip the fillet into the batter and place on a baking sheet. You can put a few rosemary leaves on top.
6. Place the baking sheet in the oven, preheated to 230ºC for 30-35 minutes.
7. After removing the fish from the oven, you can brush it with butter if you wish - it will become even softer and more tender.

Video recipe for cooking pollock fillet in the oven

Master class on the process of preparing pollock fillet in dough, baked in the oven.

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, 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.

Helpful information

• Do not forget that the quality of any dish directly depends on the quality of the products, so when choosing fish, pay attention to its freshness. If these are frozen briquettes, then make sure that they are not subjected to repeated defrosting, pay attention to the packaging time.
• By the way, you need to defrost pollock in the refrigerator. And under no circumstances – in hot water or a microwave. A sharp change in temperature will turn the fish into a loose, unattractive mess when cooked.
• You can experiment by adding your favorite seasonings and mayonnaise to the batter.

Using batter, you can cook other fish .
For example, try cooking cod in batter, or pink salmon, or tilapia. Crab sticks in batter are very piquant. For gourmets, I recommend the most delicate dish of shrimp in batter, or no less tasty squid in batter. Do you, dear readers, cook fish this way? We are looking forward to your feedback and comments – was the information provided useful, were the recipes described interesting? Which one do you want to try? Don't forget to describe what you did.

Other fish recipes

Shrimp in batter Pink salmon in batter Crab sticks in batter Squid in batter Fish in the oven Bon appetit!

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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.

Step-by-step preparation

1. Wash the fish, remove the entrails, cut off the fillet and cut it very finely with a knife or tear it with your hands. Select the seeds. You can save time if you buy already filleted fish in the store.

2. For the batter, in a bowl, mix well with a whisk 2 eggs, 1 cup. milk, ¾ tsp. salt and sugar and ¼ tsp. baking soda, then add 1 cup. sifted flour.

3. Mix everything thoroughly until the lumps disappear. The dough should be quite thick, homogeneous, and smooth.

4. Add chopped pollock fillet into the batter, mix with a spoon so that the dough envelops each piece.

5. Heat 4-5 tbsp in a frying pan. l. vegetable oil and add 1 tablespoon of fish dough.

6. Fry the pancakes on both sides over medium heat until golden brown (approximately 4-5 minutes on each side). If you want to prepare a more dietary option, pour less oil and cover the pan with a lid.

Place the finished pancakes on a paper towel to remove excess oil. Prepare pancakes using the entire dough in the same way. Serve hot or cold with fresh vegetables or salad.

There are some rules and subtleties of preparing batter:

• It is better to cool liquid components.
• You can use water (plain, mineral or carbonated), beer, wine as a base - this will change the taste and appearance of the finished dish.
• The batter will be crispier if you replace some of the flour with corn or potato starch.
• It is better to prepare the batter in advance and keep it in the refrigerator for at least 1 hour - the dough will become smoother and more elastic.
• The consistency of the batter is correct if a spoon dropped into it is evenly covered with batter.
• To prevent the batter from dripping, the products must first be dried with a paper towel and rolled in flour.
• You can add grated cheese, mashed potatoes, ground nuts or spices to the batter - the taste of the finished dish will only improve.
• The frying oil should be very hot so that the product immediately becomes crusty and retains its shape.
• The finished dish can be sprinkled with white and black sesame seeds dried in a dry frying pan.

Pollock fried in egg batter

Photo of fried pollock in egg batter

It is best to cook pollock fillet in batter so that nothing interferes with enjoying the delicate taste of the finished dish. Egg batter is simple and affordable. Prepared from eggs, flour and water. It turns out crispy and airy. The thickness of the dough crust is determined by the thickness of the dough; the thicker the dough, the thicker the shell will be.

Recipe ingredients:

• pollock fillet 500 g.
• egg 2 pcs.
• flour 2-4 tbsp. spoons
• very cold water 100-200 ml.
• salt a pinch
• pepper to taste
• vodka 1 tbsp. spoon
• vegetable oil 200-300 ml.

Cooking method:

1. Thaw pollock fillets naturally, dry with paper towels, cut into narrow strips 2-3 centimeters wide. Salt and season with pepper.
2. Break the eggs into a bowl. Whisk in salt. Add a tablespoon of flour. Stir until smooth. Add 1/3 of ice water. Mix again and add flour, and then dilute the dough with water. The amount of water and flour in the recipe is approximate. It all depends on what consistency you want the batter to be. The classic batter should have the thickness of sour cream, the dough like pancakes. At the very end, pour a tablespoon of vodka into the batter. The alcohol will evaporate during frying, and the dough will become extra crispy.
3. Heat vegetable oil in a saucepan with thick walls. There should be a lot of oil so that the pieces of fish float in it and do not come into contact with the bottom. You can use a deep fryer for these purposes. When the oil is hot, dip each piece of fish into the dough and fry immediately. Each housewife will decide for herself how much to fry. The pieces should turn golden.

Feeding method

: A suitable side dish for fried pollock in batter is a fresh salad dressed with olive oil and lemon juice. Serve the lemon halves separately so everyone can drizzle the juice over the fish to taste.

Cooking in kefir batter

Pollock in batter in a frying pan turns out tasty and juicy if you cook it with kefir. In this case, the fat content of the fermented milk product does not 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 kefir;
• 2 eggs;
• flour (how much composition will take);
• salt and ground hot pepper;
• paprika;
• spices for fish;
• dried basil;
• saffron or curry.

Sequence of work:

1. Beat the eggs, then pour kefir into them in a thin stream, and, without stopping stirring, add salt, seasonings and dried basil.
2. When the mass becomes homogeneous, start adding flour until the batter reaches the desired thickness.
3. Use a whisk to break up all the lumps and start frying the pollock.

Attention! Before placing fish dipped in batter in a frying pan, you need to heat the vegetable oil well in it and lightly salt it. Otherwise the batter will stick to the bottom.