Pollock in batter on beer
Composition / ingredients
7
servings:
Cooking method
1. If the fish is frozen, it must be thawed beforehand. We peel the husk, remove the head, tail and black film inside. I wash it and cut it into portions. Transfer to a dish, salt and pepper, leave to marinate for 15 minutes.
2. For the dough, mix all the ingredients and beat a little, until all the lumps dissolve.
3. Preheat the pan and pour a little oil. Dip the pieces of fish in the batter and put them in a hot frying pan. As it is fried on one side, we shift it to the other with a spatula. The finished fish can be sprinkled with lemon juice a little.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
