Pollock fillet in batter in a frying pan

Quick and delicious cooking of pollock fillet in batter. Very often the fish is cooked in batter. Thanks to the texture of the batter, the pollock inside it turns out juicy. And the advantage is the speed of cooking fish.

Anna

The author of the recipe

Pollock fillet in batter in a frying pan

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Composition / ingredients

servings:

Pollock fillets

500

Eggs

Flour

Salt

0.5

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 14 g

Fats 31 % 9 g

Carbohydrates 21 % 6 g

164 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make pollock fillets in batter in a frying pan? Prepare the specified ingredients. To cook fish in batter, it is better to take fillets at once. If the fish is not milled, then you can cut it yourself. From spices I take ground black pepper, you can take other spices. Eggs C0. Vegetable oil for frying. Prepare a deep batter dish and a frying pan for frying fish.
Step 2:
Pollock fillets are usually sold quick-frozen. To prepare it, it should be thawed beforehand. Rinse the completely thawed fillet, let the excess liquid drain. Cut the fish into convenient portions - the size is of your personal choice, but you should not make them too large.
Step 3:
Wash and dry the eggs. In a deep bowl, break the raw eggs, add salt and ground black pepper, mix with a fork or whisk.
Step 4:
Add flour and knead the dough. The dough for the batter should be similar to thick sour cream, therefore, in order to achieve the desired density, add flour to the dough in parts, it may be that you will need more or less flour.
Step 5:
Use a fork to take the pieces of prepared fish, lower them into the batter so that it completely covers the fish from all sides.
Step 6:
Heat the frying pan with vegetable oil and spread the fish in batter on it. Fry the pollock over medium heat without a lid. First fry on one side until golden brown, then gently turn over and fry on the other side. Put the finished fish on a plate with paper towels so that the remaining oil is absorbed. Fry all the fish like this.
Step 7:
The finished fish can be served both hot and warm. To garnish with pollock in batter, you can offer mashed potatoes, rice, salads from fresh vegetables.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

If you properly defrost pollock and fry it in batter, then you can cook a very healthy, juicy fish for a delicious family dinner.
To prepare dough for batter, you can use not only the recipe I suggested, but also prepare the dough according to your own, familiar and proven.