1. How to choose the right ingredients
2. Pollock fillet recipe in batter in a pan
3. Recipe for pollock fried in batter
4. Recipe for a simple batter for pollock
5. Serving and decorating
6. Common truths
7. Popular recipes for fish snacks

Agree that some housewives perceive daily cooking as a chore. For some, she is completely “strained”, while someone frankly does not like to stand at the stove. In fact, there is nothing complicated in cooking, if you understand the basic principles of cooking.

It is about them that I want to talk about the example of preparing simple fish dishes. I share my experience and tell you how to fry pollock in batter in a pan, as well as the secrets of making the perfect batter. This is a universal batter for frying not only white sea fish, but also other seafood, as well as poultry meat and onion rings to decorate fish dishes.

How to choose the right ingredients

• To prepare the dish, it is best to buy frozen pollock or any other sea fish fillet.
• Both chicken and quail eggs are suitable for batter, but it is more familiar with chicken eggs.
• For frying, vegetable oil should be non-aromatic.
• And in the fish and in the dough, you can add any spices and spices that you like.

Pollock fillet recipe in batter in a pan

• Marinating time is one and a half hours.
• Kitchen utensils: cup, saucer, bowl, measuring container, large serving plate, frying pan.

Ingredients

Name	Quantity
Pollock fillet	400 g
Chicken egg	2 pcs.
Sour cream 15% fat	2 tbsp. l.
Flour	3 art. l.
Salt	½ tsp
Lemon juice	2 tbsp. l.
Pomegranate sauce	2 tbsp. l.
Red hot pepper	on the tip of a knife
Vegetable oil	100 ml

Step-by-step frying in oil in a pan pollock fillet in batter

One of my favorite fish dishes is pollock fillet in batter, fried in a pan according to a very simple recipe. The main thing here is to prepare a good batter and heat the pan to such a temperature that the dough enveloping the fish pieces does not burn, and the fish does not remain raw during frying.

Marinating the fillet

Defrost 400 g of pollock fillet, slightly squeeze out excess moisture and put in a marinating cup.

Salt the fillets lightly.

Pour the fish pieces 2 tbsp. l. lemon juice.

Add to a cup with fillets 2 tbsp. l. pomegranate sauce as a marinade.

Mix the contents of the cup well, cover with a saucer and put in the refrigerator for an hour and a half.

Cooking batter

Crack two eggs into a separate bowl.

Add ½ tsp to raw eggs. salt and a little, from the tip of a knife, sprinkle with red hot pepper.

Mix the contents of the bowl with a fork and add 2 tbsp. l. sour cream.

Mix again and add 2 tbsp. l. wheat flour.

Knead the contents of the bowl until smooth and creamy.

We fry the pollock fillet

Put the prepared batter into a cup with marinated fish and mix thoroughly.

Heat 70 ml of vegetable oil in a frying pan over medium heat until boiling.

Without reducing the flame under the pan, put the fillet pieces in turn so that they do not touch each other.

Fry on both sides until golden brown in several batches. Add 20-30 ml of vegetable oil in between adding fish pieces to the pan, if needed.

Ready pollock is removed from the pan, put on a large serving plate and served.

Recipe for pollock fried in batter

• Time of active actions - 15 minutes.
• Total cooking time - 1 hour 30 minutes.
• Yield - 4-5 servings.
• Energy value of 100 g - 134.6 kcal.
• Cookware: cutting board, whisk, slotted spoon, knife, paper towel, couple of cups, serving dish, cauldron/deep fryer.

Ingredients

Name	Quantity
Pollock	600 g
Flour	2-3 tbsp. l.
Chicken egg	2 pcs.
Drinking water	3 art. l.
Vegetable oil	up to 500 ml
Pepper, salt and spices	pinch by pinch

Step by step deep frying battered pollock

I share my secret pollock recipe in batter with step-by-step photos of preparing a very tasty delicate fish dish.

Preparing fish for frying

To cook fish fried in batter, it is still advisable to buy fillets. But if you have whole fish carcasses, you need them:

Wash, free from fins and black film the inside of the abdomen. Remove the backbone and pat the fillets dry with paper towels.

Divide the resulting fillet into portions or fry whole - as you like.

Salt the prepared pieces to taste, add a pinch of ground black pepper and set aside for 15-20 minutes while the batter is being prepared.

Making a batter

Separate the yolk and white from two eggs and place in separate bowls.

Pour ½ tsp into the yolks. salt and 3-4 tbsp. l. flour, pour 3 tbsp. l. water, 1 tsp. vegetable oil and mix everything into a homogeneous mass.

Whisk the whites into a strong foam and transfer to the yolks, erasing into a homogeneous mass.

Put the finished batter in the refrigerator for 30-60 minutes.

Deep-fried pollock

In a cauldron or a special fryer, heat 500 ml of vegetable oil to a boil.

Dip each piece in the batter and gently drop into the hot oil.

Fry for a couple of minutes on each side over high heat.

Put the finished pollock on a serving dish lined with paper towels. Remove excess oiled towel before serving.

This short story demonstrates the simple process of making dough for frying fish, as well as the preparation of pollock, fried in batter in a deep fryer.

Recipe for a simple batter for pollock

• Cooking time - 50 min.
• Quantity - for 4 servings.
• Energy value - 136 kcal / 100 g.
• Kitchen utensils: a bowl, a couple of kitchen cups, a spoon, a whisk, a mixer, a frying pan, a measuring container, a flat plate.

Ingredients

Name	Quantity
Pollock (fillet)	2 pcs.
Chicken egg	2 pcs.
Wheat flour	3 art. l.
Water	50 ml
Salt	1 tsp
Vegetable oil	2-3 tbsp. l.
Seasonings, spices	taste

Step by step preparation of universal creamy batter

Cooking for me is a huge field for creativity. Here are the most delicious experiments. I want to tell you how I make batter for pollock fish, although it can be considered a universal dough for frying not only fish, but also vegetables.

Beating the creamy dough

Separate the protein from the yolk of two chicken eggs in two different cups.

Wipe the yolks with a pinch of salt, 1 tsp. vegetable oil and 50 ml of water.

In a cup with erased yolks, add 3 tbsp. l. flour and knead the mass until smooth with a whisk.

Beat egg whites with a pinch of salt until stiff peaks.

Mix the yolk mass with whipped proteins, adding dense foam in 3-4 stages until the mass becomes homogeneous.

Put the finished batter for 20-30 minutes. into the refrigerator.

fry fish

Pour into the pan 2-3 tbsp. l. vegetable oil and heat well over medium heat.

Immerse each fillet entirely in batter and put in hot oil so that the fish pieces do not touch.

Fry until tender on each side for 4-6 minutes.

Put the finished fish on a serving plate.

In the remaining batter, you can fry the onion, cut into large rings, and decorate the fish dish with onion rings.

Serving and decorating

Pollack fried in batter is decorated with fresh sprigs of dill and parsley or chopped herbs. Serve fish to the table with a side dish or as an independent dish. As an ideal side dish for fish dishes, rice is considered to be flipped, and soy sauce, which perfectly emphasizes the taste of the finished fish, is considered to be the sauce.

Common truths

• Excess oil after frying can be removed if, before laying on a serving plate, put the pieces of fish fried in batter on a paper towel for 1-2 minutes.
• The amount of batter should correspond to the amount of food fried in it.
• It is better to make the dough for frying in advance, 30-40 minutes before frying.
• Keeping batter in the refrigerator for more than a day is not recommended, as it loses its enveloping properties.
• For frying seafood, white wine is added to the batter, for meat - red, for red fish - vodka.

Popular recipes for fish snacks

• Take an interest in how pink salmon is fried in batter and what kind of dough is needed to cook red fish.
• Amazingly delicious shrimp in batter will delight you and your family.
• You can surprise guests with a real delicacy if you cook sole in batter for the New Year's table. Check out the ingredients to make it.
• It has a very unusual taste of tilapia in batter. This tender and high-calorie fish can be served both for a family dinner and for a festive table.