Batter for pollock recipe. Fried pollock in batter in a pan

Pollack in batter in a pan can serve great snack for both festive and everyday table. It should be noted that there is nothing complicated in preparing such a fish dish. However, the processing of the main ingredient requires special attention. After all, the fish must first be cleaned of bones, skin and other elements. But first things first.

Choice of main product

Pollock in batter in a pan cooks pretty quickly. But this is far from the only reason why we decided to use the presented variety of fish for creation. Firstly, it is not as expensive as, say, pike, salmon, trout, pink salmon, and so on. Secondly, pollock does not contain too many bones. To clean it, you have to remove only the backbone. Thirdly, the mentioned fish is not very oily. This fact is very important for us, since we will fry the presented product in a large amount of oil anyway.

Proper cleaning of the ingredient

Before you do delicious pollock in a batter in a pan, it should be well processed. To do this, frozen fish must be removed from the freezer and thawed a little. Next, the product must be rinsed in warm water, after opening the belly and removing all the internal parts. After that, it is necessary to cut off the fins from the fish and pull off the skin. This procedure is easiest to carry out when the ingredient is slightly frozen.

In conclusion, the pollock carcass should be cut in half lengthwise, and then with a light movement, remove the ridge with adjacent bones. As a result, you should have a tender white fillet, which you want to cut into not very large, but not small pieces.

Pollock in batter: photo and recipe for making snacks

After the fish has been carefully processed, you should start preparing the batter. He can be anyone. Let's start with the simplest and fastest.

So, to cook pollock fillet in batter, we need:

fish fillet - about 500 g;
fresh large eggs - 2 pcs.;
sifted white flour - about 4 large spoons;
sea salt - use at discretion;

Making a batter

To make pollock in batter in a pan soft and tender, the dough should be kneaded thoroughly. To do this, you need to break fresh eggs into a bowl and beat them vigorously with a whisk. Next, pour sea salt and white flour into the same container. After mixing all the ingredients, you should get a viscous batter.

Forming and frying process

As you can see, pollock cooks pretty quickly. After you get a viscous dough, you should take a piece of the processed fillet, season it with a little salt, and then lower it into the base. Next, the fish must be immediately put into a strongly boiling oil. It is desirable to fry the product until the batter is browned. In this case, it is recommended to turn the snack regularly.

How should it be served?

After all the fish pieces in the batter are fried in vegetable oil, they must be moved to a colander and completely stripped of fat. Next, the appetizer needs to be put on a plate and presented to the invited guests along with some kind of sauce. It should be noted that this fried dish it turns out very tender and tasty. Especially often it is presented to friends with foamy alcoholic drinks.

Simple batter for pollock fish

Fish cooked according to the above method is tender and soft due to the fact that it is cooked in a thick layer. egg dough. But if you want a crispier and spicy snack, then recommends frying this product in breadcrumbs. For this we need:

fish fillet - about 500 g;
fresh large eggs - 2 pcs.;
breadcrumbs - a full glass;
sea salt, sweet paprika, dried herbs, allspice and other seasonings - use at discretion;
vegetable fat - for deep fat.

Preparing the Components

To make pollock fried in batter turn out crispy and spicy, you should not use egg dough. It is better to replace it with breadcrumbs. To do this, dried and crushed bread in the amount of a full glass should be put in a bowl, and then sea salt should be added to it, sweet paprika, dried herbs, allspice and other spices. All ingredients must be mixed well.

Concerning fresh eggs, then they must be broken into a bowl and beat vigorously with a fork.

Cooking process

Fish for such a batter is best cut into long and not very thick slices. First, the prepared fillet should be dipped in the egg mass, and then rolled in breadcrumbs. Next, pollock in batter must be dipped again into the liquid mixture and sprinkled with dried and chopped bread. As a result, you should get a double breading.

After all the described actions, the fish in batter must be put in boiling fat and fried on all sides until lightly browned. In this case, the product should be regularly turned over with a fork or spatula.

Serve a snack to the table

After frying all the fillet, it must be placed in a deep bowl and served to friends. In addition to the finished dish, you need to present some kind of spicy and aromatic sauce.

We make a delicious snack in beer batter

Beer batter is a great ingredient to get fluffy and fragrant snack, especially if it is planned to be served with a drink of the same name. To prepare such a test, we need:

light beer - ½ cup;
white flour - a few tablespoons (until a viscous dough is obtained);
spices and dried herbs - use to taste.

Cooking method

Such a batter is made quite easily. Spices and spices are laid out in beer at room temperature, as well as white flour. After mixing all the ingredients, a viscous and homogeneous dough is obtained. In the future, all pieces of processed fish should be dipped into it and put in boiling fat. Turning the appetizer regularly, it is necessary to achieve its uniform browning. At the end, the dish must be served at the table along with a fragrant sauce.

It should be noted that beer batter is especially appreciated by those who like bright aroma and taste foamy drink while eating this snack.

Pollack in batter is a dish that is eaten with pleasure on weekdays and is not ashamed to be served at the festive table. The availability and reasonable price of pollock gave the consumer the impression of him as a second-class fish. In fact, pollock belongs to the cod family, which indicates its nutritional value. In addition to proteins, fish contains a whole bunch beneficial vitamins and trace elements, including iodine, chromium, cobalt, potassium, fluorine.

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

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

Photo of fried pollock in egg batter

In batter, it is best to cook pollock fillet so that nothing prevents you from enjoying the delicate taste ready meal. egg batter simple and affordable. Made with eggs, flour and water. It comes 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.

Ingredients for the recipe:

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

Cooking method:

Defrost pollock fillets naturally, pat dry with paper towels, cut into narrow strips 2-3 centimeters wide. Salt, season with pepper.
Crack the eggs into the bowl. Whisk with salt. Add a tablespoon of flour. Stir until smooth. Add 1/3 part 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 batter consistency you want to get. The classic batter should have the density of sour cream, the dough is 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 especially crispy.
Heat the vegetable oil in a thick-walled saucepan. There should be a lot of oil so that the pieces of fish swim in it and do not touch the bottom. You can use a deep fryer for this purpose. When the oil is hot, dip each piece of fish into the batter and fry immediately. How much to fry each housewife will decide for herself. The pieces should turn golden.

Feed method: A suitable side dish for fried pollock in batter is a fresh salad seasoned with olive oil and lemon juice. Separately, serve the lemon halves so that everyone can sprinkle the fish with juice to taste.

Photo pollock in beer batter in a frying pan

Delicious and beautiful lace batter is obtained on beer. For these purposes, it is better to use light varieties. The pronounced taste of dark beer will add bitterness to the dough. Beer batter does not require eggs. The crust of the dough remains crispy for a long time, does not dampen.

Ingredients for the recipe:

pollock 1 kg.
light beer 250 g.
flour 1.5 cups
turmeric, black pepper½ teaspoon
salt ½ teaspoon
vegetable oil 200 ml.

How to cook pollock fillet in a pan:

Cut the fish fillet into portions. Salt.
Pour the beer into the bowl. Gradually add flour until the dough becomes thick, like pancakes. Leave some flour for breading. Salt the batter, add turmeric and black pepper.
Heat vegetable oil in a cauldron or saucepan with a thick bottom.
Before you dip the pieces of fish in the batter, roll them in flour. Shake off the rest of the flour. The dough will better stop with the fish, the dough shell will turn out to be thick and uniform, it will not drain.
Fry the fish in a pan until golden brown.

Photo of pollock in batter with cheese in the oven

From inexpensive pollock you can cook chic holiday dish, if the pieces fried in batter, sprinkle with grated cheese and bake in the oven.

Ingredients for the recipe:

pollock 700 g
eggs 1 pc.
mineral water 150 g.
wheat flour 150 g
salt to taste
hard cheese 100 g
Provencal herbs 1 teaspoon
vegetable oil 50 ml. for frying

How to cook pollock fillets in the oven:

Defrost the fish, cut into small pieces. Salt.
Break an egg into a bowl. Pour in half the mineral water. Gradually adding flour, knead a thick dough without lumps. Dilute the remaining mineral water batter until desired consistency. If you immediately pour in all the water, it will be difficult to get rid of the lumps.
Dip fish pieces in batter and fry in vegetable oil.
Lay the fish in a single layer on a baking sheet lined with parchment paper. Grate hard cheese. Sprinkle each piece with cheese and dried herbes de Provence. Place in an oven preheated to 180°C. Bake until cheese starts to brown.

Feed method: Pieces of pollock in cheese crust Serve with cherry tomatoes and herbs. Or make a sauce for fish by mixing sour cream, dill and finely chopped pickled cucumber.

Photo of pollock fillet in batter without flour

Gourmets say that Chinese batter, which is prepared with corn or potato starch. Starch batter is light and not as “wet” as flour. The dish will become even more interesting if you add soy sauce and sesame seeds.

Ingredients for the recipe:

pollock 1 kg.
starch 100 g
eggs 2 pcs.
soy sauce 1 tbsp. spoon
vegetable oil 200 ml.

How to cook pollock fillet in batter:

Cut the pollock fillet into thin pieces. It is better to do this until the fish is completely defrosted. The pieces will turn out thin and neat.
Whip the chicken eggs into foam. Add starch and soy sauce. Knead a homogeneous dough.
Warm up vegetable oil. Dip the pieces of fish in the batter and immediately deep-fry. Fry until golden brown. Sprinkle the finished pieces with sesame seeds.

Feed method: Serve Korean pickled vegetables with fish. Oriental salads today you can freely buy in supermarkets or on the market. spicy salad set off delicate taste fish.

Tips for cooking pollock in batter
Cooking pollock in batter seems like a simple task only at first glance. In fact, it is not easy to prepare a high-quality batter so that it does not drain, is not too thick, and turns out to be light, crispy and airy. To do this, you need to know the basic rules, how to cook dough for pollock in cracked dough, follow certain rules, and master the intricacies of the process:
Thick or thin dough crust is a matter of taste. However, it is believed that for juicy products a thick batter is preferred. It seals the product securely, preventing juices from escaping or evaporating. For dryish products, which include pollock, it is recommended to make a liquid batter. Such a batter turns out to be almost weightless, but absorbs a lot of oil, which makes dry fish more fatty, tasty, satisfying.

delicious batter prepared from ice products.

So that the batter does not drain from the pieces of fish, they must be dried, blotted with a linen or paper towel, breaded in flour or starch.

To properly fry fish, it is important to place the food containers in a certain order. Plates should be placed from right to left - fish, batter, deep fat, a dish for fried pieces. With this arrangement, a minimum of time is lost, the batter does not drain, and the cooking process is fast and non-staining.

If the mistress of the fillet has oversalted, you can not put salt in the dough. The dish will not seem salty.

To increase the viscosity of the batter, it is recommended to keep it for about an hour in the refrigerator.

Prepare the necessary products.

Frozen pollock needs to be thawed. Wash the thawed fish under running water and cut along the spinal bone.

Remove the insides, pay attention, the black film inside must be completely removed - otherwise, as a result, the fish will be a little bitter. Cut the ridge and take out all the bones.

Prepare the batter: In a bowl, combine the egg, milk and flour.

Mix everything thoroughly so that there is no lump and the mass becomes homogeneous, resembling thick sour cream.

You can dip each piece of fish in batter, or you can make it easier: put all the pieces of pollock fillet at the same time and mix, and then remove to the pan, prying with a fork.

Fry on both sides over medium heat for 3 minutes on each side (or until golden brown).

Transfer the prepared pollock fillet in batter from the pan to a napkin so that the excess oil is gone and the fish has a delicate taste.

Serve immediately. Combines great with mashed potatoes, boiled rice or vegetable salads.

Bon appetit! Cook with love!

Pollock is a fish of the Cod family that lives in the Atlantic and Pacific oceans. It is one of the most accessible marine fish so enjoy delicious meals from pollock almost everyone can.

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?

Meat sea fish does not differ in fat content, but 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 use dishes can improve the condition of the skin and hair, speed up metabolic processes in the body and even improve eyesight.

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 heat it up in a frying pan. olive oil;
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 garnish with tomato slices 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 Serve with fish is not worth it.

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", the the recipe will do just perfect for this.

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 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 greased vegetable oil form, then pour the sauce;
Send the dish to the oven for 15-20 minutes.

Pollack in batter, cooked in the oven, has fantastic taste. But it takes a lot of time to cook. Besides, this recipe also suitable for multicooker. 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.

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 mixes 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 they turn 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 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:

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

Pollock fillet with garlic in batter

For lovers of Georgian and indian cuisine, should taste 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:

We wash the fish fillet, dry it with paper towels, and then cut it into pieces.
Crack the eggs into a deep bowl and beat them with a fork.
Add milk, add salt, pepper and minced garlic. Mix well all the ingredients together.
Pour vegetable oil into a frying pan and heat it well.
Dip each of the pieces of pollock in batter, and then in breadcrumbs.
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 version of the dish on daily menu. If you let your culinary fantasy, then by 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:

Defrost pollock fillet, wash and dry. After that, cut into portioned pieces of medium size, which will be most convenient to fry.
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.
Fry each piece of fish in a frying pan heated with vegetable oil, after soaking it in batter.
golden pieces pollock serve 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 when 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. Silver body coloration with dark patches is distinguishing feature 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 daily menu - this is perfect solution cooking in pollock 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 on last step- 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 instead regular salt sea, but not everyone loves the smell of iodine. Yes, pollock itself contains quite a large number iodine. Therefore, with sea salt 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
Cheese hard varieties 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 to serve 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 what 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. Fish fillet we wash. 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. Ready fish can be put on a paper towel to remove excess fat 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 stated amount into it. wheat flour. Add salt to the flour, focusing on your taste preferences. Mix dry 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 step in cooking is deboning. fish pieces in breadcrumbs. But beforehand in breadcrumbs Add seasoning for fish dishes 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! Submit this a fish dish with your favorite side dish. For example, pollock will go well with potato side dish 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 classic batter, but also in its different variations, capable of diversifying the everyday table of every hostess.

Fried pollock in beer batter

Fried pollock in a frying pan in beer batter has 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:

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.
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.
After that, add salt and black pepper to taste. Ready batter goes to the refrigerator.
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.
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

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.
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 it is quite possible to replace 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

Initially it is worth rubbing hard cheese on a small 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 thick foam. The whipped mass should be put in the refrigerator for 1 hour.
Then the flour is sifted and mixed with pre-whipped yolks. Sour cream, sugar, salt and grated cheese. 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.
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 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.

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?

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.

Recipe for fish in beer batter

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?

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 from 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!