Batter is a liquid composition based on flour and eggs, in which products are dipped before frying. As a result, meat, fish or vegetables retain their juiciness and are covered with a golden crust, which looks very appetizing. To fry pollock in batter, you can add dairy products, seasonings, herbs and even alcohol to the main components.

Fried pollock in a plain batter in a pan

To fry pollock fillet in batter, you can use the simple way to prepare this composition.

For 1 kg of fish you will need:

• 3-4 eggs;
• 130 g of flour;
• salt;
• ground pepper;
• seasoning for fish.

Cooking order:

1. Beat the eggs in a bowl and mix until foamy.
2. Pour salt, pepper, spices and continue whipping.
3. Add flour in small portions, continuing to work with a whisk or fork, so that there are no lumps in the batter. As a result, the composition should be a little thinner than the dough for fritters, after which you can start frying pollock.

Tip. If the batter is very thick, you can dilute it with a small amount of water, milk or kefir.

Cooking in kefir batter

Tasty and juicy pollock turns into batter in a pan, if cooked on the basis of kefir. In this case, the fat content of the dairy product does not matter. And so that the composition does not look too pale and acquires a pleasant color, saffron or curry must be added to it.

For cooking you will need:

• 220-250 ml of kefir;
• 2 eggs;
• flour (how much will the composition take);
• salt and ground hot pepper;
• paprika;
• spices for fish;
• dried basil;
• saffron or curry.

Work sequence:

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

Attention! Before you put fish soaked in batter in a pan, you need to warm the oil well in it and lightly salt it. Otherwise, the batter will stick to the bottom.

Pollock batter with sour cream

No less delicious is a batter for fish, if cooked on the basis of sour cream. At the same time, its fat content should be at least 18%.

For work you will need:

• 3 eggs;
• 100-120 g of sour cream;
• flour;
• salt;
• seasonings;
• granulated garlic.

Cooking process:

1. Combine the eggs with sour cream and beat until smooth.
2. Salt and season the composition with spices, pour granular garlic. If you can’t get it, you can skip a few cloves through the press.
3. Add flour to the batter, break all the lumps and proceed to roast the pollock.

The fish will be ready when the surface takes on a rich yellow-golden hue.

In mayonnaise batter

When cooking batter with mayonnaise, you should try it before adding salt. The fact is that it is part of the sauce, and if you salt the batter, as usual, you can get an inedible dish.

For work you will need:

• 3 eggs;
• 120 g mayonnaise;
• 10 ml of lemon juice;
• suitable seasonings;
• paprika;
• curry.

Sequencing:

1. Beat eggs with mayonnaise, and then pour in lemon juice.
2. Pour seasoning into batter, add salt and mix if necessary.
3. Gradually pouring flour, bring the dough to the desired viscosity.

If fresh greens are found in the refrigerator, you can add it to the batter for fish, finely chopping with a knife.

In cheese batter

Those who love a fish covered with a crispy crust will definitely like pollock in cheese batter.

For work you will need:

• 3-4 eggs;
• a piece of cheese of dense structure;
• flour;
• ground pepper;
• seasonings;
• salt.

Cooking order:

1. Beat the eggs until a stable foam is formed.
2. Put seasoning and grated cheese. Depending on the taste of the last component, determine the amount of salt.
3. Pour flour into the composition, and then mix until the lumps disappear.

Such a composition will turn out even tastier if you pour a few crushed walnuts into it.

Mineral water batter

You can make a gentle airy batter for fish using mineral water as a base. And in order not to “clog” the liquid composition with flour, it is permissible to take cereals that do not need cooking instead.

For work you will need:

• 220-250 ml of mineral water;
• egg;
• a handful of cereal;
• salt;
• ground pepper and “natural dyes” (paprika, saffron, curry or turmeric);
• spices for fish.

Work sequence:

1. Beat the egg with seasonings and salt, then dilute with mineral water.
2. Pour flakes into the composition, mix and wait a while until they swell a little.
3. Dip the pieces of fish into the batter and fry until cooked.

Tip. To pollock turned out tasty and juicy, and the batter did not burn, fish should be fried over low heat.

Pollock in beer

For pollock, a batter on beer is perfect, this drink will give the dish a unique and original taste.

For 100-120 ml of beer:

• 2 eggs;
• flour;
• salt;
• seasonings for fish;
• paprika.

Work sequence:

1. Beat seasoned eggs until foam is formed.
2. Dilute the composition with beer, adding it in a thin stream.
3. Pour the right amount of flour, mix until the lumps disappear.

On a note. To create a batter, it is better to take light beer, because its dark variety has too sharp taste and smell.

Unusual Vodka Option

The use of alcoholic drinks in batter allows you to make pollock softer and juicier. If there is no beer in the refrigerator, you can pour a little vodka into the batter.

For cooking you need:

• 2 eggs;
• 35-40 ml of vodka;
• some mustard sauce;
• flour;
• salt;
• paprika.

Work sequence:

1. Stir the eggs with salt and seasoning until foamy.
2. Add vodka and mustard sauce to taste, mix thoroughly.
3. Pour flour, break lumps and go to frying fish.

Those who do not like the mustard taste can replace it with tomato paste or sour cream.

Pollock in batter with nuts

You can fry a crispy and tasty fish if, after dipping the fillet in a batter, roll pieces in crushed nuts.

For work you will need:

• 3 eggs;
• flour;
• salt;
• ground pepper and seasonings for fish;
• a handful of walnut kernels.

Order of preparation:

1. Crush nuts with a rolling pin or pass through a meat grinder and pour on a flat plate.
2. Mix eggs with salt and seasonings, add flour and knead until lumps disappear. Dip the fish in batter, then roll in nuts and fry over medium heat.
3. If the house did not find the right amount of nuts, you can mix them with a breading mixture.

Cooking in garlic breading

As you know, pollock is a low-fat and rather fresh fish, but it is possible to give it a bright taste with the help of garlic breading.

For cooking you will need:

• 2 eggs;
• flour;
• salt;
• paprika;
• 20-30 g of sour cream;
• several garlic cloves;
• any greens in dried or fresh form;
• crushed crackers or breading mixture.

Sequencing:

1. Prepare a thick batter from eggs, salt, paprika, sour cream and flour.
2. Peel the garlic, crush in a press or grate, then mix with dried or chopped fresh herbs and breadcrumbs.
3. Dip slices of pollock in batter, roll in breading and fry.

To make the pieces crispy, you can add breadcrumbs to crushed hard cheese.

I really like delicious, and most importantly - wholesome dishes. And if the cooking process does not take time - then in general beauty! In this regard, the lion's share of my favorite recipes is occupied by fish dishes, because it cooks very quickly, and it always turns out to be very tender and tasty. A special place is pollock in batter. Recipes with photos allow you to cook a real culinary masterpiece.

Fish meat is rich in polyunsaturated fatty acids. Pollock is simply necessary for children and pregnant women, because contains easily digestible protein and a large amount of iodine.

It is best to do pollock in a batter in the oven, then the fish slices are cooked in a natural way, without adding extra fat.

To start

You will need:

• eggs are a pair
• one hundred grams of flour
• one hundred milliliters of milk.

First beat the eggs. then pour in the milk. Bring to a homogeneous state, not forgetting the flour.

However, first of all, the carcass must be cut.

Fish processing

Of course, you can buy frozen fish fillets in any supermarket, but in fact it turns out that almost half of the packaging is ice, and the fish is not always of the first freshness.

Therefore, in order not to take risks, it is advisable to buy the whole carcass, especially since cutting it is not at all difficult. it is necessary to scrape a little translucent scales in cold water, cut the abdomen and remove the insides and fins. Then cut the fish into medium pieces. Now let's see pollock in batter a step-by-step recipe with photos.

Let's get started ...

So, how to cook pollock in batter in a pan:

Components:

• Pollock - 500 grams
• Milk - one hundred milliliters
• Eggs a couple pieces
• Spices, salt, pepper - to taste
• Vegetable oil - for frying
• Flour - one hundred grams.

For 6 servings.

1. Rinse and dry the fish well, add salt, pepper and your favorite spices. .
2. At this time we cook batter.
3. Add oil to a preheated skillet.
4. Dipping each slice in the flour mixture, fry until orange crust.

And here's another recipe on how to cook pollock in batter in a pan

1. Fillet of 2 medium fish
2. A pair of eggs
3. Flour 150 grams
4. Olive oil a few spoons
5. Milk 150 ml
6. Soy Sauce 100 ml
7. Spices for fish as desired.

Rinse and dry the fish well. Cut into small pieces. And marinate in a deep bowl in soy sauce for 15-20 minutes.

Cook the flour mixture and heat the pan with butter. Now, dip in a piece in the dough and fry until beautiful crust. So pollock in batter in a pan, the recipe is even more tender.

How do we cook fried pollock in batter - we saw a recipe with a photo, now you can try the same fish in batter in a pan.

You will need:

1. Pollock fillet
2. A pair of eggs
3. Flour 150 g
4. Vegetable oil for frying
5. Milk 150 ml
6. Seasonings, salt, pepper to taste
7. Water 400 ml
8. Tomato puree 1.5 tsp
9. Flour (for sauce) 1 tbsp.
10. Small onion
11. Carrot 1 medium.

Cooking pollock in batter step by step (recipe with photo attached).

First, fry the pollock in batter in a pan, with a photo it looks the same as in the previous recipe.

Then do the “frying”. Fry onion, carrots in oil, add tomato paste and simmer for 5 minutes over low heat. Mix water and flour so that there are no lumps left.

Now spread in the pan pollock in batter. Recipes with photos can show this process in layers. Next, over the stewed vegetables and pour water with flour, salt, pepper, and leave under a lid until boiling. And pollock in batter, a step-by-step recipe with a photo is ready! Bon Appetit!

We examined several options for cooking pollock fish in batter. Recipes with photos helped us with this. Now, I propose to see, in the same way as pollock fish is still being prepared. See recipes in the category “Sea fish” in the right column of our site. Your household will appreciate it!

Appetizing fish in batter is an excellent combination of tender flesh with delicate openwork dough. The fish itself turns out to be very juicy, since the batter prevents the juice from flowing into the pan, and even if this happens, it is not in full. Pollock in batter can be served with any side dish and salad.

An additional advantage of this dish is that the ingredients are simple and affordable, they can be found in every store, or maybe even immediately in the refrigerator.

To cook the pollock fillet in batter in a pan, we will prepare the necessary ingredients.

Chilled (or thawed) fish, cut into portioned pieces. I like to work with the fillet, because I do not like the presence of bones in fish. Moreover, if you plan to give fish to children or the elderly - it is better to cook the fillet.

Now we’ll make a batter - in a convenient dish we combine the flour, egg, salt, ground pepper. Stir well so that there are no lumps. The batter is quite thick. But if it seems to you that it is too much, then it can be diluted to the desired consistency with water or milk.

You can dip each piece of fish in batter, or you can make it easier. Dip the slices in batter, mix, and then remove, prying with a fork. Do as you prefer and more familiar.

In a heated frying pan, greased with vegetable oil, we lay out the pieces of pollock in batter not very close to each other. Fry on both sides for 3 minutes on low heat.

We shift the pollock in batter on a plate and serve, of your choice, with a side dish, salad, fresh or pickled vegetables, herbs.

Bon Appetit!

One of the healthy and delicious fish dishes is pollock in batter. The recipe does not require complex ingredients. Some novice cooks often have significant problems with cooking fish dishes, which starts to fall apart treacherously or simply overcooked and stick to the pan.

Those who still do not consider themselves a strong and experienced cook, it is recommended to start with the preparation of the simplest dishes, such as, for example, slices of tender pollock in a classic batter. Despite the fact that such a dish in cooking is considered very simple, it can even turn into a main snack on the festive table, you only need to very carefully follow the recipe.

Slices of tender pollock in batter can be served with a variety of side dishes, such as, for example, boiled friable rice, as well as with fresh vegetable salad.

Pollock in batter - recipe ingredients

So, to prepare a refined, but very simple dish of pollock in batter, you will need such components as:

1. ground black pepper, as well as allspice (to your taste);
2. wheat flour previously sifted (three tablespoons with a hill);
3. pollock fillet (320 g);
4. selected fresh chicken egg (one piece);
5. medium sea salt (half teaspoon);
6. refined vegetable oil (one and a half tablespoons).

Cooking process step by step

Let's look at how to cook step-by-step pollock in batter. The recipe is not complicated, but requires care.

First, prepare all the spices and other ingredients from the list, then cut into slices a small size of chilled or simply thawed pollock fillet.

Now you can proceed directly to the preparation of the batter itself for this fish, moreover, it should be cooked very clearly according to the recipe.

Break the chicken raw egg into a separate free bowl, add enough black and allspice peppers in sufficient quantities there, sift the wheat flour into the same bowl.

Beat the egg mixture intensively until it is completely homogeneous and all lumps disappear, if the batter was prepared correctly, then its consistency should be sufficiently dense and slightly viscous.

In the cooked spicy egg batter, dip one at a time all the portions of the pollock, then pour a small amount of vegetable oil into the pan, heat it and fry the fish in small portions, three minutes on each side.

Pollock fish belongs to commercial varieties. As a rule, it lives in the Pacific Ocean closer to the northern part: near Japan, Russia, China. At a price it is not expensive, but quite useful and nutritious, so absolutely all segments of the population can buy it. But you need to do this with some care.

How not to make a mistake when buying pollock

It is almost impossible to meet fresh pollock fish at the shelves in fish shops in the fresh state; it is sold frozen. Thus, its juiciness is preserved and the shelf life is extended. It is necessary to pay attention to the thickness of the ice cover, it should not exceed 3 - 4% of the total weight of the fish. Her color should be white or slightly pinkish, if you see a yellowish or bluish tint, the fish has repeatedly frozen, and is far from fresh.

Experts recommend taking pollock from Russian producers; it is the most unpolluted than others. You can determine where it grew, by its length - at least twenty-five centimeters, since it is forbidden to catch too young fish.

The smell of the fish should not be repulsive, slightly sweet. With proper storage, there should be no extraneous odors. If you come across a frozen carcass in a vacuum, then pay attention to the composition, except for water and fish, there should be nothing, no additives with the "E" indexes.

Pollock in batter - cooking according to a simple recipe

This is not to say that pollock fish is dry. But if you add milk batter for its preparation, it will turn out even tastier.

Defrost the fish and cut along the ridge, disconnect the ridge, take out small bones with tweezers, prying on one side with a whole piece, tear off the whole skin. You can buy a ready-made fillet, and do not do all these manipulations.

We take half the lemon, chop the pulp with a knife in arbitrary places and squeeze the juice onto the carcass. Cut into strips or along the fish or across - at your discretion.

Pour milk, drive eggs and add flour. Gently knead everything, and when the liquid becomes homogeneous, pour coriander and salt.

We heat the oil, dip the fillets in milk and egg batter and put them in a frying pan.

Do not put the fish too tightly, the batter will spread, stick together and it will be difficult to turn the fillet over.

Pollock fillet in the batter in the oven

You can make a very festive and beautiful dish from ordinary pollock fish. You should bake it in the oven, rub with cheese, add greens and vegetables. Nothing complicated, everything is fast and tasty.

Components:

• Pollock fillet - 800 g;
• Flour - 200 g;
• Egg - 3 pcs.;
• Mineral water - 150 ml;
• Salt to taste;
• Pepper - 0.5 tsp;
• Cheese - 200 g;
• Cherry tomatoes - sprig;
• Lettuce - 4 pcs.
• Olive oil - 4 tbsp. l

Cooking: 65 minutes.

Calories: 265 Kcal / 100 g.

We thaw defrosted fish fillet with longitudinal slices two centimeters thick, salted, crushed with pepper and put in one container. Leave to marinate for half an hour.

We break the eggs, add a little flour, it can be replaced with bran, and continue to beat. First we pour in half of the mineral water, look at the consistency, if necessary, add more. But make sure that the batter is not too thin.

Dip the fish in batter and fry in olive oil to make a crust. Distribute on a baking sheet lined with parchment paper, sprinkle with grated cheese and bake for ten minutes. We lay out on lettuce leaves, on each side we randomly put cherry tomatoes cut in half.

Pollock in beer batter

Batter is not only milk, egg or flour. Mistresses increasingly began to use light beer for dipping. The fish is more tender, juicy and aromatic. All alcohol evaporates during the heat treatment, so there is nothing to worry about when children or opponents of alcohol eat the dish.

Components:

• Pollock - 450 g;
• Salt to taste;
• Suneli hops - a bag;
• Beer - 1 glass;
• Egg - 3 pcs.;
• Flour - 5 tbsp. l .;
• Breading - 100 g;
• Unrefined oil - 3 tbsp. l

A step-by-step recipe will take 40 minutes.

Calories: 291 Kcal / 100 g.

We cut off the head of the slightly frozen fish, clean the offal, wash it in water and remove the fin with the tail. We cut into pieces, in the process of exfoliating the ridge and bones. Grind with salt, spices, crush with the palm of your hand to better absorb spices.

We take light live beer, pour it into the bowl, add eggs and flour, kill everything until smooth. Make sure that no unnecessary lumps appear. Bottled beer is not suitable, it contains additional powders for long-term storage, it is not suitable for cooking.

Dip the fillet in a beer batter, in breadcrumbs and fry in a pan until a crispy brownish crust forms.

Pollock fillet in mayonnaise batter in a pan

To get a tasty healthy dish, it is important not only to choose the right products, but also to process them qualitatively. If a bone or husk suddenly comes across, the impression of a delicious dish immediately evaporates.

Components:

• Pollock fillet - 700 g;
• Mayonnaise - 150 ml;
• Egg - 1 pc.;
• Flour - 3 tbsp. l .;
• Salt to taste;
• Provencal herbs - a bag;
• Sunflower oil - 4 tbsp. l

Cooking: 65 minutes.

Calories: 298 Kcal / 100 g.

To make batter, it is better to use homemade sauce, so there will be confidence in the usefulness of cooked food. We mix mayonnaise, flour and eggs, add Provencal herbs and again carefully mix everything. The consistency should be such that the batter slowly drained from the spoon.

Thaw the fillet in a cold place, but not in the microwave - natural thawing should occur. Cut into long strips and slightly salted fish. Dip in mayonnaise batter and fry in warmed oil for seven minutes.

In batter, in addition to dry herbs, you can put fresh dill or parsley - they will not be amiss.

Fried pollock in the dough with garlic in a slow cooker

Some people think that garlic doesn’t mix well with fish. But this is a misconception, a fragrant vegetable is only complemented by the taste of this extraordinary fish. It can be fried not only in a hot pan, but also in household electrical appliances.

Components:

• Pollock - 550 g;
• Egg - 2 pcs.;
• Bran - 3 tbsp. l .;
• Salt to taste;
• Garlic - 2 cloves;
• Purified water - 100 ml;
• Olive oil - 2 tbsp. l .;
• Breading - 3 tbsp. l;
• Dill is a bunch.

Cooking: 40 minutes.

Calories: 271 Kcal / 100 g.

We mix beaten eggs, chopped garlic and bran, slightly add salt and mix thoroughly. We wash the dill, dry and chop. Put it in the garlic batter. We start the unit on the frying function. Pour olive oil into the bowl and warm. Thawed fish shred transverse pieces.

Dip steaks in batter, breaded and put fry in the prepared device. Turn over with a silicone spatula or a wooden fork, or with a metal appliance.

Garlic can be added not only to batter, but also to prepare with it a sauce of sour cream and fresh herbs. Then just dip the finished hot fish and eat.

Pollock in batter with nuts

Pollock carcasses are considered a universal product. They can be fried, boiled, baked both with the addition of batter and without it. A dish made from this fish can be eaten both cold and hot.

Components:

• Pollock - 650 g;
• Egg - 2 pcs.;
• Salt to taste;
• Sour cream - 100 ml;
• Walnuts - 50 g;
• Unrefined oil - for frying;
• Lemon juice - 2 tbsp. l;
• White pepper - 0.5 tsp.

Cooking: 75 minutes.

Calories: 282 Kcal / 100 g.

Cut pollock into pieces three by two centimeters in size, sprinkle with fresh lemon juice and let it marinate for twenty minutes. The skin of the fish can not be removed, it does not hurt.

We break the eggs into a small plate, put sour cream and white pepper there, mix everything. Batter is ready. Pods and fry in a pan. Grind with a rolling pin and pour onto a flat plate.

We load the fish in batter, then in nuts and fry until ready in unrefined oil.

Separately, you can passivate two or three onions and sprinkle the finished dish on top.

1. Gently fry any fish in a well-heated pan, so it will not stick to the bottom of the pan;
2. If during browning the batter is peeled off from the fillet, add a little more flour;
3. There is no need to make too small pieces, while roasting, they will decrease and the dish will not look aesthetically pleasing;
4. Instead of breading, you can use flax grains or sesame seeds, they will add piquancy and a pleasant crispy taste;
5. Do not defrost carcasses in warm or hot water, they will fall apart during cooking, and you will get fish porridge;
6. To make the fish even more tender, soak it for at least thirty minutes in milk;
7. The finished dish can be smeared on top with homemade sour cream or mayonnaise.

The principles of making batter right in our video:

Bon appetit to you, our dear readers!