Hot dishes occupy a large share in the everyday menu of any family, so it is important to make them diverse and boring. One of the options for a delicious lunch will be pollock in dough, fried in oil. Fish prepared in this way turns out to be appetizingly crispy, with a fried golden crust, a pleasant aroma.

How to cook pollock in batter

With the choice of inexpensive fish and its cutting begins cooking pollock in batter. For cooking, chilled or frozen fillet or a whole carcass, cut into pieces and cleaned of bones, may be suitable. Prepared portions are washed, sprinkled with spices - it is better to use classic ones like a mixture of peppers and sea salt, but there is an option to use lemon juice, rosemary or curry.

After sprinkling with spices, the fillets give a little rest. Make a batter at this time. The composition includes the main liquid (milk, mayonnaise, sour cream), eggs and flour. It turns out a kind of liquid dough, in which slices of pollock are dipped and sent to a hot frying pan to fry until browned. So the fish retains juiciness.

Tasty fish can be added to the daily diet as a second course or served on the festive table as an elegant hot snack (it is better to combine it with tartar sauce or “1000 islands”). When you learn how to follow recipes, you can experiment: for example, beat a batter with original spices.

Pollock batter

If you properly prepare the bat for pollock, you will be able to maintain the taste of the product and emphasize the shades of taste. A correctly made batter has a thick viscous consistency, for which the main components and additional additives are responsible. The main products are mayonnaise, wheat flour, chicken eggs. You can add beer instead of milk. Garlic, cheese, lemon zest, mustard, white wine are also delicious. It is tasty to replace flour with starch or chopped oatmeal.

How to make a batter for pollock fish: take the main components, process them, beat milk with eggs slightly and knead a sticky dough with flour. It remains only to season it with spices to taste - black, white pepper, rice flour or potato starch. Here are some delicious recipes for batter for frying pollock:

• mayonnaise, eggs, salt;
• mayonnaise, flour, lemon zest, white pepper;
• sour cream, corn starch, eggs;
• mayonnaise, flour, eggs, onions, cream cheese, sesame seeds, parsley;
• milk, garlic, bell pepper, eggs, flour.

Pollock batter with mayonnaise

The most popular is the pollock batter with mayonnaise, which gives the crust a special crunch and fry. To prepare it, you will need the main component, flour, eggs and spices. It is better to make a batter for pollock fillet with white and lemon pepper, basil and thyme. Combine the eggs with mayonnaise in equal proportions, introduce flour and spices. Dip the fish (you must dry it first) in the mixture and fry it in hot olive oil.

Fish batter with sour cream

More tender and refined is a batter for fish with sour cream, which differs in airiness. Ice water, which mixes with eggs, vodka and sour cream, can give it a special crunch. It thickens the pouring flour with spices, and the thicker the batter, the denser the crust on pollock will come out. It is better to combine for its manufacture proteins and yolks separately with sour cream and flour, kneading the liquid mass.

Fish in batter - step by step recipe with photo

It’s not easy to choose a suitable step-by-step recipe for fish in batter, because there are a lot of them for every taste. Beginners in the culinary world will like a simple option that shows the use of flour and milk, but professionals can knead batter in beer, mayonnaise, or other liquid ingredients. You can cook them in steps quickly to get a fragrant crisp fish.

Alaska pollock fillet in batter

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 137 kcal.
• Destination: for lunch.
• Cuisine: author's.

Fillet of pollock in batter refers to those dishes that can be eaten every day. The fish turns out low-calorie and light, well absorbed by the body. The recipe will explain how to cook pollock fillet in batter in half an hour to get a tender fish that children and adults like so much. The result will please everyone - affordable food is prepared quickly.

Ingredients:

• pollock fillet - 0.5 kg;
• milk or cream - a glass;
• eggs - 3 pcs.;
• flour - 0.2 kg;
• lemon juice - 50 ml;
• coriander - 15 g;
• dried paprika - 15 g;
• vegetable oil - 20 ml.

Cooking method:

1. Peel the fillet from the film, rinse, cut into pieces. Sprinkle liberally with lemon juice, sprinkle with spices, salt, pepper.
2. Leave for 20 minutes for pickling, remove excess seasoning.
3. Salt the broken eggs, whisk with a whisk, pour in the milk, add flour. Stir until lumps disappear.
4. Dip the fish in batter and fry in a hot pan for six minutes on each side. A moderate fire is required.
5. Garnish with greens, lemon slices for a buffet.
6. Garnish with spaghetti, sour cream and garlic sauce, vegetable salad for the daily menu.

Pollock in batter in a pan

• Cooking time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie content: 181 kcal.
• Destination: for dinner.
• Cuisine: author's.
• The complexity of the preparation: medium.

Gentle pollock is obtained in batter in a pan, it is distinguished by a thin openwork crust and juicy meat. Pouring prevents the flow of juice into the pan, so the fish remains soft and saturated. This quick recipe for pollock in batter is simple and traditional, but it can always be varied by including seasoning, if desired, lemon juice or garlic shavings. It should be imagined and make an exquisite treat.

Ingredients:

• pollock fillet - 0.3 kg;
• eggs - 1 pc.;
• wheat flour - 60 g;
• vegetable oil - 20 ml.

Cooking method:

1. Cut the fish into slices.
2. Combine the flour, eggs, seasonings, stir. If it is too thick, dilute with water or milk.
3. Pour the pieces into the sauce, remove with a fork and fry for three minutes over moderate heat.
4. Garnish with pickled vegetables, fresh herbs.
5. Garnish with boiled pasta, toasted toast bread.

Oven batter fish

• Cooking time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 133 kcal.
• Destination: for lunch.
• Cuisine: author's.
• The complexity of the preparation: medium.

Pollock in bake in the oven is similar to cooked fish in a pan, but differs in that it is fried until half cooked, and then baked. This gives the dish a pleasant taste, softness and juiciness, but a thinner crust with reduced crunch. The delicacy is characterized by low calorie content, has a light piquant taste due to the addition of ketchup and pickled cucumbers to the filling. It should be served with light white wine.

Ingredients:

• pollock fillet - 0.5 kg;
• flour - 0.2 kg;
• ketchup - 40 ml;
• mayonnaise - 40 ml;
• garlic - 3 cloves;
• pickled cucumbers - 1 pc.;
• vegetable oil - 20 ml;
• lemon - ½ pcs.;
• fat cream - 40 ml;
• eggs - 3 pcs.

Cooking method:

1. Cut the fillet into thick slices, pour the lemon juice marinade with spices for 20 minutes. Turn on the oven, preheat to 180 degrees.
2. Separately mix cream, eggs, flour.
3. Heat the oil, put the fish in the sauce and fry for two minutes on each side.
4. Grind a mixture of cucumber, garlic, ketchup and mayonnaise with a blender.
5. Spread the fried slices in an oily form, fill with sauce. Bake for 15 minutes.
6. Garnish with steamed vegetables, lay a slice of butter on top.

Pollock fillet in batter in a pan

• Cooking time: half an hour.
• Servings Per Container: 7 Persons.
• Calorie content: 175 kcal.
• Destination: for dinner.
• Cuisine: author's.
• The complexity of the preparation: medium.

Fillet of pollock in batter in a pan will turn out to be even more appetizing and crispy if you use breadcrumbs for filling, preferably from wheat bread. It is good to make a sauce with the addition of special fish seasoning, sold in any store. If you want, you can mix the spices yourself using oregano, basil and lemon zest with garlic.

Ingredients:

• pollock fillet - 0.7 kg;
• eggs - 2 pcs.;
• breadcrumbs - half a cup;
• seasoning for fish - 10 g;
• vegetable oil - 125 ml;
• flour - 100 g.

Cooking method:

1. Defrost the fillet, chop into slices, remove excess moisture with a paper towel.
2. Beat the eggs, season with spices, in another bowl mix the flour and salt, pour crackers in a third bowl, heat the butter.
3. Roll the slices alternately in flour, pour the sauce, repeat the breading with breadcrumbs. Put in a pan, fry over medium heat until golden brown.
4. Turn over with a spatula, put on a plate, decorate with fresh vegetable slices.
5. Garnish with fried cooked cereals - rice, buckwheat or bulgur. Pour adjika or tomato sauce.

Fish in batter in a slow cooker

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 121 kcal.
• Destination: for lunch.
• Cuisine: author's.
• The complexity of the preparation: medium.

Fish in batter in a slow cooker cooks even easier, but like an oven, it turns out softer and less crispy than when cooking in a pan. The simple composition of the components helps to make a surprisingly bright tasty dish with the preservation of vitamins, which is easy to repeat even for beginners. For pouring, eggs, premium wheat flour and spices are used, the correctly selected mixture of which indicates the talent of the chef.

Ingredients:

• pollock fillet - 0.4 kg;
• flour - 100 grams;
• eggs - 1 pc.;
• water - ¼ cup;
• vegetable oil - 30 ml.

Cooking method:

1. Cut the fish into medium pieces, dry with paper, sprinkle with spices.
2. Beat the egg with a fork, gradually pour the flour, mix and pour water.
3. Roll the fish in flour, dip in the fill.
4. Heat the oil in the "Frying" mode, cook the pollock until golden brown, without closing the lid of the appliance.
5. Before serving, remove excess oil with a paper towel to get a dietary option.
6. Garnish with canned green peas, serve with mashed potatoes with lots of greens.

Fish in batter - cooking secrets

Secrets of cooking fish in batter, which are revealed by professionals from all over the world, will be useful to any cook. They recommend:

• to save time, do not pickle fish, but simply sprinkle it with spices and start frying;
• steam vegetables or grilled vegetables will be an excellent side dish - this is tasty and healthy;
• instead of fillet, you can fry whole carcasses of fish without a ridge, but then the cooking time will be doubled or tripled;
• the drier the fillet is before frying, the tastier the finished dish will be, and the less oil will “shoot” in the process;
• use a better non-stick pan;
• replace vegetable oil for frying with melted fat.

Video: Fish batter in the oven

Pollock in batter is an amazing appetizer, which is incredibly popular at any feast. An original, tasty and at the same time easy to prepare dish, which even beginners in cooking can do. In addition, the food is considered useful, because its main ingredient is pollock. And nutritionists do not get tired of repeating the benefits of fish and recommend eating this product at least once a week.

To prepare pollock in batter, fillets are most often used. For this, the fish is thawed at room temperature, washed well, skin, bones are removed, fins and head are cut off. The resulting fillet is washed and dried again. At this stage, it is advisable to marinate the fish, for example in spices, olive oil and lemon juice. Then batter is prepared. At all batter is a batter in which products are dipped before frying. The simplest option is to mix eggs, milk, flour and salt. Sometimes beer, greens, wine, cheese, all kinds of spices, mayonnaise, sour cream, mineral water are added to the batter. The dough should have a liquid consistency. Slices of fillet are dipped into the batter and fried in very hot oil. The fish is preparing quickly, it will take only a few minutes for the pollock in batter to get a delicious crust of a pleasant golden color.

Ready-made fish can be served both cold and hot. In the first version, pollock will be an excellent snack, and in the second - a full-fledged second course. Boiled potatoes, pasta, buckwheat, and fresh vegetable salad are suitable for him as a side dish.

In addition to fillets, liver and pollock caviar are also used in cooking.. But in whatever form this fish is served to the table, it is always distinguished by its excellent composition and low calorie content. Among the useful components (and their number is surprising) that make up the pollock, we can name folic acid, many vitamins, magnesium, calcium, phosphorus, iron, sulfur. Regular pollock intake helps maintain normal blood sugar levels. And the abundance of iodine in fish helps prevent thyroid disease. Pediatricians recommend including fish in the baby’s menu from the age of 8 months. Pollock can be considered a dietary product: only 79 kcal per 100 g of product. So it makes sense to include dishes based on it in the diet.

Secrets of making perfect pollock in batter

Nutritionists say that sea fish must be present in the diet of every person, because it contains essential fatty acids, iodine, vitamin A, necessary for the body. Pollock is an inexpensive representative of marine fauna, and any family can afford it. The most delicious this fish is obtained in batter. Cooking pollock has some features, they must be borne in mind. About, how to cook pollock in batterexperienced cooks will tell:

Secret number 1. Before hot pollock in batter, it is important to heat the pan strongly, otherwise the dough will spread ugly and the dish will lose its aesthetic appeal. The batter can also spread if it does not have enough flour. In this case, just add a couple more tablespoons of flour and stir the dough.

Secret number 2. Pollock in batter goes well with steamed vegetables or baked in the oven. Serve fish well with sour cream or cheese sauce. It’s not a bad idea to offer vegetable slices for pollock, lemon slices, and fresh herbs. Also, pollock in batter will be an excellent snack for beer, if you use seasonings with a sharp and rich taste in its preparation.

Secret number 3. If you cover the pan during frying, the crust will be tender and soft; if cooked without a lid, it will be crispy.

Secret number 4. Do not try to fry as many slices of pollock in a pan as possible. Lay out the pieces a short distance from each other.

Secret number 5. Defrost fish properly. It can not be placed in cold or especially hot water, use a microwave for these purposes. The most correct way to defrost is to leave the fish on the bottom shelf of the refrigerator for several hours.

Pollock in batter can be called a simple everyday meal. Batter makes the fish more juicy and tender. For a rich and spicy taste, you can use spices for fish or your favorite seasonings. If desired, add grated cheese, garlic to the batter, so you will get a completely different dish. After defrosting pollock, be sure to dry all the fillet pieces.

Ingredients:

• pollock - 700 g;
• egg - 2 pcs.;
• flour - 150 g;
• milk - 100 ml;
• vegetable oil - 6 tbsp. l .;
• salt pepper.

Cooking method:

1. Thaw the fillet, rinse, dry with paper towels, cut into pieces.
2. Prepare batter. Beat the eggs a little with the addition of salt, then pour the milk, add the flour. Knead the batter.
3. Pieces of fish are dipped in the cooked batter, fry in a very hot pan in oil on both sides until a pleasant golden crust appears.
4. We serve fish with any side dish, for example mashed potatoes, boiled pasta, friable rice. It is good to offer a salad of fresh vegetables or vegetable slices to such a dish. If desired, sprinkle pollock with finely chopped herbs.

Interesting from the network

According to this recipe, a light and very tasty fish with a pleasant garlic aroma is obtained. Air batter makes pollock even more tender and juicy. The dish is well suited for a daily diet, but it will look great on the festive table.

Ingredients:

• pollock fillet - 1 kg;
• egg - 2 pcs.;
• garlic - 4 cloves;
• breadcrumbs - 150 g;
• vegetable oil;
• salt pepper.

Cooking method:

1. Wash the fillet, dry, cut into small portions.
2. Beat eggs, add milk, salt, pepper, garlic, passed through the press. Mix well.
3. We heat the pan, pour oil.
4. Slices of pollock first dip in the garlic-egg mixture, then bread in breadcrumbs.
5. Fry over medium heat, first on one side, then on the other, until the fish gets a golden brown.
6. Serve with your favorite side dish, chopped herbs and fresh vegetables.

A delicious juicy fish with a delicate soft crust is a good option for everyday lunch or dinner, especially since everything is prepared in a matter of minutes. Thus, it is possible to fry not only pollock fillets, but also any other fish. Sea or pink salmon is good.

Ingredients:

• pollock - 1 kg (filet);
• lemon juice - 50 ml;
• coriander, paprika dry - 1 tbsp. l .;
• pepper, salt;
• vegetable oil.

For batter:

• mayonnaise - 200 g;
• egg - 5 pcs.;
• flour - 200 g;
• salt.

Cooking method:

1. Wash the fillet, cut into pieces, transfer to a separate container.
2. Add lemon juice, coriander, salt, paprika, black pepper. You can also add any other spices to your marinade to taste. Leave the fish for 20 minutes.
3. Prepare batter. Break the eggs into a separate bowl, add mayonnaise, beat the mass thoroughly with a whisk.
4. Gradually mix the flour in small portions, add salt. Knead a homogeneous, without lumps, dough of a liquid consistency.
5. Pieces of pollock dipped in the resulting batter and fry in oil. Until fully cooked, fish should be fried for about 7 minutes, until a pleasant golden crust appears.
6. Ready fish can be served as a cold snack or a hot main course. The garnish is well suited for mashed potatoes or vegetable salad.

Now you know how to cook pollock in batter according to the recipe with a photo. Enjoy your meal!

Pollock in batter is a dish that people enjoy eating on weekdays and are not ashamed to serve at the festive table. The accessibility and affordable price of pollock made the consumer an impression of him as a second-rate fish. In fact, pollock belongs to the cod family, which indicates its nutritional value. In addition to proteins, fish contains a whole bunch of useful vitamins and minerals, including iodine, chromium, cobalt, potassium, fluorine.

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

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

Photo of fried pollock in egg batter

In batter, it is best to cook pollock fillet so that nothing interferes with enjoying the delicate taste of the finished dish. Egg batter is simple and affordable. It is made from eggs, flour and water. It turns 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.

Ingredients for the recipe:

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

Cooking method:

1. Defrost the pollock fillet in a natural way, pat dry with paper towels, cut into narrow strips 2-3 cm wide. Salt, season with pepper.
2. Break the eggs into the bowl. Beat with salt. Add a tablespoon of flour. Stir until smooth. Add 1/3 of the ice water. Stir again and add flour, and then spread the dough with water. The amount of water and flour in the recipe is approximate. It all depends on what kind of batter you want to get. The classic batter should have a density of sour cream, the dough is like a pancake. At the very end, pour a tablespoon of vodka into the batter. Alcohol will evaporate during frying, and the dough will become especially crispy.
3. Heat the oil in a thick-walled stewpan. There should be a lot of oil so that the pieces of fish float in it and do not touch the bottom. You can use a deep fat fryer for these purposes. When the oil is hot, dip each piece of fish into the dough and fry immediately. How many fry each mistress decides for herself. Pieces should become golden.

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

Photo of pollock in a beer batter in a pan

A 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 gives the dough bitterness. Beer batter does not require eggs. The crust of the dough remains crispy for a long time, does not damp.

Ingredients for the recipe:

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

Method for preparing pollock fillet in a pan:

1. Cut the fish fillet into portioned slices. Salt.
2. Pour the beer into the bowl. Gradually add flour until the dough becomes thick, like a pancake. Leave some flour for breading. Salt the batter, add turmeric and black pepper.
3. Heat vegetable oil in a cauldron or saucepan with a thick bottom.
4. Before dipping pieces of fish into batter, roll them in flour. Shake off the rest of the flour. The dough is better for fish, the dough shell turns out to be thick and uniform, does not drain.
5. Fry the fish in a pan until golden brown.

Photo of pollock in batter with cheese in the oven

From an inexpensive pollock, you can cook a gorgeous festive 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

Method for cooking pollock fillet in the oven:

1. Defrost the fish, cut into small pieces. Salt.
2. Break the egg into a bowl. Pour in half the mineral water. Gradually adding flour, knead a thick dough without lumps. Dilute the batter with the remaining mineral water to the desired consistency. If you immediately pour in all the water, it will be difficult to get rid of lumps.
3. Dip the pieces of fish in the batter and fry in vegetable oil.
4. Put the fish in one layer on a baking sheet covered with parchment paper. Hard cheese grate. Sprinkle each piece of cheese and dried Provencal herbs. Place in an oven preheated to 180 ° C. Bake until the cheese starts to brown.

Feed way: Serve the pollock slices in a cheese crust with cherry tomatoes and herbs. Or prepare the fish sauce by mixing sour cream, dill and finely chopped pickled cucumber.

Photo of pollock fillet in batter without flour

Food lovers claim that Chinese batter, which is prepared with corn or potato starch, is best for fish. Starch batter is made light and not as “wet” as flour. The dish will become even more interesting if you add soy sauce and sesame seeds to the dough.

Ingredients for the recipe:

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

Method for preparing pollock fillet in batter:

1. Cut the pollock fillet into thin slices. It is better to do this until the fish has thawed completely. The pieces will be thin and neat.
2. Beat the eggs in a froth. Add starch and soy sauce. Knead a uniform dough.
3. Heat the vegetable oil. Dip the pieces of fish in batter and then deep-fried. Fry until golden brown. Sprinkle the prepared slices with sesame seeds.

Feed way: Serve Korean-style pickled vegetables for the fish. Oriental salads today can be freely bought in supermarkets or in the market. Spicy salad shades the delicate taste of the fish.

Tips for cooking pollock in batter

Cooking pollock in batter seems a simple task only at first glance. In fact, it’s not easy to prepare a high-quality batter so that it does not drain, is not too thick, it is light, crispy and airy. To do this, you need to know the basic rules, how to cook dough for pollock in kryak, follow certain rules, master the intricacies of the process:

• Thick or thin crust is a matter of taste. However, it is believed that a thick batter is preferred for succulent foods. It reliably seals the product, preventing the juices from "escaping" or evaporating. For dry foods, 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 oily, tasty, satisfying.
• Delicious batter is made from ice products.
• In order for the batter to not drip from pieces of fish, they must be dried, blotted with a linen or paper towel, and breaded in flour or starch.
• In order to properly fry fish, it is important to place food containers in a certain order. Plates should be located 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-marking.
• If the mistress of the fillet has oversalt, you can not put salt in the dough. The dish will not seem salty.
• To increase the viscosity of batter, it is recommended to keep it for about an hour in the refrigerator.

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.

Enjoy your meal!

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 makes 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.