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Fry pollock fish in batter in a pan. Recipe for pollock in batter. Video: Fish in batter in the oven

Choose proven impeccable pollock recipes in batter on a web site for culinary lovers. Try fish variations in milk, sour cream, cheese or beer batter. Add color to the fish by adding a variety of spices.

Pollock is a relatively cheap, very useful and relatively affordable fish. It can be fried, stewed or baked in a variety of ways. From fish pulp, you can cook various dishes: pies, meatballs, meatballs, first and second courses. When purchasing pollock in a store, you must definitely pay attention to the color of pollock meat. The flesh of high-quality fish should be white, without color inclusions or streaks.

The five most commonly used ingredients in battered pollock recipes are:

Interesting recipe:
1. Cut the pollock fillet into portions. Salt, pepper, sprinkle with lemon juice.
2. Prepare a batter: for this, mix the beaten eggs with flour, add aromatic seasonings. Gradually add milk to the mixture (make sure that sloppy lumps do not form).
3. Heat up a frying pan with a small amount of vegetable oil.
4. Dip the fish in the prepared batter. Place in a pan, fry until golden brown on all sides.
5. To remove excess fat and save a crispy shell, put the finished fish on a paper kitchen towel.
6. Serve garnished with thinly sliced ​​tomato slices and spicy herbs.

The five fastest pollock recipes in batter:

Helpful Hints:
. In order for the pieces of fish in batter to look neat, it is necessary to thoroughly heat the pan before frying.
. If the batter came out watery, then you just need to add a little flour.
. It is best to fry pollock fillets in a mix of butter and vegetable oils.
. If you cook pollock in batter with an open frying pan, then the shell will turn out crispy. And if you cover it with a lid, then soft and juicy.

Welcome to my delicious blog, dear readers!

Today I will describe in detail a great way to cook pollock fish, familiar to many of us. It is notable for its low cost and very good taste. Based on this product, excellent soups or, for example, dishes in the oven are obtained, but you can get especially bright taste sensations by frying this fish in batter in a pan.

In this method of preparation, it is very important to choose the right breading composition. It should, when fried, turn into a fragrant, crispy, golden crust of medium hardness. It is precisely in this, my proprietary, way of creating a batter that I will share with you further on the Pro Vkusnyashki website.

I also want to make one point. I personally don't like it when chefs prepare fish dishes without thinking that people seek to enjoy food, and it does not combine with the presence of sharp bones in it.

Therefore, I advise you, in order to avoid this trouble, to use only pollock fillets, then nothing can spoil the pleasant impressions of the result of culinary creativity ...

Nutritional value of the dish per 100 gr.

BJU: 12.5 / 6.4 / 15.2.

Kcal: 165.

GI: medium.

AI: medium.

Cooking time: 20-30 min.

Servings: 900 g (4-5 servings) .

Dish ingredients.

  • Pollock (fillet) - 500 g.
  • Breadcrumbs - 50 g.
  • Vegetable oil for frying - 30-40 ml.

Batter.

  • Egg 1 C - 2 pcs.
  • Milk 3.2% - 100 ml (1/2 tbsp).
  • Wheat flour of the highest grade - 150 g (1 tbsp).
  • Salt and pepper - to taste.

Recipe of dish.

Let's prepare the ingredients. It is better that they are all at room temperature. Sift the wheat flour, wash the fish fillet and be sure to dry it on paper towels. Wash the eggs too.

If you do not have milk, you can replace it with plain water.

Also, do not forget about sunflower oil (it is not in the photo), it is necessary for a golden even crust to appear on the pollock surface.


Let's prepare the batter first. Break the eggs into a deep bowl, add salt and spices. Beat the mixture with a whisk or mixer until the salt dissolves.


Then pour milk into the dishes and mix the ingredients again.


The last ingredient in batter is flour. Gently mix it into the milk-egg mass, achieving uniformity.

The mixer helped speed up this process.


Now let's prepare the fish. Cut it into small rectangles, I have them about 6x3 cm in size.


We prick pieces of pollock on a fork and dip in batter, so the flour mass is evenly distributed over the fish, and the excess dough drains back into the bowl.


To make the crust on the fillet more attractive and crispy, we place the blanks in breadcrumbs so that the bread crumbs cover the entire surface of the products.


We spread the prepared fish in batter on a hot frying pan with oil.

Fry pollock over medium heat for about 5-7 minutes until a golden crust appears on the surface.


Then turn the pieces over and repeat the previous step.


We transfer the prepared pollock in batter to paper towels to remove excess fat.


Serve this delicious, crispy outside and very tender and juicy inside dish with herbs. As a side dish, you can use vegetables or cereals.

Bon appetit, dear friends, I will be happy to answer questions on social networks!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Hot dishes occupy a large share in the daily menu of any family, so it is important to make them varied and not boring. One of the options for a delicious lunch will be pollock in dough, fried in oil. Fish cooked in this way turns out to be appetizingly crispy, with a fried golden crust, and a pleasant aroma.

How to cook pollock in batter

With the choice of inexpensive fish and its cutting, the preparation of pollock in batter begins. Chilled or frozen fillet or a whole carcass, cut into pieces and deboned, may be suitable for cooking. 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 are allowed to rest a bit. At this time, make a batter. The composition includes the main liquid (milk, mayonnaise, sour cream), eggs and flour. It turns out a kind of batter, in which pieces of pollock are dipped and sent to a hot frying pan to fry until browned. This keeps the fish juicy.

Delicious fish can be introduced into the daily diet as a second course or served on the festive table as an elegant hot appetizer (it is better to combine it with tartar sauce or "1000 Islands"). When you learn how to follow the recipes, you can experiment: for example, beat the batter with the original spices.

Batter for pollock

If you properly prepare batter for pollock, you will be able to preserve the taste of the product and emphasize the shades of taste. Properly 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. Of the additional delicious add garlic, cheese, lemon zest, mustard, white wine. It is delicious to replace flour with starch or crushed oatmeal.

How to make a batter for pollock fish: take the main components, process them, lightly beat the milk with eggs and knead the viscous 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 pollock batter recipes:

  • mayonnaise, eggs, salt;
  • mayonnaise, flour, lemon peel, white pepper;
  • sour cream, cornstarch, eggs;
  • mayonnaise, flour, eggs, onion, melted cheese, sesame seeds, parsley;
  • milk, garlic, bell pepper, eggs, flour.

Batter for pollock with mayonnaise

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

Batter for fish with sour cream

More tender and refined is a batter for fish with sour cream, which is airy. Ice water, which is mixed with eggs, vodka and sour cream, can give it a special crunch. Flour with spices thickens the filling, and the thicker the batter turns out, the denser the crust on the pollock will come out. For its manufacture, it is better to combine proteins and yolks with sour cream and flour separately, kneading the liquid mass.

Fish in batter - step by step recipe with photo

It is not easy to choose a suitable step-by-step recipe for battered fish, because there are a lot of them - for every taste. Beginners in the world of cooking will love the simple option that shows the use of flour and milk, while professionals can make a batter with beer, mayonnaise, or other liquid ingredients. You can cook them all step by step quickly to get a fragrant crispy fish.

Pollock fillet in batter

  • Cooking time: half an hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 137 kcal.
  • Destination: for lunch.
  • Cuisine: author's.

Pollack fillet in batter is one of those dishes that you can eat every day. The fish is low-calorie and light, well absorbed by the body. The recipe will explain how to cook pollock fillets 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. Clean the fillet from the film, rinse, cut into pieces. Sprinkle generously with lemon juice, sprinkle with spices, salt, pepper.
  2. Leave for 20 minutes to marinate, remove excess seasoning.
  3. Salt the broken eggs, beat with a whisk, pour in the milk, pour in the flour. Stir until lumps disappear.
  4. Dip the fish in the batter and fry in a hot pan for six minutes on each side. A moderate fire is required.
  5. Decorate with greens, lemon slices for a buffet table.
  6. Garnish with spaghetti, sour cream and garlic sauce, vegetable salad for a daily menu.

Pollock in batter in a pan

  • Cooking time: half an hour.
  • Servings: 3 persons.
  • Calorie content of the dish: 181 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Pollack turns tender in batter in a pan, it is distinguished by a thin openwork crust and juicy meat. The filling prevents the juice from flowing into the pan, so the fish remains soft and rich. This quick battered pollock recipe is simple and traditional, but you can always diversify it by adding seasonings, if desired, lemon juice or garlic chips. You should show imagination and make an exquisite delicacy.

Ingredients:

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

Cooking method:

  1. Cut the fish into pieces.
  2. Combine flour, eggs, seasonings, stir. If too thick, dilute with water or milk.
  3. Pour the sauce over the pieces, 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.

Fish in batter in the oven

  • Cooking time: 45 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 133 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Pollack in batter 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 low-calorie, has a light spicy taste due to the addition of ketchup and pickled cucumbers to the filling. The dish should be served to guests in combination 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 pc.;
  • 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, heat up to 180 degrees.
  2. Separately, mix cream, eggs, flour.
  3. Heat the oil, lay out the fish, covered with sauce, fry for two minutes on each side.
  4. Grind a mixture of cucumber, garlic, ketchup and mayonnaise with a blender.
  5. Put the fried pieces in an oiled form, pour over the sauce. Bake for 15 minutes.
  6. Garnish with steamed vegetables, place a piece of butter on top.

Pollock fillet in batter in a frying pan

  • Cooking time: half an hour.
  • Servings: 7 persons.
  • Calorie content of the dish: 175 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Pollack fillet in batter in a pan will turn out 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 a 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 glass;
  • seasoning for fish - 10 g;
  • vegetable oil - 125 ml;
  • flour - 100 g.

Cooking method:

  1. Defrost the fillet, chop into pieces, remove excess moisture with a paper towel.
  2. Break the eggs, season with spices, mix the flour and salt in another bowl, pour the crackers into the third, heat the oil.
  3. Roll the pieces alternately in flour, pour sauce, repeat the breading. Put in a pan, fry over medium heat until golden brown.
  4. Turn over with a spatula, put on a plate, garnish with fresh sliced ​​​​vegetables.
  5. Garnish with crumbly boiled cereals - rice, buckwheat or bulgur. Pour adjika or tomato sauce.

Fish in batter in a slow cooker

  • Cooking time: half an hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 121 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: medium.

Battered fish in a slow cooker is even easier to prepare, but similarly to an oven, it turns out to be softer and less crispy than when cooked 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 novice cooks. Eggs, wheat flour of the highest grade and spices are used for pouring, the right mixture of which indicates the talent of the culinary specialist.

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 add the flour, mix and pour in the water.
  3. Roll the fish in flour, dip in the filling.
  4. Heat the oil on 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 for a dietary option.
  6. Garnish with canned green peas, serve with mashed potatoes with lots of greens.

Fish in batter - cooking secrets

Any cook will need the secrets of cooking fish in batter, which are revealed by professionals from all over the world. They recommend:

  • to save time, do not marinate the fish, but simply sprinkle it well with spices and start frying;
  • steamed vegetables or grilled vegetables are an excellent side dish - it's tasty and healthy;
  • instead of fillet, you can fry whole carcasses of fish without a backbone, but then the cooking time will double or triple;
  • the drier the fillet before frying, the tastier the finished dish will turn out, and the less oil will “shoot” in the process;
  • use a non-stick frying pan;
  • you can replace vegetable oil for frying with melted fat.

Video: Fish in batter in the oven

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Discuss

Pollock in batter - recipe step by step with photo. How to cook batter and fry pollock in a pan

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. It goes well with mashed potatoes, boiled rice or vegetable salads.

Bon appetit! Cook with love!

fish recipes

4-5 servings

1 hour 42 minutes

157.8 kcal

5/5 (1)

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

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

How to choose the right ingredients

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

Pollock fillet recipe in batter in a pan

  • marinating time- an hour and a half.
  • Cookware: cup, saucer, bowl, measuring container, large serving plate, frying pan.

Ingredients

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

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

Marinating the fillet


Cooking batter


We fry the pollock fillet


video recipe

I offer you to watch a video, where the whole process of cooking the dish is fully shown with all the details.

Recipe for pollock fried in batter

  • Action time- 15 minutes.
  • total cooking time– 1 hour 30 min.
  • Exit- 4-5 servings.
  • Energy value 100 g- 134.6 kcal.
  • Cookware: cutting board, whisk, slotted spoon, knife, paper towel, couple of cups, serving dish, cauldron/deep fryer.

Ingredients

Step by step deep frying battered pollock

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

Preparing fish for frying

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


Did you know? Pollock is a fresh fish, so chopped dry leaves of basil, dried parsley and lemon balm will give the fish a special taste if they are added to the fish before frying, literally a pinch at a time.

Making a batter


Deep-fried pollock


video recipe

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

Recipe for a simple batter for pollock

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

Ingredients

Step by step preparation of universal creamy batter

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

Important! All products must be cold, taken out of the refrigerator immediately before the cooking process.

Beating the creamy dough


fry fish


video recipe

The secrets of making universal batter in this short video with a detailed demonstration of each step of preparation.

Serving and decorating

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

common truths

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

Popular recipes for fish snacks

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