The most common ways of cooking fish are baking and frying. However, fish pieces are also often fried in batter. This option allows you to achieve an impressive presentation and amazing taste. And to make the dish less caloric, use lean types of fish.
Ingredients:
- Pollock fillet – 500 g
- Chicken eggs – 2 pcs.
- Wheat flour – 2 tbsp.
- Salt – 1/2 tsp.
- Vegetable oil – to taste
- Ground black pepper – to taste
Directions:
- If you are using frozen pollock fillet, defrost it in the refrigerator or at room temperature. Rinse the fillet with cool water, dry it, and cut it into small portions.
- Break the eggs into a deep bowl. Salt, pepper, and mix lightly until smooth.
- Add flour here. Mix thoroughly. Depending on the quality of the flour, you may need more or less of this product. The consistency of the finished dough should resemble thick sour cream. The batter is ready.
- Heat the vegetable oil in a frying pan. Using a fork, prick a piece of fish and dip it in the batter so that it completely covers the fish.
- Place the prepared piece in the frying pan and fry until golden brown on both sides. Fry the remaining pieces in the same way. When ready, place the fish in batter on paper towels to get rid of excess oil. Enjoy!
- Battered pollock is an original version of a hearty snack served with sauces, as well as a full-fledged independent dish that can be supplemented with a side dish in the form of cereals, potatoes, or vegetables. The finished fish attracts with an appetizing ruddy crust hiding the tender fish fillet. And ground black pepper gives the dish a light piquancy.