Pollock in batter - recipes for fried fish fillet in a frying pan

When it comes to batter for home-cooked pollock or other fish, just have time to write down the recipes. And every housewife claims that her version is the most delicious, crispy, tender. Like many famous dishes, the method of frying fish in dough was invented by accident. It is said that an inexperienced baker's assistant accidentally dropped a piece of fish into the cracker dough. To prevent the goods from going to waste, the owner fried it in oil and was delighted.

Mastery of cooking any dish comes with time. Batter is one of those that suggests a wide field for imagination and experimentation. The cuisines of different countries have their own peculiarities of kneading dough and secret ingredients. Start with an easy one that requires no skill, then move on to a complex recipe and enjoy the taste of your favorite battered fish to the fullest. They say that the number 13 is unlucky, but I am sure that my thirteen recipes will be lucky for you.

How to cook pollock in batter in a frying pan - a simple recipe

It is better to learn to cook using the simplest recipe. I suggest you master the classic method of preparing delicious fried fish. The calorie content of the dish is only 127 kcal. per hundred gram serving.

• Pollock fillet – 600 gr.
• Egg.
• Milk – 60 ml.
• Sunflower oil – 100 ml.
• Flour - 3 large spoons.
• Salt, pepper, favorite seasonings for fish.

Cooking technology:

1. If you get fish carcasses, defrost it, gut it, and pull off the black film from the belly. Cut off the head, fins, and tail. Carefully cut the carcass along the ridge. Remove it by dividing the fish into 2 fillets. Rinse them, remove the seeds if there are any left. Carefully remove the skin. If the fillet is large, divide it into pieces. Salt the preparations, add any seasonings and pepper. Leave to marinate.
2. In a separate bowl, beat eggs with milk.
3. Then, in several approaches, add flour, carefully kneading the mixture each time to remove any lumps. Add spices, stir the dough thoroughly again.
4. Dip the fillet pieces into the egg mixture and place in a well-heated oil in a frying pan.
5. Fry on both sides until nicely golden brown. To remove excess oil and reduce the calorie content of the dish, place the cooked fish on a plate lined with a paper napkin. After a few minutes, transfer to another dish.

Pollock in mineral water batter (step by step)

The airy, crispy dough will not leave anyone indifferent. For me, this is one of the best cooking options, because when frying, the dough does not roll off the fish. The recipe is perfect for cooking tilapia in batter , and for other types of fish.

Take:

• Pollock carcass – 1 kg.
• Eggs – 2 pcs.
• Flour -
• Potato starch - 2 large spoons.
• Mineral water with gas.
• Pepper, sunflower oil, salt.

Step-by-step preparation:

In this case, I got the fish as a frozen carcass. Thaw pollock, divide into pieces. Don't forget to remove the black film inside the belly. Salt the steaks and pepper.

Break the eggs into a bowl and scramble them with a fork.

Immediately salt and pepper the eggs, and work a little with a fork again. Add flour. I don’t know the specific proportion, I put in enough to make the test mass thick. But for now, without mineral water, the mass will be very thick, then we will dilute it to the required state.

Add starch and continue kneading the dough.

Start adding mineral water. Don't pour too much at once: pour in, stir and add a little more. Stir the contents until the lumps break up. I repeat once again that the dough will be quite thick, like pancakes.

Heat the oil well in a frying pan; this will determine whether the pieces will stick to the bottom. Dip each piece in the batter and place in a frying pan. Keep in mind that the dough spreads a little, so keep the distance between the pieces.

It is impossible to say exactly how long to fry each side. This depends on the size of the workpieces. When you notice that the bottom is well browned and the fish is easily separated from the bottom, turn the pollock over to the other side and fry until cooked. Note that the second side cooks much faster, so don't go too far.

Recipe for crispy breaded fish in the oven

You can cook any fish this way. It turns out crispy on the outside and very juicy on the inside.

Kitchen appliances

• knife;
• cutting board;
• 2 bowls;
• shoulder blade;
• paper towels;
• culinary brush;
• parchment;
• baking tray

Ingredients

Step-by-step preparation

1. We wash fillets of any boneless fish (600 g, defrosted) and dry them with paper towels.

2. Cut the fillet into portions (to your taste). I cut it into pieces about 8-10 centimeters in size (I cut the fillet in half).

3. Sprinkle the fish pieces on both sides with salt and pepper.

4. Mix mayonnaise (2 tbsp) with half a teaspoon of dry garlic and a teaspoon of marjoram. You can add other spices and seasonings to suit your taste.

5. Pour a third cup of dry bread crumbs and a teaspoon of paprika into a bowl. Stir the dry mixture. If you don't have dry bread crumbs, use breadcrumbs.

6. Grease each piece of fish with mayonnaise sauce and roll in bread crumbs and paprika. If you do not use mayonnaise, you can replace it with sour cream or plain yogurt.

7. Place the breaded fish on a baking sheet lined with parchment and bake at 190 degrees for 20 minutes in a preheated oven.

Recipe video

To quickly and easily cook delicious fish in a crispy breading and without a drop of oil, I suggest watching this video.

Pollock fried in batter with mayonnaise

Adding mayonnaise to the batter makes it crispy and very tasty. For many housewives, this option is considered the most preferable.

We take:

• Fish fillet – 500 gr.
• Mayonnaise – 120 ml.
• Eggs – 3 pcs.
• Flour – 100 gr.
• Lemon juice - spoon.
• Curry, paprika, fish seasonings, salt.

Cooking:

1. Fillet the pollock.
2. Make the dough separately. Combine eggs and mayonnaise in a bowl. Beat thoroughly until smooth. Add the seasonings listed in the recipe and add salt.
3. Add flour in several stages. Break up the lumps, you should get a dough with a consistency similar to thick sour cream.
4. One by one, dip the fillet pieces into the batter and place them in a frying pan.
5. Fry on both sides until crispy.

Fish batter: how to cook using simple recipes

Many people love fried fish, but not everyone knows how to “seal” all the juiciness in it. A simple dish can be made even more delicious by preparing it with a thin crust. How to make fish batter (tempura)? Recipes range from simple ones with flour and egg, to unusual ones with the addition of mineral water, vodka, starch, rice flour or semolina. Pink salmon, pike perch, tilapia, chum salmon, coho salmon, carp, hoki will have a thin crispy crust that will retain all the juices and flavors inside the product. Find out how delicious the dish can be and how to prepare fish batter simply and quickly using the best recipes.

Delicious pollock in batter in the oven

Less oil means fewer calories. The result will be a healthy and beautiful dish that you won’t be ashamed to treat your friends to.

You will need:

• Fish – 500 gr.
• Milk – 100 ml.
• Eggs - a couple.
• Cheese, hard – 120 gr.
• Flour – 100 gr.
• Pepper, seasonings, salt.

Cooking:

1. Scramble the eggs with a fork.
2. Warm the milk slightly, without stopping shaking the eggs, pour in the milk.
3. Add all the selected seasonings, salt, add flour in several approaches. Stir the contents until smooth.
4. Cut the fish fillet into pieces and add salt. Dip the pieces into the batter and roll thoroughly.
5. Heat the oil in a frying pan and quickly fry for a couple of minutes on each side until the dough sets.
6. Place the pieces in a heat-resistant form (I recommend lining them with parchment).
7. Grate the cheese with coarse shavings and sprinkle on the fish. Place in the oven and bake at 180°C until a crust appears on the cheese.

Fish in batter - cooking secrets

Any cook will benefit from 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;
• An excellent side dish would be steamed or grilled vegetables - it’s tasty and healthy;
• instead of fillets, you can fry whole fish carcasses without the backbone, but then the cooking time will double or triple;
• the drier the fillet before frying, the tastier the finished dish will be, and the less oil will “shoot” during the process;
• It is better to use a non-stick frying pan;
• You can replace vegetable oil for frying with melted fat.

How to fry pollock in beer batter

The dish has an interesting flavor note. It has been noticed that among men there are more connoisseurs of this method.

Required:

• Pollock – 800 gr.
• Beer – 120 ml.
• Eggs – 2 pcs.
• Flour – 60 gr.
• Paprika – a pinch.
• Salt, oil, pepper.

How to do:

1. Cut the washed fillet into small portions. Be sure to dry it.
2. Beat eggs into a bowl, add salt and add paprika. Beat until light foam. Without ceasing to stir, pour the beer in a thin stream.
3. Add the flour product and continue using the mixer until the mixture becomes homogeneous.
4. Pour the dough over the fillet pieces and stir. Place the pieces in boiling oil. Fry until beautifully browned.

Pollock in sour cream batter

Sour cream makes the batter very tender and juicy. But keep in mind that the product must be taken with good fat content.

Ingredients:

• Pollock carcass – 600 gr.
• Sour cream – 120 ml.
• Flour – 60 gr.
• Eggs – 3 pcs.
• Garlic - a couple of cloves.
• Salt, seasonings.

Preparation:

1. Place sour cream, eggs, spices, crushed garlic in a deep bowl, stir.
2. Gradually add flour. Knead the dough, break up the lumps.
3. Cut the pollock carcass into fillets and divide into small pieces.
4. Dip the pieces into thick dough and place in a frying pan. Fry until crispy.

Proper cleaning of the ingredient

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

Finally, the pollock carcass should be cut in half lengthwise, and then the backbone with adjacent bones should be removed with a gentle movement. As a result, you should be left with tender white fillet, which needs to be cut into not very large, but not small pieces.

Pollock in vodka batter - the best recipe

If you like a particularly crispy coating on your fish, make the dough with vodka. I don't know how alcohol works, but the batter is guaranteed to be very crispy.

Compound:

• Fish – 800 gr.
• Flour – 60 gr.
• Vodka – 40 ml.
• Eggs - a couple.
• Mustard sauce, paprika, salt, oil.

Cooking method:

1. Break the eggs, scramble them, add salt and seasonings. Mix the contents again, then pour in the vodka and mustard.
2. Slowly add flour and knead until all lumps are gone.
3. Cut the pollock fillet into pieces and pat them dry with a napkin.
4. Dip the pieces into the dough and let them fry.

Diet pollock fillet in batter

The calorie content of the dish is already low, but replacing flour with bran will further reduce it.

We take:

• Fish – 800 gr.
• Milk – 150 ml.
• Corn starch – 100 gr.
• Salt, nutmeg.
• Oat bran – 100 gr.

How to fry:

1. Combine starch and bran in a bowl. Add salt, add nutmeg, stir.
2. Pour in milk in small portions, mixing thoroughly.
3. Next, proceed as usual: fry, dipping in the dough, on both sides.

Cheese batter for pollock

Ingredients:

• Fish – 700 gr.
• Eggs – 4 pcs.
• Flour – 50 gr.
• Cheese – 250 gr.
• Pepper, salt.

How to fry:

1. Grate the cheese on the finest grater. Separately, beat the eggs in the amount specified in the recipe. Add cheese crumbs and stir thoroughly.
2. Add flour, knead the batter.
3. Cut the pollock fillet into portions. Dip into the dough and place in hot oil. Fry on both sides.

Selecting the main product

Pollock in batter in a frying pan cooks quite quickly. But this is far from the only reason why we decided to use the presented variety of fish to create a delicious snack. Firstly, it is not as expensive as, say, pike, salmon, trout, pink salmon, etc. Secondly, pollock does not contain too many bones. To clean it, you only have to remove the spine. Thirdly, the fish mentioned is not very fatty. This fact is very important for us, since we will be frying the presented product in a large amount of oil.

Kefir batter

A very popular dough for pollock. It always turns out fluffy and delicious. Take kefir of any fat content, it does not play a significant role.

Necessary:

• Fish – 900 gr.
• Kefir - a glass.
• Flour – 100 gr.
• Eggs - a couple.
• Paprika, curry, hot chili pepper - a pinch each.
• Basil, saffron, salt, oil.

Cooking:

1. Beat the eggs.
2. Pour kefir into a bowl, season it with all the seasonings stated in the recipe.
3. Slowly add flour, knead into a thick dough, as for pancakes.
4. Immerse the fish pieces in the mixture and fry in hot oil. Place on a napkin to remove excess oil.

Lenten batter

The presented technique will allow you to create a lean version of the casing for frying vegetables, fish or fruits in it.

Preparation next.

What ingredients will you need?

To prepare the dough you will need:

• olive oil - 4 tbsp. l.;
• filtered water - 260 ml;
• baking powder - 1 tsp;
• rice broth - 200 ml;
• cayenne pepper - ½ tsp;
• premium flour (preferably wheat) - 200 g;
• universal seasoning - ½ tsp;
• salt - to taste.

Step-by-step cooking process

The sequence of stages for creating the batter:

1. First, you need to put pre-sifted flour into a bowl, then you need to add universal seasoning to it, which contains celery, paprika, curry, dried onions, carrots, and other ingredients.
2. Now you should add cayenne pepper and baking powder to the products, and pour in the rice water.
3. The resulting mass should be mixed thoroughly, then gradually add olive oil to the almost finished dough.
4. Next, you need to use a whisk, fork or mixer to mix the combined components, remove any lumps, and bring the dough until smooth.

The prepared casing can be used on fasting days, for weight loss, or included in the PP menu.

Pollock batter with soy sauce and starch

By splashing just a little hot sauce, you will get a dough with an oriental twist.

Required:

• Fish – 500 gr.
• Soy sauce - 3 large spoons.
• Egg white – one.
• Potato starch - 2 large spoons.
• Spices, oil.

Fry:

1. Divide the fish carcasses into steaks. Rinse, dry.
2. Make a mixture of egg whites and starch whipped with salt. Pour in soy sauce and stir.
3. Pour over the fish pieces, leave to soak and marinate for two hours.
4. After the specified time has elapsed, remove the pieces and fry in hot oil until beautifully crispy.