Pollock fillet fried in batter. How to make batter for pollock fish. Exquisite batter with wine for pollock

How to cook pollock fish in batter so that it does not turn out dry or tasteless? First, make sure that the fish is not wet. That is, when thawed pollock is used for cooking, excess liquid should be removed before it is lowered into batter.

Secondly, decide in advance what kind of batter you will make. At the same time, choosing too complicated recipes is not recommended for those who are just starting to get acquainted with cooking.

And, thirdly, buy for frying only a fish that has a minimum number of bones. Otherwise, even the most delicious fried dough will be spoiled by the painful process of separating fish meat from the bones.

Types of batter

It is quite difficult to list all varieties of batter, but there are several products that are mandatory used for its preparation. These are eggs, salt, spices and mayonnaise.

In addition, to make such a batter will help:

flour (wheat, rye, oatmeal, rice);
starch (potato, corn).

What can be a batter? Below are the most common options.

Cheese (2 eggs, 2-3 tablespoons mayonnaise, 100-150g cheese, spices).
Onion (2 eggs, 2 tbsp mayonnaise, 1 onion, 100-150g flour, spices).
Lemon (2-3 tbsp mayonnaise, 100-150g flour, zest of 1 lemon, spices).
Beer (150-170 ml of beer, 1 egg white, 100-150g of flour, 1-2 tablespoons of vegetable oil, spices).
Dairy (2 eggs, 4-5 tbsp milk, 200g flour, spices).
Potato (2-3 potatoes, 2-3 eggs, 2 tbsp flour or starch, dill, spices).
Sour cream (2 eggs, 300g sour cream, 200g flour, ice water, 1 tsp baking powder, spices).
Sweet (2 eggs, 150-200g flour, heavy cream 170-200g, sugar - 2-3 tablespoons, salt).
Garlic.
Wine.
Spicy (tempura batter).
Chinese.
Dietary.

Advice! In order for pollock to acquire an even, golden crust after frying, make sure that there are no lumps in the dough.

How to fry pollock in garlic batter

Definitely, every housewife at least once a year makes fish in batter, since it is suitable for both a festive table and an ordinary dinner.

But why do many choose pollock? The thing is that pollock is one of the most affordable fish that can always be found on sale. In addition, the pollock carcass has very few bones, which greatly facilitates the processing of fish.

Step by step recipe:

pollock fillet - 500-800g;
chicken eggs - 1-2 pcs.;
wheat flour - 200-250g;
potato starch - 2 tablespoons;
baking powder for dough - 1 tsp;
garlic - 3-4 cloves;
spices;
water;
vegetable oil.

Cooking steps:

defrost the fillet, put in a colander;
break the eggs into a deep bowl, mix with a fork;
add flour, starch, baking powder for dough, spices and mix;
add water and bring the dough to a liquid state;
peel and chop the garlic, add to the batter;
dry pollock with a paper towel, put it on the board;
put the pan on the fire, pour oil on it;
Dip each piece of fish alternately in batter and fry it on both sides.

Advice! To make the batter lush, add mineral or boiled water to it.

Exquisite batter with wine for pollock

There are several options for preparing "alcoholic" batter, vodka, beer or wine is used as one of the ingredients. Of course, such a treat should only be served to adults, and for children it is worth choosing a different type of batter, for example, sweet or milk.

Preparing batter for frying with white wine. Take:

pollock fillet - 600-800g;
flour - 170g;
chicken eggs - 2 pcs.;
white, dry wine - 170-200 ml;
vegetable oil;
spices (in particular, a mixture of different types of peppers and Provence herbs).

Cooking:

inspect the pollock fillet, if necessary, defrost it and cut into portioned pieces;
sift flour, add spices to it;
make a recess in the flour slide, break the eggs into it;
knead the stiff dough;
dilute it with wine, gradually adding an alcoholic drink;
heat the pan, pour oil on it;
dip each piece of fish in batter and fry on both sides until cooked.

Spicy tempura batter: for hot lovers

Tempura is a dish that came to us from Japan. In fact, it is the usual seafood, vegetables or fish in batter, which are fried in a deep fryer. However, their taste is difficult to confuse with something else.

How to cook tempura batter at home to fry pollock with it? Prepare:

pollock - 1-2 pcs.;
tempura flour;
chicken egg - 1 pc.;
ice water - 150 ml;
spices.

If the tempura flour hasn't been left lying around at home, it can be replaced with a mixture of corn and rice flour (1.5 tbsp to 2 tbsp). In extreme cases, you can mix ordinary wheat flour and starch in approximately the same proportions, but in this case the resulting batter will no longer be called "tempura".

Cooking steps:

wash the pollock, cut off the fish head, tail and fins;
make an incision along the abdomen, take out the insides, rinse;
make an incision on the back of the fish without cutting its spine;
cut pollock meat on one side, moving from head to tail;
turn the fish over, repeat the procedure;
rinse the fillet, remove the remains of the bones;
put the fillet on a cutting board so that the fish meat is on the bottom;
carefully pick up the edge of the skin and with the help of a knife start to remove it (the direction of movement is from the head);
do the same with the second part of pollock;
cut the fillet into portioned pieces, transfer to a bowl, salt;
take tempura flour or whatever will replace it;
add the egg to the flour, mix;
add ice water to the mixture, do not mix thoroughly;
add spices to make the finished dish spicy, mix;
dip each piece of fish in batter, put in a well-heated pan or in a deep fryer.

Interesting! Real Japanese chefs know that the batter for a dish called "tempura" must be freshly prepared. In addition, the presence of lumps in the test is not only not forbidden, but even welcomed.

The best sauce for pollock fried in batter is tomato, soy or sour cream.

Batter in Chinese

"Chinese style" batter - the most delicate taste of the baked product, in this case - pollock, surprisingly crisp and beautiful golden color. With all this, it is quite simple to prepare it.

Take:

starch - 6 tablespoons;
eggs - 3 pcs.;
spices.

What to do?

wash the eggs, separate the whites from the yolks;
beat the whites until the first foam appears;
add starch to them, mix;
add spices.

By the way, to make the pollock crust especially crispy, deep-fry the fish. If not, then you can use a regular pan. Just pour vegetable or olive oil into it and let it boil.

Also, be careful when lowering the fish into boiling oil, because it will definitely “shoot”. In turn, after cooking pollock, remove excess oil from it, for example, with a paper towel.

Diet batter for pollock

It would seem that the fish is the constant "companion" and the best "friend" for all those who follow their figure. However, frying pollock in oil, plus mayonnaise with eggs, which are part of the batter, turn the dietary product into a high-calorie one.

Is it possible to enjoy pollock in batter for those who are on a diet? It is possible, if only the batter is dietary.

To prepare it you will need:

oat bran - 100g;
corn starch - 100g;
skimmed milk - 100-150 ml;
nutmeg.

Step by step recipe:

mix corn starch and oat bran in one bowl;
dilute the mixture with skim milk to the consistency of liquid sour cream;
add a small pinch of nutmeg and the batter is ready!

Advice! To determine if the batter is made correctly, dip a regular tablespoon into it. If, after removing it from the batter, the spoon has a uniform coating of dough on all sides, then everything is done correctly.

There is another option for preparing a dietary batter, but chicken eggs will already be needed here.

So take:

eggs - 2-3 pieces;
rice flour - 100g;
rye bran - 100g;
lemon - 1 piece;
sea salt;
spices.

How to cook?

Rinse the eggs, separate the whites from the yolks.
Beat the whites until the first foam appears.
Mix the bran and flour in a separate bowl.
Add them to proteins.
Wash the lemon, cut in half, squeeze the juice from one half.
Add lemon juice, sea salt and spices to the already prepared batter.

By the way, to further reduce the calorie content of the finished dish, use olive oil to fry pollock in a pan or even bake fish in batter in the oven.

A few tricks

Do you want to know exactly what dish will turn out after frying it along with the dough? Use folk tricks!

To make the batter eventually turn into a crisp, add ice water and potato starch to it. Also choose an air fryer for cooking, not a pan.
To fix a batter that is too runny, add flour or rice starch to the batter.
To thin thick dough, use water or milk.

Culinary battle: simple batter vs. complex

A well-known fact: often the culinary “battle” is won by the dish for the preparation of which the minimum amount of products was used. However, a complex batter is one of the guarantors of pollock juiciness.
How to cook batter so that it matches the simplest batter recipe for pollock fish? Take:

mayonnaise - 3 tablespoons;
flour - 150g;
chicken eggs - 2 pcs.;
spices (thyme and lemon pepper).

How to cook?

Break the eggs into a deep bowl, beat.
Add mayonnaise and spices, mix thoroughly.
Add carefully sifted flour, mix everything.

If you want to try an unusual batter, then the following recipe will come in handy. Prepare:

chicken eggs - 2 pieces;
mayonnaise - 3 tablespoons;
flour - 180-200g;
processed cheese - 1-2 pcs.;
parsley;
spices.

What to do?

Crack the washed eggs over a deep dish.
Beat them with a whisk until the first foam appears.
Add mayonnaise, mix.
Add grated melted cheese.
Add the sifted flour to the bowl (do this carefully and dosed, without stopping whisking).
Salt, pepper to taste.
Add finely chopped greens.

The term "batter" has French roots and means a liquid dough designed to envelop various products (meat, fish, vegetables).

So, batter, or in other words batter, is a great opportunity to preserve the juiciness of any product during cooking without losing its useful qualities. At the same time, absolutely everything can be fried in batter: meat, fish, mushrooms, vegetables or liver.

Combine different recipes and enjoy a new taste of well-known dishes!

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.

Enjoy your meal! Cook with love!

Calories: Not specified
Time for preparing: Not specified

If you fry batter and fish separately, it will not turn out as tasty as we would like. If these two processes are combined, then you get a fish in batter. Battered fish is something magical, crispy and airy. The batter makes the fish tender, juicy and appetizing. The ruddy crust of fried fish will not leave anyone indifferent, and if this fish is in batter, then even more so. For today's recipe, we used an affordable and inexpensive pollock fillet for everyone. Why filet, you ask. Because it can be cooked in a matter of minutes, you don’t need to clean or gut anything, it’s just a dream of all housewives. A quick lunch and a light dinner are guaranteed if you have a fish fillet. Pollock is a rather healthy fish, which means you will get a lot of microelements and vitamins necessary for the body. See our recipe with a photo that will tell you in detail how to cook pollock fillets in batter in a pan. If you are fasting, then you can do it.

- 300 grams of pollock fillet,
- 1 chicken egg,
- 2-3 tables. l. wheat flour
- 1.5 tables. l. sour cream
- vegetable oil for frying
- to taste salt, pepper.

Recipe with photo step by step:

Usually, pollock fillets are sold frozen, so we half-thaw the fish before cooking. In this form, it perfectly retains its shape and does not fall apart. Washed and wiped with napkins fish fillet cut into medium pieces. It is convenient to use the fillet, since it is no longer necessary to clean and do something with it, it remains only to cook with pleasure. The fillet has no bones and skin, so you can quickly prepare a delicious family dinner.

Salt and pepper each piece of fish to make the taste of pollock more intense. By itself, pollock is a fish with a dull taste, so spices are just needed.

For batter, take sour cream and eggs: mix these two components in a bowl, shake slightly with a whisk. The batter can be slightly salted, but it's up to your taste. If the sour cream is not very thick, then one egg will be enough.

We also add flour to the batter, begin to mix slowly so as not to scatter the flour on the table. We use regular wheat flour, it has an excellent percentage of gluten.

We break all the lumps with a whisk and get a thick batter that slowly rolls off the whisk. So it turns out that batter is best cooked with eggs, sour cream and flour. In this case, milk can make the preparation too liquid, which means that the batter will quickly roll off the fish and you won’t get the crust that everyone loves so much.

Breaded fish in flour - this is another secret. With such a breading, the batter will not roll, and the fish will turn out just perfect.

We dip each piece of fish into the prepared batter, help with forks, so that it is convenient to get the fish.

We put the fish in a frying pan, where the oil has already warmed up. Pieces of fish will immediately begin to fry and sizzle in a pan.

When the underside is golden brown, flip the fish over and fry the other side. Pollock is fried quickly, 3-4 minutes on each side.

Put the finished fish on a dish.

Serve hot. Bon Appetite!
For those who are on a diet, the recipe is more suitable.

Pollack in batter in a pan can serve as an excellent snack for both a festive and everyday table. It should be noted that there is nothing complicated in preparing such a fish dish. However, the processing of the main ingredient requires special attention. After all, the fish must first be cleaned of bones, skin and other elements. But first things first.

Choice of main product

Pollock in batter in a pan cooks pretty quickly. But this is far from the only reason why we decided to use the presented variety of fish for creation. Firstly, it is not as expensive as, say, pike, salmon, trout, pink salmon, and so on. Secondly, pollock does not contain too many bones. To clean it, you have to remove only the backbone. Thirdly, the mentioned fish is not very oily. This fact is very important for us, since we will fry the presented product in a large amount of oil anyway.

Proper cleaning of the ingredient

Before you make delicious pollock in batter in a pan, it should be well processed. To do this, frozen fish must be removed from the freezer and thawed a little. Next, the product must be rinsed in warm water, after opening the belly and removing all internal parts. After that, it is necessary to cut off the fins from the fish and pull off the skin. This procedure is easiest to carry out when the ingredient is slightly frozen.

In conclusion, the pollock carcass should be cut in half lengthwise, and then with a light movement, remove the ridge with adjacent bones. As a result, you should be left with a tender white fillet, which you need to cut into not very large, but not small pieces.

Pollock in batter: photo and recipe for making snacks

After the fish has been carefully processed, you should start preparing the batter. He can be anyone. Let's start with the simplest and fastest.

So, to cook pollock fillet in batter, we need:

fish fillet - about 500 g;
fresh large eggs - 2 pcs.;
sifted white flour - about 4 large spoons;
sea salt - use at discretion;

Making a batter

To make pollock in batter in a pan soft and tender, the dough should be kneaded thoroughly. To do this, you need to break fresh eggs into a bowl and beat them vigorously with a whisk. Next, pour sea salt and white flour into the same container. After mixing all the ingredients, you should get a viscous batter.

Forming and frying process

As you can see, pollock cooks pretty quickly. After you get a viscous dough, you should take a piece of the processed fillet, season it with a little salt, and then lower it into the base. Next, the fish must be immediately put into a strongly boiling oil. It is desirable to fry the product until the batter is browned. In this case, it is recommended to turn the snack regularly.

How should it be served?

After all the fish pieces in the batter are fried in vegetable oil, they must be moved to a colander and completely stripped of fat. Next, the appetizer needs to be put on a plate and presented to the invited guests along with some kind of sauce. It should be noted that such a fried dish is very tender and tasty. Especially often it is presented to friends with foamy alcoholic drinks.

Simple batter for pollock fish

Fish cooked according to the above method is tender and soft due to the fact that it is cooked in a thick layer of egg dough. But if you want to get a more crispy and spicy snack, then we recommend frying this product in breadcrumbs. For this we need:

fish fillet - about 500 g;
fresh large eggs - 2 pcs.;
breadcrumbs - a full glass;
sea salt, sweet paprika, dried herbs, allspice and other seasonings - use at your discretion;
vegetable fat - for deep fat.

Preparing the Components

To make pollock fried in batter turn out crispy and spicy, you should not use egg dough. It is better to replace it with breadcrumbs. To do this, put dried and crushed bread in the amount of a full glass into a bowl, and then add sea salt, sweet paprika, dried herbs, allspice and other seasonings to it. All ingredients must be mixed well.

As for fresh eggs, they must be broken into a bowl and beaten strongly with a fork.

Cooking process

Fish for such a batter is best cut into long and not very thick slices. First, the prepared fillet should be dipped in the egg mass, and then rolled in breadcrumbs. Next, pollock in batter must be dipped again into the liquid mixture and sprinkled with dried and chopped bread. As a result, you should get a double breading.

After all the described actions, the fish in batter must be put in boiling fat and fried on all sides until lightly browned. In this case, the product should be regularly turned over with a fork or spatula.

Serve a snack to the table

After frying all the fillet, it must be placed in a deep bowl and served to friends. In addition to the finished dish, you need to present some kind of spicy and aromatic sauce.

We make a delicious snack in beer batter

Beer batter is an excellent ingredient that allows you to get a lush and aromatic snack, especially if it is planned to be served with a drink of the same name. To prepare such a test, we need:

light beer - ½ cup;
white flour - a few tablespoons (until a viscous dough is obtained);
spices and dried herbs - use to taste.

Cooking method

Such a batter is made quite easily. Spices and spices, as well as white flour, are laid out in beer at room temperature. After mixing all the ingredients, a viscous and homogeneous dough is obtained. In the future, all pieces of processed fish should be dipped into it and put in boiling fat. Turning the appetizer regularly, it is necessary to achieve its uniform browning. At the end, the dish must be served at the table along with a fragrant sauce.

It should be noted that beer batter is especially appreciated by those who like the bright aroma and taste of a foamy drink while eating this snack.

Pollock is a low-fat fish, which is very important to cook deliciously. I recently discovered the recipe for its preparation in batter, and now my family is constantly asking me to cook this delicious dish. Another undoubted plus is the availability of products. In general, the dish comes out very budgetary and pleases the wallet. So I recommend that you cook according to my recipe with photo tasty and tender pollock fillet in batter.

Recipe for fried pollock fillet in batter in a pan

Kitchen appliances: knife, cutting board, 2 bowls. scapula. paper towels, whisk, frying pan.

In batter, you can fry and bake in the oven absolutely any fish that does not contain small bones.
If you have a fish carcass, then you must first disassemble it into a clean fillet (without bones and skin) and remove all small bones from it.
When buying frozen fillets, consider the fact that when defrosted, the fish will lose almost half of its weight due to melted ice. So if you don’t want to overpay money for water, buy a whole fish or a carcass without a head and take it apart yourself.

Step by step cooking

We wash the pollock carcass and disassemble it into a clean fillet (without skin and bones). You should get 500 grams of fillet (for this you need to take about 800 grams of frozen fish). Cut the fillet into medium-sized pieces and fill it with cold water for 30 minutes so that the specific fishy smell disappears.
Cut the fillet into small pieces, while removing all small bones. You can just tear the fish with your hands.
We prepare batter for pollock fish according to the simplest recipe - break 2 eggs into a bowl and pour a little more than half a teaspoon of salt, sugar and a quarter teaspoon of soda.
Pour in a glass of milk. Mix the mass with a whisk.
Add a glass of sifted flour and mix everything thoroughly. The batter should be without lumps. The dough should be a little thicker than for pancakes. If it turned out to be too thick, add a little milk or boiled water to it, and if it is liquid, then a little flour.
We shift the chopped fish into the batter and mix everything together.
Heat 100 ml of oil in a frying pan.
We spread the mass with a spoon and fry, like pancakes, on both sides until golden brown over medium heat.
We shift the finished fish pancakes to a paper towel to get rid of excess fat.

Serving the dish

Battered fish can be served for lunch or dinner with greens, salads, a side dish of vegetables and various cereals, as well as pasta dishes. Prepare sauce for the fish - mayonnaise with garlic, tartare or cheese. These fish pancakes are delicious both hot and cold. You can take them with you to work or on the road along with bread, vegetables or herbs.

Recipe video

If you want to know how to make batter for pollock fish and what consistency it should be, then be sure to watch this video. In it you will find all the answers to your questions.

Fish pancakes taste even better if you pre-marinate the fish in a mixture of salt, lemon juice, and your favorite spices.
Use tweezers to remove small bones from fish.
You can cook pollock in batter in the oven. To do this, you must first lightly fry it in a pan (in a small amount of oil), put it in a baking dish and put it in the oven for 10-15 minutes. Or you can pour the whole mass (crushed fish in batter) into a mold and bake it in the form of a casserole.

Crispy breaded fish recipe in the oven

You can cook any kind of fish this way. It is crispy on the outside and very juicy on the inside.

Time for preparing: 45 min.
Servings: 4.
Calories: 139 kcal.

Kitchen appliances

cutting board;
2 bowls;
scapula;
paper towels;
culinary brush;
parchment;
baking sheet.

Ingredients

Step by step cooking

Wash the fillet of any boneless fish (600 g thawed) and dry it with paper towels.
Cut the fillet into portioned pieces (to your taste). I cut into pieces about 8-10 centimeters in size (cut the fillet in half).

Mix mayonnaise (2 tablespoons) with half a teaspoon of dry garlic and a teaspoon of marjoram. You can add other spices and seasonings to your taste.
Pour a third cup of dry bread crumbs and a teaspoon of paprika into a bowl. Stir dry mixture. If you don't have dry breadcrumbs, use breadcrumbs.
Lubricate each piece of fish with mayonnaise sauce and roll in bread crumbs with paprika. If you do not use mayonnaise, you can replace it with sour cream or yogurt without additives.
We spread the breaded fish on a baking sheet covered with parchment, and bake at 190 degrees for 20 minutes in a preheated oven.

Recipe video

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