How to make batter for pollock. Everyone loves pollock fillet in batter! Video: Battered fish in the oven

One of the healthy and tasty fish dishes is pollock in batter. The recipe does not require complex ingredients. Some novice cooks often have significant problems with preparing fish dishes that begin to treacherously fall apart or simply overcook and stick to the pan.

Those who do not yet consider themselves a strong and experienced cook are advised to start by preparing the simplest dishes, such as, for example, pieces of tender pollock in classic batter. Despite the fact that such a dish is considered very simple to prepare, it can even turn into the main appetizer on the holiday table, you just need to follow the recipe very carefully.

You can serve pieces of tender pollock in batter with a variety of side dishes, such as, for example, boiled fluffy rice, as well as fresh vegetable salad.

Pollock in batter - ingredients for the recipe

So, to prepare an exquisite, but very simple dish of pollock in batter, you will need the following components:

chopped black and allspice pepper (to your taste);
wheat flour, pre-sifted (three heaped tablespoons);
pollock fillet (320 g);
fresh selected chicken egg (one piece);
medium-ground sea salt (half a teaspoon);
refined vegetable oil (one and a half tablespoons).

Cooking process step by step

Let's look at how to cook pollock in batter step by step. The recipe is not complicated, but it requires attention.

First, you should prepare all the spices according to the list, as well as other ingredients, then cut the chilled or simply thawed pollock fillet into small pieces.

Now you can start directly preparing the batter for this fish, and it should be prepared very precisely according to the recipe.

Break a raw chicken egg into a separate empty bowl, add black and allspice peppers in sufficient quantity, and sift wheat flour into the same container.

Beat the egg mixture vigorously until it becomes completely homogeneous and all the lumps disappear; if the batter was prepared correctly, its consistency should be quite dense and slightly viscous.

Dip all portioned pieces of pollock one at a time into the prepared spicy egg batter, then pour a small amount of vegetable oil into a frying pan, heat it and fry the fish in small portions for about three minutes on each side.

I really love tasty, and most importantly, healthy dishes. And if the cooking process does not take time, then it’s absolutely beautiful! In this regard, the lion's share of my favorite recipes are fish dishes, because they cook very quickly and always turn out very tender and tasty. Pollock in batter occupies a special place. Recipes with photos allow you to prepare a real culinary masterpiece.

Fish meat is rich in polyunsaturated fatty acids. Pollock is simply necessary for children and pregnant women, because... contains easily digestible protein and a large amount of iodine.

It is best to make pollock in batter in the oven, then the pieces of fish are cooked naturally, without adding extra fat.

To start

You will need:

eggs - a pair,
one hundred grams of flour,
one hundred milliliters of milk.

First, beat the eggs. then pour in the milk. Bring until smooth, not forgetting the flour.

However, first of all, the carcass must be cut.

Fish processing

Of course, you can buy frozen fish fillets in any supermarket, but in fact it turns out that almost half of the package is ice, and the fish is not always the freshest.

Therefore, in order not to take risks, it is advisable to buy the whole carcass, especially since cutting it up is not at all difficult. you need to scrape the translucent scales a little in cold water, cut the belly and remove the entrails and fins. Then cut the fish into medium pieces. Now let's look at the pollock in batter step-by-step recipe with photos.

Let's get started...

So, how to cook pollock in batter in a frying pan:

Components:

Pollock - 500 grams
Milk - one hundred milliliters
A couple of eggs
Spices, salt, pepper - to taste
Vegetable oil - for frying
Flour - one hundred grams.

Serves 6.

Rinse and dry the fish thoroughly, add salt, pepper and your favorite spices. .
At this time, prepare the batter.
Add oil to a heated frying pan.
Dip each piece in the flour mixture and fry until orange brown.

And here is another recipe for how to cook pollock in batter in a frying pan

2 medium fish fillets
A pair of eggs
Flour 150 grams
Olive oil a few spoons
Milk 150 ml
Soy sauce 100 ml
Spices for fish as desired.

Rinse and dry the fish well. Cut into small pieces. And marinate in a deep bowl in soy sauce for 15-20 minutes.

Prepare the flour mixture and heat a frying pan with oil. Now, dip one piece at a time in the dough and fry until nicely crusted. This way pollock in batter in a frying pan makes the recipe even more tender.

How can we cook fried pollock in batter - we saw the recipe with the photo, now you can try the same fish in batter in a frying pan.

You will need:

Pollock fillet
A pair of eggs
Flour 150 g
Vegetable oil for frying
Milk 150 ml
Seasonings, salt, pepper to taste
Water 400 ml
Tomato puree 1.5 tsp.
Flour (for sauce) 1 tbsp.
Small bulb
1 medium carrot.

Cooking pollock in batter step by step (recipe with photo attached).

First, fry pollock in batter in a frying pan; from the photo it looks the same as in the previous recipe.

Then we do the “frying”. Fry onions and carrots in oil, add tomato paste and simmer for 5 minutes over low heat. Mix water and flour so that there are no lumps left.

Now put pollock in batter into the frying pan. Recipes with photos can show this process layer by layer. Next, add stewed vegetables on top and add water and flour, add plenty of salt and pepper, and leave covered until boiling. And the pollock in batter step-by-step recipe with photos is ready! Bon appetit!

We looked at several options for preparing pollock fish in batter. Recipes with photos helped us with this. Now, I suggest you look at how pollock fish is also prepared. See the recipes in the “Sea Fish” category in the right column of our website. Your household will definitely appreciate it!

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

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

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

Types of batter

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

In addition, the following will help you make such a batter:

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

What kind of batter can it be? Below are the most common options.

Cheese (2 eggs, 2-3 tbsp 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 beer, 1 egg white, 100-150g flour, 1-2 tbsp 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 tbsp, salt).
Garlic.
Wine.
Spicy (tempura batter).
Chinese.
Dietary.

Advice! In order for the 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 makes fish in batter at least once a year, since it is suitable for both the festive table and a regular dinner.

But why do many people 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 process of processing the fish.

Step by step recipe:

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

Cooking steps:

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

Advice! To make the batter fluffy, 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 are used as one of the ingredients. Of course, such a treat should be presented only to adults, and for children it is worth choosing a different type of batter, for example, sweet or milk.

Prepare the 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 Provençal herbs).

Cooking:

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

Spicy tempura batter: for those who like it hot

Tempura is a dish that came to us from Japan. In essence, it is ordinary 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 make tempura batter at home to fry pollock with? Prepare:

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

If you happen to have tempura flour lying around at home, you can replace it with a mixture of corn and rice flour (1.5 tbsp to 2 tbsp). As a last resort, you can mix regular 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, remove the entrails, rinse;
make an incision on the back of the fish without cutting its spine;
cut off the pollock meat from one side, moving from head to tail;
turn the fish over, repeat the procedure;
rinse the fillet, remove any remaining bones;
place the fillet on a cutting board so that the fish meat is on the bottom;
carefully pick up the edge of the skin and, using a knife, begin to remove it (the direction of movement is from the head);
do the same with the second part of the pollock;
cut the fillet into portions, place in a bowl and add salt;
take tempura flour or something that 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, stir;
Dip each piece of fish in batter, place in a well-heated frying pan or deep fryer.

Interesting! Real Japanese chefs know: the batter for a dish called “tempura” must be freshly prepared. In addition, the presence of lumps in the dough is not only not forbidden, but even encouraged.

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

Chinese batter

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

Take:

starch – 6 tbsp;
eggs – 3 pcs.;
spices.

What to do?

wash chicken 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 crust on pollock especially crispy, deep-fry the fish. If you don't have one, you can use a regular saucepan. Just pour vegetable or olive oil into it and let it boil.

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

Dietary batter for pollock

It would seem that fish is a constant “companion” and the best “friend” for all those who watch their figure. However, frying pollock in oil, plus mayonnaise and eggs included in the batter, turns the dietary product into a high-calorie product.

Can those on a diet enjoy pollock in batter? It is possible, if only the batter is dietary.

To prepare it you will need:

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

Step by step recipe:

mix cornstarch 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 properly made, dip a regular tablespoon into it. If, after removing it from the batter, the spoon is evenly covered with dough on all sides, then everything was done correctly.

There is another option for preparing dietary batter, but here you will already need chicken eggs.

So take:

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

How to cook?

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

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

A few tricks

Do you want to know exactly what kind of dish you will get after frying it together with the dough? Use folk tricks!

To make the batter eventually crispy, add ice water and potato starch. Also, choose a deep fryer for cooking rather than a frying pan.
To correct a batter that is too runny, add flour or rice starch to the dough.
To make thick dough thinner, use water or milk.

Culinary battle: simple versus complex batter

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

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

How to cook?

Break the eggs into a deep bowl and beat.
Add mayonnaise and spices, mix thoroughly.
Add carefully sifted flour and 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 tbsp;
flour – 180-200g;
processed cheese – 1-2 pcs.;
parsley;
spices.

What to do?

Break the washed eggs over a deep bowl.
Beat them with a whisk until the first foam appears.
Add mayonnaise, stir.
Add grated processed cheese.
Add the sifted flour to the bowl (do this carefully and in doses, without stopping whisking).
Salt and pepper to taste.
Add finely chopped greens.

The term “batter” has French roots and means a liquid dough intended for enveloping various products (meat, fish, vegetables).

So, batter, or in other words, batter, is a wonderful opportunity to preserve the juiciness of any product during cooking without losing its beneficial qualities. At the same time, you can fry absolutely anything in batter: meat, fish, mushrooms, vegetables or liver.

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

Pollock in batter is a simple and easy-to-prepare appetizer, the intricacies of which all novice cooks can master. In addition to simplicity and accessibility, there is another important factor in favor of this dish - pollock, like any other fish, is healthy, and it must be included in the diet, if not daily, then at least weekly.

In order to cook pollock in batter, fish fillets are usually used. To do this, the fish is first defrosted, washed under running water, the fins and tail are cut off, and then the bones and skin are removed. The resulting pollock fillet after all the manipulations is washed thoroughly in running water and then dried with paper towels.

The next step will be marinating. The following combination of ingredients is perfect for these purposes: spices, lemon juice and olive oil. After the preparation of the main ingredients is completed, proceed to preparing the batter. The easiest way to prepare batter is to mix eggs, milk, flour and salt. More experienced cooks, who are already fed up with everyday culinary realities, add other products to the batter, among them it is worth mentioning: beer, wine, mayonnaise, sour cream, mineral water and, of course, spice mixtures for fish. The consistency of the batter should resemble batter, into which you need to dip the pollock pieces. The apotheosis of cooking is frying the fish in heated vegetable oil until the pollock in batter is covered with a pleasant and appetizing golden crust.

The versatility of the dish is such that pollock in batter can be served in two ways. The first option is a cold appetizer, the second option is a hot main dish, which is ideal with most side dishes.

Those readers who want to have a satisfying and tasty meal while on a diet should add pollock to their menu, since this fish, prepared in this way, can safely be classified as a dietary dish.

Fried pollock in mayonnaise batter

Not only chicken fillet or pork chop turns out delicious in batter prepared with mayonnaise; pollock, and any other fish, will be no exception. The entire cooking process takes just a few minutes, so this fried fish would be ideal for a quick dinner.

Ingredients:

1 kg pollock fillet
50 ml lemon juice
5 eggs
200 ml mayonnaise
200 g flour
Pepper
Herbs

Cooking method:

Cut the fillet into pieces, wash and place in a deep bowl.
Add salt, pepper, herbs, lemon juice to the fish. Leave the pollock to marinate for 30 minutes.
Meanwhile, prepare the batter. Beat the eggs with a whisk until smooth.
Then add mayonnaise to it, and add flour in small parts.
Add pepper, salt, herbs and mix the batter until completely smooth.
Separately, dip the pollock pieces into batter and fry in oil until golden brown on both sides.
Serve the finished fish with a side dish or sliced fresh vegetables.

Pollock fillet with garlic in batter

Fans of Georgian and Indian cuisine should enjoy the taste of garlic-based batter. As a result, pollock fried in this batter has an expressive garlic aroma, and the taste will be juicy and tender. The dish is perfect for both everyday and festive tables.

Ingredients:

1 kg pollock
2 eggs
4 cloves garlic
150 g breadcrumbs
Vegetable oil
Pepper

Cooking method:

We wash the fish fillet, dry it with paper towels, and then cut it into pieces.
Drive the eggs into a deep bowl and beat them with a fork.
Add milk, add salt, pepper and crushed garlic. Mix all the ingredients well together.
Pour vegetable oil into the frying pan and heat it thoroughly.
Dip each piece of pollock into batter and then into breadcrumbs.
Transfer the pollock to a frying pan and fry on both sides until golden brown.

Fried pollock in batter in a frying pan

This pollock in batter can easily be called the simplest dish option for the everyday menu. If you give free rein to your culinary imagination, adding spices, herbs, grated cheese or garlic to the batter, you can give a seemingly ordinary dish a unique taste.

Ingredients:

700 g pollock
2 eggs
150 g flour
100 ml milk
Vegetable oil
Spices
Herbs

Cooking method:

Thaw the pollock fillet, wash and dry. After this, cut into medium-sized portions, which will be most convenient for frying.
Then prepare the batter. Beat the eggs with a fork in a deep container along with salt, spices and herbs. Add milk and flour in small portions. Knead the batter for the batter.
Fry each piece of fish in a frying pan heated with vegetable oil, after dipping it in batter.
We serve golden pieces of ready-made pollock to the table with a side dish, or simply sprinkling them on top with a small amount of chopped herbs.

Now you know how to cook pollock in batter. Bon appetit!

Anyone can learn how to cook pollock in batter. You don't need any supernatural culinary skills to do this. Since pollock is a “budget” type of fish, fish dishes made from it can be included in the daily diet of a family of any income. Finally, I want to give a couple of tips so that your battered pollock will please everyone in your household:
Before frying pollock in batter, the fish should be thoroughly defrosted at room temperature. If you are in a hurry, you can use the microwave;
Before you start frying pollock in batter, it is important to thoroughly heat the frying pan with vegetable oil;
If the batter turns out to be too liquid, just add a few tablespoons of flour to it, otherwise it will spread throughout the pan;
While frying pollock, cover the frying pan with a lid, this will make the crust of the fish incredibly tender and soft in taste.

Pollock in batter is an amazing appetizer that is incredibly popular at any feast. An original, tasty and at the same time easy to prepare dish that even beginners in cooking can do. In addition, the food is considered healthy, because its main ingredient is pollock. And nutritionists never tire of repeating the benefits of fish and recommend consuming this product at least once a week.

To prepare pollock in batter, fillets are most often used. To do this, the fish is defrosted at room temperature, washed well, skin and bones are removed, and the 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 prepare the batter. At all batter is a liquid dough into which food is dipped before frying.. The simplest option is to mix eggs, milk, flour and salt. Sometimes beer, herbs, wine, cheese, all kinds of spices, mayonnaise, sour cream, and mineral water are added to the batter. The dough should have a liquid consistency. Pieces of fillet are dipped into the resulting batter and fried in very hot oil. The fish cooks quickly; it only takes a few minutes for the pollock in batter to acquire an appetizing crust of a pleasant golden color.

Ready fish can be served both cold and hot.. In the first version, pollock will become an excellent appetizer, and in the second - a full-fledged second course. It can be served as a side dish with boiled potatoes, pasta, buckwheat, and fresh vegetable salad.

In addition to fillets, pollock liver and caviar are used in cooking.. But no matter how this fish is served, it is always distinguished by its excellent composition and low calorie content. Among the useful components (and their number is surprising) that make up pollock are folic acid, many vitamins, magnesium, calcium, phosphorus, iron, and sulfur. Regular consumption of pollock helps maintain blood sugar levels at normal levels. And the abundance of iodine in fish helps prevent thyroid diseases. Pediatricians recommend including fish in a child’s menu as early as 8 months. Pollock can be considered a dietary product: per 100 g of product there are only 79 kcal. So it makes sense to include dishes based on it in the diet.

Secrets of cooking perfect pollock in batter

Nutritionists say that sea fish must certainly be present in every person’s diet, because it contains essential fatty acids, iodine, and vitamin A, which are necessary for the body. Pollock is one of the inexpensive representatives of marine fauna, and any family can afford it. This fish tastes best in batter. Cooking pollock has some features that should definitely be kept in mind. About, how to deliciously cook pollock in batter, experienced chefs will tell you:

Secret No. 1. Before frying pollock in batter, it is important to heat the pan very hot, otherwise the dough will spread unsightly and the dish will lose its aesthetic appeal. The batter may also spread if there is not enough flour in it. In this case, just add a couple more tablespoons of flour and stir the dough.

Secret No. 2. Pollock in batter goes perfectly with vegetables, steamed or baked in the oven. It is good to serve fish with sour cream or cheese sauce. It’s a good idea to offer sliced vegetables, lemon slices, and fresh herbs with pollock. Also, pollock in batter will be an excellent snack for beer if you use seasonings with a sharp and rich taste when preparing it.

Secret No. 3. If you cover the pan with a lid during frying, the crust will be tender and soft; If you cook without a lid, it will be crispy.

Secret No. 4. Don't try to fry as many pieces of pollock as possible in the pan. Place the pieces at a short distance from each other.

Secret No. 5. Thaw fish properly. It should not be placed in cold or even hot water, nor should a microwave be used 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 dish. Batter makes the fish more juicy and tender. For a rich and piquant taste, you can use fish spices or your favorite seasonings. If desired, add grated cheese and garlic to the batter - this way you will get a completely different dish. After defrosting pollock, be sure to dry all fillet pieces.

Ingredients:

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

Cooking method:

Thaw the fillet, wash it, dry it with paper napkins, and cut it into pieces.
Let's prepare the batter. Beat the eggs a little with some salt, then pour in the milk and add the flour. Mix the batter.
Dip the fish pieces into the prepared batter and fry in a very hot frying pan in oil on both sides until a nice golden brown crust appears.
Serve fish with any side dish, such as mashed potatoes, boiled pasta, or fluffy rice. It is good to offer a salad of fresh vegetables or sliced vegetables for this dish. If desired, sprinkle the pollock with finely chopped herbs.

Interesting from the network

This recipe produces light and very tasty fish with a pleasant garlic aroma. The airy batter makes the pollock even more tender and juicy. The dish is well suited for the daily diet, but will also look great on a holiday table.

Ingredients:

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

Cooking method:

Wash the fillet, dry it, cut it into small portions.
Beat the eggs, add milk, salt, pepper, and pressed garlic. Mix the mass well.
Heat the frying pan, pour in oil.
First dip the pollock pieces into the garlic-egg mixture, then roll in breadcrumbs.
Fry over medium heat, first on one side, then on the other, until the fish becomes golden brown.
Serve with your favorite side dish, chopped herbs and fresh vegetables.

Delicious juicy fish with a delicate soft crust is a good option for an everyday lunch or dinner, especially since everything is prepared in a matter of minutes. In this way you can fry not only pollock fillets, but also any other fish. Sole or pink salmon work well.

Ingredients:

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

For the batter:

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

Cooking method:

We wash the fillet, cut it into pieces, and transfer it to a separate container.
Add lemon juice, coriander, salt, paprika, black pepper. You can also add any other spices to the marinade to taste. Leave the fish for 20 minutes.
Let's prepare the batter. Break the eggs into a separate bowl, add mayonnaise, and beat the mixture thoroughly with a whisk.
Gradually stir in the flour in small portions and add salt. Knead into a homogeneous, lump-free dough with a liquid consistency.
Dip the pollock pieces into the resulting batter and fry in oil. Until the fish is fully cooked, fry for about 7 minutes, until a nice golden crust appears.
Ready fish can be served as a cold appetizer or a hot main course. A good side dish would be mashed potatoes or vegetable salad.

Now you know how to cook pollock in batter according to a recipe with a photo. Bon appetit!