Pollock is an inexpensive and tasty fish. Its additional advantages include simplicity and speed of cooking. Especially delicious are always pollock fillet in batter.

Fried pollock fillet in a pan, fried in a pan

Ingredients: 620 g of freshly frozen fish, a large egg, 70 ml of fat milk, 3-4 tbsp. l sifted flour, salt with spices.

  1. Defrosted pollock is washed and cut along the ridge. It is very important to remove from it not only the insides and bones, but also the entire black film inside, otherwise the treat will be unpleasantly bitter.
  2. Fillet is cut into 4-5 parts, depending on the size of the fish.
  3. For batter, a slightly beaten egg, sifted flour and fat milk are combined. Salt is poured into it to taste and spices. You can immediately use the mixture "Tasty salt" or another similar.
  4. After mixing, the fish slices are dipped in batter and fried in well-heated oil. The finished dish is laid out on paper napkins to get rid of excess fat.

Pollock fillet in batter in a pan turns juicy inside and crispy outside.

In the oven

Ingredients: a pound of fish fillet, 2 large eggs, 1/2 cup high-grade flour and the same amount of fat milk, salt, ground pepper, 120 g of cheese, spices.

  1. First, raw eggs are beaten with a whisk, then warm milk is poured onto them and the sifted flour is poured. The batter is salted, peppered and sprinkled with any selected spices.
  2. Pollock fillet is divided into medium slices. The latter are laid out in a pan and fried for a couple of minutes in hot oil until a delicious crust appears.
  3. Next, the pollock slices are moved to a baking sheet covered with parchment. You can use an oiled heat-resistant form. On top of the fish blanks generously sprinkled with grated cheese.

The dish is baked in the oven until the cheese has completely melted.

The method of cooking in egg batter

Ingredients: a pound of fish fillet, 3 tablespoons, 3-4 tbsp. l sifted flour and as much mayonnaise, aromatic herbs.

  1. Small pieces of fillet are placed in a common bowl, salted and sprinkled with selected spices.
  2. For batter, the eggs are beaten well with a whisk, combined with salt and aromatic herbs. Mayonnaise is added to the mass, after which the ingredients are mixed until smooth. At the same time, flour is poured to the desired density.
  3. Each slice of fillet is immersed in a batter and fried in a pan until an appetizing blush.

It is tasty to serve such a treat with boiled rice and assorted pickled vegetables.

Beer batter for pollock fillet

Composition of products: 420 g of fish fillet, half a glass of light beer and the same amount of high-grade flour, 1 small. l baking powder, salt, a mixture of seasonings for fish.

How to cook pollock fillet in a batter of beer, consider in more detail.

  1. Flour is sifted with baking powder. In the middle of the resulting pile, a depression is made into which cold beer is poured into a thin stream. After mixing, the batter is cleaned in the refrigerator. A little flour is left for breading the fillet.
  2. The fish is cut in portions, salted, sprinkled with seasonings.
  3. Each piece of pollock is first crumbled in flour, and then dipped in batter.

In a large amount of heated oil, the slices are fried until golden brown. Ready fish goes well with any side dish.

In cheese batter

Ingredients: a kilo of fish fillet, 90 g of cheese, salt, 2 large eggs, 80 g of sifted flour, freshly ground pepper.

  1. The fish is cut into pieces, salted, peppered and temporarily set aside.
  2. Cheese finely rubs and combines with beaten eggs. You can also add some salt to the batter.
  3. The pieces of fillet are first crumbled in flour, then immersed in the cheese mass, and then sent to fry in a skillet with hot oil. Pieces are prepared very quickly, so do not go far from the stove.

Fried fish in batter is laid out on paper napkins and gets rid of excess fat.

With soy sauce and starch

Ingredients: a pound of pollock fillet, large egg protein, 2 tbsp. tablespoons potato starch, 2-3 tbsp. l soy sauce.

  1. The fish fillet is washed with running water, dried and cut into small pieces.
  2. Egg white, potato starch and soy sauce without additives are combined in a separate bowl. The ingredients mix well.
  3. Pieces of fish are poured with the resulting mixture. Salt can be used to taste, but usually it is enough in soy sauce.

Fillet is left in batter for 1.5-2 hours, after which it is fried in hot oil.

With sour cream

Composition of products: 2 tbsp. tablespoons of fat sour cream, 2 large chicken eggs, 5-6 tbsp. l sifted flour, 1/3 mal. tablespoons of salt, 90 ml of water, 720 g of fish fillet.

  1. Raw eggs are divided into components. Squirrels are whipped in a strong foam.
  2. Yolks are simply mixed with ice water and sour cream until smooth. Flour and salt are gradually poured into this mass. When the mixture is evenly kneaded, protein gently intervenes for it - the batter is completely ready.
  3. The fish is washed, dried and cut into small pieces. Each slice is dipped in batter, and then fried in hot fat.

Deliciously serve the finished fillet with any salad of fresh vegetables.

Pollock fillet in mayonnaise batter

Ingredients: 220 g of classic mayonnaise, kilo fillet of pollock, 180 g of sifted flour, salt, 60 ml of lime or lemon juice, 5 large eggs, Provencal herbs.

  1. The fillet is cut into small pieces, which need to be washed and put in a deep bowl.
  2. Citrus juice is poured to the fish slices, Provencal herbs and salt are added. In an aromatic mixture, the fillet is marinated for about half an hour.
  3. For batter, beat eggs with a whisk until smooth. Mayonnaise and flour are added to the mass. The latter is sprinkled in small portions so that lumps do not form. The batter is salted to taste.
  4. Prepared fillet pieces are dipped in turn into batter, fried until golden brown on both sides and laid out on paper napkins.

The treat is served to the table with a cut of assorted fresh vegetables.

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