≡× MENU

• Repair
• Repair
• Interior Design
• About everything
• About plumbing

Pollock in batter without eggs. Pollock in batter is an affordable fish from a noble family. Delicious pollock recipe in batter

Many nutritionists advise giving preference to fish when choosing a product for the main course. Its expensive varieties are more expensive than meat, but there are also affordable varieties, such as pollock. Housewives are not very fond of it for the reason that it contains little fat: not everyone can cook it so that it is tender and juicy. Much depends on compliance with the process technology and the chosen recipe. Even novice cooks can fry pollock in batter in a frying pan to make it tasty. It is very difficult to make it dry in this case.

Cooking features

The easiest way to cook pollock deliciously is to fry it in batter in a frying pan. But this simple process has several subtleties that you should be aware of in order to avoid failure.

• The quality of the fish is of paramount importance, as is its freshness. Take the time to carefully study the information on the product packaging to find out when it was packaged, what expiration date, and whether harmful components were used in its packaging. After inspecting the packaging, make sure that there is no water or snow in it - these are signs that the fish has been defrosted. You should refrain from purchasing such a product. If you take fish from the market, smell it - the smell emanating from it should have subtle sweet notes and not be repulsive.
• Pollock can only be defrosted in the refrigerator. A sharp temperature change is dangerous for this fish: it will become dry and loose. Thawing in the microwave or warm water is not acceptable.
• To fry pollock in batter, it is not necessary to marinate it, but you need to let it sit for a while, sprinkling with lemon juice or sprinkling with herbs will not hurt - this will have a positive effect on the taste of the finished dish.
• The consistency of pollock batter should resemble country sour cream. If it turns out so liquid that it spreads across the pan, add a little more flour to it.
• You need to stir the dough thoroughly so that there are no lumps in it.
• To prevent the fish from burning, you can add a little vegetable oil to the batter.
• The fish should be fried in a hot frying pan in a large amount of oil, then the batter will not stick to the bottom, and the pollock in the batter will turn out smooth and beautiful.
• Most often, pollock fillets, cut into portions, are fried in a frying pan, but if you wish, you can fry pieces of fish or fillets of the whole carcass, not divided into pieces. In this case, the cooking time for fish needs to be increased.
• If you want pollock to have an appetizing crispy crust, do not cover the frying pan with a lid while frying. By frying the fish under the lid, you will get a softer and more tender crust.

Skilled cooks can prepare pollock batter from a variety of products. The composition of the dough affects the taste of the finished dish, so you can prepare it using several recipes and compare it to choose the option that suits you and your household best.

Classic pollock recipe in batter

• pollock carcasses (without head) – 1 kg;
• chicken egg – 2 pcs.;
• wheat flour – 150 g;
• milk – 100 ml;
• vegetable oil - how much will be needed;
• salt, pepper - to taste.

Cooking method:

• Wash the pollock carcasses and remove the fins with scissors. Dry with paper towels. Fillet the fish. Cut it into portions.
• Break the eggs into a bowl and beat with a fork, adding salt and pepper.
• Pour in the milk and beat the eggs together. This can be done without the help of kitchen appliances, using a fork or whisk.
• Add flour and stir. Beat until the dough has a homogeneous consistency, without lumps. At this stage, the help of a mixer will not hurt.
• Heat oil in a frying pan.
• Dip a piece of pollock into the batter and place in boiling oil. Do the same with other pieces until you fill the pan completely. Leave a small distance between pieces of fish.
• When the dough is browned on the bottom and thickens at the top, turn the fish over with a spatula and fry until done. It can be considered ready when it is browned on the other side.

Pollock fried in batter should not be immediately placed on a plate and served. Pieces of fish are first laid out on a napkin so that it absorbs excess oil, and only then arranged into portions or placed in a common dish.

Pollock in mayonnaise batter

• pollock fillet – 1 kg;
• lemon juice – 50 ml;
• ground coriander – 20 g;
• ground paprika – 20 g;
• mayonnaise – 0.2 l;
• chicken eggs – 5 pcs.;
• wheat flour – 0.2 kg;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Rinse the pollock fillet and dry with napkins.
• Mix lemon juice, a spoon of vegetable oil, spices and spices.
• Cover the pieces of fish fillet with the resulting mixture. Leave for half an hour.
• Break chicken eggs into a bowl, add salt, pepper, and mayonnaise. Whisk until smooth.
• Add flour and beat until lumps are completely dissolved and the dough has the consistency of thick sour cream.
• Cut the pollock fillet into portions.
• Heat a frying pan by pouring vegetable oil onto it.
• Dip each piece of fillet into the batter and fry in boiling oil on both sides until golden brown.

This fish can be served as an independent dish, including at a buffet table. Can be supplemented with a side dish of rice or potatoes. A salad of fresh vegetables is also suitable as a side dish.

Pollock in beer batter

• pollock fillet – 1 kg;
• light beer – 0.5 l;
• wheat flour – 0.4 kg;
• salt, fish seasoning - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Cut the fish into fillets, dry it with napkins, and cut it.
• Sprinkle with fish seasoning and leave for 10-20 minutes.
• Prepare a dough from flour and beer. Add salt, fish seasoning, pepper to it. Stir until smooth.
• Roll the pollock in the dough, fry on both sides in boiling vegetable oil.

Gourmets claim that pollock in beer batter is especially tasty and is suitable as an appetizer for a foamy drink. You can prepare it for the holiday table and for a family dinner. Don’t let the presence of alcohol in the dough bother you: after frying the fish in a frying pan, not a trace remains of it.

Pollock in batter turns out tender and juicy regardless of which dough recipe is chosen. It is usually fried in a hot frying pan, sparing no oil. Afterwards, the oil is allowed to drain, placing the fish on a napkin. Fresh or stewed vegetables, rice, and fried potatoes are recommended as a side dish for this dish. It can be served without a side dish.

The fish from which we will prepare dishes, pollock, belongs to the cod family. And it differs from other species of this family in that it has 3 dorsal fins, and the ventral fins are located above the pectoral fins. There is a short antennae under the lower jaw. The silvery color of the body with dark patches is a distinctive feature of pollock. In addition, this fish has an average size, approximately forty-five centimeters (the maximum is about 90 cm), and weighs more than three and a half kilograms (this is the recorded weight). If they are not caught earlier, pollock is ready to live up to twenty years, even in cold water (2.5 - 8.5°C). The depth of pollock habitat reaches five hundred meters.

In the Soviet Union, starting from the seventies of the last century, pollock fillets could be seen on the shelves of all fish stores. But at that time, citizens considered this fish almost second-rate, so pollock was mainly exported. Today, “Alaskan”, “Pacific”, “Atlantic” pollock are known. These names are explained by the habitats of this fish.

In this section, dear guests of the site, we will talk about recipes for “pollock in batter in a frying pan” and “pollock in batter in the oven.” Fish prepared in this way can be considered both a cold appetizer and a hot dish. For the holiday table and on the everyday menu, this is an excellent solution for preparing pollock in batter.

Pollock in batter in a frying pan recipe

One of the advantages of pollock over other types of fish is its “no bonyness” (you just need to remove the dorsal fin) and its fairly lean meat (for those who are afraid of gaining extra pounds).

What you will need:

• Ready fillet 600 g;
• Chicken egg – 3 pcs.;
• Wheat flour, highest grade – 2/3 tbsp.;
• Ground pepper, salt - to your taste;
• Milk – 0.5 cups;
• Olive oil – 0.5 cups.

Cooking process.

• But first we must prepare the fish carcass. To do this, it is better to freeze it and then cut off all the fins together with the skin. It is also necessary to remove the entrails by cutting the fish in half. And at the last stage, we remove the ridge and head. We got pollock fillet.
• You can buy ready-made fillets. But, as practice shows, after thawing you will have 2/3 of the original weight left. Therefore, we won’t be lazy and fillet the fish ourselves.
• Special attention should be paid to preparing the batter. As you already know, batter is a dough that has a liquid consistency. But to make it tender in consistency and without lumps, you must first beat the eggs with a whisk, and then gradually add flour and warm milk. The dough should be more liquid than for pancakes. It needs to be peppered and salted. Some cooks use sea salt instead of regular salt, but not everyone likes the smell of iodine. And pollock itself contains quite a large amount of iodine. Therefore, you need to be careful with sea salt.
• The pan needs to be heated up high and the olive oil poured in more generously than for regular frying. The oil should be almost boiling.
• Cut the fish fillet into portions and dip in the prepared batter. After this, we lovingly place the fish in a hot frying pan with oil. Be careful not to burn yourself with the oil!
• The fish should be fried on each side until golden brown. Turn the pollock pieces at least twice.
• Place the finished fish in a bowl containing 2–3 layers of paper towels. This is necessary to ensure that excess fat is removed.
• After 10 minutes, place the pollock on a beautiful flat dish, sprinkle with dill and green onions. You can serve fresh vegetables or boiled potatoes separately. This dish always turns out tender and juicy, try it!

Pollock in batter in the oven

The recipe we offer will be an unexpected surprise even on the holiday table: we will bake fish fried in batter in the oven. But before putting it in the oven, sprinkle each piece with grated cheese.

Products:

• Pollock, fillet – 500 g;
• Flour – ½ cup;
• Milk – ½ cup;
• Chicken egg – 2 pcs.;
• Spices - to taste;
• Oil for frying – 2/3 cup
• Hard cheese 120 g.

How to cook.

• We already know how to cook batter. Therefore, we dip the pollock fillet cut into pieces into the dough and carefully and thoroughly fry it in vegetable oil.
• Remove excess fat with a paper towel and place the fried fish on a baking sheet. Don't forget to put greased foil (to prevent the fish from sticking). You can use parchment. Who has what?
• Sprinkle each piece generously with cheese, and then place the baking sheet with the fish in the oven. As soon as the cheese has melted, the fish can be removed from the oven; it will be ready by then.
• You can serve pollock in batter, baked in the oven, with any vegetables. A piquant addition would be to serve this dish with homemade sauce: sour cream mixed with ground pepper, salt, finely chopped dill and crushed garlic.

Calories: Not specified
Cooking time: Not indicated

If you fry the batter and fish separately, the result will not be as tasty as you would like. If these two processes are combined, you get battered fish. Fish in batter is something magical, crispy and airy. The batter makes the fish tender, juicy and appetizing. The golden brown 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 pollock fillets that are readily available and inexpensive to everyone. Why fillet, you ask. Because it can be prepared in a matter of minutes, there is no need to clean or gut anything, it’s just the dream of all housewives. A quick lunch and light dinner are guaranteed if you have fish fillet. Pollock is a fairly healthy fish, which means you will get a lot of microelements and vitamins that your body needs. See our recipe with photos, which will tell you in detail how to cook pollock fillet in batter in a frying pan. If you are fasting, you can do this.




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

Recipe with photos step by step:

Usually pollock fillets are sold frozen, so before starting cooking, defrost the fish halfway. In this form, it perfectly retains its shape and does not fall apart. Cut the fish fillet, washed and wiped with napkins, into medium pieces. It is convenient to use fillet, since you no longer need to clean it or do anything with it, all that remains is to cook with pleasure. The fillet is boneless and skinless, so you can quickly prepare a delicious family dinner.




We salt and pepper each piece of fish to make the pollock taste more intense. Pollock itself is a fish with a mild taste, so spices are just needed.




For the batter, take sour cream and eggs: mix these two components in a bowl, shake lightly with a whisk. The batter can be slightly salted, but this is 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 and start stirring slowly so as not to scatter the flour all over the table. We use regular wheat flour, it has an excellent gluten content.






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




Breading the fish in flour is another secret. The batter will not roll off from this breading, and the fish will turn out just perfect.




Dip each piece of fish into the prepared batter and use forks to help remove the fish easily.




Place the fish in a frying pan where the oil has already warmed up. The pieces of fish will immediately begin to fry and sizzle in the pan.






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




Place the finished fish on a plate.




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

Fish delicacies are popular guests both on the festive table and in everyday meals, and they can be prepared in a variety of ways. Fish lovers should definitely know how to fry pollock in batter in a frying pan, because this delicious dish will win your heart forever! Also, such a treat will bring many benefits to the body, the dish is low-calorie and can be consumed even for the very late dinner.

How to choose pollock

To prepare a decent dish and not waste money, you need to know how to choose quality fish.

• You can only buy pollock frozen, but this does not mean that it is difficult to determine its freshness and quality. First of all, you need to pay attention to the country of origin. The two main suppliers of pollock to the domestic market are China and Russia. It is better to give preference to the Russian product, since it is less processed and always hits the shelves fresh.
• When choosing pollock, you need to pay attention to the color of the carcass or fillet. Pollock is a white fish and, accordingly, the color should also be light. If the fillet is slightly pinkish, it means the fish has been defrosted several times. Also, there should be no black or yellow spots on the carcasses.
• The smell of fresh fish is neutral, but may give off a slight sweet sea aroma. If the pollock has a pungent odor or gives off any foreign smells, then the technology for freezing the fish is incorrect. Such a product can cause considerable harm to your body.
• If you buy pollock by weight, choose carcasses that are least covered with ice. Firstly, such fish is fresher, and secondly, you will spend less money on ice.
• When buying fish in vacuum packaging, pay attention to the composition of the product. A quality product contains fish and water to preserve the juiciness of pollock. If there are more components on the package, refuse the dubious purchase.

Pollock recipe in vegetable batter

Ingredients

• — 1 kg (2-3 pieces) + -
• - 3 pcs. + -
• — 4-5 tbsp. + for breading + -
• Paprika - 1 tsp. + -
• — 100 ml + -
• - 2 tbsp. + -
• — 1-2 pcs. + -
• Dried herbs - 2 tbsp. + -
• - taste + -
• — 70 ml + -

How to fry pollock in vegetable batter

1. Thaw pollock carcasses completely (naturally) and wash well. Fillet the fish: cut off the tail, fins, divide each fish along the ridge and carefully remove all the bones.
2. Cut the finished fillet into small pieces, place in a bowl and season with salt, pepper and lemon juice. Marinate the fish for 10 minutes.
3. Prepare the batter: peel the carrots and grate them on a fine grater. In a separate bowl, combine flour, paprika and herbs. Dilute the dry ingredients with mineral water and stir with a whisk so that there are no lumps. Add grated carrots to the mixture and stir well.
4. Heat a frying pan well with vegetable oil. First roll the marinated pieces of pollock in wheat flour and then dip in the batter.
5. Fry the fish over medium heat for 5 minutes on each side.

You can serve pollock in batter either hot or cold. Before serving, decorate the dish with herbs. You can also offer sour cream or mayonnaise sauce for the fish.

How to fry pollock in batter, video recipe

Options for preparing batter for pollock

If you want to quickly prepare a pollock appetizer, make an airy batter from eggs and mayonnaise.

• Mix equal parts chicken eggs and mayonnaise, mix well with a whisk. Add a little flour so that the batter is like thick sour cream. Then dip the fish pieces into the mixture and fry in vegetable oil until golden brown.

• The original batter can be made with the addition of soy sauce; it will successfully highlight the taste of pollock. In a deep bowl, combine eggs and soy sauce (for 1 egg - 1 tsp of sauce). Then add wheat flour and stir the batter until smooth. You can fry any sea fish in this batter.
• You can also fry pollock (both fillets and pieces) simply by dipping it in flour and then in an egg. Fry the fish in vegetable oil, place on paper towels to drain excess fat. Place a tomato ring on top of each piece and brush with a little sour cream. An original and quick snack is ready for any feast!

How to fry pollock in batter in a frying pan is up to you, but each option we offer will undoubtedly bring you a lot of positive emotions.

Fish is immediately delicious, but fish in batter is delicious! Especially if it's pollock. Imagine this juicy meat wrapped in a crispy dough shell, next to your favorite side dish and a salad of fresh vegetables. Perfect, right?

General cooking principles

To prepare today's dish, you need to first defrost the fish, but do it correctly. Place in a colander or sieve and in a bowl. This is so that the pollock does not absorb all the water back into itself.

After this, place the fish in boiling deep fat and fry until golden brown. Place on napkins to remove excess oil and serve.

Pollock fillet fried in batter

Cooking time

calorie content per 100 grams

The simplest recipe that will help you prepare an easy and quick dinner.

How to cook:

Tip: after frying, place the fish slices on dry napkins to remove excess oil.

Pollock in batter with garlic in a frying pan

Here we will cook the same fish in batter. But this time it will be spicy due to the fresh garlic in the composition. Try it, it's very tasty!

INGREDIENTS	QUANTITY
ground black pepper	taste
vegetable oil	0.1 l
eggs	2 pcs.
parsley	5 g
dry basil	2 pinches
dry garlic	5 g
flour	200 g
dry thyme	2 pinches
dill	5 g
basil	5 g
salt	taste
frozen pollock	0.4 kg
garlic	3 pieces
dry oregano	3 pinches
cilantro	5 g

How much time - 25 minutes.

What is the calorie content - 220 calories.

How to cook:

1. First of all, defrost the fish, but be sure to use a sieve or colander. This is necessary so that the pollock does not absorb all the water back.
2. Cut the fish into small slices.
3. Break the eggs into a bowl and beat them with a whisk.
4. Add flour, stirring vigorously with a whisk to prevent lumps from appearing.
5. Add salt and black pepper to taste.
6. Next are dry garlic, oregano, thyme and basil.
7. Peel the garlic, remove dry tails.
8. Press the slices directly into the batter.
9. Mix all ingredients thoroughly with a whisk.
10. Rinse and chop fresh parsley, basil, cilantro and dill.
11. Add all the greens to the batter and combine.
12. Pour oil into a frying pan or saucepan and heat it.
13. Dip the fish pieces in batter and then place in the oil.
14. Fry until golden brown and then place on dry napkins.

Tip: It will be delicious if you sprinkle the fish slices with lemon or lime juice before serving.

Pollock in batter, baked in the oven

This recipe will definitely surprise you! If you think that we will roll the fish in batter and bake it all on a baking sheet, you are mistaken. Watch and learn, everything is more original here!

How long is it - 1 hour and 30 minutes.

What is the calorie content - 87 calories.

How to cook:

1. Heat the water until warm, pour into a bowl.
2. Add dry yeast and sugar.
3. Mix thoroughly until both components dissolve.
4. Let it sit for about fifteen minutes until the dough rises like a head.
5. After that, add rice flakes and combine everything.
6. Next, add flour, but actively stirring the ingredients to avoid the formation of lumps.
7. Cover the resulting mass with film and put it in a warm place for half an hour.
8. During this time, wash the fish with running water.
9. Dry with dry cloths and cut into portions.
10. Place in a baking dish, add salt, fish spices and rosemary.
11. Mix by hand until all ingredients are evenly distributed.
12. Peel the onions, cut off the roots and wash the heads.
13. Chop them into half rings using a sharp knife.
14. Pour oil into a frying pan and heat it.
15. Add onion, simmer until soft and golden brown, place on fish.
16. Preheat the oven to 180 degrees.
17. When the dough has risen, add salt to taste and mix.
18. Pour the rice batter over the fish and onions and spread it.
19. Place in the oven for 30-35 minutes until fully cooked.
20. Remove the pan and brush the surface of the batter with beaten egg.
21. Leave for another five minutes to get a golden brown color.

Tip: You can use mint and rosemary as greens.

Quick recipe with cheese

Do you like fish? Crispy crust? Cheese? Let's try to combine this wisely and get divine fish slices (namely pollock) in cheese batter! Consolidation!

How much time - 30 minutes.

What is the calorie content - 144 calories.

How to cook:

1. Grate the cheese and mix it in a small bowl with the raw eggs.
2. Add salt and pepper to taste, stir.
3. Place flour on a plate.
4. Rinse the fish with running water and cut into smaller pieces.
5. Place the pollock slices in flour and roll them.
6. Next, transfer them to the batter and mix well.
7. Heat oil in a frying pan.
8. Place fish slices in it and fry until golden brown.

Tip: you can use regular hard cheese, or you can use mozzarella, it will also stretch appetizingly.

A hearty version of mayonnaise batter

To cook fish in a very rich and satisfying batter, you definitely need mayonnaise in it. And you can add some greens for freshness. Let the fish be pollock. Bon appetit!

How much time - 50 minutes.

What is the calorie content - 263 calories.

How to cook:

1. First remove the fish fillet and defrost it in a sieve or colander. This is necessary so that the pollock does not absorb all the water back.
2. Dry the fillets with dry cloths.
3. Next, cut the fish into portions, salt and pepper them.
4. Mix lemon juice with a spoon of oil, paprika, coriander.
5. Pour the resulting mixture over the pollock slices and mix.
6. Let it brew for thirty minutes.
7. Break the eggs into a bowl, add mayonnaise and mix everything until smooth.
8. Add flour, but in parts, so that lumps of flour do not appear.
9. Remove the fish from the marinade and roll in batter.
10. Heat the oil in a frying pan and fry the fish slices in it until golden brown.

Tip: to make the batter even tastier, prepare homemade mayonnaise for it.

Slices of fish in batter can only be dipped into well-heated oil, literally hot. If you put it in warm oil or even cold oil, the dough will become soggy and you will end up with a fried, oily mass. To find out if it has warmed up well, you need to drop some dough. If it starts to hiss and darken, you can start.

To make your pollock in batter as unusual as possible, you can add pieces of corn chips, sesame seeds (even black), seeds, herbs, spices, etc. to the batter.

Pollock in batter is very tasty, rich, satisfying. Be sure to serve with a side dish or some kind of refreshing sauce to make the dish perfect.