An excellent budget and delicious option fish menu will be pollock, fried in a pan. This sort of fish does not deliver mistakes to the housewives when preparing extra chores, and has a decent taste.
From our recipes offered below, you will learn how to cook pollack in battered frying pan. To do this, we need a fish fillet, which, due to the batter, is very juicy and retains a maximum of useful properties.
How to grill pollack fillets in beer batter?
Ingredients:
- fillets of pollock - 550 g;
- salt - to taste;
- a ground mixture of peppers - to taste;
- vegetable refined oil;
For batter:
- eggs of chicken - 2 pieces;
- light beer - 275 ml;
- Spices for fish - to taste;
- Wheat flour - about 220 g;
- salt - to taste.
Preparation
Fillet of pollock if necessary defrosted, washed, well dried with paper towels and cut into pieces of the desired size and shape. Each slice sprinkled with a ground mixture of peppers and salt.
To cook a batter, mix the egg yolk, light beer and wheat flour. Then beat the protein with a pinch of salt to a thick foam and introduce gently into the flour mixture.
Dip each piece of pollock fillets first in flour, and then in the prepared beer batter and lay out on a heated frying pan with vegetable oil. Fry until a beautiful, delicious browning from all sides.
Alaska pollack fried in a frying pan - recipe
Ingredients:
- fillets of pollock - 450 g;
- lemon juice - 35 ml;
- ground coriander - 17 g;
- paprika powder ground - 17 g;
- salt - to taste;
- a ground mixture of peppers - to taste;
- vegetable refined oil;
For batter:
- eggs of chicken - 3 pieces;
- cream or fatty milk - 200 ml;
- wheat flour - 200 g;
- salt - to taste.
Preparation
The fillets of pollock are washed and dried. Then cut into slices of the desired size, season with salt, pepper, ground paprika and coriander, pour lemon juice, mix and stand for twenty-five minutes.
Eggs beat up with salt with a mixer or whisk, pour in cream or milk and mix. Then, pouring a little flour, we start a batter, the consistency of which will be similar to the pancake batter. The mass should be homogeneous and not contain floury lumps.
We dip the contaminated pieces of Alaska pollack in the cooked dough and place it in a frying pan with red-hot vegetable oil. When the fish becomes rosy on both sides, we take it out on a plate.