Crispy-Crusted Pollock

4 servings

40 minutes

Battered fish is not the brightest memory for many people from their kindergarten days. Although the idea is rich: the doughy batter shell should protect the surface of the tender fillet so that it does not dry out in the frying pan. But batter usually does not add to the appetite: in nine cases out of ten it looks soggy, greasy and somehow shapeless. We tried to add a little Japanese accent to the banal batter by breading the pollock fillet in sesame and coming up with a sauce with an Asian character, which combines soy sauce, honey and sesame oil. It turned out to be interesting and, most importantly, even those children who hate fish under any sauce, usually treat this crispy variation favorably. And they often do not even notice that the same unloved kindergarten pollock is hidden inside the crispy shell .

Energy value per serving

• Calories: 753.7
• Proteins: 47.4g
• Fats: 40g
• Carbohydrates: 54.4g

Ingredients

• Egg white: 3 pc
• Cornstarch: 4 tsp
• Roasted sesame: 0.5 glass
• Breadcrumbs: 1 glass
• Pollock fillet: 4 pc
• Vegetable oil: 4 tbsp
• Soy sauce: 100 ml
• Rice vinegar: 100 ml
• Honey: 2 tbsp
• Garlic: 2 clove
• Ginger root: 20 g
• Sesame oil: 2 tbsp
• Green onions: 3 pc
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Prepare the sauce. Peel and finely grate the ginger. Chop the green onion finely.

   Required ingredients:

   • Ginger root: 20 g
   • Green onions: 3 pieces

3. Blend soy sauce, rice vinegar, honey, and sesame oil until smooth.

   Required ingredients:

   • Soy sauce: 100 ml
   • Rice vinegar: 100 ml
   • Honey: 2 tablespoons
   • Sesame oil: 2 tablespoons

4. Add ginger, green onion, and garlic pressed through a garlic press. Mix well.

   Required ingredients:

   • Ginger root: 20 g
   • Green onions: 3 pieces
   • Garlic: 2 cloves

5. Pour the egg whites into a small bowl and beat, gradually adding starch to the foam.

   Required ingredients:

   • Egg white: 3 pieces
   • Cornstarch: 4 teaspoons

6. Mix sesame and breadcrumbs separately.

   Required ingredients:

   • Roasted sesame: 0.5 glass
   • Breadcrumbs: 1 glass

7. Pat the pollock fillet dry with a towel and season with salt.

   Required ingredients:

   • Pollock fillet: 4 pieces
   • Salt:  to taste

8. Dip the skin side into the beaten egg whites (if the fillet has no skin, just dip one side). Let excess drain off.

   Required ingredients:

   • Egg white: 3 pieces

9. Pour sesame with breadcrumbs onto a flat plate and place the fish 'egg' side down. Transfer the fish to a larger plate with the breaded side up.

   Required ingredients:

   • Roasted sesame: 0.5 glass
   • Breadcrumbs: 1 glass

10. In a large skillet, heat refined oil and place the fish breading side down. Cook for 1-2 minutes until the crust turns dark golden.

    Required ingredients:

    • Vegetable oil: 4 tablespoons

11. Place the fish in a baking dish and send it to a preheated oven at 180 degrees for 4-5 minutes.

12. Serving fish with sauce, steamed rice is an ideal side dish.