Pollack in batter
2 servings
15 minutes
Battered pollock is a refined dish of Russian cuisine that combines simplicity in preparation with rich flavor. The light, crispy batter made from coconut flour and corn starch gives the fish a subtle nutty note, while the addition of Provencal herbs and lemon juice enriches the taste with fresh hints. Pollock, with its tender texture, becomes especially juicy after frying in a golden crust. This dish is perfect for both everyday dinners and festive gatherings. It can be served with light salads, mashed potatoes, or fresh vegetables. The simplicity of the recipe makes it accessible to everyone, while its exquisite taste consistently delights guests and family members. The batter protects the fish from drying out, preserving its softness and rich aroma.
1
Thaw the pollock and cut it into strips.
- Pollock fillet: 265 g
2
In a small dish, combine coconut flour and corn starch.
- Coconut flour: 3 tablespoons
- Cornstarch: 1 tablespoon
3
Mix thoroughly.
4
In a deep bowl, mix the egg with salt.
- Chicken egg: 1 piece
- Sea salt: to taste
5
Sprinkle the pollock with lemon juice.
- Lemon: 0.5 piece
6
Season with dried herbs.
- Provencal herbs: to taste
7
Dip each slice in the egg mixture.
- Chicken egg: 1 piece
8
Then dip both sides in flour and transfer to a pan with heated oil.
- Coconut flour: 3 tablespoons
- Cornstarch: 1 tablespoon
9
Once the bottom side is browned, flip it and reduce the heat slightly.
10
In 5 minutes, the fish is ready. Transfer to a plate and serve.