Pollock in dough
5 servings
45 minutes
Pollock in batter is a refined combination of lightness and rich flavor from Russian cuisine. This recipe features tender fish fillet infused with lemon and dill aroma, wrapped in airy batter and fried to a crispy golden crust. Its roots trace back to traditional fish cooking methods where the batter serves as protection against losing juiciness. Pollock has a mild, slightly sweet taste that pairs wonderfully with a tangy sauce made from mayonnaise, mustard, and pickles. This dish is perfect for both everyday dinners and festive tables. It is best served hot with sauce and fresh vegetables, creating a harmony of flavors and textures.
1
Fillet the pollock without skin, cut the fillet into strips, season with lemon juice, chopped dill, salt, and pepper.
- Pollock: 800 g
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste
2
Meanwhile, prepare the sauce: mix grated cucumbers, mayonnaise, mustard, and chopped dill.
- Marinated cucumbers: 30 g
- Mayonnaise: 174 g
- Mustard: 1 teaspoon
- Dill: to taste
3
Heat vegetable oil for frying.
- Vegetable oil: to taste
4
Prepare the batter: mix 0.5 cup of flour, starch, baking powder and add water to get a liquid dough (like for pancakes).
- Wheat flour: 0.7 glass
- Potato starch: 0.3 glass
- Baking powder (raising agent): 2 teaspoons
5
Coat the fish in flour, dip it in batter, and fry in oil until golden brown. Place on a napkin to remove excess fat.
- Wheat flour: 0.7 glass
- Vegetable oil: to taste
6
Serve hot with sauce.
- Mayonnaise: 174 g
