Pollack in batter
4 servings
30 minutes
Battered pollock is a simple yet delightful dish that comes from European cuisine. The light, airy batter gives the fish a delicate crust while keeping it juicy inside. Pollock has a mild flavor that pairs wonderfully with the golden breading and subtle notes of lemon pepper. This dish is perfect for both family dinners and festive gatherings. It pairs well with fresh vegetables, herbs, and sauces based on sour cream or yogurt. The classic presentation includes lemon wedges that add a slight tanginess, further enhancing the flavor of the pollock. This treat delights with its simplicity in preparation and refined taste, bringing comfort and enjoyment to everyone who tries it.
1
Prepare the fish.
2
Clean from entrails and membranes.
3
Cut the cleaned fish into pieces.
4
Pour the flour into a bowl and add salt.
- Wholegrain flour: 200 g
- Salt: 1 teaspoon
5
Add pepper.
- Black pepper with lemon zest: 1 teaspoon
6
How to mix flour with salt and pepper.
7
Crack the eggs into a bowl and beat them with a fork.
- Chicken egg: 2 pieces
8
Heat ghee and vegetable oil in a pan.
- Vegetable oil: 50 ml
- Clarified butter (ghee): 1 tablespoon
9
Thoroughly coat each piece of fish in flour on all sides.
- Pollock: 2 pieces
- Wholegrain flour: 200 g
10
Then dip in the egg and coat all sides.
- Chicken egg: 2 pieces
11
Place the battered fish in the pan and pour the remaining egg mixture over it.
- Pollock: 2 pieces
- Chicken egg: 2 pieces
12
Fry on low heat on both sides until golden brown, then portion out.
