Pollack in batter
8 servings
30 minutes
Battered pollock is a simple yet exquisite dish of European cuisine that combines the tenderness of white fish with a crispy golden crust. Pollock, with its mild flavor, pairs wonderfully with the aroma of basil, the spiciness of pepper, and the freshness of lemon juice. This recipe may have originated as a way to turn affordable fish into a gourmet treat. The egg and flour-based batter with added herbs makes the fish airy, while breadcrumbs give it an appetizing texture. Fried to a crispy crust, pollock is best served hot alongside a light salad or sour cream-based sauce. This versatile dish is perfect for both family dinners and festive gatherings, delighting with its harmonious taste and simplicity in preparation.
1
We take fresh frozen medium fish. We gut it, remove the head, fins, and bones, and cut it into 6 pieces. We rub it with salt, pepper, basil, and lemon juice.
- Pollock: 1 piece
- Coarse salt: pinch
- Ground black pepper: to taste
- Dried basil: to taste
- Lemon juice: 1 teaspoon
2
We are making batter. In a bowl, we break an egg, add flour and finely chopped greens, and whisk everything to avoid lumps.
- Chicken egg: 1 piece
- Wheat flour: 1.5 tablespoon
- Fresh herbs: to taste
3
Heat the pan and pour in oil. Then take pieces of fish, dip them in batter, then in breadcrumbs, and place them in the pan. When a golden crust forms, flip to the other side.
- Vegetable oil: 6 tablespoons
- Pollock: 1 piece
- Breadcrumbs: 0.5 glass
4
It's better to place it on a napkin to absorb excess oil.
