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 .
1
Prepare all the ingredients.
2
Prepare the sauce. Peel and finely grate the ginger. Chop the green onion finely.
- Ginger root: 20 g
- Spring onion: 3 pieces
3
Blend soy sauce, rice vinegar, honey, and sesame oil until smooth.
- 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.
- Ginger root: 20 g
- Spring onion: 3 pieces
- Garlic: 2 cloves
5
Pour the egg whites into a small bowl and beat, gradually adding starch to the foam.
- Egg white: 3 pieces
- Cornstarch: 4 teaspoons
6
Mix sesame and breadcrumbs separately.
- Toasted sesame seeds: 0.5 glass
- Breadcrumbs: 1 glass
7
Pat the pollock fillet dry with a towel and season with salt.
- 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.
- 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.
- Toasted sesame seeds: 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.
- 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.
