How to quickly and tasty cook pollock in batter

Pollock fish belongs to commercial varieties. As a rule, it lives in the Pacific Ocean closer to the northern part: near Japan, Russia, and China. For the price, it is not expensive, but quite useful and nutritious, so absolutely all segments of the population can buy it. But you need to do this with a certain care..

a fish в кляре

How not to be mistaken when buying pollock

In fresh form, it is almost impossible to meet pollock fish on the shelves in fish stores, it is sold frozen. So it remains juiciness and prolonged shelf life. It is necessary to pay attention to the thickness of the ice cover, it should not exceed 3 – 4% of the total weight of the fish. Its color should be white or slightly pinkish, if you see a yellowish or bluish tint, the fish has repeatedly frozen, and it is far from fresh.

Experts recommend taking pollock from Russian producers, it is the most unpolluted than others. It is possible to determine where it grew, along its length – not less than twenty five centimeters, since it is forbidden to catch too young fish..

The smell of the fish should not be repulsive, slightly sweet. With proper storage, no foreign aromas should be present. If you caught a frozen carcass in a vacuum, then pay attention to the composition, except for water and fish, there should be nothing, no additives with “E” indices.

Pollack in batter – cooked for a simple recipe
how быстро и вкусно приготовить минтай в кляре
Ingredients amount
Pollock 650 g
Milk 150 ml
Flour 0.5 cup
Egg 2 pcs.
Salt taste
Coriander 1 tsp.
Lemon 1 PC.
Vegetable oil 50 ml
Time for preparing: 40 minutes Calories per 100 grams: 279 Kcal

We can not say that the pollock fish is dry. But if you add milk batter for its preparation, it will turn out even more delicious..

We defreeze the fish and cut along the ridge, detach the ridge, take out small bones with tweezers, pry up a whole piece on one side and tear off the entire skin. You can buy ready-made fillets, and not do all these manipulations..

We take half a lemon, we pin the pulp with a knife in arbitrary places and squeeze the juice onto the carcass. Cut into strips or along the fish or across – at your discretion.

a fish очистить

Pour the milk, beat the eggs and pour the flour. All gently knead, and when the liquid becomes homogeneous, pour coriander and salt.

doing кляр

Heat the oil, dip the fillet in the milky egg coil and spread it in the frying pan..

fry рыбу

Do not put the fish too tightly, the batter will spread, stick together and turn the fillets will be difficult.

a fish готова

Fillet of pollock in the dough in the oven

From the usual pollock fish you can cook a very festive and beautiful dish. It is necessary to bake it in the oven, rub cheese, add greens and vegetables. Nothing complicated, everything is fast and tasty..

Components:

pollock готов

  • Pollock fillet – 800 g;
  • Flour – 200 g;
  • Egg – 3 pcs .;
  • Mineral water – 150 ml;
  • Salt – to taste;
  • Pepper – 0.5 tsp;
  • Cheese – 200 g;
  • Cherry tomatoes – sprig;
  • Salad leaves – 4 pieces.
  • Olive oil – 4 tbsp. l.

Preparation: 65 minutes.

Caloric content: 265 Kcal / 100 g.

Thawed fish fillets are cut in longitudinal pieces two centimeters thick, we add salt, we add pepper and we put in one container. Leave to marinate for half an hour.

Smash the eggs, sprinkle the flour a little bit, it can be replaced with bran, and continue to beat. We first pour in half the mineral water, look at the texture, if necessary – add more. But make sure that the batter did not turn out too liquid..

We dip the fish in batter and fry in olive oil so that the crust appears. We distribute on a baking sheet covered with parchment paper, sprinkle with grated cheese and bake for ten minutes. We spread on the leaves of lettuce, on each side we arbitrarily put cherry tomatoes cut in half.

Pollock in beer batter

pollock жареный

Klyar is not only milk, egg or flour. Housewives increasingly began to apply for dipping light beer. The fish is more tender, juicy and fragrant. All the alcohol in the heat treatment process evaporates, so there is nothing to worry that children or opponents of alcohol will eat the dish.

Components:

  • Pollock – 450 g;
  • Salt – to taste;
  • Hops-suneli – bag;
  • Beer – 1 glass;
  • Egg – 3 pcs .;
  • Flour – 5 tbsp. l .;
  • Breading – 100 g;
  • Crude oil – 3 tbsp. l.

Step-by-step recipe takes 40 minutes.

Caloric content: 291 Kcal / 100 g.

We cut off the head of slightly frozen fish, clean the offal, wash it in water and remove the fin with the tail. Cut into pieces, in the process of peeling the ridge and bones. Sprinkle with salt, spices, wrinkle with palm, so that spices are better absorbed..

We take a light live beer, pour it into a bowl, add eggs and flour, interrupt everything until smooth. Make sure that there are no unnecessary lumps. Bottled beer is not suitable, it contains additional powders for long-term storage, it is not suitable for cooking.

Dip fillet in beer batter, in breadcrumbs and fry in a frying pan until a crispy brownish crust is formed.

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Fillet of pollock in batter from mayonnaise in a pan

To get a tasty healthy dish, it is important not only to choose the right products, but also to process them with high quality. If a bone or husk is suddenly caught, the impression of a tasty dish will immediately evaporate..

Components:

pollock на блюде

  • Pollack fillet – 700 g;
  • Mayonnaise – 150 ml;
  • Egg – 1 pc .;
  • Flour – 3 tbsp. l .;
  • Salt – to taste;
  • Provencal herbs – bag;
  • Sunflower oil – 4 tbsp. l.

Preparation: 65 minutes.

Caloric content: 298 Kcal / 100 g.

For the manufacture of batter is better to use homemade sauce, so there will be confidence in the usefulness of cooked food. Mix mayonnaise, flour and eggs, add Provencal herbs and once again diligently mix everything. The consistency should be such that the batter slowly drains from the spoon..

We defrost the fillet in a cold place, but not in a microwave – natural thawing should occur. Cut into long strips and slightly salted the fish. Dip in mayonnaise batter and fry in warm oil for seven minutes..

In addition to dried herbs, you can put fresh dill or parsley in the batter – it will not be superfluous.

Pollock roasted in dough with garlic in a slow cooker

Some people think that garlic doesn’t mix well with fish. But this is a mistaken opinion; a fragrant vegetable only complements the taste of this extraordinary fish. It can be fried not only in a hot frying pan, but also in household appliances.

Components:

  • Pollock – 550 g;
  • Egg – 2 pcs .;
  • Bran – 3 tbsp. l .;
  • Salt – to taste;
  • Garlic – 2 cloves;
  • Purified water – 100 ml;
  • Olive oil – 2 tbsp. l .;
  • Breading – 3 tbsp. l;
  • Dill – bunch.

Preparation: 40 minutes.

Caloric content: 271 Kcal / 100 g.

Mix the beaten eggs, chopped garlic and bran, lightly add some salt and mix thoroughly. Wash the dill, dry and grind. Put it in the garlic batter. We start the unit on the function of frying. Pour olive oil into the bowl and warm it. Thawed fish shredded in transverse pieces.

Dip steaks in batter, breaded and put roasted in a prepared device. We overturn a silicone shovel or a wooden fork, nor a metal device.

Garlic can be added not only to batter, but also to cook with it a sauce of sour cream and fresh herbs. Then just dip the finished hot fish and eat.

Pollock in batter with nuts

Pollock carcasses are considered a universal product. They can be fried, boiled, baked both with the addition of batter and without it. A dish made from this fish can be eaten both cold and hot..

Components:

  • Pollock – 650 g;
  • Egg – 2 pcs .;
  • Salt – to taste;
  • Sour cream – 100 ml;
  • Walnuts – 50 g;
  • Unrefined oil – for frying;
  • Lemon juice – 2 tbsp. l;
  • White pepper – 0.5 tsp.

Preparation: 75 minutes.

Caloric content: 282 Kcal / 100 g.

pollock в кляреWe cut pollock into pieces three by two centimeters, sprinkle with fresh lemon juice and marinate for twenty minutes. The skin of the fish can not be removed, it does not hurt.

We break eggs into a small plate, put sour cream and white pepper in it, mix everything. The batter is ready. Slice the nuts and fry in a pan. Grind with a rolling pin and pour on a flat plate.

We load fish into batter, then into nuts and fry until cooked in unrefined oil.

Separately, you can pass over two to three onions and sprinkle on top of the prepared dish..

Useful tips

  1. Fry any fish gently in a pre-heated pan, so it will not stick to the bottom of the pan;
  2. If during frying the batter peels off the fillets, add a little more flour;
  3. It is not necessary to make too small pieces, during frying, they will still decrease, and the dish will not look aesthetically pleasing;
  4. Instead of breading you can use flax or sesame seeds, they will add spice and a pleasant crispy taste;
  5. Do not thaw frozen carcasses in warm or hot water, they will fall apart during cooking, and fish porridge will turn out;
  6. To make the fish more tender, soak it for at least thirty minutes in milk;
  7. The finished dish can be smeared on top with homemade sour cream or mayonnaise.

The principles of cooking batter correctly in our video:

Bon appetit to you, our dear readers!

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