Delicious batter for pollock fish according to proven recipes

Pollock fillet is a universal product. The fish does not have a pronounced taste or aroma, which allows it to be used in various cooking recipes. Pollock can be served as a cold appetizer, after soaking it in a marinade, baking it in the oven, or boiling it in soup. But pollock in batter remains more advantageous - a dish with a crispy breading, inside of which there is juicy, fresh fish.
Cooking fish in batter?

• Yes 82%, 516 votes
  516 votes 82%

  516 votes - 82% of all votes

• No 14%, 87 votes

  87 votes 14%

  87 votes - 14% of all votes

• I don't eat fish 4%, 27 votes

  27 votes 4%

  Read also:  The most delicate fish for the whole family: bake pike perch in the oven

  27 votes - 4% of all votes

Total votes: 630

17.04.2020

• Yes 82%, 516 votes
  516 votes 82%

  516 votes - 82% of all votes

• No 14%, 87 votes

  87 votes 14%

  87 votes - 14% of all votes

• I don't eat fish 4%, 27 votes

  27 votes 4%

  27 votes - 4% of all votes

Total votes: 630

17.04.2020

×

You or from your IP have already voted.

In the test

A step-by-step method for cooking pollock fillet in batter in a frying pan. A denser breading retains juiciness and, when fried, becomes fluffy, soft and melts in your mouth. Suitable for baking in the oven if you add a little more flour and roll in breadcrumbs.

K/B/W/U: 238.3/25.5/7.7/16.9

Cooking time: 1 hour (including cleaning).

Cooking time: half an hour.

Number of servings: 4

• prepared pieces of pollock – 1500 g;
• a glass of flour;
• half a liter of milk;
• salt, pepper, spices;
• 5 eggs;
• corn starch - 1 tbsp;
• oil for frying.

1. Season the fish and leave to marinate.
2. Beat eggs and milk at medium speed with a mixer or mix thoroughly with a whisk. Gradually add flour (leave 2-3 tablespoons for drying) and starch. The consistency of the batter should be identical to the pancake batter. Season.
3. First roll the fish pieces in flour and dip into the breading.
4. Preheat the fat in a thick-walled container. Fry over medium heat until crispy and caramel-colored.
5. Dip the finished fish with a paper towel to remove excess oil. Serve with fresh vegetables, sauce, as an appetizer with cold drinks.

Pollock in kefir batter

Required ingredients:

• Pollock fillet - 700-800 g;
• Chicken eggs - 2 pcs;
• Kefir - 2 glasses;
• Wheat flour - 1 cup;
• Salt, pepper, spices to taste.

Preparation:

1. Wash the pollock fillet and dry it with a paper towel, then cut into small pieces. Salt and pepper to taste, add your favorite seasonings if desired.

2. In a bowl, mix flour, eggs, kefir and stir until the consistency of liquid sour cream is uniform, add a little salt.

3. Dip the fish in batter on all sides and fry in vegetable oil over medium heat until golden brown on each side.

The fish is ready. Bon appetit!

Deep fried

Despite the fact that deep-fried dishes are very harmful, due to their high fat content, they always turn out tasty and crispy. Fried pollock in batter turns out fluffy, aromatic and fried.

K/B/W/U: 428.6/22.2/19.2/24.7

Cooking time: half an hour

Cooking time: half an hour.

Number of servings: 5

• pollock – 0.7 kg;
• half a glass of flour;
• a glass of milk;
• sour cream – 100 gr;
• a small slice of lemon;
• seasonings;
• sugar – 1.5 tbsp;
• a pinch of baking powder;
• egg – 3 pcs;
• oil – 0.5 l

1. Season the pollock and sprinkle with lemon juice. Leave to marinate.
2. Beat eggs and milk well. Salt and pepper.
3. Stir in flour, sugar, baking powder. Mix well.
4. Heat oil in a deep fryer, heavy frying pan, saucepan or cauldron.
5. Roll the prepared slices in dough. Carefully lower into oil. Fry until a caramel color appears.
6. Serve pollock in batter with french fries and sauce.

Advice! Olive oil cannot be used for deep frying due to its low combustion temperature. It overheats quickly, produces harmful carcinogens and is not suitable for heavy frying.

Without flour

For pollock batter, you can add starch to the recipe, which will make the breading mixture fluffier, lighter and “weightless”. The golden crust turns out crispy and melts in your mouth, and the fish inside is soft and juicy.

K/B/F/U: 344.8/24.6/22.1/12.1

Cooking time: 50 minutes.

Cooking time: half an hour.

Number of servings: 3

• fish fillet – 0.6 kg;
• a glass of low-fat kefir;
• grated cheese – 85 g;
• a pair of eggs;
• corn starch - 1.5 tbsp. (can be replaced with potato);
• breadcrumbs - 4 tbsp;
• seasonings to taste;
• vegetable fat.

1. Divide the pollock into pieces, add salt and pepper.
2. Combine eggs with kefir, add cheese.
3. While mixing, add starch and breadcrumbs. Beat until smooth. Set aside the dough for 2-3 minutes so that the crackers increase in volume.
4. Place the pieces in batter. Fry in a preheated frying pan until golden.
5. Serve with fresh herbs, vegetables, creamy sauce.

Pollock fillet in flour in a frying pan

I suggest cooking pollock fillet in a frying pan, first breading it in flour. Pollock is an ideal fish for frying because it has few small bones. The fish turns out very appetizing, tasty, with a crispy crust. Garlic and rosemary will add flavor to fried fish. Pollock fillet is fried in a matter of minutes and immediately served on the table with any side dish or vegetable slices.

Ingredients:

• pollock - 500-700 g;
• garlic - 2 cloves;
• rosemary - 1 sprig (optional);
• salt and spices for fish - to taste;
• flour for breading - 2-3 tbsp. l.;
• vegetable oil for frying fish.

Cooking steps:

Defrost the pollock at room temperature, rinse under water, remove the head, entrails and black film inside the abdomen, cut off the fins and tail.

Remove the main bone. I got this fillet. The fish was not large, the fillet fits perfectly in the frying pan, so I later fried it whole. If the pollock is large, then the fillet can be cut into several parts.

Salt the pollock fillet, add fish spices if desired.

Dredge the pollock fillet in flour on all sides.

Pour vegetable oil into a frying pan, add rosemary and peeled whole garlic cloves, heat for 1 minute over medium heat, and then move to the side.

Place the pollock fillet, dredged in flour, in a frying pan.

Fry the pollock until golden brown on both sides over medium heat.

Serve hot with any side dish. Pollock fillet, breaded in flour, is cooked in a frying pan in a matter of minutes, and it turns out juicy, appetizing and very tasty.

Bon appetit!

Without milk

A variant of batter without the use of milk, which can be replaced with whey or any fermented milk product. Recipe using liquid sour cream. Sour cream can also be replaced with natural yogurt or plain water.

K/B/W/U: 489.9/22.1/42.3/5.4

Cooking time: 40 minutes

Cooking time: half an hour.

Number of servings: 5

• fish – 850 gr;
• liquid sour cream (can be replaced with natural yogurt) – 250 ml;
• salt pepper;
• egg – 3 pcs;
• 40-50 grams of flour;
• 1 tsp baking powder;
• a pinch of sugar;
• oil for frying.

1. Break the eggs into a deep bowl, add salt and pepper. Beat until foam appears.
2. Pour in sour cream, mix thoroughly. Combine the sifted flour with the mixture, stir until the mass is homogeneous.
3. Add sugar, baking powder.
4. Heat oil in a thick-walled frying pan. Immerse the prepared fish in batter.
5. Fry for a few minutes on each side over medium heat.

In egg batter

The recipe for a simple egg breading involves the use of whipped whites. As a result, the dough turns out to be very airy, so you can hardly feel it on the fish. Care must be taken to ensure that the whites are whipped to the desired peaks. Additionally, you should change the frying duration, since the protein mixture, whipped to a stiff foam, quickly burns.

K/B/F/U: 244.7/27.8/13/4.1

Cooking time: 50 minutes (with pollock preparation).

Cooking time: half an hour.

Number of servings: 3-4

• fish pieces – 0.65 kg;
• egg – 5 pcs;
• salt pepper;
• water – 10 ml;
• 20 grams of starch;
• oil.

1. Separate the whites from the yolks. In order for the whites to whip better, you need to prevent the yolk from getting in.
2. Salt the whites and add water. Beat with a mixer at low speed until the first foam bubbles appear. Gradually increasing the speed, beat the whites until stiff peaks form.
3. Carefully add the starch, stirring from bottom to top so as not to dissolve the foam.
4. Salt and pepper the prepared fish. Carefully dip into breading.
5. Fry in hot oil for 4-5 minutes at medium heat.

Recipe for a simple batter for pollock

• Cooking time – 50 minutes.
• Quantity – for 4 servings.
• Energy value – 136 kcal/100 g.
• Kitchen utensils: bowl, a pair of kitchen cups, spoon, broom, mixer, frying pan, measuring container, flat plate.

Ingredients

Name	Quantity
Pollock (fillet)	2 pcs.
Chicken egg	2 pcs.
Wheat flour	3 tbsp. l.
Water	50 ml
Salt	1 tsp.
Vegetable oil	2-3 tbsp. l.
Condiments, spices	taste

Step-by-step preparation of universal creamy batter

Cooking for me is a huge field for creativity. The most delicious experiments are carried out here. I want to tell you how I make batter for pollock fish, although it can be considered a universal dough for frying not only fish, but also vegetables.

Important! All foods must be cold and removed from the refrigerator immediately before cooking.

Beating creamy dough

1. Separate the whites from the yolks of two chicken eggs into two different cups.

2. Wash the yolks with a pinch of salt, 1 tsp. vegetable oil and 50 ml of water.

3. Add 3 tbsp to a cup with erased yolks. l. flour and knead the mixture until smooth using a whisk.

4. Beat the whites with a pinch of salt until stiff peaks form.

5. Mix the yolk mass with the whipped whites, adding dense foam in 3-4 stages until the mass becomes homogeneous.

6. Leave the prepared batter for 20-30 minutes. in the refrigerator.

Frying fish

1. Pour 2-3 tbsp into the frying pan. l. vegetable oil and heat thoroughly over medium heat.

2. Immerse each fillet entirely in batter and place in hot oil so that the fish pieces do not touch.

3. Fry until done on each side for 4-6 minutes.

4. Place the cooked fish on a serving plate.

5. In the remaining batter you can fry onions, cut into large rings, and decorate a fish dish with onion rings.

Video recipe

The secrets of preparing universal batter are in this short video with a detailed demonstration of each stage of preparation.

With sour cream

Sour cream makes the batter softer and adds a creamy taste, especially if it has a high percentage of fat content. The fermented milk product goes well with pollock. Sour cream can be replaced with natural yogurt, thermostatic yogurt or thick, fatty kefir.

K/B/F/U: 296.2/28.8/16.1/9

Cooking time: 45 minutes.

Cooking time: half an hour.

Number of servings: 5

• pollock fillet – 650 g;
• sour cream 20% - 60 ml;
• flour – 50 g;
• egg;
• fresh herbs - to taste;
• spices;
• water – 5 tbsp;
• sunflower fat.

1. In a deep bowl, combine the egg with sour cream, mix well. Mix with flour, beat until smooth.
2. Pour in water, salt and pepper. Chop the greens and add to the batter mixture.
3. Cut the pollock and season. Place in batter.
4. Fry the slices in preheated oil until crust forms and has a caramel color.
5. Serve with chopped vegetables and side dish.

On beer

Adding beer to batter is a feature that originates in England. Seeing the snack in the photo, many will remember English traditions and sights. The traditional dish “Fish and Chips” (“Fish and Chips”) is served in English pubs of any level, so many tourists and residents of the country enjoy this dish. Dark beer gives airiness to the dough, a unique taste and aroma. Beer batter option.

K/B/W/U: 322.4/9.2/25.5/12.4

Cooking time: 1 hour.

Cooking time: 25-30 minutes.

Number of servings: 4

• pollock – 0.8 kg;
• a glass of light beer (filtered);
• 250 grams of wheat flour + 4 tbsp. for deboning;
• 1 tbsp. corn starch;
• salt pepper;
• 2 chicken eggs;
• 2 tbsp. lemon juice;
• 1 tsp curry or turmeric seasonings;
• red hot pepper - optional;
• sunflower oil for deep frying.

1. Clean the pollock and fillet it, removing the fins, backbone and ribs. Rinse thoroughly under running water, remove all entrails.
2. Cut the prepared fish into equal slices to ensure even cooking. Rinse well, dab with napkins. Salt, pepper, sprinkle with lemon juice.
3. Prepare the batter. Separate the whites from the yolks. Pre-cool light beer.
4. In a deep bowl, mix the yolks and beer, gradually adding flour so that there are no lumps. Season with turmeric, salt, pepper, stir in starch.
5. Beat the whites separately into a thick foam. Add in small portions to the beer mixture. Mix carefully with a spatula from bottom to top so that the whites do not settle and the dough turns out fluffy.
6. Heat oil in a heavy frying pan, saucepan or deep fryer.
7. Roll the fish pieces in flour and dip into the dough. Fry until golden brown.
8. Serve with French fries, a slice of lemon and creamy sour cream sauce.

With soy sauce and starch

Product composition:

• half a kilo of pollock fillet,
• large egg white,
• 2 tbsp. spoons of potato starch,
• 2-3 tbsp. l. soy sauce.

1. The fish fillet is washed with running water, dried and cut into small pieces.
2. In a separate bowl, combine egg white, potato starch and soy sauce without additives. The ingredients are mixed well.
3. Pieces of fish are poured with the resulting mixture. Salt can be used to taste, but usually there is enough salt in soy sauce.
4. The fillet is left in batter for 1.5-2 hours, after which it is fried in hot oil.

On vodka

Vodka makes pollock more tender and preserves its juiciness and freshness. Thanks to alcohol, the dough becomes denser and more enveloping, but when frying it softens and becomes loose on the inside and crispy on the outside.

K/B/F/U: 289/11.7/21.9/10

Cooking time: 45 minutes.

Cooking time: 25 minutes.

Number of servings: 3

• fish – 750 gr;
• vodka – 30 ml;
• flour - a glass;
• egg – 3 pcs;
• spices;
• oil for frying.

1. Make preparations by dividing the cleaned fish into plastics. Season.
2. Beat eggs with salt and pepper, gradually add sifted flour. At the end add vodka.
3. Place the fish in batter. Send to fry in pre-heated fat. Cook for 4 minutes on each side or until browned.
4. Serve with chopped herbs and boiled potatoes.

An unusual option with vodka

Using alcoholic beverages in batter allows you to make pollock softer and juicier. If there is no beer in the refrigerator, you can pour a little vodka into the batter.

For cooking you need:

• 2 eggs;
• 35-40 ml vodka;
• a little mustard sauce;
• flour;
• salt;
• paprika.

Sequence of work:

1. Mix eggs with salt and seasonings until foam forms.
2. Add vodka and mustard sauce to taste, mix thoroughly.
3. Add flour, break up any lumps and start frying the fish.

Those who do not like the mustard taste can replace it with tomato paste or sour cream.

With nuts

Nuts add flavor and make the dish richer and richer. An ideal option for preparing fish for a festive table - it will surprise all guests with its unique taste and beautiful design. Even in the photo the food looks attractive and unusual. Cook nutty pollock fillet in batter in a frying pan.

K/B/W/U: 272.7/12.2/22.8/4.8

Cooking time: 40 minutes.

Cooking time: half an hour.

Number of servings: 4

• 1 kg of pure pollock;
• walnut kernels – 150 g;
• flour – 0.5 tbsp;
• 5 eggs;
• sour cream or thermostatic yogurt – 100 g;
• hot pepper - optional;
• garlic clove;
• milk – 2 tbsp;
• salt pepper;
• oil.

Cooking step by step:

1. Clean the fish and spread it out. Cut into even pieces. Season and leave to marinate.
2. Separately, beat eggs with salt and pepper, add milk.
3. Chop or chop the walnuts so that large particles remain. Mix with sour cream and garlic.
4. Heat oil for frying.
5. First dip the fish in flour, then in the egg mixture, roll again and immerse in the mixture. Dip in sour cream and nut sauce and fry.
6. Fry for 4 minutes on each side. Serve the finished pollock with salad and fresh vegetables and a slice of lemon.

Advice! For a more piquant taste, you can add cheese or replace sour cream with mayonnaise. You can also cook fish not in a frying pan, but bake it in the oven.

Pollock in milk batter in a frying pan

Ingredients:

• Pollock fillet – 700 grams
• Egg - 2 pieces
• Milk – 100 Milliliters
• Flour - 150 grams
• Vegetable oil - 6 tbsp. spoons
• Salt, pepper - To taste

Number of servings: 4-6

How to cook “Pollock in batter in a frying pan”

1. Cut the pollock fillet into portions.
2. Prepare a batter from eggs, milk, flour and salt.
3. Dip the fish pieces into the batter and dip well on all sides.
4. Fry the fish pieces in a frying pan until golden brown.
5. Bon appetit!

Garlic breaded

Garlic goes well with fish, so adding it to the dough makes the dish more piquant and tasty. You can add dried garlic or garlic oil - everyone loves this seasoning.

K/B/F/U: 291/11.6/21.7/12.4

Cooking time: half an hour.

Cooking time: half an hour.

Number of servings: 4

• pollock – 0.75 kg;
• wheat flour - glass;
• egg – 3 pcs;
• 4 garlic cloves;
• 1 tsp sweet paprika;
• a bag of baking powder (standard weight – 10 g);
• potato or corn starch - 2.5 tbsp;
• half a glass of water;
• Oil.

1. Cut the fish into pieces. Season with spices and leave to brew for 20 minutes.
2. Beat eggs with salt, add water.
3. Separately mix dry ingredients: flour, starch, baking powder, paprika. Pour in the egg mixture, stir until smooth.
4. Add chopped garlic cloves to the batter.
5. Preheat the oil in a frying pan. Dip the prepared slices into the batter and fry on both sides for 3 minutes.
6. Serve with chopped herbs and a slice of lemon.

Pollock fillet fried in dough with garlic in a slow cooker

Some people think that garlic doesn't go well with fish. But this is a mistaken opinion; the aromatic vegetable only complements the taste of this extraordinary fish. It can be fried not only in a hot frying pan, but also in household electrical 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 - a bunch.

Preparation: 40 minutes.

Calorie content: 271 Kcal/100 g.

Mix beaten eggs, chopped garlic and bran, add a little salt and mix thoroughly. Wash the dill, dry and chop. Put it in garlic batter. We start the unit for the frying function. Pour olive oil into the bowl and heat. Shred the defrosted fish into cross-sections.

Dip the steaks in batter and breading and place them in the prepared device to fry. Turn over with a silicone spatula or a wooden fork, or a metal utensil.

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

On kefir

The fermented milk product makes any dough fluffy, tender and creamy in taste. An excellent option for fish batter, since in interaction with baking powder and beaten eggs you can get a fluffy breading.

K/B/F/U: 259.9/9.8/21/8

Cooking time: 45 minutes.

Cooking time: 40 minutes.

Number of servings: 3

• 0.6 kg of peeled pollock;
• 300 ml kefir;
• flour – 150 gr;
• 0.5 tsp baking powder;
• a pair of chicken eggs;
• spices;
• vegetable fat.

1. Season the cut fish.
2. Separately, beat the eggs into a fluffy foam with the addition of salt, gradually add flour and pour in kefir. It is better to work with a mixer.
3. Add baking powder and other spices.
4. Dip the fish pieces into the resulting batter and fry in a heated frying pan. Fry for 5 minutes on each side at medium heat.
5. Serve with potatoes, roasted vegetables, or simply drizzle with lemon juice.

In cheese

Cheese batter is always a winner. Cheese mixed into the dough melts during frying, making the dough viscous, melting in the mouth with a concentrated creamy taste.

K/B/F/U: 301/14.2/26.2/2.2

Cooking time: 45 minutes.

Cooking time: 25 minutes.

Number of servings: 5

• 0.85 kg of fresh fish;
• Dutch cheese – 0.3 kg (can be replaced with any other type);
• egg – 3 pcs;
• mayonnaise – 80 ml;
• salt pepper;
• spices;
• flour – 4 tbsp;
• oil.

Cooking method step by step:

1. Divide the fish into even slices. Season and leave for 5-10 minutes.
2. Grate the cheese. Beat eggs with mayonnaise.
3. Add cheese and flour to the egg mixture. Mix thoroughly until smooth.
4. Immerse the fish slices in the cheese mixture. Send to fry in a heated frying pan, cook for 3 minutes on each side.
5. Decorate pollock in batter with fresh parsley and serve with garlic-sour cream sauce: add herbs and chopped garlic to the sour cream.

Pollock in milk in a frying pan

Fish is often stewed in water or broth, but you can also stew it in milk. Shall we try?

Ingredients:

• pollock fillet - 4 pcs.,
• a glass of milk,
• spices,
• oil,
• bulb,
• carrot.

Cooking sequence:

1. Cut the fillet into pieces, roll in spices, fry in a frying pan until crust forms.
2. Chop the onion and grate the carrot on a medium-sized grater.
3. When the crust is ready, place vegetables on top of the fish, pour milk over everything and simmer for 30 minutes. The dish is ready.

ARTICLES ON THE TOPIC:

• Pollock aspic - step-by-step recipes with photos
• Fish fried in breadcrumbs in a frying pan: 4 recipes at home
• Original recipes and tips on how to cook pollock fish tasty and correctly on…

On mineral water

The principle of working with the dough is exactly the same as in the recipe with the addition of beer. A method for preparing breading for those who do not like the bready taste or prefer to replace alcoholic products with healthy ingredients.

K/B/F/U: 231/9.6/19.9/3.4

Cooking time: half an hour.

Cooking time: 20 minutes.

Number of servings: 4

• fish – 0.75 kg;
• highly carbonated mineral water – 400 ml;
• flour – 2 tbsp;
• lemon juice – 1 tbsp.
• 2 eggs;
• spices;
• 1 tbsp. starch;
• green onions, greens if desired;
• vegetable oil.

1. Marinate pollock in spices, sprinkle with lemon juice.
2. Pre-cool the mineral water. Beat eggs with 200 ml water and season. Add starch and flour.
3. Before cooking, pour in the next 200 ml of mineral water and mix thoroughly. Mix with chopped green onions.
4. Dip the prepared fish into the batter. Fry over medium heat until caramel-colored.
5. Serve with a light side dish, sprinkled with fresh herbs.

Pollock in batter with mineral water and starch

Required ingredients:

• Pollock - 3-4 medium-sized fish;
• Chicken eggs - 2 pcs;
• Wheat flour - 5-6 tbsp;
• Starch - 2 tbsp;
• Mineral water;
• Salt and pepper - to taste.

Preparation:

1. Clean the fish, remove all fins and tails, rinse thoroughly. Next, dry it with a paper towel and cut into portions. Add salt and pepper to taste, set aside for 20-30 minutes.

2. Meanwhile, you need to prepare the batter. Break 2 eggs into a bowl, add salt and pepper to taste, add flour, starch and mix well. Next, you need to add mineral water little by little until you get the consistency of thick sour cream. If it turns out a little liquid, you need to add a little flour. You need to stir until smooth so that there are no lumps left.

3. Dip the fish pieces into batter on all sides and fry in a large amount of vegetable oil on each side until golden brown.

The fish is ready. Bon appetit!

With wine

The wine in the composition makes the dough more tender, with an unusual aroma and taste. It is best to use dry white wine, as it will not give the color and pronounced taste of the grapes.

K/B/W/U: 589.9/19.1/36.7/19.4

Cooking time: 55 minutes (including cutting).

Cooking time: 20 minutes.

Number of servings: 3

• fish – 550 gr;
• dry white wine – 200 ml;
• 2 chicken eggs;
• 170 grams of wheat flour;
• breadcrumbs - 0.5 cups;
• spices;
• fat.

1. Beat eggs in a deep bowl. Gradually stir in flour. The result should be a homogeneous mass.
2. Pour in wine, add spices.
3. Prepare deep fat: pour oil into a thick-walled frying pan, saucepan or deep fryer, heat to the optimal temperature.
4. Dip the prepared fish in batter, roll in breadcrumbs and deep-fry. Cook until golden.
5. Serve with sauce and herbs.

Pollock fillet with garlic in batter

Fans of Georgian and Indian cuisine should enjoy the taste of garlic-based batter. As a result, pollock fried in this batter has an expressive garlic aroma, and the taste will be juicy and tender. The dish is perfect for both everyday and festive tables.

Ingredients:

• 1 kg pollock
• 2 eggs
• 4 cloves garlic
• 150 g breadcrumbs
• Vegetable oil
• Salt
• Pepper

Preparation:

1. We wash the fish fillet, dry it with paper towels, and then cut it into pieces.
2. Drive the eggs into a deep bowl and beat them with a fork.
3. Add milk, add salt, pepper and crushed garlic. Mix all the ingredients well together.
4. Pour vegetable oil into the frying pan and heat it thoroughly.
5. Dip each piece of pollock into batter and then into breadcrumbs.
6. Transfer the pollock to a frying pan and fry on both sides until golden brown.