Pollock in batter – recipe step by step with a photo. How to cook batter and fry pollock in a pan

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Hot dishes occupy a large share in the everyday menu of any family, so it is important to make them diverse and boring. One of the options for a delicious lunch will be pollock in dough, fried in oil. Fish prepared in this way turns out to be appetizingly crispy, with a fried golden crust, a pleasant aroma.

How to cook pollock in batter

With the choice of inexpensive fish and its cutting begins cooking pollock in batter. For cooking, chilled or frozen fillet or a whole carcass, cut into pieces and cleaned of bones, may be suitable. Prepared portions are washed, sprinkled with spices – it is better to use classic ones like a mixture of peppers and sea salt, but there is an option to use lemon juice, rosemary or curry.

After sprinkling with spices, the fillets give a little rest. Make a batter at this time. The composition includes the main liquid (milk, mayonnaise, sour cream), eggs and flour. It turns out a kind of batter, in which dipped pieces of pollock and sent to a hot skillet fry until browned. So the fish retains juiciness.

Delicious fish can be added to the daily diet as a second course or served on the festive table as an elegant hot snack (it is better to combine it with tartar sauce or “1000 islands”). When you learn how to follow recipes, you can experiment: for example, beat a batter with original spices.

Pollock batter

If you properly prepare the bat for pollock, you will be able to maintain the taste of the product and emphasize the shades of taste. A correctly made batter has a thick viscous consistency, for which the main components and additional additives are responsible. The main products are mayonnaise, wheat flour, chicken eggs. You can add beer instead of milk. Garlic, cheese, lemon zest, mustard, white wine are also delicious. Deliciously replace flour with starch or chopped oatmeal.

How to make a batter for pollock fish: take the main components, process them, lightly beat the milk with eggs and knead the viscous dough with flour. It remains only to season it with spices to taste – black, white pepper, rice flour or potato starch. Here are some delicious recipes for batter for frying pollock:

  • mayonnaise, eggs, salt;
  • mayonnaise, flour, lemon zest, white pepper;
  • sour cream, corn starch, eggs;
  • mayonnaise, flour, eggs, onions, cream cheese, sesame seeds, parsley;
  • milk, garlic, bell pepper, eggs, flour.

Pollock batter with mayonnaise

The most popular is the pollock batter with mayonnaise, which gives the crust a special crunch and fry. To prepare it, you will need the main component, flour, eggs and spices. It is better to make a batter for pollock fillet with white and lemon pepper, basil and thyme. Combine the eggs with mayonnaise in equal proportions, introduce flour and spices. Dip the fish (you must dry it first) in the mixture and fry it in hot olive oil.

Fish batter with sour cream

More tender and refined is a batter for fish with sour cream, which is distinguished by airiness. Ice water, which mixes with eggs, vodka and sour cream, can give it a special crunch. It thickens the pouring flour with spices, and the thicker the batter, the denser the crust on pollock will come out. It is better to combine for its manufacture proteins and yolks separately with sour cream and flour, kneading the liquid mass.

Batter on sour cream for fried fish

Fish in batter – step by step recipe with photo

It’s not easy to choose the right step-by-step recipe for fish in batter, because there are a lot of them – for every taste. Beginners in the culinary world will like a simple option that shows the use of flour and milk, but professionals can knead batter with beer, mayonnaise or other liquid ingredients. You can cook them all step by step to get a fragrant crisp fish..

Alaska pollock fillet in batter

  • Cooking time: half an hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 137 kcal.
  • Purpose: for lunch.
  • Cuisine: author.
  • Difficulty: medium.

Fillet of pollock in batter refers to those dishes that can be eaten every day. The fish turns out low-calorie and light, well absorbed by the body. The recipe will explain how to cook pollock fillet in batter in half an hour to get a tender fish that children and adults like so much. The result will please everyone – affordable food is prepared quickly.


  • Pollock fillet – 0.5 kg;
  • milk or cream – a glass;
  • eggs – 3 pcs.;
  • flour – 0.2 kg;
  • lemon juice – 50 ml;
  • coriander – 15 g;
  • dried paprika – 15 g;
  • vegetable oil – 20 ml.

Cooking method:

  1. Peel the fillet from the film, rinse, cut into pieces. Sprinkle liberally with lemon juice, sprinkle with spices, salt, pepper.
  2. Leave for 20 minutes for pickling, remove excess seasoning.
  3. Salt the broken eggs, whisk with a whisk, pour in the milk, add flour. Stir until lumps disappear.
  4. Dip the fish in batter and fry in a hot pan for six minutes on each side. Moderate fire required.
  5. Garnish with greens, lemon slices for a buffet.
  6. Garnish with spaghetti, sour cream and garlic sauce, vegetable salad for the daily menu.

Fried sliced ​​pollock fillet in batter

Pollock in batter in a pan

  • Cooking time: half an hour.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 181 kcal.
  • Destination: for dinner.
  • Cuisine: author.
  • Difficulty: medium.

Gentle pollock turns into batter in a pan, differs in a thin openwork crust and juicy meat. Pouring prevents the flow of juice into the pan, so the fish remains soft and saturated. This quick recipe for pollock in batter is simple and traditional, but it can always be varied by including seasoning, if desired, lemon juice or garlic shavings. You need to show imagination and make an exquisite treat.


  • Pollock fillet – 0.3 kg;
  • eggs – 1 pc.;
  • wheat flour – 60 g;
  • vegetable oil – 20 ml.

Cooking method:

  1. Cut the fish into slices.
  2. Combine the flour, eggs, seasonings, stir. If it is too thick, dilute with water or milk..
  3. Pour the pieces into the sauce, remove with a fork and fry for three minutes over moderate heat.
  4. Garnish with pickled vegetables, fresh herbs.
  5. Garnish with boiled pasta, toasted toast bread.

Sliced ​​pollock in batter on a plate

Oven batter fish

  • Cooking time: 45 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 133 kcal.
  • Purpose: for lunch.
  • Cuisine: author.
  • Difficulty: medium.

Pollock in bake in the oven is similar to cooked fish in a pan, but differs in that it is fried until half cooked, and then baked. This gives the dish a pleasant taste, softness and juiciness, but a thinner crust with reduced crunch. The delicacy is characterized by low calorie content, has a light piquant taste due to the addition of ketchup and pickled cucumbers to the filling. Guests should be served with light white wine..


  • Pollock fillet – 0.5 kg;
  • flour – 0.2 kg;
  • ketchup – 40 ml;
  • mayonnaise – 40 ml;
  • garlic – 3 cloves;
  • pickled cucumbers – 1 pc.;
  • vegetable oil – 20 ml;
  • lemon -? PC.;
  • fat cream – 40 ml;
  • eggs – 3 pcs..

Cooking method:

  1. Cut the fillet into thick slices, pour the lemon juice marinade with spices for 20 minutes. Turn on the oven, preheat to 180 degrees.
  2. Separately mix cream, eggs, flour.
  3. Heat the oil, put the fish in the sauce, fry for two minutes on each side.
  4. Grind a mixture of cucumber, garlic, ketchup and mayonnaise with a blender.
  5. Put the fried slices in an oily form, fill with sauce. Bake for 15 minutes.
  6. Garnish with steamed vegetables, top with a slice of butter.

Baked slices of pollock fillet in batter

Pollock fillet in batter in a pan

  • Cooking time: half an hour.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 175 kcal.
  • Destination: for dinner.
  • Cuisine: author.
  • Difficulty: medium.

Fillet of pollock in batter in a pan will turn out to be even more appetizing and crispy if you use breadcrumbs for pouring, preferably from wheat bread. It is good to make a sauce with the addition of special fish seasoning, sold in any store. If you want, you can mix the spices yourself using oregano, basil and lemon zest with garlic..


  • Pollock fillet – 0.7 kg;
  • eggs – 2 pcs.;
  • breadcrumbs – half a cup;
  • seasoning for fish – 10 g;
  • vegetable oil – 125 ml;
  • flour – 100 g.

Cooking method:

  1. Defrost fillet, chop into slices, remove excess moisture with a paper towel.
  2. Beat the eggs, season with spices, in another bowl mix the flour and salt, pour crackers in a third bowl, warm the butter.
  3. Roll the slices alternately in flour, pour the sauce, repeat the breading with breadcrumbs. Put in a pan, fry over medium heat until golden brown.
  4. Turn over with a spatula, put on a plate, decorate with fresh vegetable slices.
  5. Garnish with fried cooked cereals – rice, buckwheat or bulgur. Pour adjika or tomato sauce.

Cross-section of roasted pollock fillet

Fish in batter in a slow cooker

  • Cooking time: half an hour.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 121 kcal.
  • Purpose: for lunch.
  • Cuisine: author.
  • Difficulty: medium.

Fish in batter in a slow cooker cooks even easier, but like an oven, it turns out softer and less crispy than when cooking in a pan. The simple composition of the components helps to make a surprisingly bright tasty dish with the preservation of vitamins, which is easy to repeat even for beginners. For pouring, eggs, premium wheat flour and spices are used, the correctly selected mixture of which indicates the talent of the cook.


  • Pollock fillet – 0.4 kg;
  • flour – 100 grams;
  • eggs – 1 pc.;
  • water -? glasses;
  • vegetable oil – 30 ml.

Cooking method:

  1. Cut the fish in medium pieces, dry with paper, sprinkle with spices.
  2. Beat the egg with a fork, gradually pour the flour, mix and pour water.
  3. Roll the fish in flour, dip in the fill.
  4. Heat oil in the “Frying” mode, cook pollock until golden brown, without closing the lid of the appliance.
  5. Before serving, remove excess oil with a paper towel to get a dietary option.
  6. Garnish with canned green peas, serve with mashed potatoes with lots of herbs.

Fillet of pollock cooked in a slow cooker in batter

Fish in batter – cooking secrets

Secrets of cooking fish in batter, which are revealed by professionals from all over the world, will be useful to any cook. They recommend:

  • to save time, do not pickle fish, but simply sprinkle it with spices and start frying;
  • steam vegetables or grilled vegetables will be an excellent side dish – this is tasty and healthy;
  • instead of fillet, you can fry whole carcasses of fish without a ridge, but then the cooking time will be doubled or tripled;
  • the drier the fillet before frying, the tastier the finished dish will be, and the less oil will “shoot” in the process;
  • it is better to use a non-stick pan;
  • replace vegetable oil for frying with melted fat.
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