A simple and affordable snack that suits any occasion - Pollock in egg batter and bread crumbs. The subtleties of cooking and a step-by-step recipe with a photo are described below. Video recipe.
Pollock in egg batter and bread crumbs is a great snack that is very popular at any feast. This is at the same time original, tasty and easy-to-prepare food that even a beginner in cooking can prepare. The fish belongs to the inexpensive representatives of the marine fauna, so it is affordable for any family. In addition, this dish is very useful, because its main ingredient is pollock. Nutritionists say that it must be present in the diet of every person. It is recommended to use it, if not every day, then at least once a week. Since it contains essential fatty acids such as iodine and vitamin A, which are so necessary for our body.
For cooking fish in batter, fillets are usually used. But in this recipe, we will cook a whole carcass. But if you want, you can cut off the pulp from the ridge and cook a tender pitted fillet. Fried pollock is a versatile dish that can be served in two ways, both cold and hot. The first option is an excellent appetizer, while the second is a complete main course, perfect with most side dishes. For example, pasta, buckwheat, rice, boiled or fried potatoes and fresh vegetable salad.
- Calorie content per 100 g - 130 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Pollock - 2 small carcasses
- Ground crackers - 3 tablespoons
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Eggs - 1 pc.
- Salt - 0.5 tsp
- Condiments, spices, spices - to taste
Step-by-step preparation of pollock in egg batter and bread crumbs, recipe with photo:
1. In a spacious deep container, beat in a raw egg, add salt, black pepper and put any spices with spices. Use a whisk or fork to stir the food until smooth. Pour crumbs into another wide flat plate.
2. By this time, thaw fish at room temperature. Usually pollock in our latitudes is sold frozen. Wash the fish well, cut off the fins, tail and head. Rinse the resulting carcass again and pat dry with a paper towel. Next, put it in an egg batter and turn it over several times so that it is covered with it on all sides.
3. Quickly transfer the pollock to a bowl of ground breadcrumbs and bread on all sides. If you wish, you can repeat the action: dip in egg batter and bread with breadcrumbs. Then the crust will be denser and crisp.
4. Heat the pan well with vegetable oil. This is an important rule of thumb for frying fish. Place the pollock in a skillet and cook over medium heat for about 5-7 minutes. Then flip it over and continue frying until tender. Serve pollock in egg batter and breadcrumbs immediately after cooking, while the crust is crisp and the meat inside is soft and tender.
See also a video recipe on how to cook pollock in bread crumbs.
