Pollock in skirt pan

Pollock in skirt pan

Many nutritionists advise when choosing a product for the main course to give preference to fish. Its expensive varieties are more expensive than meat, but there are also available varieties such as pollock. The hostesses do not favor him very much for the reason that there is little fat in him: to prepare him so that he is tender and juicy, not everyone succeeds. Much depends on the adherence to the process technology and the selected recipe. It is possible even to beginner cooks to fry pollock in batter in a frying pan to make it tasty. To make it dry in this case is very difficult.

Cooking Features

The easiest way to cook a pollock is to fry it in batter in a frying pan. But this simple process has several subtleties that you should be aware of in order to avoid failure.

  • Fish quality is of paramount importance, as is its freshness. Do not be lazy to carefully examine the information on the packaging with the product, to find out when it was packaged, until what day it was suitable, whether harmful components were used when packing it. After inspecting the package, make sure that there is no water or snow in it - these are signs that the fish has been defrosted. From the purchase of such a product should refrain. If you take fish on the market, smell it - the smell emanating from it should have a subtle sweetish note, not repulsive.
  • Pollock can only be thawed in the refrigerator. A sharp temperature drop for this fish is dangerous: it will become dry and loose. Defrosting in the microwave or warm water is unacceptable.
  • It is not necessary to pickle pollack for frying in pollock, but you need to let it sit for a while by sprinkling with lemon juice or sprinkling with herbs, it won't hurt - the taste of the finished dish will have a positive effect.
  • A dagger for pollock should be similar in texture to village sour cream. If it is so liquid that it spreads over the pan, add a little more flour to it.
  • Stir the dough thoroughly so that there are no lumps in it.
  • To keep the fish from burning, you can add some vegetable oil to the batter.
  • Fry fish should be in a hot frying pan in a large amount of oil, then the batter will not stick to the bottom, the pollock in the batter will turn out even and beautiful.
  • Most often, fillets of pollock, cut into portions, are fried in a pan, but if desired, you can fry pieces of fish or fillets of the whole carcass, which is not divided into pieces. The time of cooking fish in this case should be increased.
  • If you want the pollock to turn out with a delicious crispy crust, do not cover the pan while frying. By frying fish under the lid, you will get a softer and more tender crust.

Skilful chefs can make a pollock batter from a variety of foods. The composition of the dough affects the taste of the finished dish, so you can cook it according to several recipes and compare to choose the option that you and your family prefer.

Classic recipe of pollock in batter


  • carcasses of pollock (without head) - 1 kg;
  • chicken egg - 2 pcs .;
  • wheat flour - 150 g;
  • milk - 100 ml;
  • vegetable oil - how much will leave;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the carcasses of the pollock, remove the fins with scissors. Pat dry with paper napkins. Cut fish into fillets. Cut it into portions.
  • Break eggs into a bowl and beat with a fork, salting and peppering.
  • Pour in the milk, beat the eggs with it. You can do this without the help of kitchen appliances, using a fork or a whisk.
  • Add flour and stir. Beat until the dough has a uniform consistency, without lumps. At this stage, the help of the mixer does not hurt.
  • Heat the oil in a frying pan.
  • Dip a piece of pollock in batter, put in boiling oil. Do the same with the other pieces until you fill the pan completely. Leave a small distance between pieces of fish.
  • When the dough is browned underneath and begins to thicken at the top, turn the fish over with a spatula and fry until ready. It can be considered finished when it is browned on the other side.

Pollock roasted in batter should not be immediately put on a plate and served. Pieces of fish are first laid out on a napkin so that it absorbs excess oil, and only then laid out in portions or spread in a common dish.

Pollock in mayonnaise batter


  • fillet of pollock - 1 kg;
  • lemon juice - 50 ml;
  • ground coriander - 20 g;
  • ground paprika - 20 g;
  • mayonnaise - 0, 2 l;
  • chicken eggs - 5 pcs .;
  • wheat flour - 0, 2 kg;
  • salt, pepper - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Rinse the pollock fillets, pat dry.
  • Mix lemon juice, a spoonful of vegetable oil, spices and spices.
  • Cover the mixture with fish fillets. Leave for half an hour.
  • Break chicken eggs into a bowl, add salt, pepper, mayonnaise to them. Beat to get a homogeneous mass.
  • Add flour and whisk until the lumps are completely dissolved, until the dough has the consistency of thick sour cream.
  • Cut the pollock fillets into portions.
  • Heat the pan by pouring vegetable oil on it.
  • Dip each piece of fillet in batter and fry in boiling oil on both sides until golden brown.

Such fish can be served as a separate dish, including to the buffet table. You can add a side dish of rice or potatoes. A salad of fresh vegetables is also suitable as a side dish.

Pollock in beer batter


  • fillet of pollock - 1 kg;
  • light beer - 0.5 l;
  • wheat flour - 0, 4 kg;
  • salt, seasoning for fish - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Divide the fish into fillets, dry it with napkins, cut.
  • Sprinkle with seasoning for fish, leave for 10-20 minutes.
  • Make flour from flour and beer. Add in it salt, fish seasoning, pepper. Stir until smooth.
  • Roll the pollock in the dough, fry on both sides in boiling vegetable oil.

Gourmets say that in the beer batter the pollock turns out to be especially tasty and is suitable as a snack to the frothy drink. You can cook it for the holiday table, and for a family dinner. Do not be embarrassed by the presence of alcohol in the dough: after frying the fish in a pan, there is no trace of it left.

Pollock in batter turns out tender and juicy no matter what recipe for the test is chosen. It is usually cooked in a hot skillet, sparing no oil. After the oil is allowed to drain, putting the fish on a napkin. As a side dish for this dish recommend fresh or steamed vegetables, rice, fried potatoes. You can serve it without a side dish.

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