Main dishes
Pollock in batter
Pollock in batter is an affordable, very tasty fish dinner that wins over even people who usually avoid fish. Mild white fillets are wrapped in a puffy golden coating and stay moist inside. The batter takes two minutes to make from eggs, flour and milk, and the fish fries for only 3-4 minutes each side. The two rules are to dry the fillets thoroughly after thawing, or the batter slides off, and to be generous with the oil. It's a quick weeknight dinner that goes perfectly with mashed potatoes and a fresh salad.
Method
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Thaw the fillets in the fridge, then dry them thoroughly with kitchen paper. Cut into portions about 5-6 cm wide.
Season with salt and pepper and sprinkle with lemon juice. Leave for 10 minutes.
For the batter, beat the eggs with the milk and a pinch of salt. Gradually whisk in 60 g of flour to a smooth batter, like thick pancake batter.
Put the remaining flour on a plate. Pat the fish dry again to remove any juices.
Heat the oil in a frying pan over medium heat, about 4-5 mm deep.
Coat each piece in flour, dip it fully in the batter, let the excess drip off and put it in the pan.
Fry for 3-4 minutes until golden, turn carefully and cook for another 3 minutes.
Drain on kitchen paper and serve straight away.
Tips for success
- Don't skip the flour before the batter: it helps the coating stick to the moist fish.
- The batter should be thick and fall from the spoon in a ribbon. Thin batter soaks up oil.
- Don't crowd the pan, or the oil cools and the coating won't crisp.
- A pinch of baking powder makes the batter lighter.
Serving and storage
Serve hot with mashed potatoes, rice or chips, lemon wedges and a sour cream sauce with chopped pickles and dill.
Keep in the fridge for up to 2 days. Reheat in the oven at 180°C for 7-10 minutes to re-crisp the coating.
Variations
- Cheese batter: add 50 g of finely grated cheese to the batter.
- Sparkling water: use ice-cold sparkling water instead of milk.
- Beer batter: replace the milk with lager for an extra-crunchy coating.
Calories and macros
Per serving (about 245 g):
Per 100 g: 172 kcal, P 13.5, F 9.9, C 6.5. An estimate based on average ingredient values. Your daily calories ›
