Batter is a liquid composition based on flour and eggs, in which products are dipped before frying. As a result, meat, fish or vegetables retain their juiciness and are covered with a golden crust, which looks very appetizing. To fry pollock in batter, you can add dairy products, seasonings, herbs and even alcohol to the main components.

Fried pollock in a plain batter in a pan

To fry pollock fillet in batter, you can use the simple way to prepare this composition.

For 1 kg of fish you will need:

  • 3-4 eggs;
  • 130 g of flour;
  • salt;
  • ground pepper;
  • seasoning for fish.

Cooking order:

  1. Beat the eggs in a bowl and mix until foamy.
  2. Pour salt, pepper, spices and continue whipping.
  3. Add flour in small portions, continuing to work with a whisk or fork, so that there are no lumps in the batter. As a result, the composition should be a little thinner than the dough for fritters, after which you can start frying pollock.

Tip. If the batter is very thick, you can dilute it with a small amount of water, milk or kefir.

Cooking in kefir batter

Tasty and juicy pollock turns into batter in a pan, if cooked on the basis of kefir. In this case, the fat content of the dairy product does not matter. And so that the composition does not look too pale and acquires a pleasant color, saffron or curry must be added to it.

For cooking you will need:

  • 220-250 ml of kefir;
  • 2 eggs;
  • flour (how much will the composition take);
  • salt and ground hot pepper;
  • paprika;
  • spices for fish;
  • dried basil;
  • saffron or curry.

Work sequence:

  1. Beat eggs, then add kefir to them in a thin stream, and, without stopping stirring, pour salt, seasonings and dried basil.
  2. When the mass becomes homogeneous, start pouring flour until the batter gets the desired density.
  3. With a whisk, break all the lumps and start frying pollock.

Attention! Before you put fish soaked in batter in a pan, you need to warm the oil well in it and lightly salt it. Otherwise, the batter will stick to the bottom.

Pollock batter with sour cream

No less delicious is a batter for fish, if cooked on the basis of sour cream. At the same time, its fat content should be at least 18%.

For work you will need:

  • 3 eggs;
  • 100-120 g of sour cream;
  • flour;
  • salt;
  • seasonings;
  • granulated garlic.

Cooking process:

  1. Combine the eggs with sour cream and beat until smooth.
  2. Salt and season the composition with spices, pour granular garlic. If you can’t get it, you can skip a few cloves through the press.
  3. Add flour to the batter, break all the lumps and proceed to roast the pollock.

The fish will be ready when the surface takes on a rich yellow-golden hue.

In mayonnaise batter

When cooking batter with mayonnaise, you should try it before adding salt. The fact is that it is part of the sauce, and if you salt the batter, as usual, you can get an inedible dish.

For work you will need:

  • 3 eggs;
  • 120 g mayonnaise;
  • 10 ml of lemon juice;
  • suitable seasonings;
  • paprika;
  • curry.

Sequencing:

  1. Beat eggs with mayonnaise, and then pour in lemon juice.
  2. Pour seasoning into batter, add salt and mix if necessary.
  3. Gradually pouring flour, bring the dough to the desired viscosity.

If fresh greens are found in the refrigerator, you can add it to the batter for fish, finely chopping with a knife.

In cheese batter

Those who love a fish covered with a crispy crust will definitely like pollock in cheese batter.

For work you will need:

  • 3-4 eggs;
  • a piece of cheese of dense structure;
  • flour;
  • ground pepper;
  • seasonings;
  • salt.

Cooking order:

  1. Beat the eggs until a stable foam is formed.
  2. Put seasoning and grated cheese. Depending on the taste of the last component, determine the amount of salt.
  3. Pour flour into the composition, and then mix until the lumps disappear.

Such a composition will turn out even tastier if you pour a few crushed walnuts into it.

Mineral water batter

You can make a gentle airy batter for fish using mineral water as a base. And in order not to “clog” the liquid composition with flour, it is permissible to take cereals that do not need cooking instead.

For work you will need:

  • 220-250 ml of mineral water;
  • egg;
  • a handful of cereal;
  • salt;
  • ground pepper and “natural dyes” (paprika, saffron, curry or turmeric);
  • spices for fish.

Work sequence:

  1. Beat the egg with seasonings and salt, then dilute with mineral water.
  2. Pour flakes into the composition, mix and wait a while until they swell a little.
  3. Dip the pieces of fish into the batter and fry until cooked.

Tip. To pollock turned out tasty and juicy, and the batter did not burn, fish should be fried over low heat.

Pollock in beer

For pollock, a batter on beer is perfect, this drink will give the dish a unique and original taste.

For 100-120 ml of beer:

  • 2 eggs;
  • flour;
  • salt;
  • seasonings for fish;
  • paprika.

Work sequence:

  1. Beat seasoned eggs until foam is formed.
  2. Dilute the composition with beer, adding it in a thin stream.
  3. Pour the right amount of flour, mix until the lumps disappear.

On a note. To create a batter, it is better to take light beer, because its dark variety has too sharp taste and smell.

Unusual Vodka Option

The use of alcoholic drinks 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 of vodka;
  • some mustard sauce;
  • flour;
  • salt;
  • paprika.

Work sequence:

  1. Stir the eggs with salt and seasoning until foamy.
  2. Add vodka and mustard sauce to taste, mix thoroughly.
  3. Pour flour, break lumps and go to frying fish.

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

Pollock in batter with nuts

You can fry a crispy and tasty fish if, after dipping the fillet in a batter, roll pieces in crushed nuts.

For work you will need:

  • 3 eggs;
  • flour;
  • salt;
  • ground pepper and seasonings for fish;
  • a handful of walnut kernels.

Order of preparation:

  1. Crush nuts with a rolling pin or pass through a meat grinder and pour on a flat plate.
  2. Mix eggs with salt and seasonings, add flour and knead until lumps disappear. Dip the fish in batter, then roll in nuts and fry over medium heat.
  3. If the house did not find the right amount of nuts, you can mix them with a breading mixture.

Cooking in garlic breading

As you know, pollock is a low-fat and fairly fresh fish, but to give it a bright taste is possible with the help of garlic breading.

For cooking you will need:

  • 2 eggs;
  • flour;
  • salt;
  • paprika;
  • 20-30 g of sour cream;
  • several garlic cloves;
  • any greens in dried or fresh form;
  • crushed crackers or breading mixture.

Sequencing:

  1. Prepare a thick batter from eggs, salt, paprika, sour cream and flour.
  2. Peel the garlic, crush in a press or grate, then mix with dried or chopped fresh herbs and breadcrumbs.
  3. Dip slices of pollock in batter, roll in breading and fry.

To make the pieces crispy, you can add breadcrumbs to crushed hard cheese.

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