Delicious pollock in batter in a pan - a quick dinner recipe

Kitchen appliances and utensils:

• kitchen stove (hob);
• pan;
• cutting board;
• knife;
• a bowl;
• strainer for sifting flour;
• whisk;
• tablespoon;
• fork;
• paper towels.

Ingredients

Step cooking

1. Wash the fish, clean from the insides, cut the fillet and very finely chop it with a knife or tear with your hands. Choose bones. You can save time if you buy fish already cut in the store at the store.
   
2. For batter in a bowl, mix well with a whisk 2 eggs, 1 stack. milk, ¾ tsp. salt and sugar; and ¼ tsp. baking soda, then pour in 1 stack. sifted flour.
   
3. Mix everything properly until the lumps disappear. The dough should be quite thick, uniform, smooth.
   
4. Introduce chopped pollock fillet into batter, mix with a spoon so that the dough envelops each piece.
   
5. Heat 4-5 tbsp in a pan. l vegetable oil and spread 1 tablespoon of fish dough.
   
6. Fry the pancakes on both sides over medium heat until golden brown (approximately 4-5 minutes on each side). If you want to cook a more dietary option, pour less oil and cover the pan with a lid.
   

Put the prepared pancakes on a paper towel to remove excess oil. Cook pancakes from the whole dough in the same way. Serve hot or cold with fresh vegetables or salad.

There are some rules and subtleties of cooking batter:

• Liquid components are best cooled.
• As a basis, you can take water (plain, mineral or carbonated), beer, wine - this will change the taste and appearance of the finished dish.
• The batter will be crispy if you replace part of the flour with corn or potato starch.
• It is better to prepare the batter in advance and keep it in the refrigerator for at least 1 hour - the dough will become smoother and more elastic.
• The consistency of the batter is correct if the spoon dipped into it is covered evenly with dough.
• To prevent the batter from dripping, the products must first be dried with a paper towel and roll in flour.
• You can add grated cheese, mashed potatoes, ground nuts or spices to the batter - the taste of the finished dish will only improve.
• Cooking oil should be very hot so that the product is immediately crusty and retains its shape.
• The finished dish can be sprinkled with white and black sesame seeds dried in a dry pan.

Video recipe

Watch the video recipe for making delicious ruddy fritters with chopped pollock fillet, and you can make sure that it is not difficult, and does not take much time. You will learn how to process the fish fillet, and how to prepare it for fritters, how to make the batter of the correct consistency, and how much vegetable oil to pour into a frying pan, how the cooked pancakes should look, and what can be changed in the recipe without affecting the taste of the finished dish.

Other fish recipes