Pollock fillet in cream batter with paprika and coriander
Composition / ingredients
7
servings:
Step-by-step cooking
Step 1:
To begin with, we cut pollock fillets into strips, somewhere as thick as a finger.
Step 2:
Pollock should be pickled for about 20 minutes.
Step 3:
To do this, sprinkle the pollock with lemon juice,
Step 4:
Sprinkle with coriander, lemon zest, paprika,
Step 5:
Salt and pepper.
Step 6:
Mix eggs for batter
Step 7:
Flour
Step 8:
Cream, salt.
Step 9:
And, having rolled pieces of pollock in batter, fry the fish in a frying pan in oil on both sides.
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Ground coriander - 25 kcal/100g
- Pollock fillet - 72 kcal/100g
