Beer-Battered Pollock
Tender pollock with a crispy, appetizing crust! The batter seals in all the flavor and aroma of the fried fish. Serve it with a variety of sides — mashed potatoes or buckwheat, for example — and fresh vegetables round out the dish nicely.
maraly
Recipe author
Beer-Battered Pollock
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 54 %
14 g
Fats 19 %
5 g
Carbohydrates 27 %
7 g
127 kcal
GI:
0
/
0
/
100
- If the fish is frozen, thaw it first. Scale it, remove the head, tail, and the black membrane inside. Rinse it and cut it into serving pieces. Transfer to a dish, season with salt and pepper, and let it marinate for 15 minutes. 2. For the batter, mix all the ingredients and whisk lightly until no lumps remain. 3. Heat a skillet and add a little oil. Dip the fish pieces in the batter and place them in the hot pan. Once golden on one side, flip them with a spatula. You can finish the fish with a little squeeze of lemon juice.
Caloric content of the products possible in the composition of the dish
- 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
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
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