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Pollock in batter in a pan with pancakes

Battered Pollock in a Skillet — with Fish Fritters

This fish will instantly earn the title of "favorite home-cooked dish." Quick and easy to make. It comes out with a tasty, crispy crust on the outside and very juicy fish inside. And from the leftover batter you get really delicious little fritters with the aroma and flavor of fish!

Galina

Recipe author

Pollock in batter in a pan with pancakes

Composition / ingredients

Servings:

Pollock

Eggs

All-purpose flour

0.5

Onion

Sunflower oil

Dry seasoning (for fish)

0.5

Salt

Egg

All-purpose flour

Sunflower oil (for frying)

Salt

Baking soda

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 13 g

Fats 30 % 8 g

Carbohydrates 22 % 6 g

148 kcal

GI: 17 / 0 / 83

Cooking method

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Take the fish; if it's frozen, thaw it, cut it into medium pieces, rub with salt, and let it sit for 30 minutes. Batter: crack 2 eggs into a bowl, add the fish seasoning and a pepper blend, and mix well; put flour in a separate bowl. Dip each piece of fish in the egg, then in the flour, set it in a skillet with plenty of hot oil, and fry on both sides until golden. Transfer to a plate and top with onion rings. Fritters: take the bowl with the leftover batter egg, crack in one more egg, add the baking soda, salt to taste, and flour — the batter should be as thick as for ordinary fritters. Keep a mug of cold water nearby; dip a spoon in the water, scoop up batter, and drop it into the skillet with the oil left from the fish. Dip the spoon in the water again, scoop more batter, and repeat until the pan is full. Cover and fry on both sides until the fritters are cooked through.