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Pollock fillet in batter in a frying pan

Pan-Fried Pollock Fillet in Batter

A quick, delicious way to cook pollock fillet in batter. Fish is often cooked in batter for good reason: thanks to the batter's texture, the pollock inside stays juicy. And best of all, it comes together fast.

Anna

Recipe author

Pollock fillet in batter in a frying pan

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Composition / ingredients

Servings:

Pollock fillets

500

Eggs

Flour

Salt

0.5

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 14 g

Fats 31 % 9 g

Carbohydrates 21 % 6 g

164 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

How do you make pan-fried pollock fillet in batter? Gather the ingredients listed. For frying fish in batter, it's easiest to start with fillets. If your fish isn't already filleted, you can break it down yourself. For seasoning I use ground black pepper, but any spices you like will work. Use large (grade A) eggs and vegetable oil for frying. Set out a deep bowl for the batter and a skillet for the fish.
Step 2:

Pollock fillet usually comes flash-frozen, so thaw it first. Once fully thawed, rinse the fillet and let the excess liquid drain off. Cut the fish into manageable serving-sized pieces — however large you like, though it's best not to make them too big.
Step 3:

Wash and dry the eggs. Crack them into a deep bowl, add the salt and ground black pepper, and beat with a fork or whisk.
Step 4:

Add the flour and stir into a batter. It should have the consistency of thick sour cream, so add the flour a little at a time to reach the right thickness — you may end up needing slightly more or less than called for.
Step 5:

Using a fork, pick up the pieces of prepared fish and dip them into the batter so it coats the fish completely on all sides.
Step 6:

Heat the skillet with the vegetable oil and lay the battered fish in it. Fry the pollock over medium heat, uncovered. Brown it on one side first, then gently flip and brown the other side. Transfer the cooked fish to a paper-towel-lined plate to soak up the excess oil. Fry the rest of the fish the same way.
Step 7:

The finished fish can be served hot or warm. For a side, try mashed potatoes, rice, or a fresh vegetable salad with your battered pollock.

Keep in mind that thawing your ingredients properly has a big impact on the quality and flavor of the finished dish.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the meat away from the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the black membrane, which is bitter and would spoil the flavor. Rinse and be sure to dry it well.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying and reach the right temperature before adding the fish.
With properly thawed pollock fried in batter, you get a wholesome, juicy fish that's perfect for a family dinner. Feel free to use my batter recipe or whatever tried-and-true batter you already like.