Pollock Fillet in Corn Batter Recipe
You can take any fish, make fillets or buy ready-made. I will make a fillet of Pollock today, first marinating it in soy sauce (so as not to salt). The batter will make the cornmeal in the buttermilk with the egg. Very beautiful pieces of fish are obtained after roasting with a crisp crust, and the fish itself is not dry inside. Such fish can be served on a festive table and it is not necessary to tell guests that it is Pollock.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
For a fish:
For batter:
Instructions
  1. I’ll take a whole fish and make a fillet out of it, cutting off all the fins and tail. Wash, dry with a paper towel and cut into pieces about 2.5-3 cm wide. For this amount of fish, I will take only 1 St l of soy sauce. Marinate, a little sprinkled with pepper pieces-Cayenne. You can pepper the fish with any pepper you like. If there will be children, do not pepper. I’ll cover the dishes and make the batter. Pour 2 tablespoons of kefir into the dish and extinguish a little of the baking soda in it. Break the egg, working with a fork, connect the mixture. Add flour and mix each spoon. The batter should have the consistency of thick sour cream. Add salt to taste, not forgetting the soy sauce. Heat the pan. I’ll use a non-stick one and just put a little oil on it. Fry the Pollock pieces on both sides over medium heat for a couple of minutes, dipping them each in the batter, skewering them on a fork.
  2. We get in the end here is such a beautiful fish. No worse than a noble one. Serve with whatever you want! Here is such a fish in the rift, not dry at all!
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