How to cook Fried Pollock Fillets in Batter
- 2 pounds pollock fillets (or any saltwater white-fleshed fish fillets), thawed if frozen
- 2 cups milk
- 4-5 tablespoons olive or vegetable oil for frying
- For Batter:
- 2 eggs
- 8-10 tablespoons flour
- 1 teaspoon dried turmeric (or paprika)
- 1 teaspoon Italian herb blend
- Salt and freshly grated black pepper to taste
- Rinse the fish fillets under running cold water and pat dry with paper towels.
- Cut them into serving size, put in bowl with milk and set aside for 1 hour.
- Then drain the fish fillets, reserving the milk.
- To prepare the batter: combine in a bowl 5 ounces of reserving milk, eggs, flour, dried turmeric, herbs, salt and black pepper.
- Mix to make a rather thin batter with the consistency of pancake batter. You may need to add more flour or milk to get the right consistency.
- Put the fish pieces in bowl and mix them with batter to coat completely.
- In a large skillet heat oil and fry fillets, over medium heat, for 3-4 minutes on each side or until golden brown and fish flakes easily with a fork.
- Place the fried fish on kitchen paper towels to remove excess oil.
- Serve the fried pollock fillets immediately with mashed potatoes or boiled potatoes and fresh vegetables.
The Fried Pollock Fillets in Batter
recipe very easy to cook and so good!
This recipe for Fried Pollock Fillets in Batter serves/makes: 6 servings
The Fried Pollock Fillets in Batter recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pollock
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed