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Pollock in batter with mayonnaise

Author
Cookinero 25 Mar 2025
6790
Pollock in batter with mayonnaise

Pollock in batter is one of the favorite dishes in Russia. In the past, when canteens were still widespread, this product was served daily. Pollock in batter turns out tender and juicy. The dish can be prepared at home in just a few minutes. Pollock batter is easy to make, you only need flour and a chicken egg. The main thing is that the last ingredient is fresh and of high quality.

How to cook Pollock in batter with mayonnaise

Step 1

Pollock in batter with mayonnaise

Prepare the batter. Beat the eggs with salt and pepper in a deep bowl. Add mayonnaise and water, mix. Sprinkle with flour and knead the dough. Its consistency should resemble thick sour cream.

Step 2

Pollock in batter with mayonnaise

Fry the pollock in batter. Heat the oil on high. Reduce the heat to medium. Dip each piece of pollock in batter. Fry the pollock fillets in batter in a frying pan. Cook until golden brown on each side.

Pollock in batter with mayonnaise - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pollock with cod, haddock, or any other firm white fish that holds up well during frying.
Absolutely! You can use almond flour, rice flour, or a gluten-free all-purpose flour blend to make this dish gluten-free.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best crispiness.
It's best to prepare the batter just before frying, as letting it sit may result in a thicker, less smooth consistency.
Plain yogurt or sour cream can be used as a substitute for mayonnaise to achieve a similar creamy texture in the batter.
For a low-carb version, replace the flour with crushed pork rinds or keto-friendly breadcrumbs in the batter.
Serve with coleslaw, roasted vegetables, or a fresh green salad for a balanced meal. Tartar sauce or lemon wedges add extra flavor.
Yes, freeze cooked pollock in an airtight container for up to 1 month. Reheat in the oven or air fryer to maintain crispiness.
Ensure the oil is hot enough before frying (around 350°F/175°C) and avoid overcrowding the pan to keep the batter crispy and less oily.

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