Pollock in batter with mayonnaise

Name: Pollock in batter with mayonnaise
Total time: 40 minutes
Yield: 2
Cuisine: Russian
Ingredients: Pollock fillet - 300 g; Vegetable oil - 51 g; Chicken egg - 120 g; Wheat flour for baking - 100 g; Water - 100 g; Mayonnaise - 125 g

Cookinero 25 Mar 2025

3490

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

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

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.

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Recipe cuisine: Russian

Cooking time: 40 minutes

Servings: 2

Calories: 247.54 kcal

Fats: 19.16

Proteins: 9.68

Carbohydrates: 9.18

Ingredients

Pollock fillet - 300 g

Vegetable oil - 51 g

Chicken egg - 120 g

Wheat flour for baking - 100 g

Water - 100 g

Mayonnaise - 125 g

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

Can I use a different type of fish for this recipe?

Yes, you can substitute pollock with cod, haddock, or any other firm white fish that holds up well during frying.

Is there a gluten-free alternative for the flour in the batter?

Absolutely! You can use almond flour, rice flour, or a gluten-free all-purpose flour blend to make this dish gluten-free.

How long can I store leftover fried pollock in batter?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best crispiness.

Can I make the batter ahead of time?

It's best to prepare the batter just before frying, as letting it sit may result in a thicker, less smooth consistency.

What can I use instead of mayonnaise in the batter?

Plain yogurt or sour cream can be used as a substitute for mayonnaise to achieve a similar creamy texture in the batter.

How can I make this recipe low-carb?

For a low-carb version, replace the flour with crushed pork rinds or keto-friendly breadcrumbs in the batter.

What sides pair well with fried pollock in batter?

Serve with coleslaw, roasted vegetables, or a fresh green salad for a balanced meal. Tartar sauce or lemon wedges add extra flavor.

Can I freeze the cooked pollock in batter for later?

Yes, freeze cooked pollock in an airtight container for up to 1 month. Reheat in the oven or air fryer to maintain crispiness.

How do I prevent the batter from becoming too greasy when frying?

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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