BEER-BATTERED POLLOCK BITES RECIPE | BBC GOOD FOOD
Provided by: Barney Desmazery
Categories: Dinner, Main course, Supper
Total time: 40 minutes
Cook time: 25 minutes
|400g pollock , fillets, skinned and cut into bite-size chunks|
|sunflower or vegetable oil|
|lime wedges, to serve|
|200g plain flour|
|½ tsp golden caster sugar|
|330ml bottle full-bodied beer (any type)|
|6 tbsp good-quality mayonnaise|
|juice 1 lime|
|handful coriander leaves, chopped|
- First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
- Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.
Calories 600 calories, FatContent 43 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SodiumContent 0.53 milligram of sodium
BREADED POLLOCK FILLETS FOR 2 RECIPE – FOOD.COM
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 2 serving(s)
|2 pollock fillets, fresh or frozen|
|1/2 cup plain breadcrumbs|
|2/3 teaspoon salt|
|3/4 teaspoon black pepper|
|1 teaspoon garlic powder|
|3/4 teaspoon rubbed sage|
|1 teaspoon unsalted butter, divided|
- If your fillets are frozen, thaw in advance.
- When your fillets are ready to prepare, preheat your oven to 350F degrees and lightly grease a shallow pan.
- Melt your butter, and set aside.
- Take a large plate (NOT PAPER) and pour breadcrumbs on to plate.
- Add spices to breadcrumbs and mix through with your fingers.
- Add butter to breadcrumbs and mix through with fingers again.
- Melt the other 1/2 teaspoon butter.
- Take melted butter (allow to cool a little so you do not burn your fingers!!!) and lightly spread over the fillet and then roll fillet in breadcrumbs.
- Pat breadcrumbs into both sides of the fillet over and over again until nicely coated.
- Put fillets on pan and bake for 20 minutes, or until fish flakes nicely.
- Enjoy alone or with your favorite sauces!
Calories 486.9, FatContent 7.2, SaturatedFatContent 2.1, CholesterolContent 279.1, SodiumContent 1310, CarbohydrateContent 21.3, FiberContent 1.7, SugarContent 1.7, ProteinContent 79
HOW TO MAKE CRISPY BEER BATTERED FISH AT HOME | KITCHN
Provided by: Christine Gallary
Categories: Main dish,Dinner
Total time: 1500S
Prep time: 900S
Cook time: 600S
|6 cups (1 1/2 quarts) vegetable, canola oil, or peanut oil, for deep frying|
|1 1/2 pounds skinless flaky white fish fillets, such as cod, haddock, pollock, or flounder|
|1 1/3 cups rice flour, divided|
|1/2 cup all-purpose flour|
|2 teaspoons kosher salt, divided|
|1 1/4 teaspoons baking powder|
|1/4 teaspoon cayenne pepper|
|1 cup cold beer, such as lager|
|For serving: lemon wedges, tartar sauce, or malt vinegar|
- Heat the oil. Heat 6 cups vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 365ºF. Meanwhile, fit a wire rack over a rimmed baking sheet. Prepare the dry ingredients and fish.
- Mix the dry ingredients. Place 2/3 cup of the rice flour in a pie plate. Place the remaining 2/3 cup rice flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons of the kosher salt, 1 1/4 teaspoons baking powder, and 1/4 teaspoon cayenne pepper in a large bowl and whisk to combine.
- Dry and flour the fish. Pat 1 1/2 pounds skinless white fish fillets dry with paper towels. Check for and remove any bones. Cut the fish crosswise into 3-inch pieces. Season with the remaining 1/2 teaspoon kosher salt. Working with one piece at a time, coat the fish completely in the rice flour and place in a single layer on a baking sheet.
- Make the beer batter. When the oil is around 325ºF, add 1 cup cold beer to the flour mixture and whisk until smooth.
- Fry half the fish. When the oil reaches 365ºF, add half of the floured fish to the batter and stir to coat. Pick up the fish one piece at a time, let the excess batter drip back into the bowl, and carefully place in the oil. Don’t stack pieces on top of each other or they will stick together. Fry, stirring and flipping them occasionally with tongs, until cooked through and golden brown, about 5 minutes.
- Drain the fried fish. Transfer the fried fish to the wire rack.
- Finish frying and serve. Repeat battering and frying the remaining fish. Serve with lemon wedges, tartar sauce, or malt vinegar.
SaturatedFatContent 0.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 56.6 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 35.3 g, FatContent 2.1 g, Calories 415 cal, SodiumContent 699.0 mg, FiberContent 1.7 g, CholesterolContent 0 mg
PAN FRIED POLLOCK RECIPE – FOOD.COM
Total time: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 6-8 fillets, 6-8 serving(s)
|6 -8 pollock fillets|
|2 beaten eggs|
|4 tablespoons milk|
|3/4 cup parmesan cheese|
|1/4 cup flour|
|1/2 teaspoon salt|
|1/2 teaspoon Mrs. Dash seasoning mix|
|1/4 teaspoon rubbed sage|
|1/4 teaspoon garlic powder|
|1/4 teaspoon onion powder|
|1/4 teaspoon coarse black pepper|
|olive oil (for frying)|
- Mix in pie plate the egg and milk.
- Mix in pie plate the dry ingredients.
- Heat oil for frying.
- Coat fillets with egg wash letting excess drip off end.
- Coat both sides well with the breading mixture.
- Fry until rich brown on one side in hot olive oil.
- Flip and cook other side until rich brown.
- Drain on paper towels.
Calories 460, FatContent 9.4, SaturatedFatContent 3.4, CholesterolContent 357, SodiumContent 745.4, CarbohydrateContent 5.3, FiberContent 0.2, SugarContent 0.3, ProteinContent 82.9
BATTERED POLLOCK BAGUETTES WITH MUSHY PEAS AND LEMON MAYONNAISE …
Provided by: James Martin
Prep time: 12 hours
Cook time: 2 hours
Yield: Serves 4-6
|225g/8oz dried marrowfat peas|
|1 tsp bicarbonate of soda|
|salt and freshly ground black pepper|
|2 free-range egg yolks|
|1 tsp English mustard|
|300ml/10½fl oz rapeseed oil|
|2 lemons, zest and juice|
|200g/7oz plain flour|
|15g/½oz fresh yeast|
|pinch caster sugar|
|1 tbsp cider vinegar|
|200ml/7fl oz beer|
|dripping or vegetable oil, for deep frying|
|1kg/2lb 4oz pollock fillets, skin on, pin bones removed, cut into 5cm/2in fishfingers|
|sea salt, to taste|
|1 long baguette, cut in half lengthways|
|50g/1¾oz butter, softened|
- For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight.
- Drain the soaked peas and rinse them under cold water.
- Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little.
- Beat in the butter and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.
- For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter.
- Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.
- Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.
- When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown.
- To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves.
Can you cook with Pollock?
You can use pollock for any recipe that calls for cod or haddock, and pan-frying, roasting and deep-frying all work well. A crust of breadcrumbs, herbs and a little olive oil will keep the fish moist, or try a beer batter.
What do you put on pollock fillets?
It includes a mixture of sour cream, parmesan cheese, and melted butter to smother on top of the pollock fillets. Be sure to season them with salt and pepper first. The pollock should be baked in a well-greased baking dish at 350 degrees Fahrenheit for a half hour.
What is Pollock marinated in?
The fish is marinated in a mixture of lemon juice, olive oil, garlic, and herbs, then grilled until nicely charred. The fish is tender and flaky, with a hint of smokiness from the grill. The lemon juice and olive oil give the pollock a light and refreshing flavor.
What is Pollock made out of?
The crust is made up of breadcrumbs, finely grated cheddar cheese, garlic, melted butter, fresh parsley, and fresh dill. Mix all of the crust ingredients in a bowl and press a generous amount on top of the pollock before baking.