There are many options for preparing this fish. However, given that pollock is somewhat dry and is a dietary product, it is important to choose the right method for preparing it. The batter is perfect for pollock, making it juicy, tender and very tasty.
Will need
Ingredients you will need to make Goldfish:
- Pollock without head – 800 grams (you can take ready-made fillets).
- Kefir – 100 grams.
- Flour – 3 tablespoons.
- Egg – 1 piece.
- Vegetable oil for frying.
- Salt.
- Lemon – 1/3 part.
Step-by-step recipe for preparing pollock
1. If the fish was purchased frozen, then before cutting it, you need to defrost it properly. Any fish is defrosted in the refrigerator, and under no circumstances should a microwave oven or a stream of tap water be used.Defrosting fish at room temperature is also wrong. First you need to prepare the pollock fillet. To do this, you need to cut off the tail and fins, clean the fish from the insides, wash it, dry it a little with kitchen napkins, cut lengthwise, remove all bones well, remove the skin and cut each plate in half. So, from one fish you get 4 medium-sized pieces.
2. Sprinkle pollock fillet with lemon juice and let stand for 10 minutes. An important point is that you need to sprinkle the fish with lemon juice, and not pour it over it. At the same time that lemon eliminates the fishy smell and gives the fish a delicate taste and aroma, the juice of this citrus reduces the amount of protein in the raw product.
3. In the meantime, you can prepare the batter.
Break the egg, beat it a little with a whisk, add kefir, flour, and add a little salt.
Mix everything well so that there are no lumps left. The consistency of the batter should resemble sour cream.
4. Salt the fish a little (it is important not to overdo it, as it is also present in the batter). Pour vegetable oil into a frying pan, heat it up, dip each piece of fish in the batter and fry. Fry for 7-10 minutes over low heat. Don't skimp on oil.
It is better to then place the finished fish on napkins and let them absorb excess fat.
5. “Goldfish” can be served with mashed potatoes, stewed vegetables or any porridge.
Bon appetit!
