Fillet of pollock in batter

Of pollock fillets you can cook a largethe number of dishes, for example, the easiest way: roll fish in flour and fry in sunflower oil. You can twist into tender minced meat and cook ruddy cutlets, but especially delicious fillet of pollock in batter. Experimenting with the composition of the batter, you can always give the fish a new taste and even appearance.

Preparation of pollock fillets in batter makes thisa little lean fish juicy and more nourishing. And the appearance of this dish will please the most demanding gourmets. The original table setting - and a simple dish can turn into the main decoration of the table. Unforgettable taste, hidden under a ruddy crust, will not leave anyone indifferent.

Fillet of pollock in batter can be sharp and evenvery spicy, if you cook a claret with the addition of mustard and spices for fish. Seasonings are very important in the preparation of seafood and fish. But the main principle - to prevent the excess of spices.

Especially delicious pollock fillets in batter based onhome-made milk. A tender sweet note of milk will shade the natural taste of fish. In this case, the claret will preserve the juice, which when frying will start to give off the fish. In the end result we will get a wonderful dish of pollock, which will win the hearts of your loved ones for a long time, and you will become even more established as a skilful chef with an original approach to the preparation of spicy dishes.

I have a very simple, affordable, but veryoriginal recipe. So, let's start cooking! Pre-cut the fillets into medium cubes. In a separate bowl, we cook our own eggs: beat the eggs with mayonnaise, add flour, starch, salt and pepper to taste. And in the final - spicy dried herbs. We send fish to the fish. Mass thoroughly mix and bake as pancakes, forming a spoon with the desired shape.

Serve our dish on a stylish brighta plate, preferably with contrasting combinations of colors. As a side dish will be light vegetables. And the final touch is a pickled cucumber. The delicious fish is ready, now it is the decoration of the table. The holiday was a success!

The fillet of sea tongue in batter is a dish that will never get bored. Everything in it is apethetic: the fish itself, and, of course, a ruddy crust.

Flour and eggs are the main ones in batter. Sometimes to give a certain taste, yeast is added, and to the desired viscosity, milk is added, more rarely water. Experienced chefs like to use fresh beer when cooking batter. In the resulting mixture, each slice of fish is separately dipped and fried in boiling oil. As a result, the fillet of the sea tongue in batter becomes covered with a beautiful appetizing crust after a while.

No less interesting is the recipe "Fillet of tilapia in batter". Fish with such a strange name is delicious and worthy of attention of our hostesses. There is an excellent recipe, well, just lick your fingers!

Everything unusual begins at the very beginning: We cut the fish in small portions and prepare it for pickling. As a marinade there will be a lemon that will give the fish a very light citrus flavor. As in any marinade, here we will add salt and black fresh ground pepper.

To ensure that the fillet of tilapia in batter is obtainedgentle, leave the fish to brew, and we will cook the dessert. Whisk the eggs whisk, add homemade cream and salt to taste. Once again, beat the mass and now slowly pour the flour. We have ready homogenous, like sour cream, dough. Carefully follow - the stick should not drain off the fish. It remains to fry the fillets in vegetable oil. But that is not all! Filleted fillets put in a form and sent to a heated oven for 10 minutes.

Fish is good both hot and cold. Serve tilapia with sour cream sauce, sprinkled generously with fresh greens of dill. As a garnish, vegetables are ideal. This dish is always appropriate on the most festive table. Try it - you will not regret it!