Pollack in Batter
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g pollack fillet (s)
- 150 g wheat flour type 405
- 1 teaspoon, heaped baking powder
- 2 teaspoons sea salt
- 2 pinches turmeric
- 2 pinches paprika powder
- 1 pinch (s) white pepper
- some water
- some vegetable oil for deep frying
Print Recipe
Pin Recipe Instructions
- Wash the pollack, cut into bite-sized pieces and pat dry with kitchen paper.
- Mix the flour with the baking powder, salt and spices. Gradually add a little water and stir with a whisk to form a viscous dough. Let the dough rest for half an hour.
- Put enough vegetable oil in a wok until it is about 3 cm high. Heat the oil to medium to high, d. H. approximately level 6 to 7 of 9.
- Thoroughly turn the pieces of fish in the batter and ideally place them in the hot oil with a meat fork. Bake the fish in portions in the wok until golden brown on all sides. Remove the fried saithe from the oil with a slotted spoon, drain well and place on kitchen paper.
- The fried saithe in batter is best served with tartar sauce and potato salad.
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