Beer-battered pollack bites
What better way to prove that pollack is the new cod than by giving it the most classic British treatment? Mushy peas optiona!
2
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
Cook 25 mins
- 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.
Healthy benefits
Pollack - a lean source of protein - supplies heart-friendly nutrients, including magnesium, potassium and B vitamins, and is also an excellent source of immune-boosting selenium.
How to cook pollack
You can use pollack 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. Like other white fish, it also goes well with creamy sauces. To make the most of the low-fat content of this fish you can either poach it in a little milk or cook it en papillote (in a greaseproof paper parcel) with herbs, lemongrass, sliced root ginger and garlic.
What to look for
Like any white fish fillets, look for translucent flesh, but don't be put off by the colour, which is naturally slightly darker than cod. The fillets should also be uniform with no discoloured patches. The flakes of the raw fish should be tightly knit with no sections forming.
Per serving (4 people)
600 kcalories, protein 21g, carbohydrate 31g, fat 43 g, saturated fat 6g, fibre 1g, salt 0.53 g
Recipe from Good Food magazine, April 2008.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/5907/
Your binder
Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 400g pollack , fillets, skinned and cut into bite-size chunks
- sunflower or vegetable oil
- lime wedges, to serve
FOR THE BATTER
- 200g plain flour
- 1⁄2 tsp caster sugar
- 330ml bottle full-bodied beer (any type)
FOR THE DIPPING SAUCE
- 6 tbsp good-quality mayonnaise
- juice 1 lime
- handful coriander leaves, chopped
Search Good Food
Advertiser Links
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
Cook 25 mins
Ingredients
- 400g pollack , fillets, skinned and cut into bite-size chunks
- sunflower or vegetable oil
- lime wedges, to serve
FOR THE BATTER
- 200g plain flour
- 1⁄2 tsp caster sugar
- 330ml bottle full-bodied beer (any type)
FOR THE DIPPING SAUCE
- 6 tbsp good-quality mayonnaise
- juice 1 lime
- handful coriander leaves, chopped
Per serving (4 people)
600 kcalories, protein 21g, carbohydrate 31g, fat 43 g, saturated fat 6g, fibre 1g, salt 0.53 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
04 April 2008
kcikingkatie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 April 2008
emmap commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 April 2008
crazyfox commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 May 2008
Abi commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 May 2008
Abi rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 August 2008
robertonic commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 November 2008
jaffapie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.