Name: Beer-battered pollock bites
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 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

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Beer-battered pollock bites

Beer-battered pollock bites

Barney Desmazery

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Serves 4

More effort

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.10 ratingsRate

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What better way to prove that pollock is the new cod than by giving it the most classic British treatment? Mushy peas optional!

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

400g pollock

fillets, skinned and cut into bite-size chunks
sunflower or vegetable oil
lime

wedges, to serve

For the batter

200g plain flour
½ tsp golden 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

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Nutrition: per serving (4 people)

kcal600
fat43g
saturates6g
carbs31g
sugars3g
fibre1g
protein21g
salt0.53g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

HOW TO COOK 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. 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.

HEALTHY BENEFITS

Pollock – 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.

Recipe from Good Food magazine, April 2008

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A star rating of 4.3 out of 5.10 ratings

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