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1) Prepare the batter by mixing all the ingredients (flour, seasoning, spices, beer and eggs)
2). Cut the pollock fillet into 2-3 oz portions. Dip the pollock in the batter and shake off excess batter.(too much batter will make breadcrumbs wet and hence will require twice the amount of crumbs)
3). Place the battered fish in the breadcrumbs and pat to coat the fish completely on all the sides.
4). Heat the oil to around 375F (just drop a little bit of batter and if it floats right away, oil is ready)
5). deep fry the prepared fish till beautiful golden color. drain it on a paper towel to absorb excess oil.
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Dano518 9 months agoVery tasty, but I add 1/2 teaspoon of garlic and onion powder to the batter mixture. Also use remaining batter on shrimp or onion rings. Enjoy.
Eugene1942 1 year agoCut into little bigger than bite-size pieces.
chefcharucpant 4 years agoServe the crunchy fish with malt vinegar and crisp fries, along with tartare sauce. ENJOY!! [I posted this recipe.]