Kefir Battered Pollock Fillets (Lithuanian Fish Recipe)
Introducing the delightful Lithuanian tradition of Kefir Battered Pollock—a unique twist on the conventional fried fish experience. Unlike the usual crispy coating, the batter resembles more of a pancake texture. Perfect for a cold appetizer, this budget-friendly recipe features pollock fillets shallow-fried to golden perfection, requiring less oil.
Ingredients
- 1 egg large
- 1 tablespoon white sugar
- 200 ml (¾ cup + 2 tbsp) milk kefir
- 100 g (¾ cup) all-purpose flour
- 1 tablespoon cornstarch (a.k.a. cornflour)
- 1 ¼ teaspoon baking powder
- a pinch of salt
- 500 g (1.1 lb) pollock fillets, thawed if frozen
- 1 tablespoon all-purpose seasoning
- oil for frying
Instructions
- Beat the egg, a pinch of salt, sugar and kefir in a large mixing bowl.
- In a separate bowl, mix the cornstarch, flour and baking powder. Add the dry ingredients into the wet and mix well until combined and there are no pockets of dry flour remaining.
- Cut your pollock fillets into portions and sprinkle them with all-purpose seasoning (Vegeta) and a pinch of black pepper (or white pepper).
- Heat oil in a large non-stick frying pan. Dip each piece of fish into the kefir batter and place them straight into hot oil. Cook the fish for approximately 2-3 minutes on each side (adjust cooking time based on the thickness of your fish though). They should be fully cooked through (internal temperature should reach 65°C or 150°F) and golden brown.
- Place cooked fish on a paper towel-lined plate in a single layer for the excess oil to be absorbed. Cool the fish down to room temperature before eating or serve it chilled!