Pollock in a Crispy Coating

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Battered fish is not the fondest memory for many from their preschool days. Although the idea is rich: the batter's doughy shell should protect the surface of the tender fillet, preventing it from drying out in the pan. However, the batter usually does not add to the appetite: in nine cases out of ten, it looks soggy, greasy, and somewhat shapeless. We tried to give the mundane batter a little Japanese twist by coating the pollock fillet in sesame seeds and creating a sauce with an Asian character, combining soy sauce, honey, and sesame oil. The result is anything but dull, and most importantly, even those kids who hate fish in any sauce usually take kindly to this crispy variation. Often, they don’t even notice that the same dreaded preschool pollock is hidden inside the crispy shell.

Ingredients

Egg white - 3 pieces
Corn Starch - 4 spoons
Toasted Sesame - ½ glasses
Breadcrumbs - 1 glass
Pollock fillet - 4 pieces
Vegetable Oil - 4 spoons
Soy Sauce - 3 fl oz
Rice Vinegar for Sushi - 3 fl oz
Honey - 2 spoons
Garlic - 2 cloves
Grated Ginger Root - 0.7 oz
Sesame Oil - 2 spoons
Scallions - 3 pieces
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Prepare the sauce. Peel and finely grate the ginger. Chop the green onions finely.

Step 3

Blend together soy sauce, rice vinegar, honey, and sesame oil until smooth.

Step 4

Add the ginger, green onions, and garlic that has been minced. Mix well.

Step 5

Pour the egg whites into a small bowl and whisk them, gradually adding the starch to the foam.

Step 6

In a separate bowl, mix the sesame seeds and breadcrumbs.

Step 7

Pat the pollock fillet dry with a towel and season with salt.

Step 8

Dip the skin side into the beaten egg whites (if using skinless fillet, just dip one side into the egg whites). Allow any excess to drip off.

Step 9

Pour the sesame seeds and breadcrumbs onto a flat plate and place the fish in it with the 'egg' side facing down. Transfer the fish to a larger plate with the breaded side facing up.