Pollock in Sweet and Sour Sauce

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pollock in Sweet and Sour Sauce

Ingredients

Pollock fillet - 9.7 oz
Vegetable Oil - 17 fl oz
Chicken Egg - 1 piece
Wheat Flour - 4 tablespoons
Cream - 4 fl oz
Spinach - 1 bunch
Olive Oil - 2 tablespoons
Red Long Chili Peppers - 1 piece
Garlic - 1 clove
Mild Chili Spice - a pinch
Red Wine Vinegar - 1 teaspoon
Sugar - 1 tablespoon
Ketchup - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat a deep fryer or a deep skillet filled one-third with sunflower oil to a temperature of 374°F. To check the temperature, you can drop a piece of bread into the oil. At the right temperature, the bread will brown in about 40 seconds.

Step 2

To prepare the sweet and sour sauce, heat olive oil in a pan and sauté diced pepper for 3–4 minutes. Add finely chopped garlic, a pinch of chili, vinegar, sugar, and ketchup. Simmer for 4–5 minutes until the sauce thickens. Add a little water if the sauce is too thick. Season with salt and pepper to taste.

Step 3

Remove the scales from the fish fillet and remove the bones. Cut into strips about 5 cm long. Lightly beat the egg white with the cream. Place the flour on a plate, add salt and pepper.

Step 4

Dredge the fillet in flour, dip it in the egg, then dredge it in flour again, and place it in the oil. Fry for 2–3 minutes until golden brown. Pat dry with a paper towel.