My fish supplier has been getting me some excellent Atlantic Ocean pollock for my pub. Like cod, pollock has firm white flesh, which becomes flaky when cooked, so it’s prefect for fish & chips. Choose large meaty fillets that won’t dry out before the batter turns golden.
Beer Battered Pollock – serves 2
- Pour a small bottle of beer into a large mixing bowl. Add a pinch of yeast & whisk in enough plain flour, a little at a time, until the batter has reached a double cream consistency.
- Rest in the refrigerator for 30 minutes.
- Heat a large pan of vegetable oil to 190C.
- Dust 2 large pieces of pollock fillet with seasoned flour, shake of the excess, & dip into the batter.
- Gingerly place the battered pollock into the hot oil, moving them with a spoon to make sure they don’t stick to the bottom.
- Fry for about 5 minutes, by which time the batter should be golden brown & crispy.
- Remove & immediately blot with with absorbent kitchen paper.