Step 1

Beat the egg, a pinch of salt, sugar and kefir in a large mixing bowl.

Step 2

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.

Step 3

​Cut your pollock fillets into portions and sprinkle them with all-purpose seasoning (Vegeta) and a pinch of black pepper (or white pepper).

Step 4

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.

Step 5

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!