kefir battered pollock

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.

Kefir Battered Pollock Fillets (Lithuanian Fish Recipe)

egg (large)

tbsp white sugar

200 ml (¾ cup + 2 tbsp) milk kefir

g (¾ cup) all-purpose flour

cornstarch ((a.k.a. cornflour))

tsp baking powder

salt

tbsp all-purpose seasoning

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!

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