Pollock Fritters recipe - ingredients, nutrition and when to eat it
Thinly coated in flour and egg before being pan-fried until golden, these pollock fritters are light and tender.
Thinly coated in flour and egg before being pan-fried until golden, these pollock fritters are light and tender. They’re lovely with warm rice on a winter table or whenever you’re craving holiday-style home cooking.
Side dishes · 25 minutes to cook
Nutrition (per 195.7g serving): 298.5 kcal · protein 29.1g · carbohydrate 12.8g · fat 13.2g · sodium 574.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the pollock fillets thoroughly dry before frying so the flour and egg coating doesn’t slip off.
Tips: Keep the heat at medium-low, as a pan that’s too hot will brown the egg coating before the fish is cooked.
Tips: Leave a little space between the pieces so they’re easier to turn and cook evenly.
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Ingredients (1 serving)
- Pollock fillet — 120 g
- All-purpose flour — 2 Tbsp
- Egg — 1 pc
- Cooking oil — 2 tsp
- Salt — 0.3 tsp
- Ground black pepper — 1 pinch