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26 April, 2014

Battered Pollock Strips

Posted in : Fish on by : Connell Cunningham

Battered Pollock Strips

Serves 4-6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Meal type Main Dish
Misc Serve Hot
From magazine Good Food
We always had a problem with what to do with the fresh Pollock we would catch on Galway Bay. It's not the tastiest fish but if you get a nice big one it has some really good meat on it. This batter originally from a Haddock recipe give a lovely light finish to the Pollock which can be crispy at the edges if cooked enough.


  • 4 Egg Whites
  • 200ml Cream
  • 1kg Pollock (or other thick white fish cut into 5cm x 3cm pieces.)
  • 500ml Cooking Oil
  • 250g Plain Flour (Seasoned with salt and freshly ground pepper)


Fillet the Pollock and remove the skin.


In a large bowl, whisk the egg whites to a light froth.
Add the cream and fold into the egg whites to make a light batter.
Heat the vegetable oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Dredge the Pollock strips in the flour, then dip into in the batter mixture, and back in the flour again.
Lower gently into hot oil (Careful) and cook until golden brown. Turn over half way through if oil not covering the fish.
Remove from oil with slotted spoon and server with homemade chips baked in the oven.

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