This crispy pollock with herb remoulade is a dish that we always enjoy at home. It is a modern interpretation of the classic fried fish, which is traditionally served with potato salad. I have refined the recipe over the years until it was perfect for the Thermomix®. The remoulade with fresh chives is the absolute highlight and makes the fish something special. The Alaska pollock is a relatively inexpensive fish that is well suited for breading because it has firm flesh and does not fall apart so quickly. The fillets should be as fresh as possible and have no dark spots. The durum wheat semolina in the beer batter ensures a particularly crispy breading, while the wheat flour is responsible for the binding. The beer gives the batter a slight acidity and a delicate taste. The white wine vinegar enhances the acidity a little and helps the batter to become nice and loose. The preparation in the Thermomix® is very simple. First, the beer batter is prepared. Here it is important that the batter has enough time to swell so that the semolina can develop its full effect. While the batter is swelling, you can prepare the fish and chop the chives. Chopping the chives in the Thermomix® is done in a flash and you get an even result. The remoulade is then simply stirred with the chives, some lemon juice and spices. Here you can vary as you like and add some chopped gherkins or capers, for example. For a vegetarian option, you could use halloumi or tofu instead of fish. The halloumi should be cut into slices and lightly fried before being dipped in the beer batter. The tofu should be well squeezed and cut into bite-sized pieces. Instead of chives, you can also use other herbs such as parsley, dill or chervil. For a vegan version, you can replace the fish with breaded and fried oyster mushrooms and prepare a vegan remoulade. The crispy pollock is best served with boiled potatoes and a fresh salad. Fried potatoes or French fries also go well with it. The herb remoulade should not be missing, of course. A squeeze of lemon rounds off the dish. The breaded pollock tastes best freshly prepared. Leftovers can be stored in the refrigerator and reheated the next day in the oven or in a pan. The remoulade should also be stored in the refrigerator. The beer batter can also be prepared the day before and stored in the refrigerator. Before using, it should be stirred briefly again.

Crispy Breaded Pollock with Herb Remoulade

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Description

Ingredients (11 ingredients)

Preparation (4 steps)

Prepare beer batter

Prepare and bread the fish

Chop chives

Prepare remoulade

Finished cooking? Great! 🎉

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