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Pollock breaded with pork chips

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Ingredients for 4 servings:

  • 1 bag of chips (pork cracker chips), 100 g
  • 500 g pollock loin(s)
  • 2 eggs, size M

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Like fish fingers

Cut the fish into 3 cm wide strips. Crush the pork chips with a rolling pin. They should resemble coarse breadcrumbs. First, dip the fish in the eggs, then roll it in the crust. Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper and spread the fish on it. Bake in the oven for about 20 minutes. If you like, you can add more seasoning; the chips are plenty for me.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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