Pollock in batter

Ingredients for 3 servings:

• 600 g pollock fillet(s)
• 150 g wheat flour type 405
• 1 tsp, heaped baking powder
• 2 tsp sea salt
• 2 pinch(s) turmeric
• 2 pinches of paprika powder
• 1 pinch(s) pepper, white
• some water
• some vegetable oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

served with potato salad and remoulade

Wash the pollock, cut into bite-sized pieces, and pat dry with kitchen paper. Mix the flour with the baking powder, salt, and spices. Gradually add a little water and whisk until you have a thick batter. Let the batter rest for half an hour. Add enough vegetable oil to a wok to reach a height of about 3 cm. Heat the oil over medium-high heat, i.e., approximately level 6 to 7 out of 9. Thoroughly coat the fish pieces in the batter, then place them in the hot oil using a meat fork. Fry the fish in batches in the wok until golden brown on all sides. Remove the fried pollock from the oil with a slotted spoon, drain well, and place on kitchen paper. Serve the battered pollock with remoulade and potato salad.