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Pollack / Baked fish

Today, the popular baked fish classic is freshly prepared in your own kitchen. With LEIMER batter, it's a simple matter.

30 min
Seelachs / Backfisch

Ingredients (for 4 portions)

600 g
200 g
LEIMER Tempura batter
Salt and pepper
2 Pinch
Paprika powder
Vegetable oil for frying


  • Wash the pollock, cut into bite-sized pieces and pat dry with kitchen paper.
  • Mix the tempura batter with the salt and spices.
  • Gradually add a little water and mix with a whisk to form a viscous batter. Leave the batter to rest for half an hour.
  • Pour as much vegetable oil into a wok until it is about 3 cm high.
  • Heat the oil to medium-high, i.e. about level 6 to 7 out of 9.
  • Turn the fish pieces thoroughly in the batter and place them in the hot oil, preferably with a meat fork.
  • Fry the fish in batches in the wok until golden brown on all sides.
  • Remove the baked pollack from the oil with a slotted spoon, drain well and place on kitchen paper.
  • Serve the baked pollack with tartar sauce and potato salad.