Fried Pollock in Almond Breading
Pollock provides complete protein, iodine and selenium with moderate fat, while egg helps the coating stay on the fish. Almond flour replaces regular breadcrumbs and keeps the dish keto-friendly.
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10 kg
Servings: 4 (1 serving ≈ 299 gram)
Digestion time: 3 hour
Complete protein: ✔
Thaw the pollock fillet (1 kg), pat it dry with paper towels and cut into portions. Beat the eggs (150 g) with a fork until smooth. Mix the almond flour (15 g) with sea salt (to taste), pepper mix (to taste) and Italian herbs (to taste).
Heat the ghee (30 g) in a skillet. Dip the pollock pieces into the egg, then into the almond breading and place them in the hot skillet. Fry uncovered for about 3 minutes per side, until the crust is golden and the fish inside turns opaque and flakes easily with a fork.
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