Pollock in Batter with Quick Mashed Potatoes

1. 1 Pollock filletpack 600 g ≈ $5.50 180 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.7 pcs
3. 3 Wheat flour 25 g
4. 4 Potatoes≈ $2.15 per kg 230 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Sunflower oil 12 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the potatoes⁴, cut them into small cubes, and boil in salted water for 12 minutes until tender and easily mashed with a fork.

2. Drain the water, add the milk⁵ and butter⁶, mash the potatoes⁴, cover, and keep warm.

3. Pat the pollock¹ dry and cut into serving pieces, then season with salt and a little pepper.

4. Beat the egg with the flour and 1–2 spoonfuls of water to make a thick batter with no dry lumps.

5. Heat a frying pan with oil over medium heat, dip the fish in the batter, and fry for 3–4 minutes on each side until golden and white inside.

6. Serve the pollock¹ right away with the mashed potatoes⁴.