Frying pollock in a frying pan. A simple appetizer

People's breadwinner

During times Soviet Union This fish of the cod family was ironically called “the breadwinner of the people.” And this is not surprising: with a total shortage in the country, pollock was always present on store shelves, and its price was affordable even for the not very wealthy segments of the population. The meat of this fish is rich in various vitamins, as well as phosphorus, iodine, and potassium. Another thing is that this inhabitant of all seas and oceans is absolutely low-fat, and its taste is inexpressive. Watery fillets tend to spread into porridge in a frying pan, so most often cutlets are made from pollock, and at fish factories they make the so-called surimi, an imitation crab meat. But experienced housewives they know how to cook pollock in a frying pan so that the carcass remains whole and appetizing. Here are some simple ones culinary tips preparing it in different ways.

Just fried fish

If you want to pamper yourself with fish with a crispy crust, and you only have pollock - let's face it, it's not the best product for frying - you can achieve good results taste qualities. First of all, by first rubbing the carcass with spices, herbs and generously pouring lemon juice over it. There are several ways to cook pollock in a frying pan so that the pieces do not spread. Firstly, the fish must be placed in hot vegetable oil. Secondly, it is better to roll it up into a “shell” of egg batter or at least mayonnaise and flour.

Extinguishing

So you have learned the secret of how to cook pollock in a frying pan so that it remains whole. But this does not mean that it will become tasty. When frying, the water from the fillet evaporates and the fish becomes dry, like toilet paper. Therefore, experienced housewives advise only lightly frying the pieces on both sides, placing them in a frying pan with high edges so that they lie tightly to each other, pour in sour cream or cream and simmer under the lid. The fish will be even juicier if you combine it with stewed vegetables. A layer of finely chopped onion is placed on a layer of pollock, then grated carrots. And all this is already filled with sour cream/milk.

Another effective technique to prevent excessive drying of pollock is to bake it in foil. The fillet should be salted, rubbed with spices and herbs, sprinkled with lemon juice, and left for ten minutes. Grease an aluminum sheet with oil, lay out pieces of fish, cover with onion rings on top, add 4-5 soup spoons of apple juice with pulp, seal the foil well in an “envelope” and bake in a well-heated oven at 200 C for about 40 minutes.

You can do without foil. Place the fish pieces in a greased frying pan and cover with thick slices fresh tomatoes. We used salt and pepper, as well as herbs, at the beginning of preparing the dish. Sprinkle the contents of the pan with herbs. In a bowl, beat two eggs with a pinch of salt with a fork, and pour this lezone over the fish and tomatoes. This dish should be baked in the oven at 200 C until the egg “coat” is browned.

How to cookpollockin a double boiler

Especially for those who are on a diet, there is such a simple way to cook fish “almost without fat”. In this case, a double boiler will replace the frying pan. We begin to cook, as in previous recipes: defrost the pollock (not in water!), wash it, cut it into pieces and rub it with salt, spices, herbs, and lemon juice. Onion rings can be slightly stewed in vegetable oil, and especially zealous opponents of fat can simply scald it. Coat the fish pieces with mayonnaise, place in a steamer container, and sprinkle with onions. After some 20 minutes, the tasty and healthy dish is ready. In the same culinary device, you can also prepare a side dish - steamed rice.

One of the most popular fish is pollock. Its meat, neutral in taste, goes well with many foods. Can be cooked different ways, but pollock fried in a frying pan turns out to be especially tasty.

Pollock fried in flour in a frying pan

Very simple, tasty and at the same time healthy dish, which is quickly prepared.

Ingredients:

pollock – 450 g fillet;
salt;
flour;
oil.

Preparation:

Rinse and dry fish fillet. Cut into portions.
Add salt to the flour and roll the dough.
Heat the oil in a frying pan and place the prepared pieces. Fry on each side until nice and golden brown.

Horseradish is an excellent side dish for fish.

Recipe with onions

Fried pollock with onions in flour goes perfectly with any side dishes and becomes great option for dinner. Thanks to affordable price, you can cook every day.

Ingredients:

pollock - carcass;
salt – 0.2 teaspoon;
spices for fish - a pinch;
vegetable oil – 5 tbsp. spoon;
onions – 2 pcs.;
flour – 4 tbsp. spoons.

Preparation:

Rinse and remove the insides. Dry the carcass using napkins. Slice. The pieces should be portion-sized. Sprinkle with salt and spices. Grind.
Roll in flour. Pour oil into a frying pan and heat it up. Place the pieces and fry until golden brown.
Chop the onion and add to the pan. Cover with a lid and simmer for a quarter of an hour.

In sour cream sauce

Pollock in sour cream turns out tender and healthy, and thanks to the sauce, incredibly tasty. If you want the fish to retain its juiciness, then defrost the carcasses correctly. Never fill with water or use a microwave oven. It is recommended to defrost gradually fish product in the air, or better yet, overnight on the refrigerator shelf.

Ingredients:

pollock – 850 g;
sunflower oil – 35 ml;
bay leaf - 1 leaf;
water – 210 ml;
onion – 1 pc.;
pepper;
carrot – 1 pc.;
salt;
sour cream – 110 ml.

Preparation:

Chop the onion. Grind the carrots using a grater. Mix with sunflower oil. Place in a frying pan, cover with a lid and simmer for a quarter of an hour. Pour in sour cream.
Pour in water. Add salt and pepper. Mix.
Cut the fish into pieces. Place in sauce. Add laurel.
Cover the pan with a lid and simmer for half an hour.

Pollock is a dry fish that is devoid of fat. Therefore, in order to get the result juicy dish, use richer sour cream for cooking and do not skimp on its quantity.

Pan-fried pollock fillet

The fillet will make the cooking process easier. And eating fish without picking out the bones is much more enjoyable.

Usually fillets are sold frozen. Therefore, when choosing, pay attention to the glaze that covers the fish. There shouldn't be too much ice.

Ingredients:

olive oil;
pollock fillet – 1100 g;
salt;
black pepper;
flour - 3 tbsp. spoons.

Preparation:

Defrost the fish. Slice. Sprinkle with pepper and salt. Mix.
Place in flour and roll.
Pour oil into a frying pan and heat. Place the fish preparations and fry. A beautiful, tasty crust should form on the surface.

Breaded

This dish can be consumed not only in a restaurant, but also prepared at home. Pollock in batter will serve as a good snack on a regular or holiday day.

If the fillet is covered with a thick layer of ice, then this product is not worth purchasing. Through the thick icy layer it is difficult to understand what quality the fish is. As a rule, this is a sure sign that the fillet has been defrosted more than once. The glaze should be thin and transparent.

Ingredients:

flour – 210 g;
pollock – 550 g fillet;
olive oil;
egg – 2 pcs.;
salt;
milk – 160 ml.

Preparation:

Cut the fillet into small pieces. Add salt and mix.
Beat the eggs with a whisk. Mix with milk and add salt. Add flour. Mix with a whisk.
Dip the fillets into the mixture. Use a fork to ensure the batter is evenly distributed on all sides.
Pour oil into a frying pan and fry on both sides of the workpiece.

Marinated with onions and carrots

Many people remember life in Soviet times with nostalgia. And the dishes that were prepared during that period seem to be the most delicious. We offer to prepare a dish popular in the USSR. Despite its long history, it has not lost its popularity today.

Ingredients:

pollock – 950 g;
salt;
carrots – 320 g;
flour – 55 g;
onion – 270 g;
water – 55 ml;
vegetable oil – 3 tbsp. spoons;
tomato paste – 210 g;
pepper – 5 peas;
cloves – 3 pcs.;
vinegar – 140 ml;
bay leaf – 3 leaves;
sugar – 0.5 tsp.

Preparation:

Clean the carcasses. Cut into pieces. Sprinkle with salt and pepper. Grate and set aside for half an hour.
Roll in flour. Place in a frying pan with oil and fry. Place in a container.
Chop the onion. Place the resulting half rings into the frying pan. Add grated coarse grater carrot. Fry for five minutes. Pour in tomato paste. Simmer for five minutes.
Pour in water. Simmer for five minutes. Add salt and vinegar. Add sugar and sprinkle with seasonings.
Simmer for a quarter of an hour. Pour the resulting marinade over the fish pieces. Can be consumed hot or chilled.

The calorie content of fried pollock with the addition of only salt will be only 100 kcal. You can replace the butter with sour cream, thereby reducing the calorie content. With this cooking option, it will be equal to 71.7 kcal.

If you fry fish in oil and flour, the calorie content will increase and amount to 127 kcal. If you decide to cook it in batter, then the figures will be even higher - 145 kcal.

If you cook with the addition of mayonnaise, eggs and butter, then the calorie content per hundred grams of product will be 260 kcal.

An excellent home cook is one who is... simple product can cook a gastronomic masterpiece, right? Simple fried pollock You can fry it so deliciously in a frying pan that it will seem like a fabulous dish from “1001 Nights” - without exaggeration! In addition, it will be observed important condition balanced nutrition - a variety of menus and useful material in products!

Pollock - very delicious fish, almost boneless, with universal gastronomic properties. Its neutral taste harmoniously combines with sour, salty and spicy components of dishes, only shading them and making them brighter.

The easiest way to cook fish is to fry it in a pan and serve it with gravy or sauce. It is also undeniable that best side dish The fried pollock is served with mashed potatoes.

The calorie content of fried pollock is only 114 kcal per 100 g if you fry it without flour or breadcrumbs. Quite suitable for light dinner! But if you fry fish in a frying pan in flour and eggs, then, accordingly, its calorie content will be higher, but not too much, of course.

How to deliciously fry pollock in a frying pan

Before frying pollock, you need to clear it of small scales, remove the black film from the inner cavity, rinse and dry with a kitchen napkin. The fish can be cut into pieces along with the spine, or you can separate the fillet and cook only that.

The question arises, how long does it take to fry this type of fish in a frying pan?

It depends on the size of the pieces - large fish need 10-12 minutes to be ready, small ones - 7-8 minutes. There is no need to fry the fillet for a long time - no more than 2-3 minutes on each side.

Initially keep the heat to medium, then turn it up and cover with a lid for another 5 minutes to fry the fish thoroughly. If you overcook it, it becomes dry and rubbery, like all seafood.

Preparing fish for frying

Often, when we buy frozen pollock, we plan how to deliciously fry it. Before frying frozen fish from the store, you need to slowly defrost it in the refrigerator. Therefore, we recommend cooking the fish the day after purchase.

When defrosted in water or in the microwave, it loses not only its natural flavor, but also becomes dry and rubbery.

How to properly fry pollock in various breadings

In flour

This is the most common way to fry pollock in a frying pan. Salt the fish, sprinkle with pepper, roll in flour and fry.

As a rule, it is served with gravy. Pollock is a lean fish, and when fried without a protective shell, it loses moisture and may turn out to be dry. Flour plays the role of a “shell” to lock moisture in the fish.

How to fry pollock in flour, video recipe from the chef

In breadcrumbs

Fish is cooked a little differently in breadcrumbs than in flour.

More simple option preparation is simply rolling the fish pieces in breadcrumbs and frying them in a frying pan for 2-3 minutes on each side until beautifully golden brown.

How to fry pollock in breadcrumbs, video recipe from the chef

In walnuts

Another breading that is very rarely used by home cooks is walnuts. You can roll the fish pieces only in chopped nuts, or you can use a three-stage breading, as in recipes with breadcrumbs.

We prepare nut breading like this: fry the kernels in a dry frying pan, let them cool and crush them with a rolling pin to crumbs. If you try to grind it in a blender or coffee grinder, the kernels will begin to release oil and the breading will not be reliable.

Nuts give fried fish a very mild spicy aroma and taste, and it is served with sweet and sour sauce.

Breaded

Batter is a salted mixture of flour and eggs with the consistency of sour cream. It is enough to dip the fish preparations in batter and fry them in vegetable oil. Very quick recipe.

How to cook fish in batter, video recipe from the chef

How to fry pollock without flour, recipe with marinade

To fry fish without flour, you must first marinate it.

We wash the fish, dry it with a kitchen napkin, add salt, sprinkle with fish spices and sprinkle with lemon juice. Leave to marinate for 15-20 minutes. Next we fry in small quantity heated vegetable oil.

The fish retains its shape, does not fall apart and does not lose moisture. At the end of frying, cover the pan with a lid for a few minutes. Now we are happy to share with you several recipes for fried pollock.

Pollock fillet with tomato sauce

Ingredients

— 500 g + -
— 100 g + -
- 2 pcs. + -
- 2 heads + -
- 2 pcs. + -
- taste + -
— according to preferences + -
- 1 tbsp. l. + -
- 2 tbsp. l. + -
Tomato paste - 2 tbsp. l. + -

Preparation

This wonderful recipe fried pollock fillet is notable for the fact that no one remains indifferent to the dish after the very first piece put into the mouth.

Salt the fish fillet, sprinkle with pepper, roll in flour, dip in beaten eggs and fry on each side in a frying pan until cooked. Place the fried fillets on a flat dish in one layer.
Chop the onion small cubes, three carrots on a coarse grater. First put the onion in a frying pan with heated oil and fry it until golden, then add the carrots to it and fry for another 10 minutes.
While the vegetables are frying, dilute the tomato paste in a cup of water until smooth and pour it into the prepared vegetables. Having brought our sauce to a boil, we improve its taste with salt, spices, sugar and lemon juice. We achieve a delicate sweet and sour taste. The sauce should not be liquid, but have the consistency of thick sour cream. To do this, we need to boil it down if it turns out a little liquid.
Now scoop up the sauce with a tablespoon and place it on top of each fried fillet. After finishing the work, let it cool and place it in the refrigerator for soaking for two hours. Ready!

Serve fish fillet under tomato sauce chilled. If desired, you can sprinkle with finely chopped parsley.

Pollock fillet with tomato sauce, video recipe

Fried pollock, recipe with gravy

This recipe allows you to fry pollock without flour (if desired), and stewing it in gravy makes it a very flavorful, juicy and versatile protein dish with any side dish.

For the dish we need:

600 g pollock,
2 small onions,
2 carrots,
1 tbsp. tomato paste,
3 tbsp. flour,
Salt and spices.

Step-by-step cooking of pollock in a frying pan

Cut the pollock into pieces or separate the fillet and cook only the fillet. It's only your choice! Dip the salted fish pieces in flour, fry them in a frying pan on both sides and put them in a saucepan for further stewing. It’s better to mix flour with spices – it’s tastier.
Finely chop the onion and grate the carrots on a fine grater. First add the onions to the pan, then after a few minutes add the carrots. Fry the vegetables in oil for a few minutes.
In another bowl, mix tomato paste with flour (2 tbsp), adding a little water. We are achieving homogeneous consistency, and then pour in 500 ml of clean water. Stir and pour into the pan with vegetables. After a short time, the gravy will thicken (due to flour), so it is better to stir it constantly. We taste it, if necessary, add salt, spices, sugar, lemon juice.
Pour the gravy into the bowl with the fish pieces and simmer for 15 minutes.

1 onion,

Flour,

Salt,

Breadcrumbs,

Oil for frying.

Separate the fillet from the fish skeleton, beat it off easily with the blunt edge of a knife, and add salt.
Fry the onion in a small amount of oil until golden.
Cut each fillet in half across the grain. Place the onion on one half and cover with the other half. We get a fish sandwich, which we roll in flour, then dip it in a beaten egg and secure the shape with breadcrumbs. We get a two-layer pollock fillet in breadcrumbs, which we fry in a frying pan with boiling oil on all sides.
Serve in portions - place a leaf of green salad on a plate, place two sandwiches in breadcrumbs on top, garnish with a slice of lemon.

This type of fish is a universal product. The recipes for fried pollock, including its fillet, that we reviewed are the most popular among home cooks. But the juiciness and softness of this fish allow us to experiment WITHOUT getting tired!

In what form can we buy pollock in the store? There are two options: fillet or whole fish. Both can be chilled or frozen. If you buy frozen fish, then pay attention to the so-called “glaze” - a crust of ice covering the outside of the fish. It is needed by technology to protect the product from damage, but dishonest manufacturers can abuse the glaze so that when you come home and defrost, you get a puddle of water and a little fish, the weight of which may be only 50% of what you paid for. Therefore, if you have a choice, give preference to chilled.

Before cooking, in any case, frozen fish must be completely defrosted, excess liquid allowed to drain (and there will be some, even if you bought chilled fish and then froze it yourself) and dried with paper towels. If you fry pollock that is not completely thawed, or even more so if it is frozen, you can: firstly, not fry it completely; secondly, there will be splashes all over the kitchen and you will have to have a delicious dinner do cleaning.

We will fry pollock in two ways, i.e. two are waiting for you step by step recipe with photo. The first one is great for fillets. We will cook it breaded. The second method was to fry pollock or its backs in Soviet time our mothers and grandmothers breaded pieces of fish in flour. So, it's time to learn more...

Pollock fillet, breaded and fried in a frying pan

In fact, this is classic dish English cuisine. This is the same “fish” from the famous “ fish end chips”, which can be translated as “fish and chips”. Only I prepared pollock as a side dish this time Brown rice with cheese and mushrooms. But you try to make fillet with potatoes, serve it with ketchup and here it is, a famous dish.

Ingredients:

pollock fillet – 0.5 kg;
breadcrumbs– 0.5 cups;
eggs – 2 pcs;
flour – 0.5 cups;
salt - to taste;
vegetable oil – 100ml.

Pollock fried in a frying pan - recipe with photo

And that's it, everything is ready! Very fast, simple and tasty.

How to fry pollock in a frying pan in flour

As a child I didn't like it at all fried fish. As I realized later, I did not like fish cooked on unrefined oil. Now, when you can fry pollock in refined, odorless oil, you can happily crunch on a fish fried to a crisp.

What we need:

pollock – 2 pieces (approx. 800g);
flour – 2/3 cup;
salt - to taste;
sunflower oil – 0.5 cups.

Cooking process

And the pollock is ready! It couldn't be simpler!

If everything is done correctly, there will be no splashes at all. The fish will be crispy and crispy on the outside, and juicy and soft on the inside. Serve it with mashed potatoes. And if you want to dip it in the sauce, chop it finely fresh dill, mix it with sour cream, add a few drops to it lemon juice and enjoy a simple and delicious dish.

For lovers of fish dishes, we suggest frying pollock in a frying pan. Crispy pieces of pollock will fit perfectly into a lunch or evening menu.

It would seem that preparing such a dish would not be difficult. But this one too simple recipe have their own culinary “secrets”. Often after frying, pollock turns out dry. To keep the fish juicy, we suggest rolling the pieces first in flour, then in breadcrumbs. In between, use the egg mixture. During the frying process, a crispy crust is formed on the pieces of pollock, which will preserve the juiciness of the fish.

So, let's cook pollock fried in a frying pan according to the recipe below.

Taste Info Fish main courses / Fried fish

Ingredients

Pollock – 1 piece;
Chicken egg – 1 piece;
Wheat flour – 2 tablespoons;
Breadcrumbs - 3 tablespoons;
Vegetable oil – 60 ml;
Salt - to taste;
Seasoning for fish dishes - to taste.

How to cook pollock in a frying pan

Be sure to defrost the pollock carcass before cooking. It is better if the defrosting process takes place at room temperature, so take the fish for frying out of the freezer in advance. When the pollock is defrosted, start cleaning it. Remove the fins and tail from the fish. It is more convenient to do this with scissors. Gut the pollock. The fish has a black film inside. From her to mandatory get rid of it. Otherwise, pollock will have bad taste, giving off bitterness. Cut the finished fish carcass into portioned pieces approximately 3-4 cm thick.

Take a suitable plate. Pour the stated amount into it. wheat flour. Add salt to the flour based on your taste preferences. Mix the bulk ingredients. Roll each piece of fish in the resulting salted flour.

Break one into a small plate egg. Beat it with a regular fork or whisk. Dip the pieces of pollock in flour one by one completely into the egg mixture.

The next step in preparing the dish is rolling the fish pieces in breadcrumbs. But first add the seasoning for fish dishes into the breadcrumbs and mix. If such seasoning is not available, replace it with ground pepper or dried herbs.

Pollock pieces are ready for frying! Pour vegetable oil into a frying pan and heat it over moderate heat. Place pollock in the pan. Fry the fish on all sides until golden brown and crispy.

Pollock fried in a frying pan is ready! Serve this a fish dish with your favorite side dish. For example, pollock will go well with a potato side dish in the form of cutlets. Vary the serving with fresh herbs or vegetables. Bon appetit!

There are many variations of pollock preparation. But it’s fried pollock in a frying pan or deep-fried that takes the cake. This type of fish can be fried not only in classic batter, but also in its different variations, capable of diversifying the everyday table of every housewife.

Fried pollock in beer batter

Fried pollock in a frying pan in beer batter has original taste. Beer batter makes the fish juicy and the crust crispy. The main advantage of this batter is that the alcohol in the dish is not felt at all.

Light beer – 200 ml;
Chicken egg – 2 pcs.;
Flour – 200 gr.;
Baking powder for dough – 1.t. l.;
Salt and black pepper to taste.

Preparation:

Initially, you should prepare the batter from beer. It needs to be made ahead of time as it needs to sit in the refrigerator for about 2 hours. To prepare the batter, you will need to mix flour and baking powder, after sifting both ingredients. Next, a hole (deepening) is made in the resulting mixture and chilled light beer is gradually poured into it.
Do not pour in all the liquid at once. Beer is poured in stages to prevent lumps from appearing. As alcohol is added, the mixture of flour and baking powder is constantly stirred with a wooden spatula.
After this, add salt and black pepper to taste. The finished batter goes into the refrigerator.
The fish is cut into small pieces and seasoned with pepper and salt. After this, pollock is rolled in flour batter, and then in beer batter. The fish is fried over medium heat in a hot frying pan.
If desired, pollock can be deep-fried. But it is worth remembering that fish prepared in this way will be fattier. Regardless of the cooking method, after frying, pieces of fried fish should be placed on a paper towel to get rid of excess fat.
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Mayonnaise batter for pollock

You can also fry pollock in a frying pan in a mayonnaise-based batter.

To prepare the batter you will need:

Chicken egg – 5 pcs.;
Flour – 200 gr.;
Medium fat mayonnaise (67%) – 200 g;
Salt to taste.

Preparation

Batter recipe: Beat the eggs with a whisk until foam forms. Next, mayonnaise is added to the egg mixture. All ingredients are mixed well.
After this, gradually add flour into the future batter, stirring constantly so that lumps do not form in the mixture. The dough should be a little liquid. The consistency of the mass should be homogeneous. After this, add salt to taste.

Pollock batter made from starch

You can fry pollock in a frying pan even without flour. This product can be replaced with potato or corn starch. The peculiarity of starch is that it does not absorb so much fat, so the dish turns out to be more dietary. Beat 1 egg with a whisk. Then 2-3 tbsp is added to the mass. starch and salt to taste.

Mineral water pollock batter

Fried fish in mineral water batter delights with its airiness and tenderness. Thanks to mineral water, pollock turns out juicy, but not greasy.

Ingredients:

Egg – 3 pcs.;
Flour – 200 gr.;
Milk – 100 ml;
Mineral water – 100 ml;
Salt, sugar and pepper to taste.

Preparation

Initially, you will need to separate the yolks from the whites. The yolks are ground with salt, sugar and pepper. After this you should add mineral water and milk. Then flour is gradually introduced. The whites are cooled and whipped until thick foam and carefully added to the dough.

Pollock batter made from sour cream

Ingredients:

Egg – 2 pcs.;
Sour cream – 3 tbsp. l.;
Wheat flour – 5 tbsp. l.;
Hard cheese – 80 gr.;
Salt, sugar to taste.

Preparation

Initially it is worth rubbing hard cheese on a fine grater. Next you should tackle the eggs. To prepare the batter, the whites should be separated from the yolks. You will need to beat the egg whites with a whisk until they form a thick foam. The whipped mass should be placed in the refrigerator for 1 hour.
Then the flour is sifted and mixed with pre-beaten yolks. Add sour cream, sugar, salt and grated cheese. Proteins are added to the mixture last resort. It is worth remembering that the whipped whites should be gradually added and stirred with a silicone spatula from top to bottom so that they do not settle. After this, the dough is considered ready and you can fry pollock in sour cream sauce in a frying pan.
If desired, hard cheese can be omitted from the recipe. But it gives a thicker crust to the fish and adds piquancy to the dish.

A simple pollock batter made from eggs and flour

Mix 2 eggs with 2 tbsp. flour and a pinch of salt. Add a little water, about 1 tbsp, so that the batter becomes similar in consistency to pancake batter. Dip the pollock fillet in the batter and fry in well-heated oil.

Pollock batter made from kefir

This batter turns out liquid. In the culinary world it is called “tempura” and is very popular in Asian countries.

Ingredients:

Kefir – 100 ml;
Flour – 2 tbsp. l.;
Egg – 2 pcs.;
Salt and pepper to taste.

Initially, the eggs are beaten with a whisk. Then kefir, salt and pepper are added to the container. Then you should add flour in small portions. It is advisable to stir the mixture constantly when adding flour, otherwise lumps may form. Then the prepared mixture should be put in the refrigerator for 50-60 minutes. After this, the batter is ready for use.