Pan-Fried Pollock in Egg and Flour Batter

Thaw the fish in advance without using water or a microwave. Thoroughly clean the pollock to remove any dark membranes, rinse well under running water, and cut into pieces.

Place the fish in a deep bowl. Season with salt, khmeli-suneli, and fish seasoning. Add 2 raw eggs and mix well. Cover the bowl with a lid or plastic wrap and let it marinate for 20 minutes.

After 20 minutes, add 2-3 tablespoons of flour and stir until all the flour is moistened and turns into a batter-like sauce.

Pour vegetable oil into a skillet and heat it up well. Place the fish pieces in the pan and fry over medium heat until golden brown.

Then flip the fish, cover the skillet with a lid, and fry on the other side until golden brown.