Contents
Kefir Battered Pollock Fillets (Traditional Lithuanian Fish Recipe)
Discover a uniquely Lithuanian twist on fried fish! These kefir-battered pollock fillets are soft, golden, and packed with flavor. Unlike crispy fish batter, this version uses kefir to create a pancake-like coating that’s shallow-fried and traditionally served cold. It’s a budget-friendly, easy, and authentic Baltic dish perfect for appetizers, lunch, or beer snacks!
Ingredients
- 1 large egg
- 1 tbsp white sugar (optional)
- 200 ml (¾ cup + 2 tbsp) plain kefir
- 100 g (¾ cup) all-purpose flour
- 1 tbsp cornstarch (cornflour)
- 1¼ tsp baking powder
- Pinch of salt
- 500 g (1.1 lb) pollock fillets, thawed if frozen
- 1 tbsp all-purpose seasoning (Vegeta or homemade mix)
- Black or white pepper, to taste
- Vegetable oil (or sunflower/canola), for shallow frying
Instructions
- In a large bowl, beat the egg with kefir, a pinch of salt, and sugar until smooth.
- In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add the dry ingredients into the wet mixture and stir until no lumps remain.
- Cut pollock fillets into portion-sized pieces. Season with all-purpose seasoning and black or white pepper.
- Heat a shallow layer of oil in a non-stick frying pan over medium-high heat.
- Dip each fillet piece into the kefir batter, coating it evenly.
- Immediately place into hot oil and fry for 2–3 minutes per side, or until golden brown and cooked through (internal temp: 65°C / 150°F).
- Remove from the pan and place on a paper towel-lined plate to absorb excess oil.
- Let cool to room temperature or chill in the fridge. Serve cold with mayo or tartar sauce.
Notes
Discover a uniquely Lithuanian take on battered fish with this Kefir Battered Pollock Fillets recipe! Light, flavorful, and budget-friendly, this dish stands out from the typical fried fish thanks to its tender pancake-like batter and simple, rustic charm. Perfect as part of a cold appetizer spread or paired with a cold beer on a hot day, this shallow-fried white fish is a hidden gem of Baltic cuisine.
📝 Why You'll Love This Recipe
✅ Unique batter – Soft and slightly tangy thanks to kefir, with a pancake-like texture rather than a crispy crunch. ✅ Budget-friendly – Made with inexpensive pollock fillets, ideal for feeding a crowd. ✅ No deep fryer needed – A shallow pan is all it takes to get golden, delicious results. ✅ Authentic Lithuanian vibes – Great served cold with mayo or tartar sauce, just like at traditional Lithuanian gatherings.🇱🇹 What Makes This Fish Recipe Lithuanian?
In Lithuania, cold appetizers (or šaltieji užkandžiai) are a staple of family gatherings, holidays, and celebratory feasts. You'll often find tables overflowing with dishes like: 🥚 Lithuanian Deviled Eggs🥗 Beetroot and boiled vegetable salad
🐟 Pickled herring rollmops
🍚 Imitation crab rice salad
🍖 Cheesy turkey meatloaf with prunes Among them, this kefir-battered fish is a beloved classic—served cold, often with a generous spoonful of mayonnaise, some rustic bread, and maybe a tangy pickle or two. But this dish isn’t just for parties—it's equally perfect as a quick weekday lunch, a light dinner, or even a beer snack during summer.
🧾 Ingredients & Substitutions
- 1 large egg 🥚
- 1 tbsp white sugar (optional, but traditional)
-
200 ml (¾ cup + 2 tbsp) plain kefir 🥛
Substitute with natural yogurt or buttermilk if needed
- 100 g (¾ cup) all-purpose flour
- 1 tbsp cornstarch (or potato starch)
- 1¼ tsp baking powder
- Pinch of salt 🧂
-
500 g (1.1 lb) pollock fillets, thawed if frozen 🐟
Wild Alaska pollock is ideal. You can also use cod or haddock.
-
1 tbsp all-purpose seasoning (Vegeta)
Or mix garlic powder, onion powder, turmeric, dried herbs + salt
- Black or white pepper, to taste
- Vegetable oil, for shallow frying (sunflower or canola also work)
👨🍳 Step-by-Step Instructions
-
Mix Wet Ingredients
In a large mixing bowl, beat the egg, salt, sugar, and kefir until smooth. -
Combine Dry Ingredients
In another bowl, whisk together the flour, cornstarch, and baking powder. Gradually add this mix to the wet ingredients, stirring until smooth and lump-free. -
Prep the Fish
Cut the pollock fillets into smaller pieces. Season both sides with all-purpose seasoning and a bit of pepper. -
Heat the Oil
In a large non-stick frying pan, heat a shallow layer of oil over medium-high heat until shimmering. -
Batter and Fry
Dip each fish piece into the kefir batter and immediately place into the hot oil. Fry for 2–3 minutes per side, or until golden brown and fully cooked (internal temp should be 65°C / 150°F). -
Drain and Cool
Remove fish and place on a paper towel-lined plate to absorb excess oil. Let cool to room temperature, or chill in the fridge for later.
💡 Pro Tips for Perfect Kefir Battered Pollock
- Pat the fish dry before battering—this helps the coating stick and prevents sogginess.
- Don’t let fish soak in the batter—just dip and fry immediately.
- Oil must be hot! If the batter doesn't sizzle, it's not ready. Lukewarm oil = greasy fish.
- Serve chilled or at room temperature—that’s how it’s enjoyed traditionally in Lithuania!
- Leftover batter? Make mini kefir pancakes (blinis)! Top with cream cheese, smoked salmon, and dill for a fancy snack. 🎉
🍽️ Serving Suggestions
Serve your Kefir Battered Pollock with:- A dollop of mayo or homemade tartar sauce
- Rye or sourdough bread
- A light green salad
- A cold beer or sparkling water with lemon 🍺🍋
