Pollock to defrost, clean, wash and cut into slices no more than 1.5 cm Thicker cutting is not recommended, because it will fry very quickly, do not have time fry.

Eggs mixed with mustard. Should get a mixture like thick cream. Do not be afraid that mustard a lot, I will add less - it just does not feel, and you get a completely different dish. I have two small eggs put three good tablespoons. Separately prepare two plates. One with breadcrumbs and one with flour mixed with seasoning for fish. Then, perhaps, the most "challenging". Dip the fish with a fork first in the egg-mustard mixture, then carefully roll in flour, then again in the mixture and the final moment in the breadcrumbs. I did it this way: in the right hand holding the fork to the fish, and left a spoon in the dining room. And so neatly, wielding with two hands, have achieved a smooth batter. As long as it did not slip and was pretty thick layer.

Fry in well heated vegetable oil. Oil should be slightly larger than when we usually fry the fish, but not fried. On the pictures you can see that they are indeed on the path of something similar. Rose even once.

Need to serve piping-hot, watering soy sauce. Cold is not the same. In principle, and a side dish no longer needed, thanks to the mustard-flour layer. Just enough fresh vegetables. In the end, out of the ordinary and pretty tasteless Pollock turned out quite delicious dish. So, you can always cook something delicious, even when "finances are singing romances" )))