Natural fish sticks from borealis block fillet

Ingredients: block fillet of pollock — 1 package, flour — 100 g, corn starch — 16 g, baking powder — 10 g, ice sparkling water — 200 ml, egg — 1 pc., breadcrumbs, salt, sugar to taste.
  1. Cut the fillets into small strips
  2. Pour the oil into a saucepan with a layer of about 3-5 cm and preheat to 170 degrees.
  3. To prepare the batter: mix flour, baking powder and starch. Gradually pour in the egg yolk with ice water. Stir until a homogeneous consistency is obtained.
  4. Dip the pieces of fish in the batter, then in breadcrumbs and immediately dip them in hot oil. Fry until golden brown (about 2-3 minutes).
  5. Put the pieces of fish on a paper towel to drain the excess oil.
  6. Serve hot with sauces to taste.