Breaded pollock fillets and French fries with garlic
Breaded and egg-dipped pollock fritters, fried in olive oil and seasoned with garlic. A Basque specialty, best served immediately after cooking.
Kokotxas, also known as pollock fritters, are made by coating the fish in flour, then dipping it in beaten egg before deep-frying in olive oil infused with garlic. This is a classic Basque dish.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Resting5 min
- Total30 min
- DifficultyMedium
- CostModerate
- Cooking methodfrying
- Estimated cost$11.45 $2.86 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $1.60
- $0.10
- $9.58
- $0.04
- $0.13
Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.
Directions
- Heat the oil paint in a pan over medium heat.
- Remove the garlic once it has started to turn color. ≈ 3 min
- Season the kokotxas and let them rest for 5 minutes.
- First, coat them in flour, then in the beaten egg. ≈ 3 min
- Fry them over medium heat on both sides.
- Place them on a plate without overcooking them.
The bill
Breaded pollock fillets and French fries with garlic
- 200 ml of olive oil for frying$1.60
- 2 cloves of garlic, peeled$0.10
- 800 g of fresh pollack cheeks, thoroughly cleaned$9.58
- salt$0.04
- Flour and beaten eggs, for the breading$0.13
Total$11.45
that's $2.86 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
On our Facebook page
0 reactions · 0 comments
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.