Pollock in milk - the most delicious recipes in a frying pan, in the oven

“A crane soars in the open sky, a tit sits in a fist, but it’s better if there is pollock stewed in milk on a plate!” It’s a pity that it’s not my poems, I really like them. Any fish stewed in milk in a frying pan or baked in the oven will turn out deliciously tender, with a wonderful creamy taste. I’ve known the recipes for a very long time, it’s from my childhood. When my mother brought fish and asked how to cook it, the answer was always the same.

Pollock is a democratic fish, affordable for families with any budget, so it is often included in our menu. That’s why I want to cook it in a variety of ways. We have already stewed the fillet in sour cream and marinated it . I offer you several recipes for healthy and tasty fish in milk sauce.

Cooking white fish in a frying pan in milk

• White fish fillet – 800 g
• Milk – 1.5 cups
• Onions – 3-4 pcs.
• Flour – 3-4 tbsp. spoons
• Ground black pepper - to taste
• Salt - to taste

Preparation:

So, let's start cooking. First, prepare your ingredients. Peel the onion and cut into cubes. There should be a lot of onions.

Heat a little odorless vegetable oil in a frying pan and place the onion in it. Fry the onion until soft and lightly browned, stirring constantly. Do not overheat the onion; it should remain soft.

Rinse fish fillets under running water. If the fillet was frozen, it must first be thawed.

Pour flour into a shallow plate, add salt and pepper. Mix thoroughly.

Cut the fish into portions. I used pike perch fillet, but as I wrote above, you can use any white fish. Dredge each piece of fish in flour on both sides.

Empty the pan in which the onions were fried by transferring the onions to a plate. Add a little vegetable oil to the pan and fry the fish fillets for one minute on each side. Since there is quite a lot of fish, you will have to fry it in several batches.

Place all the fried fish in a deep frying pan. I have the same frying pan in which I fried the fish.

Place the prepared onion in an even layer on top of the fish.

Pour milk over everything and place on the stove over low heat. The temperature of the milk is not important. Simmer with the lid closed until the sauce thickens. This will take approximately 15-20 minutes.

The fish in milk is ready, serve it hot with a side dish of your choice.

Bon appetit!

Preparation

The fish must be defrosted naturally. To do this, we simply leave it in a bowl for several hours, but we will not defrost it completely, but leave it in a borderline state. This way it won’t fall apart and moisture won’t escape.

Let's cut off the head of the defrosted fish. It’s better to do this with scissors, it’s much more convenient. Then we carefully cut off all the fins, on the belly and back, take out the intestines and be sure to remove the black film inside the belly, otherwise the fish will taste bitter. Wash it in running water and cut it into several pieces with the same scissors.

Now it's the turn of the onions. You don’t have to spare it, and the more you have, the tastier the dish will be. We peel the onions, rinse them in running water, cut them into half rings, and you can also cut large onions, it will be even better. Pour into a heated frying pan and place chopped onion in it. Simmer the onion until half cooked and, what is important, without covering it with a lid!

Place blue whiting pieces on top of the onion, salt and pepper, add fish seasoning and mix. Simmer the fish for several minutes, stirring occasionally with a spatula. We do this carefully so that it does not fall apart. Now is the time to add milk. Let it boil and turn down the heat. Cover with a lid and simmer the almost finished dish for a few more minutes.

That's all! Blue whiting stewed with onions in milk is completely ready. , a tender and tasty fish dish is served on the table with a side dish and herbs. Bon appetit!

Ingredients

• 1 kg – blue whiting fish;
• 3-4 pcs – onions;
• 350-450 ml – milk;
• Salt, spices to taste;
• 40 g - odorless and tasteless vegetable oil.

Ingredients :

500 gr. white fish fillet (pike perch, hake, cod, pollock),

100 gr. onions,

200 - 300 l. milk,

salt - to taste.

Hello, dear readers!

I've been preparing to write this recipe for a long time. The fish turns out to be very tasty. But the virus that swept Novosibirsk did its job. And now, finally, having gathered my strength, I write. It will be short. But at the end you will find news that I hope will interest you. Wow

This recipe is very easy to prepare. But she turns out “amazing.” I quote my husband And therefore, if you have pike perch, hake or other white low-fat fish in the refrigerator, then you can cook it in a new way. By the way, this dish is also suitable for small children. You can simply not fry the fish at all, but immediately simmer it in milk.

How to cook stewed ruby ​​in milk step by step with photos at home

Let's prepare all the necessary ingredients: fish, milk, onions, as well as sunflower oil for frying and flour for breading.

We wash and clean the fish. In this situation, I used fillet, which just needs to be defrosted, rinsed with clean water, cut into pieces and salted heavily. Pepper is not used in this dish.

Bread the pieces in flour.

Place the fish in hot sunflower oil and fry on one side until golden brown.

Cut the onion into small pieces.

Turn the fish over with the golden brown crust facing up and fill all the empty spaces with chopped onions.

Pour milk over the fish. There should be enough milk to reach the top edge of the fish. There is no need to add salt, if the fish was initially heavily salted, the excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. Leave the fish to simmer in milk over low heat.

We finish simmering when the milk thickens to a sauce and the onion is almost dissolved in the milk. When serving, pour the fish with the sauce in which it was stewed. The best side dish for this fish is mashed potatoes.

Languid beauty: fish in milk

My ancestors were Volga residents, and therefore they were unsurpassed specialists when it came to preparing fish. Remember how Tosya Kislitsina in “Girls” enthusiastically talked about potato dishes. So my grandmother could just as passionately list fish dishes.

Whatever they did with it: they salted it, dried it, fried it, and baked it. My mother told me how during the war explosions brought so many fish to the surface that no water was visible; women and children filled entire baskets and carried them home.

During the hungry war years, fish was almost the only thing in the diet; they, like cucumbers, were pickled in tubs and then cooked from corned beef.

The family has preserved many fish recipes, but perhaps the most favorite is fish in milk.

In my grandmother’s time it was a festive dish, and for subsequent generations it became commonplace, but extremely popular. It was prepared from river fish, which has few bones, mainly from pike perch, but due to the move from fishing places, they found a replacement for pike perch.

You can take any inexpensive fish that turns out well, but which is a bit dry when fried normally. You can cook both regular fish carcasses and fillets in milk. Another point: a large amount of onion is added to the milk. It has been tested many times - even those who categorically cannot stand boiled onions eat them with pleasure in this dish, but if you don’t even want to see the onions, then it makes sense to grind them.

We wash and clean the fish. In this situation, I used fillet, which just needs to be defrosted, rinsed with clean water, cut into pieces and salted heavily. Pepper is not used in this dish. Bread the pieces in flour. Place the fish in hot sunflower oil and fry on one side until golden brown. Cut the onion into small pieces. Turn the fish over with the golden brown crust facing up and fill all the empty spaces with chopped onions. Pour milk over the fish. There should be enough milk to reach the top edge of the fish. There is no need to add salt, if the fish was initially heavily salted, the excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. Leave the fish to simmer in milk over low heat. We finish simmering when the milk thickens to a sauce and the onion is almost dissolved in the milk. When serving, pour the fish with the sauce in which it was stewed. The best side dish for this fish is mashed potatoes.

Fish in milk with onions is a very cozy, homely dish that is best served with mashed potatoes or rice. The dish is not heavy, and therefore is perfect for dinner. The fish turns out soft and juicy, and when stewed, the milk and onions turn into an excellent sauce. For the dish, you can use any white fish, for example, pollock, hake, pike perch, tilapia, etc….

Fish in milk (with milk sauce)

River fish in milk, splashing in my frying pan. The milk sauce sits on the stove and bubbles up, stimulating the appetite. Everyone is looking forward to dinner, I caught it with great luck!

For fishermen, sometimes the fish don’t bite, but for me it’s always the opposite. Since childhood, I have respected fishing, and fish, in turn, respect me. Even if there are a lot of fishing rods nearby, the inhabitants of all the reservoirs are taking my hook. That’s how it all happened yesterday, a neighbor on the river fell into the mercy of a fish. And I came, laid out the bit and immediately pulled out a beautiful carp.

A neighbor who had been suffering without a bite since the morning said: “Your roast will be cool today.” It won’t be difficult for me to fry fish; I want to cook carp with milk. The matter didn’t stop there, I don’t know how long it all lasted, but I pulled out more carp heels, my peasant neighbor was completely upset. I gave him the same bait as mine, but the poor fellow’s fish wouldn’t bite.

The unfortunate man quickly wound up his gear and moved to another place in a fit of passion. But even in the new place, that fisherman could not catch the carp. I was planning to go home soon, maybe he would end up with hemorrhoids like this. I can’t call it any other word when the carp doesn’t want to take corn. I came home and wrote about sausages and ran off to cook fish in milk. I cleaned the carp, went for milk and stewed it together with the onions in a frying pan.

Milk sauce

• 1.5 cups milk
• half a glass of water
• two tablespoons butter
• two tablespoons of flour
• two onions
• salt
• pepper
• vegetable oil

First I'll prepare the milk sauce for the fish. Because it will be useful to us in the future when we start poaching carp in milk. Place flour and butter in one bowl.

I rub it well.

I don’t heat it much in a frying pan.

With continuous stirring, pour in hot milk diluted with half a glass of water. I cook for 5 minutes.

Fry finely chopped onion in vegetable oil and add to milk sauce. I continue to cook for 7-8 minutes.

Then I remove it from the stove. Salt, pepper, cool and rub through a sieve.

Required Ingredients

Before frying pollock in a frying pan in batter according to the classic recipe, you need to prepare the following products:

• Pollock carcass without head (fillet) – 1 kg.
• Juice of a quarter of a lemon.
• Wheat flour – 150 g.
• Chicken egg – 2 pcs.
• Milk or mineral water - 100 ml (for a more airy batter, you can add 2 tablespoons of mayonnaise).
• Salt, pepper, Provençal herbs, seasoning for fish dishes.
• Vegetable oil (for frying and marinating).

Another recipe for fish in milk

• one kilogram of fish
• three onions
• 1.5 cups milk
• one glass of milk sauce
• salt

I start cooking the fish. In principle, not only carp is suitable for this dish. You can go “fishing” or to the store.

Catch cod or sea bass, whatever will be “biting” in your store at that time. Don’t be afraid, the store will always “bite” if the “bait” in your pocket is not gone. And the quantity and quality of the catch directly depends on its quantity. Yeah, it’s a pity that I’m not as lucky in super markets as I am in fishing.

Okay, back to my “friends” saucepans.

I chop the onion finely and fry it in oil. I throw pieces of fish into a saucepan, mix with onions and pour hot milk. Just a little bit of salt. I let it simmer for 25 minutes.

Pour one glass of milk sauce into the fish and bring to a boil. So both are on! But to the question that I asked in the previous article, no one answered me, or did no one need the money? Although not big, it’s still money. The answer is on the surface. You can ask leading questions, but not very leading ones. If you read the article carefully, it already contains a hint. I'm waiting for answers in the comments. And in conclusion, not a big epilogue.

Fish in milk the dish is ready, the final touch remains to be done for the sketch. Place the potatoes next to the fish and pour milk sauce over them as expected.

Carp meat is incredibly tasty, just chew it carefully. It is tender and very tasty, there are a lot of bones in it - it’s very sad

Nutritional and energy value:

How to cook pollock in a frying pan

Good day, dear readers!

I believe that every person at least sometimes needs to include seafood dishes in their diet, especially since the choice of such dishes today is very rich, and we will now talk about one of these dishes.

Today I want to tell you how to cook pollock, if anyone doesn’t know pollock - this is a cold-loving marine predator fish, often living in the Pacific Ocean closer to the north, belongs to the cod family. At the moment, fish has proven itself very well as a very useful product.

Dishes from this fish are very well digestible, it is often recommended to include it in the diet of all nursing mothers. Everyone has long known that dishes made from pollock are very healthy and can be eaten even by small children, although it must be steamed or boiled for them, not fried. recommended.

If you compare it with other sea fish, pollock is a very cheap product, which is very pleasing, I would also like to say that it is not difficult to prepare, I prepared this fish for the first time when I was still a student (not yet experienced in this matter), you know, it turned out great , so I think you can handle the cooking task. Okay, I won’t languish for a long time, let’s finally together give an answer to the question asked above, how to cook pollock, and the following ingredients will help us with this:

• Pollock - 1 piece (quite large);
• Milk - 2 glasses;
• onions - 2 pieces;
• salt, pepper - to taste;
• Flour, vegetable oil - for frying;
• carrots - 1 piece;

Let's start the cooking process

First, we need to take care of the fish, we will wash it thoroughly, if you have it frozen, which is most often the case, of course, the first thing you need to do is defrost it; I mentioned how to properly defrost fish here when we were preparing pink salmon. After the fish is defrosted and washed well, we need to process it, clean the fish from scales, cut off the fins, tail and head. Next, cut the fish into small pieces.

Take carrots, peel them, wash them and grate them.

Now peel the onion, wash it and cut it into half rings.

Place the fish in a plate and add your favorite spices, salt and pepper to taste, I use ground black pepper.

Next, we will fry the fish, for this we will need flour, put a heaping amount of flour into a plate and coat each piece of fish in flour before putting it in the frying pan.

Pour a little vegetable oil into our frying pan and set it on the stove to heat up; when the oil is hot, put the fish in the frying pan. We will fry the fish until golden brown on both sides.

Since we chopped the onion, we need to use it, right now it will be useful to us; we lay our chopped onion on top of the fish in an even layer.

Place carrots on top of the onions.

Now the almost final stage has arrived, at this stage we pour milk into a frying pan with fish, onions and carrots, be sure to salt and pepper it all and simmer for about forty minutes.

After a while, when the pollock is ready, turn off the stove and place the fish on a plate. That's all, we gave the answer to the main question of how to cook pollock, as you can see everything is very simple. Bon appetit!!!