It would seem that there is nothing like that in pollock. But from this product, usually at first glance, you can prepare an incredibly tasty dish that will surprise the whole family. This is a very tasty sea fish. There are practically no bones in it, and beneficial substances are preserved during frying. The neutral taste goes well with any dish, be it salty or spicy food. Therefore, you can safely experiment, and the recipes are quite simple. All you need is to properly prepare the carcass, fry it in a frying pan and, if desired, make a delicious sauce.
If you like fish dishes, I also recommend rasstegai - these are open pies made from yeast dough, as well as delicious pancakes with salmon and juicy mackerel in the oven. And if you are planning a holiday, be sure to prepare hot sandwiches with sprats and a new mimosa.
The most delicious recipe for fried pollock in breadcrumbs
A universal way to fry sea fish is in breadcrumbs. It's fast, tasty and reliable. Salted, peppered and rolled in breadcrumbs. Everything, including frying, will take about 15 minutes. But today I propose to complicate the recipe a little to make it even tastier.
Ingredients:
- Pollock
- Breadcrumbs
- Salt, pepper - to taste
- Flour
- Eggs
Preparation.
Cut the pollock fillet into pieces, add salt and pepper. Beat the eggs with a fork.
Dip the fish pieces in flour. Dip immediately in egg. Roll the third layer in breadcrumbs. This triple armor will prevent the pollock from losing its juice; it will remain juicy after frying. Flour and egg will add stickiness and breadcrumbs will not crumble.
Fry in a hot frying pan with a moderate amount of oil on both sides.
Place on paper towels to remove excess fat. Serve deliciously with mashed potatoes, green peas and herbs.
Author
Description of preparation:
Pollock is a fish with a delicate, mildly expressed taste, affordable and absolutely not bony.
The set of these qualities makes it simply a “universal soldier” in every kitchen. You can easily prepare 1000 and 1 dish from this fish, you just need to vary the cooking method and spices, as well as change the side dish. This is a classic recipe for cooking pollock fillet in a frying pan. Use your imagination, and you can easily diversify it to suit the taste of even the most capricious “eater”. Well, a bonus for those who watch their figure and count calories - pollock is distinguished by its low calorie content, which allows you to put an extra piece on your plate without a twinge of conscience! Purpose: For dinner Main ingredient: Fish and seafood / Pollock
How to deliciously cook pollock in a frying pan
Even those who are indifferent to fish dishes will like juicy and tasty pollock in a frying pan. The fish turns out very juicy and tender. You should definitely take note of this easy recipe.
To do this you will need:
- Pollock – 1 pc.
- Fish seasoning – ½ tsp.
- Flour – 100 g
- Salt – ½ tsp.
- Corn flour - 2 tbsp. l.
- Chicken yolk – 1-2 pcs.
Preparation.
Take a thawed carcass, cut off the fins (you can use scissors or a regular knife). Then you need to thoroughly clean the fish inside.
Cut into pieces. Very large pieces can be cut further lengthwise. Rinse with running water and let it drain.
Place the chopped pollock in a bowl and sprinkle with fish seasoning. Leave for 10-15 minutes.
Pour flour into a plate and add salt to it (no need to add additional salt to the pieces). Add corn flour, it will give an unusual taste.
Add chicken eggs to the bowl with the fish and stir well so that each piece is coated with yolk.
Sprinkle 2 tablespoons of the flour mixture over the fish until the eggs coat the pieces well. Mix everything.
Heat a frying pan with vegetable oil.
Roll each piece on all sides in the flour mixture and fry in a heated frying pan. Fry on both sides until golden brown.
If desired, you can sprinkle with herbs (dill, parsley) at the end.
Then you need to add a couple of tablespoons of boiling water on both sides of the pan so that the fish steams a little.
Cover with a lid for a couple of minutes to make the pollock softer and more tender.
How to deliciously cook pollock in a frying pan
Pollock fillet with tomato sauce
Ingredients
- Pollock fillet – 500 g + –
- Flour – 100 g + –
- Eggs - 2 pcs. + —
- Onions – 2 heads + –
- Carrots - 2 pcs. + —
- Salt - to taste + -
- Ground black pepper - according to preference + -
- Sugar - 1 tbsp. l. + —
- Lemon juice - 2 tbsp. l. + —
- Tomato paste - 2 tbsp. l. + —
Preparation
This wonderful recipe for fried pollock fillet is notable for the fact that no one remains indifferent to the dish after the first piece put into your mouth.
- Salt the fish fillet, sprinkle with pepper, roll in flour, dip in beaten eggs and fry on each side in a frying pan until cooked. Place the fried fillets on a flat dish in one layer.
- Cut the onion into small cubes and grate the carrots on a coarse grater. First put the onion in a frying pan with heated oil and fry it until golden, then add the carrots to it and fry for another 10 minutes.
- While the vegetables are frying, dilute the tomato paste in a cup of water until smooth and pour it into the prepared vegetables. Having brought our sauce to a boil, we improve its taste with salt, spices, sugar and lemon juice. We achieve a delicate sweet and sour taste. The sauce should not be liquid, but have the consistency of thick sour cream. To do this, we need to boil it down if it turns out a little liquid.
- Now scoop up the sauce with a tablespoon and place it on top of each fried fillet. After finishing the work, let it cool and place it in the refrigerator for soaking for two hours. Ready!
Serve the fish fillet chilled with tomato sauce. If desired, you can sprinkle with finely chopped parsley.
Recipe for fried pollock with onions
This quick recipe will allow you to prepare very tasty and juicy fish in a creamy onion sauce that will melt in your mouth. It takes little time to prepare and requires very few ingredients. You can further improve the recipe by doing the same thing, only fry the onion along with carrots, cut into thin strips and zucchini (also into strips), then also add pieces of pollock and simmer. It turns out very tasty, plus a side dish. Let's get to the recipe.
Ingredients:
- Pollock – 1 pc. (900 gr.)
- Onion – 2 pcs.
- Salt - to taste (about 1 tsp)
- Butter – 35 gr.
- Black pepper – 10 peas
- Bay leaf – 2 pcs.
Step-by-step preparation.
The recipe is no different from making hake.
The fish needs to be thawed, rinsed well under water, all fins cut off, and the inside thoroughly cleaned. Remove all films. Rinse and dry.
Cut into several medium-sized pieces. Large parts can be cut into 2-3 more pieces. Season well with salt on all sides and leave for a few minutes.
Peel the onion and cut into half rings.
Heat a frying pan in butter, with bay leaf, black and allspice (optional).
Pour all the onions into the frying pan; add a little salt.
After a couple of minutes you can lay out the pieces. Carefully remove the onion from below with a spatula or fork and sprinkle a little on the fish.
Cover with a lid and leave for 10-12 minutes. Then turn the pieces over to the other side and close the lid again for 10 minutes.
Very tasty and aromatic fish is ready.
Recipe for fried pollock with onions. Author
How to fry pollock without flour, recipe with marinade
To fry fish without flour, you must first marinate it.
We wash the fish, dry it with a kitchen napkin, add salt, sprinkle with fish spices and sprinkle with lemon juice. Leave to marinate for 15-20 minutes. Next, fry in a small amount of heated vegetable oil.
The fish retains its shape, does not fall apart and does not lose moisture. At the end of frying, cover the pan with a lid for a few minutes. Now we are happy to share with you several recipes for fried pollock.
How to properly fry pollock fish in flour
To cook delicious pollock, you don’t need any special culinary skills; just stock up on the necessary ingredients and set aside half an hour for cooking.
Ingredients:
- Pollock – 900 gr. (2 small carcasses)
- Water – 0.5 l.
- Salt – ½ tbsp. l.
- Sugar – ½ tbsp. l.
- Flour
- Vegetable oil
Preparation.
Take the fish, remove scales, fins, cut off the tail, and clean the inside, remove the black film.
Cut the pollock into medium pieces. Pour water into a separate container, add salt, sugar and stir well.
Place all fish pieces in water. Leave it like this for 20-30 minutes.
Drain the water. Roll each piece of pollock on each side in flour.
Heat a frying pan with vegetable oil (there should not be enough of it). When the oil is hot enough, you can add the fish pieces.
Fry over medium heat for 5 minutes on each side until golden brown.
When you turn the fish over to the other side, cover the frying pan with a lid and fry until fully cooked.
This is where the preparation ends, there is nothing complicated.
How to properly fry pollock in flour
Pollock fried in bread crumbs with a crispy crust
Another recipe with an original marinade for pollock. Similarly, you can fry capelin , the recipes for which I introduced on another page.
Compound:
- Fish – 1 kg.
- Eggs - a couple.
- Mustard powder – 2 large spoons.
- Flour – ½ cup.
- Salt, oil.
Fry:
- Thaw the carcasses, rinse, and divide into parts.
- Beat the eggs into the bowl, add salt, mustard, and mix the contents.
- Place wheat flour on a separate plate.
- Dip the pollock pieces first into flour, then into the mustard mixture.
- Fry on the underside until a nice crust appears. After turning over, cover the pan with a lid. Continue cooking on the lowest heat until done.
Pollock in batter in a frying pan at home
You can cook delicious pollock in batter yourself in a frying pan. It will make a very tasty dish for dinner. In many recipes, the batter rolls into lumps during frying. I'll tell you how to cook it correctly so that it doesn't roll.
Ingredients:
- Pollock – 1 large or 2 small fish
- Flour - by eye
- Chicken egg – 2 pcs.
- Mineral water
- Potato starch - 2 tbsp. l.
- Salt, pepper to taste
- Vegetable oil
Step-by-step preparation.
Prepare the fish. Remove everything unnecessary, namely fins, tail, remove the black film inside. Cut into small pieces (not too small and not too big). Place in a bowl, season with salt and pepper.
Now you can proceed to preparing the batter. Add two eggs to a separate container.
Beat the eggs in a bowl well with a fork, add pepper, salt (about 1/3 tsp), beat everything well.
Add flour, about a couple tablespoons.
There are no established proportions of ingredients; you need to look at it by eye. The mixture should be medium thick.
Add starch and about 1/3 cup of mineral water to this. As a result, the mixture will become similar to pancake batter (like thick sour cream), but don’t be alarmed, everything is as it should be. If it turns out a little liquid, you need to add flour, if it’s thick, add water.
Gradually pour in mineral water, but make sure the mixture is not too thin, otherwise the batter will roll off when frying. Should be similar to thick sour cream. If it turns out rare, you can add flour. You need to stir until the lumps disappear.
Heat a frying pan, pour more vegetable oil.
While the oil is heating up, pat each piece well in the batter and place in the frying pan. Fry over medium heat for 5-7 minutes until golden brown. Then turn it over to the other side.
To keep the fish soft and tender, do not twirl it in the pan. You need to brown one side well, and only then turn it over to the other.
The dish is ready and looks very appetizing.
Pollock in batter in a frying pan at home. Author
How to stew delicious pollock with carrots and onions in mayonnaise (sour cream) in a frying pan
The usual fried pollock can be made even tastier by preparing a delicious sauce. There is nothing complicated. This incredibly tender and spicy fish in sour cream sauce with vegetables is quick and easy to prepare!
Required Products:
- Fish (pollock or hake) – 800 gr.
- Sour cream 20% fat or mayonnaise – 300 gr.
- Fish seasoning – 1 tsp.
- Onion – 1 pc. (medium size)
- Carrots – 1 pc. (medium size)
- Olive oil – 1 tbsp. l.
- Spices to taste
Preparation.
Thaw the fish, rinse under water, gut it, remove the fins, tail and inner black film.
Cut into portions. Place the pieces in a deep bowl.
Now let's move on to marinating. Add olive oil to the bowl of pollock. This will help the spices develop better and impart flavor. Sprinkle with fish seasoning, ½ tsp. hot pepper, ground paprika, a little less ground pepper and salt. Mix everything well and leave to brew for 25 minutes.
At this time, you can do vegetables. Peel the onions and carrots. Cut the onion into half rings. Grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and fry the onions and carrots until golden brown, stirring occasionally. When a golden crust begins to appear, you need to add 100 ml of drinking water and a little salt.
Reduce heat to medium and you are ready to serve the pieces. For each of them you need to add sour cream.
Cover with a lid, reduce heat to low and leave to simmer for 15-20 minutes.
The fish is ready. It looks incredibly appetizing and can be served with potatoes and vegetables.
How to stew delicious pollock with carrots and onions in mayonnaise in a frying pan
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Fried pollock with sour cream sauce
Delicious pollock can be cooked in sour cream sauce. The recipe is simple, so you are sure to be able to cook delicious fried fish in a frying pan.
Ingredients:
- Pollock – 800 gr.
- Salt – 1 tsp.
- Pepper – 1 tsp.
- Onions – 2 pcs.
- Carrots – ½ pcs. (you can use more if you like carrots)
- Fat sour cream – 1 tbsp. l. (more possible)
- Vegetable oil.
Preparation.
Rinse freshly frozen pollock under water and dry with a paper towel. Cut off the fins, tail, clean the inside. It should be half defrosted. Cut into medium pieces, each of which is salted and peppered on both sides. Leave aside for 15 minutes.
At this time, you can prepare the vegetables. Cut the onion into half rings, also cut the carrots into thin rings and then into strips. The more onions, the more juice there will be. Fry everything in a frying pan with vegetable oil until golden brown, stirring.
When the onions and carrots are slightly golden, you need to add sour cream and stir. Add 100 ml of clean water, add salt, and leave on the fire for another couple of minutes. It makes a good sauce from sour cream and onions. It must be carefully poured into a separate saucepan.
Now he moves on to frying the fish. Pour vegetable oil into the pan again and place the fish pieces. Fry over medium heat until golden brown on each side, 5 minutes.
The finished fish now needs to be placed in the prepared sauce. Place the pan on low heat, cover with a lid so that everything simmers well, literally 5-7 minutes from the moment it boils.
Everything looks very appetizing, and the dish has an incredible aroma.
Fried pollock with sour cream sauce. Author
Pollock fillet in crispy beer batter
Do you think there is a secret to getting the perfect batter? There is more than one. First, you need to use baking powder. Secondly, be sure to add corn flour or starch. And the third, most important trick, the batter and the fish itself should be as cold as possible. This will provide incredible “crispiness”.
Ingredients:
- Boneless pollock fillet - 4 pcs.
- Rice flour or starch - 2 tbsp.
- Salt, pepper, seasonings as desired
For the batter:
- Flour - 1 cup
- Rice flour or starch (corn or potato) - 2 tsp.
- Fine salt - 1/2 tsp.
- Baking powder - 1/4 tsp.
- Beer - about 1 tbsp.
Preparation.
The first step is to check if there are bones in the fillet. If there is, delete it. Rinse and dry the fillets with paper towels.
The fish should be as dry as possible. If using frozen, make sure it is completely thawed and thoroughly remove any excess moisture before brushing it with a light coat of flour.
Cut into rectangular bars. Mix rice flour with salt, pepper, spices (optional). Lightly coat the cubes in this mixture. And put it in the refrigerator until you start frying.
It's best to use rice flour for this, but corn or potato starch will work too.
Mix flour with baking powder and salt using a whisk to enrich it with oxygen. Add starch or rice flour.
Add ice-cold beer little by little, stirring constantly with a whisk. Bring the dough to the state of liquid sour cream (kefir).
The dough should be very cold. Therefore, until use, it must be kept in the refrigerator or even freezer.
Dip (directly drown) a piece of fillet in the batter and fry in a large amount of hot oil.
That is, cook as if deep-fried. You can use a deep fryer if you have one.
But you can fry in the usual way in a small amount of oil.
Look how delicious they are! Whatever crust is on them does not slide off and crumble. That's it!
You can serve pollock with your favorite sauce, such as sour cream or mayonnaise with garlic, paprika, mushrooms and herbs.
Pollock in beer batter. Author
Video on how to fry frozen pollock in potato batter
To give fried pollock an unusual taste, you can slightly diversify the recipe. It can be cooked not only in sour cream sauce, with onions and carrots. It turns out quite tasty in potato batter. The video shows in detail how to properly prepare the dish. If you follow the instructions, everything will definitely work out. The recipe is easy and requires a minimum of ingredients.
Ingredients:
- Fish fillet (pollock) – 500 gr.
- Potatoes – 8-9 pcs.
- Salt – 1/2 tsp.
- Egg – 1 pc.
- Flour – for deboning
- Black pepper - to taste
- Seasoning for fish – 1/3 tsp.
Watch the author's video for preparation.
