Fried pollock. Pollock in lezone - an unforgettable taste! Fried pollock, recipe with gravy

Dishes made from pollock are popular for good reason. It has very few bones, but it contains a number of useful substances(vitamins, fatty acids, microelements). The neutral taste of pollock goes perfectly with salty, spicy, sour and even sweet ingredients. The fish is fried in a frying pan, stewed or baked in the oven, adding vegetables, seasonings, spices, herbs and other products.

What can you cook from pollock in a frying pan?

Pollock is an inexpensive, tasty and healthy fish that goes well with vegetables, herbs, spices, and herbs. It is fried, stewed, boiled and baked in the oven. The dishes turn out to be satisfying, appetizing and low in calories (71.7 kcal per 100 g). The product contains protein, vitamins, minerals that the body needs, and is suitable for dietary and children's diets.

To choose the right fish, you should pay attention to the following criteria:

1. Frozen fillets or carcasses are sold in a store or market, but they should be frozen just a little, otherwise you are simply overpaying.
2. The color of a fresh, high-quality product should be white, without pink or white streaks or spots.
3. Pollock has a faint sweetish odor. If it smells sharp and unpleasant, then it is spoiled.
4. The acceptable storage temperature for fillets or carcasses is no more than minus 18 degrees.
5. Suppliers are only Japan, Russia and China. The main distinguishing feature of the domestic producer is carcasses over 20 cm (young fish cannot be caught).
6. The seller at the market or in the store must have a certificate of quality of ocean products.
7. If the product is sold in packaging, then only fish and water should be listed in the ingredients. Sometimes polyphosphate (E 452) is added, a component to retain moisture outside/inside.

From fish carcass and fillet

To prepare a delicious lunch or dinner from fillet, you need to wash it, dry it and cut it into pieces (if necessary). The rib bones and black film are removed from the carcasses, and the fins are cut off. Before frying, it is better to bread the fillet to retain the juice inside. Pollock pieces are served with sauces, vegetables, or can be stewed with additional components(for example, with potatoes).

How to fry pollock in a frying pan

First, the fish must be properly defrosted by placing it in the refrigerator for several hours. It is not recommended to defrost in warm water or a microwave, as the pollock will become loose, dry and tasteless. After defrosting, the carcass is gutted. Using a thin sharp knife, the scales and head are removed, and the abdomen is cut. All the insides are cleaned out and the spine is removed. The fish is washed well and dried with a paper towel.

To get the most beautiful and tasty result, you need to know how long to fry the dish. Large whole carcasses are cooked for about 10-12 minutes, small ones - up to 8 minutes. The fillet is fried for no more than 3 minutes on each side. If you overcook the meat, it will become dry and tough. There are several cooking options:

• Fry in flour in a frying pan. Fillet or carcasses are salted, peppered, coated in flour with the addition of baking powder and cooked in hot vegetable oil. This breading serves as protection against loss of moisture and juiciness;
• There is another frying option - with breadcrumbs. First, roll it in flour, then dip the meat in beaten eggs and only then use breadcrumbs. The dish turns out very tender, soft and tasty;
• You can make pollock with batter: beat chicken eggs with milk, add a small amount of flour. Mix until smooth so that there are no lumps. The pieces are dipped and then fried in well-heated sunflower oil;
• It is not necessary to cook with breading. A good, tasty option is marinated steaks. The fillet is salted, sprinkled with spices, seasonings, sprinkled lemon juice. Marinate for 20-30 minutes and then fry. At the same time, the pieces do not fall apart and retain their juice and shape. In addition to lemon juice, use olive oil, soy sauce, sea salt, nutmeg, white wine, cumin, fennel, tarragon, rosemary;
• Some people prefer tender, soft fish with gravy. There are many options for making the sauce. For example, you can make a sweet and sour sauce (soy sauce + honey + garlic + sesame seeds). For lovers spicy dish served with a mixture of hot pepper chili, garlic and cilantro. A spicy version of the gravy includes vegetable oil, marjoram, thyme, basil, and Mediterranean herbs.

How to stew pollock

Pollock can not only be fried, but also deliciously stewed with the addition of a variety of additional ingredients. The process of preparing fillets or carcasses in this way takes 15-20 minutes, and the fish retains the maximum amount of nutrients. First, the pollock is fried until half cooked, and then poured with cream or sour cream, tomato sauce, milk, add vegetables (onions, carrots, lettuce, etc.).

Recipes for cooking pollock in a frying pan

There are ways to make tasty and healthy fish. Adherents healthy eating Recipes for preparing stewed pollock are suitable; lovers of the classics will enjoy fried fish, with or without batter. Those who want to try something unusual should pay attention to the options with gravies and sauces. To get tasty and beautiful dish– the main thing is to stick to the chosen recipe.

In beer batter

• Time: 30-40 minutes.
• Calorie content: 133 kcal per 100 grams.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: medium.

Prepare fried pollock Possibly with the addition of beer (light). This dish can be an excellent snack or a full dinner. It is suitable for an everyday menu or a holiday meal. During the frying process, the alcohol completely evaporates, the fillet turns out tender, juicy and very tasty. Served with any side dish - potatoes, rice, vegetables.

Ingredients:

• flour – 400 g;
• pollock (fillet) – 1 kg;
• vegetable oil – 3 tbsp. spoons;
• light beer – 0.5 l;
• salt pepper.

Cooking method:

1. Rinse the fillet well and dry with napkins. Cut into pieces.
2. Add salt and season with spices and seasonings. Leave for 20 minutes.
3. Make the batter of a uniform consistency by mixing beer, flour, and black pepper in one container.
4. Heat the oil. Dip each piece in batter. Fry the fillet on both sides (2-4 minutes each).

In mayonnaise batter

• Time: 1-1.5 hours.
• Calorie content: 195 kcal.
• Purpose: second course.
• Cuisine: Russian.
• Difficulty: medium.

Fragrant pollock fillet in a frying pan in mayonnaise batter is an excellent option for a second meal or dinner. Fish with appetizing, thin crust it's easy to do, it's low calorie, hearty dish For every day it goes well with various side dishes and sauces. For piquancy, you can add your favorite seasonings and spices to the batter.

Ingredients:

• eggs – 5 pieces;
• mayonnaise – 200 g;
• fillet – 1 kg;
• wheat flour – 2 cups;
• vegetable oil – 3 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• ground paprika, coriander – 20 g each;
• salt, ground black pepper.

Cooking method:

1. Rinse the pollock with running water.
2. Combine one spoon of oil, lemon juice, herbs, spices.
3. Brush the mixture onto the fish. Marinate for half an hour.
4. Beat the eggs well until smooth with mayonnaise, salt and pepper.
5. Gradually add flour. Knead the dough, similar in composition to thick sour cream.
6. Cut the fillet into portions. Heat oil in a frying pan.
7. Dip each piece into batter. Fry until golden brown crust.

In sesame

• Time: 30-40 minutes.
• Number of servings: 3-4 persons.
• Calorie content: 105 cal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: medium.

If you want to please and surprise your family with something unusual, then you should cook fillet with sesame seeds. The aromatic seeds contain calcium, and pollock is a source of phosphorus. This combination of products is not only tasty, but also healthy. Sesame gives the fish a subtle, light appearance nutty taste, and the crust turns out crispy and beautiful. For frying, you can use sunflower or olive oil.

Ingredients:

• fish – 3 carcasses;
• frying oil;
• chicken eggs – 2 pcs.;
• milk – 1 tbsp. l.;
• sesame – 50 g;
• spices, seasonings.

Cooking method:

1. Wash the carcasses and chop into portions. Rub the fish with spices and seasonings. Leave for 15-20 minutes.
2. Rinse with water, dry with a paper towel.
3. Beat eggs with milk with a fork or whisk until foam appears.
4. Heat a frying pan with oil. Dip each piece in batter and roll in sesame seeds.
5. Fry over low heat so that the seeds do not burn.

In walnuts

• Time: about half an hour.
• Calorie content: 245 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

If you are wondering how to do delicious fish By unusual recipe, try frying it breaded with kernels walnut. Thanks to the appetizing breading, the fillet will not fall apart and the maximum quantity will be preserved. own juice And beautiful shape dishes. If you need to quickly achieve the formation of a crust, then it is advisable to cook pollock in a small amount of vegetable oil.

Ingredients:

• kernels walnuts– 200 g;
• sunflower oil;
• lemon – 1 pc.,
• fish fillet strips – 4 pcs.;
• dried porcini mushrooms – 40 g;
• salt pepper;
• fresh cilantro.

Cooking method:

1. Grind the nuts and mushrooms thoroughly until they form a powder.
2. Chop the cilantro with a knife.
3. Sprinkle the fillet with half the lemon juice. Roll in nut-mushroom powder.
4. Fry on both sides in hot oil. Sprinkle with cilantro before serving.

Fried with onions and carrots

• Time: 40 minutes.
• Number of servings: 1-2 persons.
• Calorie content: 95 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: medium.

Classical cold appetizer– pollock with onions and carrots. If you want to diversify the dish, then in addition to carrots and onions, you can add lettuce and tomatoes. Simple Ingredients They combine favorably, enhancing each other’s taste. If you want a heartier dinner, serve the dish with boiled or fried potatoes, rice.

Ingredients:

• fish carcass – 1 pc.;
• onion– 2 heads;
• carrots – 1 pc.;
• wheat flour – 80 g;
• vegetable oil – 3 tbsp. spoons;
• salt, spices.

Cooking method:

1. Rub the fish with spices and salt and set aside for twenty minutes.
2. Roll the fish in flour.
3. Peel the vegetables, chop into half rings or cubes. Sauté until transparent.
4. Add pollock. Cook for 3-4 minutes on each side.
5. Place in a bowl and cool.

• Time: about an hour.
• Number of servings: 2 persons.
• Calorie content: 85 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

Tender pollock in milk in a frying pan will be a hearty lunch for all family members. Use fresh or frozen carcasses (or fillets), low-fat milk (or medium fat). A strange combination of fish and milk for an inexperienced cook, you will definitely like it, because the dish will turn out tender and soft.

Ingredients:

• frozen carcasses – 2 pcs.;
• flour – 100 g;
• onion – 1 head;
• milk – 2/3 cup;
• salt, ground black pepper.

Cooking method:

1. Defrost the carcasses, rinse and cut into portions.
2. Heat oil in a frying pan.
3. Mix flour with salt and pepper. Dredge the fish pieces and fry on both sides.
4. Add onion, chopped into rings. Cook until golden brown.
5. The next step is to pour milk into the contents of the pan.
6. Cover the dish with a lid, bring to a boil and simmer for 20 minutes over low heat.

Fried fillet with tomato sauce

• Time: 30 minutes.
• Number of servings: 2-3 persons.
• Calorie content: 115 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Can be done fish fillet in tomato sauce. The dish contains few calories, but is tasty and nutritious. Thawed pollock is first fried a little and then soaked in tomato sauce (sometimes replaced with grated fresh tomatoes). Before serving, the fish is decorated with fresh herbs (parsley or dill), lemon slices, and sprinkled with spices.

Ingredients:

• flour – 100 g;
• carrots, onions – 2 pcs.;
• fish fillet – 500 g;
• sugar – 1 tbsp. l.;
• eggs – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• ground black pepper, salt;
• lemon juice – 2 tbsp. spoons.

Cooking method:

1. Rinse the fillet with running water, dry with napkins and cut into portions.
2. Then add salt, pepper, and roll in flour.
3. Beat the eggs a little, dip the pollock pieces. Fry the fish on both sides until golden brown.
4. Place the finished fillet in one layer on a wide plate (as in the photo).
5. Chop the onion into cubes, chop the carrots using a grater.
6. Sauté vegetables. Fill them up tomato paste(dilute a little with boiled warm water).
7. When the sauce boils, add lemon juice, sugar, and spices.
8. Pour over the fish and place the dish in the refrigerator to soak for 1-2 hours.

Stewed in sour cream

• Time: 30-40 minutes.
• Number of servings: 2-4 persons.
• Calorie content: 102 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: medium.

Very appetizing and aromatic a fish dish- pollock stewed in sour cream or cream, which gives softness and tenderness. Carrots make the fish rosy and golden. For emphasis, add a little fresh dill or dry oregano.

Ingredients:

• carcasses – 800 g;
• carrots – 2 pcs.;
• onion – 1 head;
• sour cream – 200 ml;
• sunflower oil;
• seasonings, spices.

Cooking method:

1. Peel the vegetables and finely chop them with a knife.
2. First fry the onion until translucent, then add the carrots.
3. Cut the prepared carcass into pieces and place with vegetables.
4. Mix the ingredients and simmer for about 10 minutes. closed lid.
5. Add sour cream, spices and seasonings to the pan to taste.
6. Cover, cook for another 20 minutes.

Stewed with apples

• Time: half an hour.
• Number of servings: half an hour.
• Calorie content: 80 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: medium.

An original, spicy and low-calorie version of preparing pollock - stewed fillet with the addition of sweet and sour apples. Thanks to the addition of soy sauce and lemon juice, the dish gets an interesting, pleasant and unusual taste. The fish is served hot and garnished with parsley sprigs before serving. If desired, fillets can be replaced with whole or cut into pieces carcasses.

Ingredients:

• green apples – 2 pcs.;
• soy sauce – 2 tbsp. l.;
• fillet – 300 g;
• lemon juice – 1 tbsp. l.;
• bell pepper- 1 PC.;
• fresh parsley - a bunch;
• onion – 1 head;
• vegetable oil for frying;
• salt, ground black pepper, paprika.

Cooking method:

1. Cut the fillet into strips. Pour over the fish soy sauce, add lemon juice.
2. Cut the onion into half rings, the pepper into strips.
3. Peel the apples and cut into thin slices.
4. Heat a frying pan with oil, fry the onion, then the apples and peppers until soft.
5. Add fish, simmer for 15-20 minutes with the lid closed.
6. Wash the parsley and chop finely. Sprinkle over the finished dish before serving.

Video

Step-by-step recipes for fried pollock: fish breaded with breadcrumbs, flour and oatmeal with onions and tomatoes in the form of pieces, fillets and rolls

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

3 gr.

Carbohydrates

107 kcal.

Option 1: Fried pollock - a very tasty recipe

Fried pollock is a tasty and quick-to-cook fish that everyone will enjoy without exception. The pollock fillet must first be breaded and then fried, in the end we will get a golden brown crust on top, and tender white fish meat inside. This fish can be served with various side dishes - potatoes, porridge or salads, but breaded fillet is also perfect for gatherings in a friendly company; men will appreciate such an appetizer with a glass of cold beer, especially if served with pieces delicious sauce. Well, let's get down to business quickly.

Ingredients:

• Pollock - 250 g
• Salt, pepper, paprika - to taste
• Breadcrumbs - 2 tbsp.
• Whole grain flour - 2-3 tbsp.
• Lemon juice - to taste
• Vegetable oil - 2 tbsp.

Cooking process

Prepare all products according to the list. Remove the pollock carcass from the freezer in advance, peel the skin and remove the backbone. Check filleted fish for bones. Cut the pollock into portions.

Salt the pollock pieces and season with ground pepper, sweet paprika. If desired, sprinkle with a little lemon juice. Mix well.

Take a clean plastic bag, put whole wheat flour into it and breadcrumbs, add spices if desired. Mix.

Place the pollock pieces into a bag with flour and breadcrumbs.

Close the bag and shake it a couple of times. Then take out the breaded fish.

Heat vegetable oil in a frying pan, add pieces of fish and fry on both sides for several minutes over medium heat. Remove excess oil with kitchen towels and serve the browned pieces to the table.

Bon appetit!

Option 2: Quick recipe for fried pollock

To quickly fry pollock in flour in a frying pan, just quickly process the carcass, cut it into equal pieces, roll it in flour and fry in hot oil in the largest frying pan you have.

Ingredients:

• medium pollock carcass;
• refined oil;
• black pepper;
• fine salt;
• flour for breading;
• garlic clove.

How to quickly fry pollock in a frying pan

Remove the scales from the fish carcass. After removing the head, fins and tail, cut through the abdomen. Immediately remove the entrails. Wash in cold water.

Using a sharp knife, cut the carcass into portions. The width of each is up to 4-5 cm.

Now add salt to the pollock. Also cover the surface with black pepper. Roll in flour sifted onto a flat plate.

Heat a little vegetable oil in a thick-bottomed frying pan. Place a garlic clove cut in half closer to the side.

Place fish pieces on the bottom. Fry pollock in flour in a frying pan for 3-5 minutes, setting the temperature to medium. Serve drenched from fat.

It is not necessary to cover the pan, but with the lid on, the fish will cook well. And droplets of water that can get into the hot oil from the fish and start “shooting” will not be able to burn your hands.

Option 3: Pollock fried in flour and spices

Fried pollock is prepared in different ways. For example, you can add a variety of spices or dry herbs to flour. Thus, you will get a very spicy, aromatic and very unusual fish dish.

Ingredients:

• wheat flour for breading;
• spices "For fish";
• salt if necessary;
• egg;
• pollock carcass;
• refined oil;
• sprigs of rosemary;
• a third of fresh lemon.

How to cook

Rinse the processed pollock carcass well. Next, cut the fish into neat portioned pieces. Their width is approximately 5 cm.

Now sprinkle each piece with lemon juice. Also add a little salt.

While the fish sits for a short time, heat the oil. For this we need a wide, thick-bottomed frying pan.

In a separate container, beat the chicken egg. Place wheat flour on a wide flat plate. Add spices “For fish” into it. Mix.

The next step is to dip each piece in the egg mixture and roll in flour and spices.

If you don’t know how long to fry pollock in a frying pan, we will answer - 4-5 minutes for each side at medium temperature. And don’t forget to add a sprig of rosemary to the boiling oil.

Dry the finished fish, removing excess oil. Serve with any side dish.

Before starting the process, be sure to check whether the spices contain salt. If it is present there, there is no need to add it separately. Although it all depends on your tastes. But remember, with a lot of salt, a lot of juice will leak out of the fish, and it will turn out to be dry.

Option 4: Fried pollock in breading

Pollock can be cooked by sprinkling it with flour. But if you have time and a little desire, you can fry the fish in a simple but very delicate breading. We’ll find out what comes out of this by cooking pollock right now.

Ingredients:

• three spoons wheat flour;
• spoon of starch;
• three tablespoons of filtered water;
• salt to taste;
• fresh pollock;
• black pepper;
• clove of garlic;
• refined oil.

Step by step recipe

Clean a medium pollock carcass. After removing the entrails, tail and head with gills, wash. Season with salt and set aside.

In a wide but not deep container, combine flour, water, black pepper and starch. Mix with a whisk until completely homogeneous. You should get a viscous mass without lumps.

Now heat the refined oil at the bottom of a thick-bottomed frying pan. Place a clove of garlic, which is important to crush with a knife so that it releases its aroma faster.

Using quick movements, dip the fish into the batter and place in the oil.

So, how to fry pollock in a frying pan? It's simple. Leave the fish for 3-5 minutes (time for each side) under a loosely closed lid. Then turn over and continue cooking for the same amount of time.

After you remove the pieces, leave them on a plate with napkins. This will remove unnecessary oil and the fish will not be so greasy.

In addition to black aromatic pepper, you can add other spices to the batter. For example, dried basil, Mediterranean herbs or rosemary seeds. It is also permissible to place a sprig of thyme or rosemary in the pan along with the garlic.

Option 5: Fried pollock with onions

When frying fish, rarely any other ingredients are added. However, this statement does not apply to onions. After all, this particular root vegetable is ideal for both river and sea fish. But we offer little unusual preparation fried pollock with onions. We are sure you will like it!

Ingredients:

• two pollock fillets;
• medium bow;
• coarse salt;
• vegetable (refined) oil for frying;
• lemon juice;
• rosemary branch;
• ground pepper;
• flour for breading.

How to cook

Examine the cleaned pollock fillet and remove bones if they are found there.

Wash the fish. Blot dry with paper towels. Place on a pallet. Add salt. Add pepper. Sprinkle with lemon juice.

Leaving the fillet to marinate. After half an hour, remove the onion skins. Wash. Cut into halves of rings.

Heat odorless oil in a frying pan. Add rosemary. Make the fire minimal.

Cut the seasoned fillet into portions. Roll each one in flour. Do the same with onions.

Place fish and onions in hot oil at the same time. Fry for 2-3 minutes on one side and the same on the other side. At the same time, make sure that neither the onions nor the fish burn. Therefore, turn them over if the ingredients begin to darken quickly.

Place the finished fried pollock with onions on several layers of napkins. After a couple of minutes, the dish can be served.

Thanks to the fact that we roll the onion, like the fish, in flour, it will not burn while the pollock is cooking. However, keep in mind that the fillet is quite thin. Plus it was pickled. This means everything will be ready in a few minutes.

Option 6: Pollock fried with tomatoes

If you want to make the fish more tender, add the juicy pulp of fresh tomatoes after a short frying. You definitely won’t forget this pollock!

Ingredients:

• four pollock fillets;
• two medium tomatoes;
• coarse salt;
• dried basil;
• flour for dusting;
• spoon of butter;
• medium bulb;
• spices "For fish".

Step by step recipe

Clean all fillets from possible bones. Wash carefully. Blot with napkins. Cut into lengthwise pieces.

Transfer to a flat container. Add some salt. Leave aside.

Blanch both tomatoes. Then chop them finely, removing the seeds.

Now peel the onion. Heat the oil and briefly fry the chopped root vegetable.

Reduce heat to minimum. Arrange the prepared fish. Sprinkle with fish spices. Add dried basil.

Add the top layer of tomato mixture. Without stirring, cover the pan with a lid.

Simmer the dish for 15-17 minutes without increasing the minimum heat. Let the appetizer sit before serving. By the way, the dish can be served chilled. So, the secret of how to fry pollock in a frying pan has been revealed.

In addition to the specified onions, you can add other vegetables to this recipe. For example, carrots, eggplant or celery root. But no matter what you use, be sure to finely chop the ingredients so they are cooked completely and evenly.

Option 7: Stuffed pollock, fried in a pan

For lovers of complex appetizers, we suggest paying attention to the following recipe for stuffed pollock stuffed with pickled onions and carrots. We are sure that there is no shame in serving such rolls for the most demanding guests.

Ingredients:

• three pollock fillets;
• spoon of lemon juice;
• coarse salt;
• small onion;
• small carrots;
• vinegar, salt and sugar for vegetable marinade;
• flour for light breading.

How to cook

Wash three fish fillets, checking to see if there are any bones. If there is, take it out and throw it away.

Cut each into two equal parts. Beat with light movements with a hammer. At the same time, try not to damage the surface.

Rinse the peeled carrots and onions. Chop the first into thin short shavings. Chop the second one into small cubes.

Transfer root vegetables to a bowl. Pour in vinegar. Add sugar and salt (1/2 tsp each). Mix and leave in the refrigerator for an hour.

After the specified time, place the fish chops on the work surface. Place pickled vegetables (onions and carrots) in the middle. Moreover, it is important to squeeze out the latter so that the marinade does not get in.

Now carefully wrap the rolls. Roll each one in flour. Secure with toothpicks.

Heat oil in a suitable wide frying pan. When it gets hot, add the stuffed pollock. Cook over low heat for 4 minutes. During this time, the protein will “seize” and the pieces will not fall apart.

Then carefully remove the toothpicks and turn the fish over. Continue the process for as long as possible. That's all. Together we figured out how to fry pollock fillets.

These fish rolls can be baked in the oven. But they will cook faster in a frying pan. In addition, you will get an appetizing fried crust that will make our tender pollock crispy.

Option 8: Fried pollock in oatmeal

We have already discussed one type of breading. But if this is not enough for you and your culinary imagination requires more, try including batter cereals. Have you ever tried anything like this? Then why not do it today?

Ingredients:

• 35 grams of oatmeal;
• two tablespoons of starch;
• half a glass of boiling water;
• coarse salt;
• three pollock fillets;
• refined oil;
• egg;
• black pepper;
• spoon of lemon juice.

Step by step recipe

Bring half a glass of water to a boil. During this time, grind the oatmeal in a blender. Pour them into a tall container. Pour in boiling water. Leave to steam for half an hour.

After 30 minutes, add starch and beat the egg into the infused flakes. Mix the viscous, heterogeneous batter with a broom.

Also clean and wash the fish fillets. Pepper the pollock and add salt. Sprinkle with lemon juice.

Cut the prepared fillet into rectangular pieces. Preferably the same size.

Dip each one into the batter until it completely covers the fish.

Fry in hot oil. And it should be enough. So that the fish literally swims. This way the batter will not burn and will remain in pieces.

How long should you fry pollock in a frying pan for it to cook? 4-5 minutes will be enough. Moreover, there is no need to turn it over, since essentially we are deep-frying the pieces.

If the batter turns out too liquid, which should not happen, we recommend adding a little more starch. But don't overdo it, we need breading, not dough.

Option 9: Classic fried pollock recipe

For various reasons, pollock is considered almost the most popular fish on our tables. Firstly, it is affordable. Secondly, it is very healthy, like any other sea fish. But perhaps not everyone knows how to fry pollock fillet correctly. Therefore, in this collection we will tell you everything in detail.

Ingredients:

• pollock carcass;
• lemon juice;
• salt (coarse);
• wheat flour for deboning;
• black pepper);
• clove of garlic;
• sprig of rosemary;
• oil (refined) for frying.

Step-by-step recipe for fried pollock

Remove scales from the pollock carcass. Then cut off the tail section. Also remove the head and fins. Make a through cut along the abdomen. Remove the insides so that no blood clots remain.

Rinse the prepared carcass well. Divide the fish in half. Get the ridge. Use tweezers or your fingers to remove every single bone.

Place the resulting fillet on a flat gastronorm container. Pour lemon juice over the pollock. Also sprinkle with black pepper. Add salt.

Leave the fish to marinate. This will take about an hour. Moreover, it is better to move the fillet to the refrigerator.

After the time has passed, heat the oil in a wide frying pan. Place garlic crushed with the flat part of a knife and a sprig of rosemary. This will make the oil aromatic.

Then roll the soaked fillet in a sufficient amount of flour. Carefully place on the bottom of the pan. Fire - medium.

Cook fried pollock for about 3-4 minutes. At the same time, a beautiful crust should form on the surface. If the fish is ready before the specified time, flip or remove without hesitation. After all, the power of the stove can be different.

Before deboning the seasoned fillet, it is better not to soak it from the marinade. Then the flour will evenly cover the fish, the light breading will be stronger and will not disintegrate during frying. By the way, it is important to turn the pollock over when it is well-fried. Otherwise you will break the structure and ruin appearance dishes.

Sea fish is very tasty and healthy! It is present on our table 2-3 times a week. Today I propose to prepare fried pollock - a simple and satisfying main dish that can be served for lunch or dinner. As a side dish, I recommend making mashed potatoes or boiled rice.

In general, you can fry almost any food in a similar way. sea ​​fish with white meat. Hake, pangasius, cod, halibut, sole - these are perfect options. The main thing is that there are few bones.

I want to say that I never buy frozen fish fillets - only whole fish. The fact is that after thawing, in fact, about 60% of the fish from the original mass remains, and the rest is water. If you wish, you can always fillet thawed fish carcasses yourself - it’s not at all difficult!

Ingredients:

Cooking the dish step by step with photos:

As a rule, you can find fresh frozen pollock on sale here, so this fish needs to be defrosted properly. To do this, you can put the carcasses directly in the bag in a large saucepan with cold water in the evening. This way the fish will gradually defrost in a gentle manner. Similarly, we defrost pollock at room temperature when preparing fish on the same day. After this, we gut, wash the fish, cut off the fins and tail. Rinse thoroughly again under cold running water. Let the excess liquid drain.

After this, cut the prepared carcasses into portions. Salt them to taste, mix and let stand for about half an hour so that the fish absorbs the salt. Then drain the liquid that comes out.

Next, heat the frying pan over medium heat vegetable oil. The oil for frying should be well heated - a characteristic smoke will appear on the surface. Otherwise, the fish will release juice and will not fry, but stew. Place fish pieces in hot oil in one layer.

For lovers of fish dishes, we suggest frying pollock in a frying pan. Crispy pieces of pollock will fit perfectly into a lunch or evening menu.

It would seem that preparing such a dish would not be difficult. But this one too simple recipe have their own culinary “secrets”. Often after frying, pollock turns out dry. To keep the fish juicy, we suggest rolling the pieces first in flour, then in breadcrumbs. In between we use egg mixture. During the frying process, a crispy crust is formed on the pieces of pollock, which will preserve the juiciness of the fish.

So, let's cook pollock fried in a frying pan according to the recipe below.

Ingredients

• Pollock - 1 piece;
• Chicken egg - 1 piece;
• Wheat flour - 2 tablespoons;
• Breadcrumbs - 3 tablespoons;
• Vegetable oil - 60 ml;
• Salt - to taste;
• Seasoning for fish dishes - to taste.

How to cook pollock in a frying pan

Be sure to defrost the pollock carcass before cooking. It is better if the defrosting process takes place at room temperature, so remove the fish for frying from the freezer in advance.

When the pollock is defrosted, start cleaning it. Remove the fins and tail from the fish. It is more convenient to do this with scissors. Gut the pollock. The fish has a black film inside. Be sure to get rid of it. Otherwise, pollock will have an unpleasant taste, giving off bitterness. Cut the finished fish carcass into portioned pieces approximately 3-4 cm thick.

Take a suitable plate. Pour the stated amount of wheat flour into it. Add salt to the flour based on your taste preferences. Mix the bulk ingredients. Roll each piece of fish in the resulting salted flour.

Break one chicken egg into a small bowl. Beat it with a regular fork or whisk. Dip the pieces of pollock in flour one by one completely into the egg mixture.

The next step in preparing the dish is rolling the fish pieces in breadcrumbs. But first add the seasoning for fish dishes into the breadcrumbs and mix. If such seasoning is not available, replace it with ground pepper or dried herbs.

Pollock pieces are ready for frying! Pour vegetable oil into a frying pan and heat it over moderate heat. Place pollock in the pan. Fry the fish on all sides until golden brown and crispy.

Pollock fried in a frying pan is ready! Serve this fish dish with your favorite side dish. For example, pollock will go well with a potato side dish in the form of cutlets. Vary the serving with fresh herbs or vegetables. Bon appetit!

There are many variations of pollock preparation. But it’s fried pollock in a frying pan or deep-fried that takes the cake. This type of fish can be fried not only in classic batter, but also in its different variations, which can diversify the everyday table of every housewife.

Fried pollock in beer batter

Fried pollock in a frying pan in beer batter has an original taste. Beer batter makes the fish juicy and the crust crispy. The main advantage of this batter is that the alcohol in the dish is not felt at all.

• Light beer - 200 ml;
• Chicken egg - 2 pcs.;
• Flour - 200 gr.;
• Baking powder for dough - 1.t. l.;
• Salt and black pepper to taste.

Preparation:

1. Initially, you should prepare the batter from beer. It needs to be made ahead of time as it needs to sit in the refrigerator for about 2 hours. To prepare the batter, you will need to mix flour and baking powder, after sifting both ingredients. Next, a hole (deepening) is made in the resulting mixture and chilled light beer is gradually poured into it.
2. Do not pour in all the liquid at once. Beer is poured in stages to prevent lumps from appearing. As alcohol is added, the mixture of flour and baking powder is constantly stirred with a wooden spatula.
3. After this, add salt and black pepper to taste. The finished batter goes into the refrigerator.
4. The fish is cut into small pieces and seasoned with pepper and salt. After this, pollock is rolled in flour batter, and then in beer batter. The fish is fried over medium heat in a hot frying pan.
5. If desired, pollock can be deep-fried. But it is worth remembering that fish prepared in this way will be fattier. Regardless of the cooking method, after frying, pieces of fried fish should be placed on a paper towel to get rid of excess fat.

Mayonnaise batter for pollock

You can also fry pollock in a frying pan in a mayonnaise-based batter.

To prepare the batter you will need:

• Chicken egg - 5 pcs.;
• Flour - 200 gr.;
• Medium fat mayonnaise (67%) - 200 g;
• Salt to taste.

Preparation

1. Batter recipe: Beat the eggs with a whisk until foam forms. Next, mayonnaise is added to the egg mixture. All ingredients are mixed well.
2. After this, gradually add flour into the future batter, stirring constantly so that lumps do not form in the mixture. The dough should be a little liquid. The consistency of the mass should be homogeneous. After this, add salt to taste.

Pollock batter made from starch

You can fry pollock in a frying pan even without flour. This product can be replaced with potato or corn starch. The peculiarity of starch is that it does not absorb so much fat, so the dish turns out to be more dietary. Beat 1 egg with a whisk. Then 2-3 tbsp is added to the mass. starch and salt to taste.

Mineral water pollock batter

Fried fish in mineral water batter delights with its airiness and tenderness. Thanks to mineral water, pollock turns out juicy, but not greasy.

Ingredients:

• Egg - 3 pcs.;
• Flour - 200 gr.;
• Milk - 100 ml;
• Mineral water - 100 ml;
• Salt, sugar and pepper to taste.

Preparation

Initially, you will need to separate the yolks from the whites. The yolks are ground with salt, sugar and pepper. After this you should add mineral water and milk. Then flour is gradually introduced. The whites are cooled and whipped until thick foam and carefully added to the dough.

Pollock batter made from sour cream

Ingredients:

• Egg - 2 pcs.;
• Sour cream - 3 tbsp. l.;
• Wheat flour - 5 tbsp. l.;
• Hard cheese - 80 gr.;
• Salt, sugar to taste.

Preparation

1. Initially it is worth rubbing hard cheese on a fine grater. Next you should tackle the eggs. To prepare the batter, the whites should be separated from the yolks. You will need to beat the whites with a whisk until they form a thick foam. The whipped mass should be placed in the refrigerator for 1 hour.
2. Then the flour is sifted and mixed with pre-beaten yolks. Sour cream, sugar, salt and grated cheese are added to the resulting mass. Proteins are added to the mixture last. It is worth remembering that the whipped whites should be gradually added and stirred with a silicone spatula from top to bottom so that they do not settle. After this, the dough is considered ready and you can fry pollock in sour cream sauce in a frying pan.
3. If desired, hard cheese can be omitted from the recipe. But it gives a thicker crust to the fish and adds piquancy to the dish.

A simple pollock batter made from eggs and flour

Mix 2 eggs with 2 tbsp. flour and a pinch of salt. Add a little water, about 1 tbsp, so that the batter becomes similar in consistency to pancake batter. Dip pollock fillet in batter and fry in well-heated oil.

Pollock batter made from kefir

This batter turns out liquid. In the culinary world it is called “tempura” and is very popular in Asian countries.

Ingredients:

• Kefir - 100 ml;
• Flour - 2 tbsp. l.;
• Egg - 2 pcs.;
• Salt and pepper to taste.

Initially, the eggs are beaten with a whisk. Then kefir, salt and pepper are added to the container. Then you should add flour in small portions. It is advisable to stir the mixture constantly when adding flour, otherwise lumps may form. Then the prepared mixture should be put in the refrigerator for 50-60 minutes. After this, the batter is ready for use.

How to fry pollock in a frying pan

It is very important to prepare a dish from good fresh fish. The taste of the finished dish will directly depend on this. So, when looking at products in the store, try to choose pollock that is light in color, without yellowness or a darkened belly. I have 3 medium-sized fish, with a total weight of 550 - 600 grams.

We thoroughly wash the carcasses in cool water, remove the entrails and the black film lining the abdomen. We will not make pollock fillet at this stage. The fins should also not be cut or shortened.

Cut the fish into portions and add a little salt.

In a clean, completely dry plastic bag, put 2 tablespoons of flour and 0.5 teaspoon of salt. Mix the contents of the package.

Now, add the pieces of fish to the flour and salt and, shaking the bag slightly, ensure that all the pieces are sprinkled with flour.

At this time, the frying pan should already be on the stove with very hot vegetable oil. You will need approximately 5 tablespoons of oil. If you want to end up with well-fried golden pollock, then don’t skimp on this ingredient.

Place the floured fish pieces into the pan.

Fry them on all sides until golden brown. There is no need to cover the pan with a lid.

When the pollock is thoroughly fried, place it on a plate. Important note: The heat should only be turned off when the pan is empty. If you start taking out pieces while the stove is running, the oil will immediately begin to be absorbed into the fish, and we don’t need extra fat.

After the pollock has cooled slightly, you can fillet the fish. Once finished, this is done quite simply. If we had cut off the fins at the preliminary stage, the process of cleaning the pollock would have been difficult.

Pollock fried in flour is a great addition to any meal. Try cooking this fish yourself. Simple, tasty and very fast!