How to cook fish nuggets, breaded pollock fillet in a frying pan - step-by-step recipe with photos and videos

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Prepared by: NataliLarin

04/25/2014 Cooking time: 30 min

Pollock fillet in a frying pan is a great option for a family dinner on a weekday! Not only useful, but also simple and quick - half an hour and a full dinner on the table!

Products (for 4 servings)

• Pollock fillet – 500 g
• Eggs - 2 pcs.
• Heavy cream or sour cream - 1 tbsp. spoons
• Flour – 3-4 tbsp. spoons
• Lemon - 0.5 pcs.
• Black pepper - to taste
• Salt - to taste
• Vegetable oil - for frying

Preparation:

• 1. Defrost and wash the fish.
• 2. Cut the pollock fillet into pieces about the thickness of a finger.
• 3. Then the pollock fillet needs to be marinated for 20 minutes. To do this, sprinkle with lemon juice, salt and pepper.
• 4. For the batter, mix eggs, cream, flour and salt. Mix everything thoroughly until smooth.
• 5. Heat a frying pan, add oil. Dip the fillet pieces into the batter and place them in a frying pan.
• 6. Fry pollock fillet in batter on both sides until golden brown, 3-4 minutes on each side.
• 7. Fried pollock in batter can be served with any side dish, especially good with mashed potatoes.

Pollock in a frying pan - 37 delicious homemade recipes

Pollock is a budget fish species that is available to most of the Russian population in any season. It is sold fresh and frozen, whole and cut into pieces. To cook pollock in a frying pan deliciously and as simply as possible, use one of the recipes in this category, as well as the tips written below.

The five most commonly used ingredients in frying pollock recipes are:

The frying pan is used not only for frying pollock, but also for stewing it. In the first case, you will only need fish, spices and any breading: wheat flour, crackers, crushed flakes, batter, lezon, and so on. Breading helps prevent the fish skin from sticking to the pan. In addition, some of its types create an appetizing and delicious golden brown crust on the surface of the meat.

For frying, it is advisable to take a wide frying pan with a flat bottom - this will fit more pieces of fish, and less time will be spent on cooking. To prevent the oil from boiling and splashing during the process, make sure that no water gets into it. It is better to dry the fish with a paper towel first. The readiness of fried pollock is determined in the same way as any other fish: the meat should become tender, soft, and easily come away from the bones. Also, no blood should be released from it. To make the pieces fry faster, you can cut them not too thick.

Five of the fastest pollock recipes in a frying pan:

You can fry onions in the fat remaining after the fish, rolling them in flour. And then serve it along with pollock.

A great way to cook pollock in a frying pan is to simmer it with vegetables in sauce. This fish is well suited for this type of dish due to its minimal bones. In addition, you can simmer it until the bones are easily chewed, practically without being felt. Almost any sauce is suitable, from ready-made to homemade: cream, milk, sour cream, tomato, soy. By the way, pollock can be pre-marinated.

Pollock fried in flour and breading batter

Products (for 2 servings)

• Pollock (fillet) – 300 g
• Onion - 1 pc.
• Eggs - 1 pc.
• Flour - 3-4 tbsp. spoons
• Breading sugar - 2-3 tbsp. spoons
• Salt - 0.25 teaspoons
• Vegetable oil - 3-5 tbsp. spoons

How to cook pollock fried in breadcrumbs:

1. Peel the onion and chop thinly.
2. Heat 1 tbsp in a frying pan. a spoonful of butter. Add the onion and cook over medium heat, stirring, for 5 minutes.
3. Cut the skinless fish fillet lengthwise into 2 parts and lightly beat.
4. Place fried onion in the middle of one piece.
5. Cover with another piece, give it an oval shape (cut off the edges).
6. Add salt to flour. Carefully roll the fish in flour.
7. Then soak in egg and roll in breadcrumbs.
8. Heat the remaining oil in a frying pan. Place the fish very carefully in a frying pan and fry in vegetable oil over medium heat, first for 4-5 minutes on one side.
9. And then turn over and fry for 3-4 minutes on the other side.
10. Fried pollock with onions is ready. Bon appetit!

Pollock fillet in batter - the simplest recipe

Required ingredients:

• Pollock – 2 medium fish;
• Eggs – 2 pcs;
• Wheat flour – 3 tbsp;
• Juice of half a lemon;
• Salt and pepper - to taste.

Preparation:

1. The first step is to clean the fish, remove all fins and tail. Then you need to carefully separate the fillet from the bones.
2. Season the fillet with salt and pepper, pour over the juice of half a lemon and leave to marinate for 1-1.5 hours.
3. Beat 2 eggs in a bowl, add salt to taste and add 3 tbsp. flour. Mix everything well so that there are no lumps.
4. Dip the fish pieces into batter on all sides and fry in vegetable oil over medium heat for 5-7 minutes on each side until golden brown.

The fish is ready! Bon appetit!

Back of pollock baked with egg in batter

Products (for 2 servings)

• Pollock – 250 g
• Onions - 0.5-1 pcs.
• Eggs - 2 pcs.
• Sour cream – 50 g
• Flour - 1 tbsp. spoon
• Salt - 0.25 teaspoons
• Ground black pepper - 1 pinch
• Vegetable oil - 2 tbsp. spoons
• Parsley - 2-3 sprigs

Preparation:

1. Cut the fish, remove the bellies. Season the chopped pieces of pollock with salt and pepper.
2. Breaded in flour.
3. Fry the fish. To do this, heat the oil, lay out the pieces of fish, fry over medium heat for 3-4 minutes, then turn over and fry on the other side for another 2-3 minutes.
4. Turn on the oven.
5. Mix raw eggs with sour cream.
6. Chop onions or green onions.
7. Mix the egg-sour cream mixture with chopped onions or finely chopped green onions, add salt to taste.
8. Transfer the fried fish to a clean frying pan, lined with foil and greased with oil. Pour the mixture over the fish and bake in the oven (20 minutes at 190 degrees).
9. When serving, sprinkle with herbs.

Pollock in cheese and egg batter

Products (for 6 servings)

• Pollock – 400 g
• Flour - 50 g
• Hard cheese - 100 g
• Large eggs - 2 pcs.
• or small eggs - 3 pcs.
• Ground coriander - 1/4 teaspoon
• Zira (seeds) - pinch
• Salt - to taste
• Vegetable oil (for frying) - 70-100 ml

Preparation:

1. We prepare the necessary products. We defrost the fish in advance. In this way, you can cook not only pollock, but also other types of sea fish without a lot of bones - hake, cod.
2. We fillet the fish and cut into pieces.
3. Place the fish pieces in a bowl, add crushed cumin and coriander, and a little salt.
4. Stir and leave to marinate for 10-15 minutes.
5. Grate the cheese on a medium grater.
6. Beat the eggs with a mixer or whisk until smooth.
7. Add grated cheese.
8. Mix the cheese and egg with a spoon.
9. Dip the pollock pieces in flour.
10. After this, dip (well immersing) in cheese and egg batter.
11. Heat a large amount of vegetable oil in a frying pan and add the fish.
12. Fry on both sides for 2-3 minutes until golden brown.
13. Transfer the finished fish to a napkin to remove excess oil. After which we serve the pollock in cheese and egg batter.
14. Bon appetit!

Recipe: Pollock fillet in egg. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pollack fillet in egg.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pollock fillet in an egg is 108.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pollock in milk batter in a frying pan

Ingredients:

• Pollock fillet – 700 grams
• Egg - 2 pieces
• Milk – 100 Milliliters
• Flour - 150 grams
• Vegetable oil - 6 tbsp. spoons
• Salt, pepper - To taste

Number of servings: 4-6

How to cook pollock in batter in a frying pan

1. Cut the pollock fillet into portions.
2. Prepare a batter from eggs, milk, flour and salt.
3. Dip the fish pieces into the batter and dip well on all sides.
4. Fry the fish pieces in a frying pan until golden brown.
5. Bon appetit!

Pollock in batter with mayonnaise

Ingredients:

• Pollock 1 kg
• Mayonnaise 2 tbsp.
• Eggs 2 pcs.
• Salt to taste
• Dry spices to taste
• Vegetable oil 30 g

Preparation:

• 1. Wash the fish, remove scales and film. If the pollock is frozen, you need to defrost it in advance. Dry and cut into portions. Sprinkle with salt and dry fish spices.
• 2. Mix mayonnaise with beaten eggs and stir with a fork.
• 3. Place the frying pan in which we will fry on the fire to heat up. Pour some oil. Dip the fish into the batter and place it in a hot frying pan. Fry on both sides until cooked.

Pollock fillet fried in dough with garlic in a slow cooker

Some people think that garlic doesn't go well with fish. But this is a mistaken opinion; the aromatic vegetable only complements the taste of this extraordinary fish. It can be fried not only in a hot frying pan, but also in household electrical appliances.

Components:

• Pollock – 550 g;
• Egg – 2 pcs.;
• Bran – 3 tbsp. l.;
• Salt - to taste;
• Garlic – 2 cloves;
• Purified water – 100 ml;
• Olive oil – 2 tbsp. l.;
• Breading – 3 tbsp. l;
• Dill - a bunch.

Preparation: 40 minutes.

Calorie content: 271 Kcal/100 g.

Mix beaten eggs, chopped garlic and bran, add a little salt and mix thoroughly. Wash the dill, dry and chop. Put it in garlic batter. We start the unit for the frying function. Pour olive oil into the bowl and heat. Shred the defrosted fish into cross-sections.

Dip the steaks in batter and breading and place them in the prepared device to fry. Turn over with a silicone spatula or a wooden fork, or a metal utensil.

Garlic can be added not only to the batter, but also to prepare a sauce with sour cream and fresh herbs. Then just dip the finished hot fish and eat.

Pollock in batter in a frying pan with pancakes

• Pollock – 1 piece
• Eggs - 2 pcs
• Flour - 0.5 tbsp
• Onion - 1 pc.
• Sunflower oil - 3 tbsp.
• Dry spices - to taste
• Salt - to taste

For the pancakes:

• Eggs - 1 piece
• Flour - 5 tbsp.
• Sunflower oil - 3 tbsp.
• Salt - to taste
• Baking soda - 0.5 tsp.

1. Take the fish, if it’s frozen, defrost it, cut it into medium-sized pieces and rub it with salt, leave it to stand for 30 minutes.
2. Batter: beat 2 eggs into a plate, add fish seasoning and a mixture of peppers, mix everything well, pour flour into another plate.
3. Take the fish, dip it in egg, then in flour, place it in a frying pan with enough heated oil and fry on both sides until golden brown.
4. Place on a plate and cut onion rings on top.
5. Pancakes: take a plate with the remaining egg for batter, beat another egg into it, add soda, salt to taste and flour, the thickness of the dough should be the same as for regular pancakes.
6. We take a mug of cold water, put a spoon in the water, take the dough and put it in a frying pan with the heated oil left over from the fish, put it in the water again and take the dough again, put it in the frying pan, and repeat until the frying pan is completely filled, close the lid and fry with on both sides until the pancakes are completely cooked.

Frying whole pollock in a frying pan

It is not necessary to cut the fish into pieces before frying. If the pollock is not large, then it can be fried whole. In this case, it is better to use another technology. Dry the prepared pollock with paper napkins inside and out, sprinkle with lemon juice, lightly salt and pepper. If desired, you can also sprinkle with fish seasoning or a mixture of Provençal herbs.

The pollock should be left in this form for about 30 minutes. After this, the fish should be rolled in flour and fried in hot oil on both sides, 4-5 minutes on each side, until a golden crust forms that is pleasing to the eye.

Pollock in batter with nuts

This type of dish is characterized by greater health and nutritional value.

It is prepared using the following components:

• pollock – 800 g;
• walnuts – 90 g;
• egg – 3;
• salt;
• flour – 60 g;
• seasonings;
• ground pepper.

Preparation:

1. The fillet, washed and dried, is cut into pieces and rubbed with seasonings.
2. Mix the eggs with salt, add flour to them and stir until smooth.
3. The nuts are passed through a meat grinder and placed on a plate.
4. The fish is dipped in batter and sprinkled with nut crumbs.
5. Next, the pieces are placed in hot oil and fried until cooked.

Pollock fillet with garlic in batter

Fans of Georgian and Indian cuisine should enjoy the taste of garlic-based batter. As a result, pollock fried in this batter has an expressive garlic aroma, and the taste will be juicy and tender. The dish is perfect for both everyday and festive tables.

Ingredients:

• 1 kg pollock
• 2 eggs
• 4 cloves garlic
• 150 g breadcrumbs
• Vegetable oil
• Salt
• Pepper

Preparation:

1. We wash the fish fillet, dry it with paper towels, and then cut it into pieces.
2. Drive the eggs into a deep bowl and beat them with a fork.
3. Add milk, add salt, pepper and crushed garlic. Mix all the ingredients well together.
4. Pour vegetable oil into the frying pan and heat it thoroughly.
5. Dip each piece of pollock into batter and then into breadcrumbs.
6. Transfer the pollock to a frying pan and fry on both sides until golden brown.

Pollock in garlic breading

Adding garlic gives the dish a spiciness that many people like.

To work, you need to prepare the following ingredients:

• pollock – 800 g;
• flour – 60 g;
• crackers – 100 g;
• garlic – 3 cloves;
• egg – 2;
• salt;
• paprika;
• sour cream – 30 g;
• greenery.

Preparation:

1. Beat eggs and mix with sour cream. Paprika and salt are added to this composition, then flour is gradually added.
2. The resulting batter should be uniform and quite thick.
3. Garlic cloves are crushed using a press and mixed with chopped herbs.
4. Breadcrumbs are added to them for breading.
5. Lovers of crispy crusts on fish can add grated cheese.
6. Carcasses cut into pieces are immersed in the mixture and rolled in breading.
7. After this, the workpieces can be fried in oil.