How to cook frozen pollock fillet in briquettes - recipes

Frozen pollock fillet is a product widely distributed on the shelves of stores and supermarkets in our country. Unfortunately, not many consumers pay attention to this type of fish. You can prepare a large number of tasty and healthy dishes from pollock fillets in briquettes.

In the culinary world, there are many ways and methods of preparing frozen pollock.

However, before we begin describing the recipe instructions, it is important to say that before cooking it is necessary to prepare the fish: defrost it, rinse it and remove bones and skin, and cut it into portions - only after completing these preparatory processes can you begin the main parts of preparing any dish.

We prepare for the process correctly

There are different recipes for preparing pollock, but before you start implementing them, you should learn about some nuances.

Stores sell frozen products, so they need to be defrosted, but properly.

Do not immerse pollock in warm water or reheat it. You should put it in the refrigerator overnight on the bottom shelf, and start preparing it in the morning. If you don't have enough time, you can defrost it at room temperature. In this case, you must ensure that the product does not dry out.

The next step is cleaning the fish. Small scales can be easily cleaned off with a regular knife in the direction from the tail to the head. Often the pollock on the shelves is already headless and gutted. All you have to do is remove the black film, then cut into steaks or fillet. This is done like this: cut along the back to the base of the ridge and carefully cut off the meat.

The seafood is in harmony with spices and herbs; in the marinade it turns out excellent, tender and juicy. It doesn’t take much time to prepare - about half an hour. Goes great with a variety of vegetables. The fish is stewed and served with soy sauce, ketchup, sour cream and mayonnaise. Or you can add it to an already prepared dish.

You can come up with options for different dishes. Soups, salads, pies, main courses - fried pollock, cutlets baked with cheese and vegetables - this is not a complete list of recipes. The fish has a mild, unexpressed taste, which makes it universal, since it becomes possible to combine it with various products and add interesting flavors.

For cooking, you can take bony pollock, gutted, fresh, frozen, or fillets from it.

In batter ("fish and chips")

Pollock fillet in briquettes can also be prepared in beer-based batter.

Combined with deep-fried potatoes, you get the classic English fish and chips dish, known all over the world.

What ingredients will you need?

• 1 kg pollock fillet in briquettes, cut into small square pieces;
• salt;
• frying oil;
• 1 kg of golden potatoes, cut into slices 3-4 mm thick;
• 0.5 tbsp. self-raising flour;
• 2 tbsp. l. vegetable oil;
• 1 tsp. salt;
• about half a standard bottle of beer (0.5 l).

Step-by-step cooking process

1. It is necessary to salt the fish and set aside at room temperature.
2. In a deep frying pan, heat the oil to a very high temperature, and at the same time turn the oven to “warm” mode, place a baking sheet inside and place a wire rack on it.
3. Next you need to combine flour, vegetable oil, salt and beer, stirring all the time. There should be enough liquid to make a dough the consistency of melted ice cream. Once it is cooked, you need to put it in the refrigerator for 20 minutes.
4. While the dough is resting, cut the potatoes and place them in a large bowl of cold water, rinse well, and then pat each slice dry with a paper towel.
5. The oil should be very hot. It is necessary to place the potatoes in it in one layer and fry for 3-5 minutes, or until they begin to brown at the edges. Avoid adding too many slices at once as this will cause uneven cooking. Each batch needs to be salted after cooking.

6. Once all the potatoes have been fried, you should place them on a rack set on a baking sheet in the preheated oven to prevent them from cooling while the fish cooks.
7. Next, you need to remove the dough from the refrigerator, roll each piece of fish fillet in it and let the excess coating drip off.
8. Then you need to carefully place each piece into the hot oil. You may need a wooden stick to push the fish and prevent it from sticking to the bottom of the pan.
9. Fry the pollock fillet in batter in portions until golden brown, about 5-8 minutes, depending on the size of the pieces. The finished pieces should be placed in a warm oven while the remaining batches are prepared.
10. Serve the fish and chips as soon as everything is fried, accompanied by lemon and sauce of your choice. Tartar sauce, remoulade or aioli are great options.

In a frying pan

Fried pollock can be prepared in different ways, and which one is the best and most delicious is up to you to choose.

With sour cream

Pollock in sour cream is the best additive, and not only for seafood. It will soften the product and make it juicy. In terms of how to deliciously fry fish, you don’t need to be prepared for a long process. It only takes 40 minutes to prepare and you have a delicious dish on the table.

Grocery list:

• fish – 800 g;
• sour cream – 200 gr.;
• oil;
• salt, spices.

Cut the seafood into pieces 4 cm thick, place in a bowl, add salt, pepper, pour sour cream, stir. Place in a frying pan and cook until soft. This is the simplest option.

You can do it differently. Fry the fish until golden brown, then pour sour cream over it and fry.

Spices will help diversify the taste. Ready-made seafood seasonings containing the most suitable spices are available for sale.

With onion

This dish is more varied, the onion adds its spicy note and juiciness.

Required Products:

• pollock - 2 pcs.;
• onion – 3 heads;
• sour cream – 120 g;
• vegetable oil – 30 g;
• salt, seasonings.

Step-by-step recipe for a frying pan with onions in sour cream:

1. Prepare the product - peel, divide into 3 cm steaks. Add spices and wait 20 minutes.
2. Cut the peeled onion into half rings.
3. Transfer it to a heat-resistant container with preheated oil and sauté until transparent.
4. Place the fish, close the lid and simmer in its own juice for about 5-7 minutes.
5. Pour in sour cream. If too thick, add boiled water. Salt the sauce.
6. Cover again and cook for another 10 minutes. The pollock will be soaked in sour cream, but the meat will not fall off the bones.

Cooking steps in the photo:

With lard or bacon

A recipe with pollock fillet and lard is an excellent option for those who love fish and meat in one dish.

Products:

• fillet - 400 grams;
• 1 tbsp. l. flour;
• 1 tbsp. l. sunflower oil;
• 4 slices of bacon;
• salt;
• black pepper;

For the sauce:

• a bunch of parsley;
• 200 ml milk;
• half a medium onion head;
• 1 tbsp. l. butter;
• 1 tablespoon flour;
• 1 laurel;
• nutmeg to taste;

Steps on how to make pollock in sauce quickly and easily:

1. We start with the sauce. Pour milk into a saucepan, add diced onion and bay. Wait until it boils, reduce heat to low and cook for another 5 minutes. Remove from heat and wait half an hour. When cool, remove the sheet.
2. Next we move on to seafood. Pour flour, a pinch of salt, pepper into a large bowl, mix everything. Bread the steaks.
3. Heat sunflower oil in a saucepan. Toss in steaks and bacon bits. Fry the fish for 5-7 minutes until golden brown. Bacon – until crispy, turn once. Then remove and place on a kitchen towel to absorb excess fat.
4. Meanwhile, finish preparing the sauce. Heat the oil in a frying pan, add flour. Roast for 30 seconds. Pour in the milk mixture in a thin stream and stir. Simmer over low heat for 5 minutes. Finally, sprinkle with nutmeg, salt and pepper.
5. Place the fish in a saucepan, pour in the sauce, and simmer for 1 minute. Increase the heat and wait for the dish to boil. Add finely chopped parsley and a little milk if the sauce is thick.

Transfer the finished dish to a plate. Place bacon or lard on top.

In the test

Products:

• seafood – 500 grams;
• flour – 1.5 tbsp;
• milk - 250 ml;
• egg - 1 piece;
• lemon;
• frying oil;
• a bunch of greenery;
• salt, seasonings.

Recipe for fried pollock pieces:

1. Dissolve salt in cool milk, add yolk and flour. Shake well.
2. In another bowl, beat the egg whites with the resulting mixture.
3. Cut the fish into portions. Rub with pepper and spices.
4. Dip each piece into the batter and fry on both sides. Preheat the saucepan with oil well.

Place the finished fillet on a plate, garnish with lemon slices and sprigs of herbs.

The photo shows the main steps of the recipe:

With marinade before frying

A worthy option is pickled pieces. What you will need:

• pollock – 1 carcass;
• lemon – 1 pc.;
• vegetable oil;
• salt, seasonings.

The process of how to properly fry fish and how to marinate it quickly and tasty:

1. Cut the seafood into steaks, salt and sprinkle with spices.
2. Squeeze lemon juice on top, mix with your hands and marinate for 40 minutes.
3. Place the fish in a saucepan and fry until done.

According to this recipe, pollock does not disintegrate and retains its juice.

You can marinate in olive oil, wine, add fennel, rosemary.

Video of preparing another recipe with marinade:

How to cook pollock fillet for a diet

This, so to speak, is information for the strong in spirit. We all know how wonderful white fish tastes if you eat only it, vegetables, and, say, rice. At one time, pollock was an extremely cheap product, so everyone chewed it when drying. For the purposes of such a diet, the fish was prepared simply - the carcasses were washed, cleared of “films” in the abdominal area, cut in half along the ridge, sprinkled with lemon juice and baked in the oven at 180 degrees for 20 minutes. To prevent the fish from being too dry, you can pack it in a baking bag or cover it with foil. To make it not too bland, sprinkle with dill seeds, or add fresh herbs to the already prepared pollock.

All this would be wonderful if it weren’t for... yes, pollock has a specific taste, for many people it is too “fishy”, and not everyone likes the aroma of this dish. And when pollock is being cooked for the next “drying” - at least run out of the house. In principle, baking in the oven under a bag or foil is the easiest way to cook pollock in a minimalist style.

You can also experiment with different methods of cooking and frying in a dry frying pan:

• Boil the cleaned carcasses or fillets in water with the addition of the juice of 1 lemon, place them in boiling water, cook for no more than 12 minutes, being careful not to boil the fish into a “porridge.” Carefully remove the finished product with a slotted spoon; you can discard it in a colander to allow the water to drain;
• fry in a dry frying pan without adding oil (ceramics, preferably a grill pan), you can add a tablespoon of lemon juice, or white wine vinegar 9%, or a spoonful of white wine. You can even take a little more wine, because the alcohol still evaporates and cannot harm your diet in any way;
• bake in a multicooker “without everything” in the baking mode for about half an hour, you can also sprinkle the bowl with olive oil, or add a couple of tablespoons of broth or water to it;
• Simply steam it, spending just 20 minutes for 3-4 servings of pollock.

In the oven

The optimal temperature for baking is 170 degrees, time is 30 minutes. It is necessary to cook in a sealed container, otherwise the product will dry out. Move to the upper rack of the oven when there is some time left before the end of cooking. In this case, a golden brown crust will form.

With milk and eggs

Compound:

• fish – 2 carcasses;
• eggs – 4 pcs.;
• milk – 200 ml;
• onions – 2 pcs.;
• butter – 30 gr.;
• salt pepper.

Preparation:

1. Divide each carcass into 4 parts, salt and pepper.
2. Peel the onion and thinly slice it into half rings.
3. Heat the oil in a saucepan and fry the pieces until a crust forms.
4. Transfer the product to a baking container.
5. In this saucepan, fry the onion until transparent.
6. Place the onion in the mold.
7. Break eggs into a bowl, add milk, salt and pepper. Beat the mixture with a whisk until fluffy.
8. Pour the filling into the mold. Bake at 180 degrees for 20 minutes.

Photo recipe:

With vegetables

The seafood turns out to be the most tender, melting in your mouth, if it is marinated in sour cream. Look for a full-fat fermented milk product; if you don’t find it, use a regular store-bought one.

Compound:

• fish – 1 kg:
• carrots – 3 pcs.;
• potatoes - 5 tubers;
• onion – 1 pc.;
• sour cream – 200 g;
• milk – 300 ml:
• spices, salt.

Recipe for baked pollock in sour cream:

1. Pour the prepared seafood with milk for 20-30 minutes.
2. Cut, bread the pieces in flour, place on a baking sheet and season with salt.
3. Cut the peeled potatoes into slices and the onion into half rings.
4. Peel the carrots and grate on a coarse grater.
5. Place potatoes, onions and carrots on the fish pieces.
6. In another bowl, mix sour cream, salt, and spices. Pour the mixture over the top of the dish.
7. Bake at 200 degrees for 30 minutes.

Another method is shown in the video:

With buckwheat

• fish – 2 pcs.;
• onions – 2 heads;
• buckwheat – 200 g;
• garlic – 2 cloves;
• sour cream – 250 g;
• salt pepper;
• sunflower oil.

Preparation:

1. Rub the fish with garlic, salt, add pepper, and place in the refrigerator to marinate for half an hour.
2. Grease the pollock with oil and fry in a frying pan until half cooked.
3. Finely chop the onion, fry, add buckwheat and finely chopped greens.
4. Stuff the carcasses with minced meat and secure the cuts with a toothpick.
5. Transfer to a baking container, pour over sour cream, wrap tightly in parchment paper and bake on a wire rack at 190 degrees for 45 minutes.

With mayonnaise

Required Products:

• fish 300 g;
• onions 2 pieces;
• mayonnaise 4 tbsp. l.;
• spices.

Preparation:

1. Cut the seafood into steaks, add salt and pepper.
2. Chop the peeled onion into half rings.
3. Place in a greased form.
4. Transfer the pollock and cover with mayonnaise.
5. Cover the container with foil and place in an oven preheated to 180 degrees.
6. After 20 minutes, remove the sheet, increase the setting to 200 degrees and bake for 20 minutes.

With potatoes

Compound:

• fish - 1 kg;
• potatoes - 10 medium pieces;
• onions – 3 pcs.;
• mayonnaise – 250 g;
• spices.

Cooking method:

1. Divide the seafood into steaks, place in a deep bowl, sprinkle salt and pepper on top, pour mayonnaise and marinate for half an hour.
2. Cut the potatoes into slices.
3. Place it in a mold, place the fish on top, and onion on it.
4. Pour mayonnaise over the entire mass and bake for 40 minutes at 180 degrees.

Frozen pollock fillet in briquettes with cheese in the oven in ceramic pots

I decided to prepare it in disposable molds, it’s even more convenient, because you don’t even have to wash the dishes afterwards.

I prepared part of the dish in ceramic pots, it turns out equally tasty, and most importantly, no one will guess that this dish is made from cheap fish.

Ingredients:

• 500 grams pollock fillet
• 3 large tomatoes
• 150 grams mozzarella
• 1/2 tsp. dried ground thyme
• 1/2 tsp. dried ground basil
• juice of half a lime or a third of a lemon
• 100 ml cream -15%

Cut 500 grams of pollock fillet (I have it pressed in a briquette) into convenient pieces, not very large, but you don’t need to chop too much either..

3 large tomatoes need to be finely chopped, preferably the meatier ones.

Combine everything in a deep bowl.

Add half a teaspoon of dried ground thyme and the same amount of basil.

Then grate 150 grams of mozzarella on a coarse grater and add to the rest of the ingredients.

Add the juice of half a lime or a third of a lemon to the total mass, and also add salt to taste.

Mix everything well.

Place the molds on a wire rack or baking sheet; I used disposable and ceramic ones.

We fill them completely with the prepared mass.

Add 1 tablespoon of cream there, at least 15% fat, I used 20%.

Bake at 180 degrees for 25 minutes, 5 minutes before the end of cooking, sprinkle with grated cheese on top, I used Parmesan.

How to put it out

With onions and water

• pollock carcasses – 600 g;
• onion - 1 head;
• carrots – 1;
• sour cream – 250 g;
• water – 200 ml;
• laurel – 1 leaf;
• oil;
• spices.

Recipe:

1. Chop the onion and grate the carrots using a large grater with large holes. Fry vegetables in oil until golden.
2. Cut the fish into pieces and place on top of the vegetables. Salt and pepper.
3. Pour water.
4. Pour sour cream over everything and throw in laurel.
5. Close the lid and cook over low heat for 25 minutes.

With tomatoes

Compound:

• pollock – 1 kg;
• onion – 300 g;
• chickpeas – 150 g;
• olive oil – 100 g;
• garlic – 2 cloves;
• chili pepper – 1 pc.;
• laurel;
• cinnamon stick;
• cumin – 1 pinch;
• canned tomatoes – 400 gr.;
• water 250 ml.

Recipe:

1. Soak the chickpeas for several hours, then boil.
2. Add plenty of oil to the onion, garlic and pepper and fry.
3. As soon as the onion becomes transparent, add bay, cinnamon, cumin, pour tomatoes on top and add chickpeas. Simmer for about 45 minutes.
4. Then add the steaks and cook for another 25 minutes until the pollock is ready.
5. Before serving, place on a plate and add cinnamon sticks and leaf.

Options for various popular pollock dishes for the diet

Pollock under a vegetable bed

In the classic version, this dish is prepared with fried onions and carrots. Vegetables are first fried in sunflower, butter or olive oil, then fish is added to them, laid out in layers, and baked, sprinkled with cheese. Some people still manage to pour a liter or two of mayonnaise into all this splendor. This is how innocent carrots, fish and onions turn into a calorie bomb. Which we love for its delicate creamy taste and pleasant aroma. But...a dish similar in taste can be prepared without mayonnaise.

To cook pollock under a vegetable bed for a diet, you will need:

• a couple of carrots, 1 bell pepper, 1-2 onions, and 1 zucchini. All vegetables need to be washed, peeled, chopped, placed on a baking sheet and sprinkled with olive oil spray. Vegetables are baked until half cooked at a temperature of 150 degrees in the oven for 15 minutes;
• In the meantime, the fish can be marinated in lemon juice. If you don’t like the taste of lemons, you can try a milk marinade, just mix milk, salt, dill, and soak the pollock fillet in this for 15-20 minutes;
• Next, take a ceramic baking dish and preheat the oven to 180 degrees. Vegetables and fish are placed in layers in a non-stick pan; you can either sprinkle hard cheese on top (no more than 20 g, and no mayonnaise) or skip this option.

Sometimes mustard is added to the milk marinade for fish, literally a teaspoon of paste or powder. This is what lovers of mayonnaise do in all its forms. Indeed, when baked, a delicate aftertaste remains, but the fat content of the dish does not increase.

The same version of pollock can be cooked in a slow cooker, simply laying the fish in layers in a bowl. Bake usually takes about 40 minutes.

Fried pollock and its “analogs”

Fried fish is prohibited in all types of diets. Perhaps they only eat it on a paleo diet, and then only in a limited way. But what if you are already tired of dry fish and want a golden crust? You can experiment with baking.

You will need 4-5 prepared servings of pollock fillets, olive oil cooking spray, and white onion, sliced ​​into rings. The oven needs to be preheated to 180 degrees. Place the pre-marinated fish along with onion rings on a baking sheet lined with parchment. Then spray the fish with olive oil from cooking spray and turn up the heat to 200 degrees. Bake until crusty for 5-7 minutes, turn over, bake for another 2 minutes, then reduce heat to 180 degrees and finish cooking in the oven. You can check readiness with a wooden toothpick or even by appearance.

How to cook fish

With vinegar and melted butter

Grocery list:

• fish – 2 pcs.;
• salt – 1 tablespoon;
• table vinegar - 2 tbsp. l.;
• water – 1 liter;
• melted butter.

Preparation of boiled pollock:

1. Fill the pan with water and add the steaks.
2. Wait until it boils, turn the heat to low and cook for ten minutes. Pour out the water.
3. Pour pollock back in, add salt and vinegar. Boil and cook for 10 minutes.
4. Serve with ghee.

With spices, ketchup and butter

Ingredients:

• fish – 2 carcasses;
• onion – 1 head;
• carrots – 1;
• flour – 2 tbsp. l.;
• butter – 3 tablespoons;
• ketchup – 2 tbsp. l.;
• salt;
• peppercorns;
• laurel;
• curry – 1 tbsp. l.

Preparation:

1. Cut the seafood into small steaks. Place in a container and add hot water until just enough to cover the pieces. Boil it. Remove the foam.
2. Meanwhile, cut the onion into rings and the carrots into slices.
3. As soon as the water boils, add the vegetables and boil for 20 minutes.
4. Add salt, pepper, add bay and cook for five minutes.
5. Then use a spoon to scoop out the ingredients.
6. Meanwhile, prepare the gravy: strain the liquid.
7. Fry the flour in a saucepan after melting the butter.
8. Add some salt, ketchup, seasoning and broth.
9. Stir and cook for 5 minutes.
10. Place seafood and vegetables on plates and pour gravy on top. Decorate with sprigs of greenery.

An interesting and simple option for cooking fish in tomato sauce:

With cheese

As a rule, when preparing fish with cheese, this product is added to the batter or sprinkled on top when baking. This recipe is somewhat unique because it calls for making a cheese coating with breadcrumbs and frying the fillets in it in a frying pan.

What ingredients will you need?

• 500 g pollock fillet;
• 0.5 tbsp. vegetable broth;
• table salt and strong ground pepper;
• 0.5 tbsp. grated parmesan cheese;
• 0.5 tbsp. breadcrumbs;
• 0.5 tsp. dried parsley;
• 0.25 tbsp. olive oil, divided;
• 1 tsp. garlic, finely chopped;
• 1 tsp. onion, white or yellow, grated;
• juice from half a lemon;
• 1 tbsp. l. capers, washed and dried;
• 4 tbsp. l. unsalted butter, cut into cubes;
• 1 tbsp. brown rice, cooked.

Step-by-step cooking process

1. It is necessary to season the fish with 2 tbsp. l. broth, salt and pepper.
2. In a separate bowl, mix Parmesan cheese, breadcrumbs and parsley.

3. The fish needs to be evenly coated with seasoned breadcrumbs.
4. Next, you need to heat half the oil in a saucepan over moderate heat, put the fish in it and fry on each side for 3 minutes.
5. Then you need to take out the cooked fillet and put it on a plate, wipe the saucepan with paper napkins, pour the remaining oil into it and heat it.
6. After this, you need to put garlic and onion in it and lightly fry it, pour in the remaining broth and lemon juice, add capers and cook until the volume of liquid is reduced by half.
7. Next, remove the container from the stove, add the butter to the sauce and beat with a fork until it melts and the mixture becomes creamy.

Place the finished fish on plates on top of brown rice and pour over the prepared lemon-butter sauce and serve immediately.

How to pickle

With celery

One of the homemade pollock fillet dishes is salting with celery.

Products:

• fish fillet – 2 pcs.;
• celery - 1 sprig;
• oil – 3 tbsp. l.;
• salt;
• laurel

Recipe for preparing fish for salting:

1. We cut the fillet into two halves.
2. Throw a sprig of celery into the pan, pour in oil and add plenty of salt.
3. Salt and pepper the fish, sprinkle with chopped bay.
4. Place in a container, pour oil and cover with celery.
5. We take the pan to a cold place for a day.

With sugar and herbs

You can salt fish in another way. Ingredients:

• fish – 1kg;
• salt – 1 tablespoon;
• granulated sugar - 2 tbsp. l.;
• Spicy herbs - optional.

Recipe:

1. Cut the fish into pieces, add sugar and salt, and you can add herbs.
2. Place in a cool place for 24 hours.
3. Before serving, sprinkle with lemon juice and oil.

All family members and guests will be happy with such salted fish!

How to get rid of fishy smell - marinades

For preparing pollock in a minimalist style, marinades like the ones above are a real godsend. So to speak, a time-tested option is to marinate the fish for 15 minutes in lemon juice and only in it. Those who reduce their salt intake can get by with just this marinade. Those who do not reduce - add a drop of sea or natural pink salt to half a glass of lemon juice for 4 pollock carcasses. The fish should be thoroughly “spilled” with juice, and placed under slight pressure, about 1.5 kg (you can put it on a plate, press it down on top with a metal plate, and put a 1.5 liter bottle on top). You need to leave it to marinate for 20-30 minutes so that the smell goes away completely. You can also add lemon zest when baking, if you like it.

Lemon juice can be mixed with various other ingredients:

• juice of 1 lemon, plus a bunch of dill, plus a teaspoon of olive oil, grind with a blender into a homogeneous green mass;
• juice of 1 lemon, a tablespoon of sour white wine such as Riesling, nutmeg seasoning on the tip of a knife, sea salt, a couple of sprigs of tarragon;
• lemon juice, a little dill and parsley, a few grains of cumin and fennel;
• lemon juice, rosemary, dry or fresh.

Sometimes they also prepare a sweet oriental-style marinade for fish. Take 1 tablespoon of fresh honey and mix with 2-3 tablespoons of low-salt soy sauce, add a quarter teaspoon of dried ground ginger. The fish must be cleaned to fillet form and soaked in this marinade for half an hour.

The “Italian” marinade for fish is the simplest - take 30 g of chopped dried or natural olives, mix them with a tablespoon of olive oil and 4 tablespoons of lemon juice, add a teaspoon of Italian herbs seasoning and a tablespoon of white wine .

How to dry

Compound:

• fish carcasses – 2 pcs.;
• salt – 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• black pepper – 1 tbsp. l.

Method for preparing dried pollock:

1. When the product is slightly defrosted, cut into fillets.
2. We cut each part into 2-3 pieces and chop into bars.
3. Prepare seasoning - mix sugar, salt, pepper.
4. Sprinkle a little seasoning on the bottom of the bowl and place a layer of fish.
5. We repeat each layer until the seafood runs out.
6. The whole mixture will not be needed; the leftovers can be used for other dishes.
7. Cover the container with cling film and place in a cool place.
8. After 12 hours, drain the water and turn the fish over.
9. After a day, hang it on the dryer in the bathroom. There will be no unpleasant smell. A wonderful appetizer is ready.

Like in the canteen

Ingredients:

• fish – 1kg;
• carrots – 3 pcs.;
• onion – 1 head;
• mayonnaise, cheese;
• salt, spices.

Preparation:

1. Cut the fish into 3-4 cm steaks, salt, sprinkle with seasonings or lemon juice. Marinate for 30 minutes.
2. Meanwhile, grate the carrots using a large-hole grater.
3. Cut the onion into small cubes.
4. Fry the vegetables in oil.
5. Place a layer of fish in a baking container, then a layer of vegetables.
6. Pour mayonnaise over the vegetables and distribute evenly.
7. Next, you can sprinkle with grated cheese and place in the oven for 40 minutes at medium temperature.

Fish in briquettes

For fish in briquettes, there is a separate cooking strategy that differs from other recipes. To cook pollock in briquettes you will need the following ingredients:

Ingredients Servings: –+

• Pollock fillet 500 gr
• Onion 1 pc.
• Carrot 1 pc.
• Mayonnaise or sour cream 2 tbsp. spoons
• Salt to taste

Preparation:

Rinse the pollock thoroughly under warm water. It is worth washing several times to remove all unnecessary substances. Dry everything using disposable kitchen towels and cut the fillets into small square pieces. All pieces should be approximately the same size to maintain the proportions of the dish.

Grease a baking dish with vegetable oil and place pieces of pollock over the entire surface of the prepared container. Along the way, add all the prepared spices.

Place a mixture of onions, sour cream and mayonnaise on the pollock pieces. These three products will form a unique sauce with a very bright taste and pleasant aroma. On top of this we lay carrots, carefully grated on a fine grater. Bake in the oven at two hundred degrees for about half an hour. Serve the dish immediately after cooking.

Fish cutlets

With eggs

Required ingredients:

• fish – 1 kg;
• onions – 2 heads;
• egg – 3 pcs.;
• flour - 3 tbsp. l.;
• mayonnaise – 4 tbsp. l.;
• oil;
• seasoning.

A way to deliciously cook pollock meat in the form of cutlets:

1. Clean the fish and cook in boiling water for about 5 minutes.
2. Cool, peel off the skin and remove the bones.
3. Mash the cooked meat with a fork.
4. Fry finely chopped onion in a saucepan with oil until it darkens.
5. Mix eggs with flour and mayonnaise, add seasoning, add minced meat.
6. Knead the entire mass. You will get a homogeneous structure.
7. Place a spoon into a saucepan and fry on both sides.

With loaf and garlic

The recipe with bread and garlic is a great way to cook pollock fillet very tasty.

Compound:

• fish fillet – 500 gr.;
• egg – 1 pc.;
• milk – 1 tbsp.;
• loaf – 2 pieces;
• onion – 1 pc.;
• garlic – 1 clove;
• dill - to taste;
• salt, spices;
• oil for frying – 80 ml.

Stages:

1. Trim the crust of the loaf. Pour milk over the pulp and leave to swell.
2. The fish must be defrosted in advance. Pass the meat through a meat grinder.
3. Transfer the minced meat into a container, add the soaked loaf and egg. Mix thoroughly.
4. Salt and pepper. Finely chop the onion, garlic and herbs and add to the minced meat.
5. Stir. If the consistency is liquid. You can add a little semolina.
6. Knead the mass like dough. Form cutlets and fry in a frying pan until cooked.
7. If desired, you can bread it before frying - in flour or semolina.

Creamy sauce goes great with these cutlets. You can make mashed potatoes as a side dish.

A simple appetizer - pollock fillet in batter

Pollock fillet in batter is a wonderful appetizer that always flies away first and never gets boring. The batter can be anything - beer, milk or sour cream. Choose your option, and we offer affordable kefir batter. This dough turns out airy, the sweet and sour taste of which harmonizes perfectly with the fish.

Let's prepare the following ingredients:

• kefir at room temperature - a glass;
• chicken egg - 1 pc.;
• flour - half a glass;
• salt pepper;
• vegetable oil - 100 ml;
• The batter will be even tastier if you add a little (dessert spoon) sugar to the dough.

Mix the dough from kefir, flour and eggs. The consistency should resemble thick sour cream. We cut the pollock fillet into pieces slightly larger than a matchbox. Heat vegetable oil in a frying pan. You shouldn’t skimp on oil, because otherwise the fish won’t cook evenly. Dip the fish into the dough, throw it into the frying pan and quickly fry on both sides. Place the finished pieces on a paper towel - it will absorb excess fat. We eat fish warm or cold - whichever you prefer. Pollock in batter with barbecue sauce is very tasty.

This is interesting: a recipe for preparing pollock fillet in batter

Suitable side dishes

There are many options on what to cook pollock with, as well as the side dishes that are served with it. The best choice for seafood is potatoes in any form - boiled, mashed, fried, baked. Greens also harmonize perfectly - dill, parsley, lettuce. A side dish in the form of stewed carrots with onions, bell peppers and tomatoes is also good. Such a dinner can be prepared for a holiday table if you decorate the fish itself beautifully.

Pollock is a low-fat fish, so a sour product is perfect. From cereals you can prepare: boiled rice, pea puree, buckwheat, pasta.

An interesting combination with stewed carrots or beets with pieces of prunes.

Fresh chopped vegetables or a salad made from them are an excellent option for complementing pollock main courses. You can chop cucumber, tomato, dill, mix everything and season with sour cream.

The best spices

The most suitable spices and herbs:

1. Ground pepper – allspice, pink, black, white. Add a little bit of it just to add some spice and enhance the taste of the seafood.
2. Nutmeg and grated ginger will add piquancy to the meat.
3. Melissa will add a touch of freshness.
4. Add the bay leaf at the end of cooking.
5. Oregano and thyme will add a light spicy note.
6. Garlic is great when stewing pollock; it adds heat without killing the fishy taste.
7. You can add mustard to the sauce or when stewing; it will give the dish a slight sour note.
8. When cooking, you can add onions and parsley, the broth will become tastier and more aromatic.
9. Cloves will add a piquant taste to the dish.
10. For baked dishes, use rosemary, lemon juice, basil, fennel, parika, turmeric, and ground celery.

Common Questions

Why is pollock rubbery?

If this happens, you may have simply overcooked the fish. It is necessary to remember how long each pollock dish is prepared. This happens very quickly, so you need to constantly be careful not to overcook or overcook the product.

The second reason is that the product lay on store shelves and refrigerators for a long time, was repeatedly defrosted and frozen again. The quality of the fish has deteriorated. You can save it by keeping it in milk or stewing it in cream.

What can you replace it with when cooking?

Pollock belongs to the cod breed. Meat contains only 2 percent fat. You can replace: hake, cod, navaga, haddock, blue whiting, pollock. All of them are sea inhabitants with white meat, low fat content and a variety of elements - iodine, selenium, phosphorus, vitamins.

How to choose correctly

Chilled meat is rarely found anywhere; sellers can sell defrosted fish under the guise of such fish. Take twisted pollock, ugly, with a black coating - this will mean that it froze well and immediately.

The ice layer should not exceed 3 mm. The color of the seafood should be white; if it is yellowish, it means it has been sitting for a long time. The smell is subtle, without signs of stench.

Stores must store the product at a temperature not lower than -18 degrees. In Russia, pollock is sold from domestic and Japanese catches. Ours is more environmentally friendly. How to distinguish - the carcass must be more than 20 cm, since it is forbidden to catch small fish.

Don't be fooled. Often, under the guise of fresh frozen or frozen pollock, they sell fillets of tilapia and sole, which live for one day and eat waste. Ask to see the certificate.

Enjoy your dinner with pollock fish!