Fried pollock - the most delicious recipe

An excellent home cook is one who can create a gastronomic masterpiece from the simplest product, right? A simple fried pollock can be fried so deliciously in a frying pan that it will seem like a fabulous dish from “1001 Nights” - without exaggeration! In addition, an important condition for a balanced diet will be met - a variety of menus and nutrients in foods!

Pollock is a very tasty fish, almost boneless, with universal gastronomic properties. Its neutral taste harmoniously combines with sour, salty and spicy components of dishes, only shading them and making them brighter.

The easiest way to cook fish is to fry it in a pan and serve it with gravy or sauce. There is no doubt that the best side dish for fried pollock is mashed potatoes.

The calorie content of fried pollock is only 114 kcal per 100 g if you fry it without flour or breadcrumbs. Perfect for a light dinner! But if you fry fish in a frying pan in flour and eggs, then, accordingly, its calorie content will be higher, but not too much, of course.

How to calculate how many kcal are in a dish? Consider the amounts of vegetable oil, flour, breadcrumbs and eggs. On average, the calorie content of fried pollock does not exceed 137 kcal per 100 g of product.

How to deliciously fry pollock in a frying pan

Before frying pollock, you need to clear it of small scales, remove the black film from the inner cavity, rinse and dry with a kitchen napkin. The fish can be cut into pieces along with the spine, or you can separate the fillet and cook only that.

The question arises, how long does it take to fry this type of fish in a frying pan?

It depends on the size of the pieces - large fish need 10-12 minutes to be ready, small ones - 7-8 minutes. There is no need to fry the fillet for a long time - no more than 2-3 minutes on each side.

Initially keep the heat to medium, then turn it up and cover with a lid for another 5 minutes to fry the fish thoroughly. If you overcook it, it becomes dry and rubbery, like all seafood.

Preparing fish for frying

Often, when we buy frozen pollock, we plan how to deliciously fry it. Before frying frozen fish from the store, you need to slowly defrost it in the refrigerator. Therefore, we recommend cooking the fish the day after purchase.

When defrosted in water or in the microwave, it loses not only its natural flavor, but also becomes dry and rubbery.

Recipe No. 5: how to fry pollock in onion and carrot marinade

To prepare a dish that is familiar to everyone since childhood, you need to initially defrost a kilogram of pollock and cut it into pieces. Season thoroughly with salt and pepper and leave in this mixture for twenty to thirty minutes. Then take out the pieces, roll in fifty grams of flour, fry in a frying pan until cooked and place the fish in a container for a while.

Chop three hundred grams of onion and fry. Grate three hundred and twenty grams of carrots on a coarse grater, add to the onion and fry everything together for five minutes. Then pour in two hundred and ten grams of tomato paste and leave with the lid closed for another five minutes. Next, add fifty to sixty milliliters of water to simmer the mixture. It costs about five minutes to simmer, then add salt and add one hundred and forty milliliters of vinegar. Add sugar and/or bay leaf to taste and pour the resulting marinade over the pollock.

How to properly fry pollock in various breadings

This is the most common way to fry pollock in a frying pan. Salt the fish, sprinkle with pepper, roll in flour and fry.

As a rule, it is served with gravy. Pollock is a lean fish, and when fried without a protective shell, it loses moisture and may turn out to be dry. Flour plays the role of a “shell” to lock moisture in the fish.

In breadcrumbs

Fish is cooked a little differently in breadcrumbs than in flour.

First, we salt and pepper the pieces, then roll them in flour, dip them in beaten eggs, and finish with breadcrumbs. In this version, pollock turns out juicy and literally melts on the tongue. This technology is most suitable for fillets.

A simpler cooking option is to simply roll the fish pieces in breadcrumbs and fry them in a frying pan for 2-3 minutes on each side until beautifully golden brown.

In walnuts

Another breading that is very rarely used by home cooks is walnuts. You can roll the fish pieces only in chopped nuts, or you can use a three-stage breading, as in recipes with breadcrumbs.

We prepare nut breading like this: fry the kernels in a dry frying pan, let them cool and crush them with a rolling pin to crumbs. If you try to grind it in a blender or coffee grinder, the kernels will begin to release oil and the breading will not be reliable.

Nuts give fried fish a very mild spicy aroma and taste, and it is served with sweet and sour sauce.

Batter is a salted mixture of flour and eggs with the consistency of sour cream. It is enough to dip the fish preparations in batter and fry them in vegetable oil. Very quick recipe.

How to fry fish correctly

Inexperienced housewives do not like to fry fish because it sticks to the pan. This happens for 3 reasons:

1. The pan is not hot enough.
2. The fish is wet.
3. The fish is turned over earlier than necessary.

Sticking can be avoided by remembering the following principles:

• The fish pieces are dried on all sides before frying.
• Place the fish only on a heated frying pan with hot, but not boiling, oil. The oil should cover the bottom of the pan.
• You only need to turn the fish when the flesh is 1.0 - 1.5 cm fried.

To prevent burning, the fish needs to create an outer protective layer. It is formed in 2 ways:

• breaded in flour;
• fry on parchment.

Frying with flour

Place 3-4 tablespoons of flour on a flat plate. Roll the dried fish pieces in flour in a thin layer on all sides. Then shake off the excess flour and place the fish in the boiling oil.

Attention! The fish should be placed in the frying pan in a “pull away” motion. This will prevent possible splashes of hot oil from getting on your skin.

At the beginning of frying, you can shake the pan slightly to ensure that the pieces do not stick to the bottom.

Flour-breaded fish has an appetizing crispy crust, which, in turn, protects the flesh from excessive drying.

Frying on parchment

Not everyone likes the color of fish fried with flour: it becomes whitish.

But gourmets are bothered by the taste of flour in fish. To avoid this, it is recommended to use parchment.

Place a piece of parchment equal in area to the bottom of the pan on the bottom of the heated frying pan. Grease it with vegetable oil. Once the oil is hot, place the fish pieces on the parchment.

Benefits of frying on parchment:

• the surface of the pan remains clean;
• there is no obsessive smell of fried fish;
• the fish does not burn or stick to the pan.

If you like fish with a crust, then you do not need to cover the pan with a lid during frying.

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.

In creamy sauce

Pollock dishes can be prepared especially tasty and quickly in a creamy sauce. The latter is mixed using selected milk. For aroma you should use garlic and marjoram.

For 2 servings of treats you will need to take 2 fish carcasses.

Ingredients

For the dish you need to take:

• pollock – 2 pcs.;
• garlic – 2 cloves;
• marjoram – 1 tsp;
• laurel leaf – 1 pc.;
• selected milk – 280-300 ml;
• butter fat – 25-30 g;
• flour - 1 tbsp. l.;
• salt, dill.

It is recommended to use butter for this recipe. It’s great if you can buy baked goods.

Step-by-step cooking process

The cooking process includes several stages:

1. Pollock will be used without head, fins, or skin. After cleaning it, only the fillet should remain. Next, the product is cut into small pieces. Their optimal length is 2.5-3 cm.
2. Place the butter in a deep frying pan. After melting, chopped garlic will be fried on it. You shouldn’t skimp on the oil so that the fish doesn’t end up being a bit dry. A small amount of garlic should be left for the last stage of cooking. About ½ tsp will be enough.
3. On the lowest heat, the oil and garlic should be infused for about 1 minute. Afterwards, you can add marjoram and bay leaves to the fat. This spice can be replaced with rosemary and oregano.
4. Then it's time to add flour. When the mass is thoroughly mixed, you can pour cold milk into it. Only half of the product is added at first. When the sauce begins to thicken over low heat, you should dilute it with the remaining dairy product. As a result, you need a mass that is not too thick.
5. When all the milk has been used, it's time to boil the mixture and add salt.
6. After a couple of minutes of cooking the sauce, you can add fish pieces to it. There is no need to stir the mass any more, otherwise the pieces of pollock will break.
7. After the next boil in the pan, the treat will cook for about 4-5 minutes. No more time is required.
8. All that remains is to add the remaining garlic, remove the treat from the heat and cover with a lid. After about 5-6 minutes. After infusing, the dish will be completely ready.

The resulting treat can be served with or without a side dish. On top you should decorate the dish with sprigs of fresh herbs.

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.

1. 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.
2. 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.
3. 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.
4. 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.

Stewed pollock in sour cream sauce

If you are not too concerned about the caloric content of dishes, you can choose a recipe that is rejected by those who are on diets, since 100 g contains 110 kcal.

Ingredients:

• pollock – 1 kg;
• sour cream – 0.2 kg;
• carrots – 1.5 pcs.;
• onion – 1.5 pcs.;
• vegetable oil – 2 tbsp;
• water – 1 glass;
• spices for fish - 1 pinch;
• salt - to taste.

Step-by-step preparation:

1. Wash the pollock under water. We remove unnecessary parts of the fish. Cut into pieces. Add a pinch of salt and some spices. Let it soak for about 20-30 minutes.
2. Chop the onion. Grate the carrots.
3. Pour oil into the frying pan and let it heat up. Fry the vegetables. Add water and salt it. Mix everything well.
4. Place pollock on top of the frying. Fill everything with sour cream. Mix carefully again. Cover with a lid from the frying pan and simmer for twenty minutes. To ensure proper stewing, do not use high heat. Medium or slow is preferred.

Low-calorie product is great for proper nutrition and diet. We told you how to cook pollock tasty and quickly in a frying pan, bake in the oven and simmer in a slow cooker. The most important property of this fish is that it does not dry out in any type of cooking, although it is not fatty. Bon appetit!

Fried pollock, recipe with gravy

This recipe allows you to fry pollock without flour (if desired), and stewing it in gravy makes it a very flavorful, juicy and versatile protein dish with any side dish.

For the dish we need:

• 600 g pollock,
• 2 small onions,
• 2 carrots,
• 1 tbsp. tomato paste,
• 3 tbsp. flour,
• Salt and spices.

Step-by-step cooking of pollock in a frying pan

1. Cut the pollock into pieces or separate the fillet and cook only the fillet. It's only your choice! Dip the salted fish pieces in flour, fry them in a frying pan on both sides and put them in a saucepan for further stewing. It’s better to mix flour with spices - it’s tastier.
2. Finely chop the onion and grate the carrots on a fine grater. First add the onions to the pan, then after a few minutes add the carrots. Fry the vegetables in oil for a few minutes.
3. In another bowl, mix tomato paste with flour (2 tbsp), adding a little water. We achieve a uniform consistency, and then pour in 500 ml of clean water. Stir and pour into the pan with vegetables. After a short time, the gravy will thicken (due to flour), so it is better to stir it constantly. We taste it, if necessary, add salt, spices, sugar, lemon juice.
4. Pour the gravy into the bowl with the fish pieces and simmer for 15 minutes.

Pollock in batter in a frying pan recipe

The most popular recipe for fish with eggs is battered or simply fried in eggs. Try to cook an original dish.

Ingredients:

• 3 pollock fillets;
• 3 eggs;
• greenery;
• salt;
• oil;
• flour.

Step-by-step preparation:

1. Cut the fillet into pieces, salt, bread and fry in oil over medium heat on both sides.
2. Beat the eggs into a deep bowl and lightly beat with a fork until the yolk and white are completely mixed.
3. When the fillet is ready, pour the egg over the contents of the frying pan. Fry until the egg mixture is completely cooked.
4. Remove the dish from the heat, sprinkle with chopped herbs.

Delicious fried pollock, recipe with onions

For this simple dish we will need:

• One fish carcass
• 1 egg
• 1 onion,
• Flour,
• Salt,
• Breadcrumbs,
• Oil for frying.

1. Separate the fillet from the fish skeleton, beat it off easily with the blunt edge of a knife, and add salt.
2. Fry the onion in a small amount of oil until golden.
3. Cut each fillet in half across the grain. Place the onion on one half and cover with the other half. We get a fish sandwich, which we roll in flour, then dip it in a beaten egg and secure the shape with breadcrumbs. We get a two-layer pollock fillet in breadcrumbs, which we fry in a frying pan with boiling oil on all sides.
4. Serve in portions - place a leaf of green lettuce on a plate, place two sandwiches in breadcrumbs on top, and garnish with a slice of lemon.

This type of fish is a universal product. The recipes for fried pollock, including its fillet, that we reviewed are the most popular among home cooks. But the juiciness and softness of this fish allow us to experiment WITHOUT getting tired!

In an omelet

Pollock dishes can be prepared quickly and tasty with the addition of eggs. A very unusual option - in an omelet. This is a restaurant dish.

Any fish can be cooked in an omelet. The option with pollock is very inexpensive and successful.

Ingredients

For the dish you need to take:

• pollock (medium size without head) – 2 pcs.;
• onion – 1 pc.;
• eggs – 4 pcs.;
• milk – 1 tbsp.;
• salt, herbs, pepper, oil.

Step-by-step cooking process

The cooking process includes several stages:

1. The first step is to wash the fish with a brush and remove the fins. It is imperative to remove the insides from the carcasses and carefully remove the black film. But you can leave the spinal bone for such a dish. As a result, it will be easier to cook.
2. Prepared pollock should be cut into pieces. Afterwards, each is marinated in flour and salt and fried on one side until golden brown. If desired, you can add salt to the butter.
3. Afterwards, all the fish should be laid out in the pan, but not too tightly. The remaining space must be filled with onion pieces.
4. Separately, beat raw eggs with milk in a bowl. They need to be salted and peppered.
5. After about 3-4 minutes of frying, it’s time to turn the fish over and lightly stir the onion. All products must be filled with omelette. But don't try to fill the pan to the top. Otherwise the omelette will not have time to bake. Its raw height should reach approximately half of the fish.
6. Under the lid, the treat will cook for about 12 minutes. You should be guided by the omelette. Shortly before it is completely ready, you should carefully pick up the fish pieces with a spatula and allow the liquid that has accumulated on the egg layer to leak under them.

Just before serving, the treat is sprinkled with chopped herbs. It is delicious to complement it with ketchup/tomato paste or any sauces based on these components.

How to choose the right one

Agree that the taste of the prepared food largely depends on whether the ingredients are chosen correctly. And especially the main ingredient is fish. Unfortunately, buying pollock fresh is an extremely difficult task. Therefore, you have to choose frozen fish.

According to current standards, the amount of glaze should not be more than 4% of the total mass

Therefore, if you are offered pollock “drowned” in ice, you are being fooled. You pay for water ❗

But I also don’t recommend buying fish without an ice crust at all. Without the icy glaze, the roar dries. And her taste suffers from this.

Look closely at the fish through the thin ice glaze. Her meat should be white. Yellowish or pink spots are a sign that it is “hundred years old.”

Side dish for fried pollock

Place the fried fish on plates or on a large, beautiful serving platter and serve. Boiled rice, boiled or baked vegetables, and mashed potatoes are excellent as a side dish for fish. You can also serve fish with vegetable salads and herbs.

Fried pollock is great for quick cooking, and thanks to the batter, the juiciness, softness and natural taste of the fish are preserved. Pollock is considered a dietary, low-fat fish, so it is perfect for a late dinner.

Pollock fried in batter is an excellent and quick appetizer for any feast. A beautiful and original presentation will make an ordinary dish festive. The use of spices and additionally prepared sauces will allow you to both deliciously fry pollock and achieve a unique, refined taste.