Very tasty and juicy fried pollock is obtained under the marinade of carrots and onions. Try it, you will love it. The recipe is so simple that the whole process of cooking fish is about 30 minutes.

Ingredients:

Pollock  - 1 kg.

Onion  - 1-2 pieces.

Carrot  - 1 large or 2 medium.

Flour  - 0.5 cups, for breading.

Tomato paste  - 2 tbsp. l

Garlic  - 2-3 slices.

Spice:  salt, ground black pepper, curry or turmeric (optional).

How to deliciously fry pollock

1.   Clean and wash the fish. Remove fins, tail and head.

2.   Cut pollock in small pieces. This fish is noteworthy in that it has few bones and is easily cut into fillets.

3.   Pour flour off a plate. Add salt, pepper. To give the fish a golden hue, you can add to the breading curry or turmeric (by the way, these seasonings are very useful).

4 . Roll each pollock slice in bread flour.

5 . We spread the pieces of pollock, boned in flour, into a pan with heated vegetable oil.

6 . Fry slices of pollock until golden brown on both sides, over medium heat. It is not necessary to cover the pan with a lid, even if the fish is not fried, it will reach readiness in the process of stewing with marinade.

Marinade for fish

7 . To prepare the marinade, you need to peel the onions and carrots. Finely chop the onion, and grate the carrots on a coarse grater. Put the ingredients in a pan with oil and fry until cooked.

8.   Salt, pepper. Add tomato paste (can be replaced with ketchup). Peel the garlic, chop finely and add to the marinade.

9.   Stir and heat (continue to harvest for about 1-2 minutes).

Due to the constant workload and lack of the ability to eat properly, a person is looking for ways to quickly prepare healthy dishes. Today we will tell you how to cook the most tender pollock fish, so that it turns out delicious when frying in a pan. We offer classic technology and its variations. Choose what will appeal to all households.

Delicious Pollock Recipes in a Frying Pan

Since it is tasty and fast enough to fry pollock in a pan, you can use several methods, study all the recipes.

No. 1. Pollock fried in a pan with onions: "classic"

• fish - 3 pcs.
• garlic cloves - 4 pcs.
• lemon juice - 40 ml.
• onion - 3 pcs.
• spices

Pollock fried in a pan is considered a classic of the genre. We advise you to start acquaintance with the dish, following this recipe.

1. Get ready for further handling of carcasses. Get rid of the fins with the head, tail and entrails. Wash the fish, dry it.

2. Chop the pieces. You can cleanse the skin, remove the ridge, leaving only loin parts.

3. Sprinkle the resulting slices with spices. Enter gruel from crushed garlic cloves here. Salt, pour in the citrus juice. Note 5 minutes.

4. After the interval has passed, heat the oil until hissing, send the fish to the dishes. How much to fry pollock? Stew it in a frying pan at the middle mark of the stove for 5 minutes.

5. Slide the fish to the edge of the pan. Next put a shredded onion in half rings, let it find a beautiful shade and decrease in volume.

6. Then set the lazy fire, close the components with a lid, detect another 3 minutes. Turn it off. When the dish is infused, you can start tasting.

7. And we continue to consider how to cook pollock. Make it delicious in a pan with other ingredients.

No. 2. Pollock with vegetables

• fish - 0.7 kg.
• carrot - 1 pc.
• flour - 60 gr.
• garlic cloves - 4 pcs.
• tomato - 4 pcs.
• eggplant - 3 pcs.
• tomato paste - 60 gr.
• onion - 2 pcs.
• dill - 40 gr.
• seasonings

Pollock stewed with vegetables in a pan will appeal to everyone without exception.

1. If you purchased a fish that has been frozen, leave it at the bottom of the refrigerator compartment to thaw evenly. Then wash, clean from all that is superfluous.

2. Chop the slices, sprinkle with spices, do not forget to salt. Wait just 5 minutes, then put in a bowl with flour and roll well.

3. Choose eggplant with a thin peel (not old). Prepare them by chopping cubes of the same size. Do the same with tomatoes. Mash eggplant with flour.

4. Before you cook pollock, you must deliciously fry the vegetables in a pan. Put them in a sizzling oil with grated carrots and chopped onion. Enter garlic gruel and spices.

5. Stir the ingredients, keep on high heat for 4 minutes. Transfer to a bowl, now fry chunks of pollock in hot oil for 3 minutes.

6. When the fish has a pleasant shade, add the stewed vegetables to the pan. Enter chopped dill (without stalks), salt and tomato paste. Cover the components with a lid, wait 3 minutes.

Number 3. Crispy breaded pollock fillet

• fillet - 0.4 kg.
• lemon juice - 40 ml.
• flour - 160 gr.
• egg - 2 pcs.
• black pepper - 5 pinch

Another interesting variation is how to cook pollock fillet deliciously. By tradition, we will fry it in a pan in a crispy breading.

1. Arm yourself with a whisk. With its help, work out the eggs, pouring a pinch of salt to them. Sift flour into a second cup.

2. Cut the loin portion into medium-sized slices. Sprinkle with citrus juice, pepper and salt. Wait 5 minutes.

3. Before you cook pollock, it must be deliciously breaded and then fry in a pan. So, one by one dip the fillet in the eggs, then in the flour.

4. Spread in sizzling oil, wait for the rouge, turn over. Thus, it is necessary to do with each piece, but do not overexpose the fish. 4-6 minutes are enough.

5. When the filet is ready, put it with a spatula on paper towels. Let the fat drain, then taste. The dish is delicious on its own and when combined with a side dish.

Number 4. Pollock with cream sauce

• garlic cloves - 4 pcs.
• fillet - 0.4 kg.
• cream - 0.2 l.
• onion - 2 pcs.
• butter - 0.1 kg.
• seasonings

Since pollock can be cooked in various ways, we will make it delicious with cream in a pan.

1. Rinse the fillet and remove excess moisture with a napkin. Cut into squares. Chop the onion into thin half rings. Pass until golden.

2. Turn the cloves of garlic and send to the onion. Then put the sirloin slices. Continue to fry for several minutes.

3. Pour in the cream and simmer over a lazy fire, stirring regularly. Once the mass is bubbling, detect 2 minutes.

4. Turn off the heat, pour in herbs and seasonings, mix and cover. Pollock in a creamy sauce in a pan is ready.

No. 5. Pollock in batter

• mayonnaise - 60 gr.
• flour - 60 gr.
• fillet - 0.5 kg.
• egg - 2 pcs.
• seasonings

1. Chop the fish in portions. Then mix the seasoned egg in a bowl. Enter mayonnaise.

2. Slowly add flour, then there will be no lumps. Achieve uniformity from components.

3. Heat the oil and drown the slices of pollock fillet in batter. Let it pan for a few minutes.

4. Make sure that the fish has a beautiful bronze hue. Put on napkins.

No. 6. Pollock in milk

• laurel - 1 pc.
• fillet - 0.5 kg.
• garlic cloves - 5 pcs.
• marjoram - 1 gr.
• butter - 30 gr.
• flour - 20 gr.
• milk - 0.3 l.
• spice

Consider cooking pollock in an interesting way. The fish is delicious, languishes in a pan.

1. Chop the fillet into slices. At the same time, heat oil in a pan and add finely chopped garlic. Cook for 2-3 minutes.

2. Add the laurel and marjoram to the garlic mass. Pour in flour and pour chilled milk. Boil and add spices.

3. Put the fish out. Mash pollock in milk in a pan for about 5 minutes. Remove from the stove and leave it under the lid for a quarter of an hour.

There is nothing difficult in cooking fish. Thanks to the above recipes you can get a really spicy dish. To surprise everyone, follow the detailed instructions, you will succeed.

  Pollock is a good fish for frying. The rosy, juicy slices of fried pollock will perfectly complement any side dish, for example,. And on the festive table such a fish will not be superfluous. It is important to simply be able to cook this fish properly. It is not uncommon for many novice cooks to have difficulty frying fish pieces, often the fish falls apart. To avoid these unpleasant moments, you need to know the little tricks that will turn pollock into a royal treat. Our recipe with detailed photos will just tell you how to cook a delicious and beautiful pollock fried in a pan.




Ingredients:
- pollock - 2 kilograms;
- chicken eggs - 3 pieces;
- baking flour - 200 grams;
- table salt - to taste;
- vegetable oil - 50 grams.

Recipe with photo step by step:

  1. As a rule, pollock is sold frozen. Therefore, before using the fish must be completely thawed. Scissors cut fins and tails, clean the fish from the inside, remove the black film. Then, wash the fish with cold water.




  2. Cut the carcasses of pollock into pieces. The size of the pieces of fish is up to you, but it is important to remember that too large pieces can be poorly fried.




  3. In a separate bowl, carefully beat, with a kitchen whisk or a fork, raw eggs.




  4. Pour flour onto an empty plate. Egg mass and dry flour will need to be used for breading fish.






  5. Salt the fish in a bowl. We must not forget that pollock, like many other species of fish, quickly salted. Therefore, you do not need to add too much salt. Only a pinch of this product will be enough.




  6. Pieces of pollock dipped in eggs.




  And roll in flour.




  7. Fry pollock in warmed sunflower oil. You can not put pollock in a pan with cold oil, the fish will stick and break. But in boiling oil the fish is well browned, only make the fire medium initially. Fry for 3-5 minutes on each side.






  8. You can eat rosy, appetizing fish. Bon appetit!
  It will also be very tasty and juicy

In this article, we will tell you how to fry pollock in a pan - a simple step-by-step cooking technology with photos and videos.

Fish! What could be tastier and healthier?

For example, I very often pamper my family members with her. I’ll even say more, in the freezer I always have at least 6-10 kilograms of this goodness.

Well, we love to sit down with our family in the evening for watching the series, fry a fish and eat it.

Today I will share a recipe for fried pollock. This daughter is especially fond of my daughter Katya.

Fried pollock is such a dish that you can safely serve without a side dish. Fried fish, in principle, absolutely any, I make according to the same recipe.

I simply dip the pieces of fish in the flour from two sides, and then fry it until it becomes a beautiful crust, having previously salt it.

Of course, I know that you can also fry fish with vegetables, but somehow my family members just like fried fish.

How to fry pollock in a pan - tasty and easy

Pollock, I first thaw the bay with its usual warm water. I want to say that it is not advisable to fill the fish with hot water, as it can practically “boil” in it. I also do not recommend using a microwave for this purpose.

• fresh frozen pollock,
• salt to taste
• 1-2 tablespoons of flour

Cooking sequence

Clean the fish with a not very sharp knife or a special one, and then cut it into pieces that should not be very large.

Salt the pieces and mix them.

Dip each piece of fish in flour.

Heat refined oil in a pan. Put slices of chopped fish.

Sauté until cooked.

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

Rating
  recipe

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

15 gr

3 gr.

Carbohydrates

107 kcal.

Option 1: Fried Pollock - A Delicious Recipe

Fried pollock is a tasty and fast-cooking fish that will appeal to everyone, without exception. Pollock fillet must first be breaded, and then fried, as a result, we get a golden crust on top, and inside is tender white fish meat. You can serve such fish to the table for different side dishes - potatoes, cereals or salads, but also breaded fillet is perfect for gatherings in a friendly company, men will appreciate such an appetizer with a glass of cold beer, especially if a delicious sauce is served with slices. Well, let's get down to business soon.

Ingredients:

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

Cooking process

Prepare all products on a list. Remove the pollock carcass from the freezer in advance, clean it from the skin and remove the ridge. Milled fish to check for bones. Cut pollock in batch slices.

Salt sliced \u200b\u200bpollock and season with ground pepper, sweet paprika. Sprinkle a little lemon juice if you wish. Stir well.

Take a clean cellophane bag, transfer whole grain flour and breadcrumbs into it, add spices if desired. Mix.

Transfer pieces of pollock in a bag with flour and breadcrumbs.

Close the bag and shake off a couple of times. Then get breaded fish.

In a pan, heat vegetable oil, shift the pieces of fish and fry on both sides for several minutes over medium heat. Remove excess oil with kitchen towels and serve ruddy pieces to the table.

Bon Appetit!

Option 2: Quick Fried Alaska Pollock Recipe

To quickly fry pollock in flour in a pan, it is enough to quickly process the carcass, cut it into identical slices, roll in flour and fry in hot oil in the largest pan that you have.

Ingredients:

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

How to quickly fry pollock in a pan

Remove the scales from the fish carcass. After removing the head, fins and tail, cut through the abdomen. Take out the insides immediately. Wash in cold water.

Use a sharp knife to chop the carcass in batch slices. Each width is up to 4-5 cm.

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

Warm a little vegetable oil in a thick-bottomed pan. Closer to the side, lay the garlic clove cut in half.

Put fish pieces at the bottom. Fry pollock in flour in a pan for 3-5 minutes, setting the average temperature. Serve wet with fat.

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

Option 3: Pollock fried in flour and spices

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

Ingredients:

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

How to cook

Rinse the treated pollock carcass well. Next, cut the fish in neat portions. Their width is about 5 cm.

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

While the fish will not insist for long, warm the oil. To do this, we need a wide thick-bottom pan.

Beat a chicken egg in a separate container. Pour wheat flour onto a wide, flat plate. Introduce the "For fish" spices into it. To mix.

At the next stage, dip each slice in the egg mixture and roll in flour and spices.

If you do not know how much to fry pollock in a pan, we will answer - 4-5 minutes for each side at medium temperature. And do not forget to put a sprig of rosemary in boiling oil.

Get wet fish, removing excess oil. Serve with any side dish.

Before starting the process, be sure to check if there is salt in the spices. If it is present there, adding it separately is not worth it. Although it all depends on your tastes. But remember, with a large amount of salt a lot of juice will flow out of the fish, and it will turn out to be rather dry.

Option 4: Breaded Pollock Fried

Pollock can be cooked by sprinkling flour. But if you have time and a little desire, it is permissible to fry the fish in a simple but very gentle breading. We will find out what comes of this by preparing pollock right now.

Ingredients:

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

Step by step recipe

Strip the middle carcass of pollock. After removing the entrails, tail and head with gills, wash. 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. It should be a viscous mass without lumps.

Now heat the refined oil at the bottom of the pan with a thick bottom. Put a clove of garlic, which is important to crush with a knife, so that it gives off the aroma faster.

Dip the fish in batter with quick movements and place in oil.

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

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

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

Option 5: Fried Pollock with Onions

When frying fish, some other ingredients are rarely added. However, this statement does not apply to onions. Indeed, it is this root crop that is ideal for both river and sea fish. But we offer a slightly unusual preparation of fried pollock with onions. We are sure you will like it!

Ingredients:

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

How to cook

Look through and remove the polished fillet of pollock if they are found there.

Wash the fish. Blot with paper towels. Lay on a pallet. To salt. Add pepper. Pour lemon juice.

Leaving the filet marinate. After half an hour, remove the onion husk. Wash. Cut into halves of rings.

Odorless oil, heat in a skillet. Lay the rosemary. Make fire minimal.

Cut the infused fillet into portions. Roll in flour. Do the same with onions.

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

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

Due to the fact that we roll onion, like fish, in flour, it will not burn while pollock is cooked. However, keep in mind that the fillet is quite thin. In addition, it was pickled. So everything will be ready in a few minutes.

Option 6: Pollock fried with tomatoes

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

Ingredients:

• four pollock fillets;
• two medium tomatoes;
• coarse salt;
• dried basil;
• powder for powder;
• a spoonful of oil;
• medium onion;
• spices "For fish".

Step by step recipe

Remove all fillets from possible bones. Wash gently. Get wet with napkins. Cut into longitudinal slices.

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

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

Now peel the onion. Warm up the oil and fry the shredded root crop for a short time.

Reduce fire to a minimum. Arrange prepared fish. Sprinkle with spices "For fish". Add dried basil.

Introduce the top layer of tomato mass. Without stirring, cover the pan with a lid.

Stew the dish for 15-17 minutes without raising the minimum heat. Let the snack stand before serving. By the way, the dish is perfectly acceptable to serve chilled. So, the secret of how to fry pollock in a pan is revealed.

In addition to the onion, other vegetables can be added to this recipe. For example, carrots, eggplant or celery root. But, so that you do not use, be sure to finely chop the ingredients for their complete and uniform frying.

Option 7: Stuffed Pollock Fried in a Pan

For lovers of complex snacks, we suggest paying attention to the following recipe for stuffed pollock with a filling of pickled onions and carrots. We are sure that such rolls are not ashamed to serve for the most demanding guests.

Ingredients:

• three pollock fillets;
• a spoonful of lemon juice;
• coarse salt;
• small onions;
• small carrots;
• vinegar, salt and sugar for a vegetable marinade;
• flour for easy breading.

How to cook

Wash three fish fillets, seeing if there are seeds. If there is, get it and throw it away.

Cut each into two identical parts. Lightly beat off with a hammer. Be careful not to damage the surface.

Rinse the peeled carrots and onions. Chop the first with thin short chips. Second chop small cubes.

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

After a specified time, put fish chops on the working surface. Put pickled vegetables (onions and carrots) in the middle. Moreover, it is important to squeeze the last so that the marinade does not fall.

Now carefully roll the rolls. Roll everyone in flour. Secure with toothpicks.

Heat oil in a suitable wide skillet. When it gets hot, lay stuffed pollock. Cook over low heat for 4 minutes. During this time, the protein "seizes" and the workpieces do not break up.

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

Such fish rolls can be baked in the oven. But in the pan they cook faster. In addition, you will get a delicious fried crust, which will make our tender pollock crispy.

Option 8: Roasted Pollock in Oatmeal

We have already sorted out one type of breading. But if this is not enough for you and the culinary fantasy requires more, try adding oatmeal to the batter. Have you never 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;
• a spoonful of lemon juice.

Step by step recipe

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

After 30 minutes, pour in starch and drive the egg into the infused cereal. Knead a viscous heterogeneous batter with a broom.

Also peel and wash the fish fillet. Pepper pollock and salt. Sprinkle with lemon juice.

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

Dip each in batter so that it completely covers the fish.

Fry in hot oil. And it should be enough. So that the fish literally swam. Thus, the batter will not burn and remain in pieces.

How much to fry pollock in a pan to cook? Enough for 4-5 minutes. And you don’t need to turn it over, because in essence we are preparing deep-fried slices.

If the batter is too liquid, which should not happen, we recommend adding a little more starch. But do not 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 useful, like any other marine fish. But perhaps not everyone knows how to fry pollock fillet correctly. Therefore, in this collection we will talk about everything in detail.

Ingredients:

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

Step-by-step recipe for fried pollock

To clean a carcass of pollock from scales. Then cut off the tail. Also remove the head and fins. Make a through cut through the abdomen. Get the insides so that there are no blood clots left.

Rinse the prepared carcass well. Divide the fish in half. Get a ridge. With tweezers or fingers, remove everything until a single bone.

Arrange the resulting fillet on a flat gastronome container. Pour pollock with lemon juice. Also sprinkle with black pepper. To salt.

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

Over time, heat the oil in a wide pan. Place the garlic crushed by the flat part of the knife and a sprig of rosemary. So the oil will be aromatic.

Then roll the infused fillet in a sufficient amount of flour. Place the pan carefully on the bottom. Fire is medium.

Cook fried pollack for about 3-4 minutes. In this case, a beautiful crust should form on the surface. If the fish is ready before the specified time, turn over or get out without thinking. After all, the power of the plate can be different.

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