A dish of pollock fish in a frying pan. The best pollock recipes: step-by-step cooking on the stove and in the oven

24.03.2024 Dishes for children

Pollock is a well-known fish in cooking, with white and tender flesh. It contains small amounts of bones and is easy to cut. The meat is lean, but it contains a lot of protein, selenium, and phosphorus. Easily absorbed by the body. It has a balanced composition of minerals, so pollock dishes are recommended for children, nursing mothers, and pregnant women. Recipes for preparing pollock will be discussed in this article.

Pollock in a frying pan

The recipe for cooking in this way is considered universal. It is used to prepare not only sea fish, but also river fish. There are many recipes for cooking pollock in a frying pan. To create a culinary masterpiece using one of them, you should stock up on the following products:

We eat pollock in the amount of one and a half kilograms.
Flour - 160 g.
Lemon juice - two large spoons.
Five grams of salt.
Vegetable oil - 100 ml.
A mixture of peppers.

Cooking process in a frying pan

The dish will turn out tasty and appetizing if you follow the order of all stages:

The fish is cleaned and cut into pieces the size of which corresponds to one serving.
Then you need to salt and pepper it, add juice from 1/2 part lemon and soy sauce. Mix everything and place in the refrigerator for five hours.
Heat a frying pan and pour vegetable oil into it.
Each piece of pollock is breaded in flour and fried for seven to nine minutes. Then it is turned over to the other side and brought to full readiness with the lid closed.

Place the finished fish on a paper towel to absorb excess fat.

There are many recipes for cooking pollock, but this one is simple; any housewife can handle it, even without any experience. The fish turns out juicy, aromatic, with a golden crust on the outside.

Pollock in a frying pan with sour cream

The dish is easy to prepare and can be combined with any type of side dish. To do this you will need:

Pollock - 1.2 kg.
Flour - 120 g.
Onion - one head.
Sour cream and vegetable oil - 100 g each.
Water - 250 ml.
Salt - to taste.

Using the pollock recipe (with photo), you don’t need to be a famous chef to create a very tasty, appetizing, and most importantly, healthy dish. It is important to follow the order of the cooking steps.

Clean the fish, wash it, cut it into pieces.
Bread in flour.
Fry in a hot frying pan in vegetable oil.
Chop the onion and fry in oil with flour.
Add sour cream to it, pour hot water over everything and simmer for 10 minutes.

Place fried fish in the resulting sauce, close the lid and simmer for seven minutes.

Fish in a frying pan with onions and carrots

The best recipe for cooking pollock in a short time with a minimum set of products is fried fish with vegetables. The whole process of creating the dish takes about one hour, but the taste is amazing. To prepare you need to have:

Pollock in the amount of one large fish.
Whole milk - two large spoons.
Carrots are one root vegetable.
Salt and pepper - to taste.
Vegetable oil - for frying.
Flour - for breading fish.

Step-by-step preparation

To avoid forgetting anything, you can use the notes in your culinary notebook. When you cook this dish often, this will no longer be necessary.

First the fish is prepared. The skin is cleaned of scales and fins. The entrails, head and tail are removed. Everything is washed and cut into pieces.
Then the vegetables are processed. They need to be washed, grated the carrots, and cut the onion into half rings.
Before frying the fish, you need to sprinkle it with spices and bread it in flour.
Heat a frying pan, pour oil into it and place the pieces of fish into it. They should be fried until golden brown.
Onions are placed on top of the fish, and then carrots.
After that, salt and pepper everything, pour milk into the pan, close the lid and simmer for 40 minutes.

Pollock cutlets

The dish turns out tasty and very nutritious. The recipe for making fish cutlets from pollock is surprisingly simple, but with a little secret. If you use chopped fillet rather than ground in a meat grinder, the minced meat will be more juicy. To prepare you need to stock up on the following products:

Fish fillet - one kilogram.
White flour loaf - 200 g.
A large onion and an egg - one each.
Mankoy - 50 g.
Milk - 50 ml.
Ground pepper - 2 g.
Dry parsley - 5 g.
Salt - 20 g.
Olive oil for frying.

How to cook cutlets?

To create a dish, you need to follow the step-by-step instructions:

First the minced meat is made. To do this, take the fillet and cut it into very small pieces with a sharp knife.
The crusts are cut off from a loaf of white bread, and the pulp is soaked in milk and semolina.
The onion is finely chopped.
Mix minced fish, bread swollen in milk, onion and egg.
Salt and pepper everything, add parsley.
Knead the minced meat with hands moistened with water to obtain a homogeneous mass.
Form cutlets.
Heat a frying pan, pour oil.
Fry each side of the cutlets until golden brown. The dish is ready.

Fish in batter

According to this recipe for preparing pollock fillet, the dish cannot be distinguished from a restaurant delicacy, although it can be easily prepared at home in a small, cozy kitchen. The consistency of the fish is tender, and the taste is reminiscent of lemon. To prepare a culinary delight, you need to stock up on the necessary ingredients:

Fillet - one kilogram.
Lemon juice - 100 g.
Pomegranate sauce - four large spoons.
To prepare the batter, stock up on:
Eggs - two pieces.
Sour cream - two large spoons.
Paprika - six grams.
Flour - 60 g.
Salt - 10 g.

Cooking steps

This dish will diversify the table on weekdays and holidays. It doesn't take long to prepare, so the arrival of guests won't take you by surprise.

The fish must be cleaned, washed and cut into pieces suitable for the size of one serving.
Rub them with salt, pour lemon juice and sauce on them and put them in the refrigerator to marinate for two hours.
Combine flour, sour cream, eggs, salt and paprika and mix well. This will be the batter.
Heat the oil, dip each piece of fish into the batter and place in the pan. Fry on both sides until golden brown.

Fillet with potatoes in the oven

Using one of the pollock recipes, you can create an excellent dish - casserole. To do this you need to have:

Fish fillet - half a kilogram.
Potatoes - four pieces.
Butter - 100 g.
Cream and whole milk - 50 ml each.
Garlic - two cloves.
Flour - two heaped tablespoons.
Hard cheese - 100 g.
Parsley - two branches.
Nutmeg, pepper and salt - to taste.

Step-by-step preparation of casserole

Experts who have repeatedly prepared the dish according to this recipe recommend the following order:

First, peel, wash, and chop the potatoes into small slices. Sprinkle with salt, pepper and mix.
The mold is greased with oil. Potatoes are placed in it.
The fillet is cut into pieces, salted and peppered. Everything is thoroughly mixed.
Then the fish is laid out on the potatoes.
The sauce is being prepared. To do this, melt the butter in a frying pan, add flour and fry it for two minutes with constant stirring.
Milk is poured into the sauce in small portions, salt, pepper and nutmeg are added. Everything gets mixed up.
Then cream is added there.
Squeeze the garlic onto the fish and pour the prepared sauce over it.
Preheat the oven to 190°C and place the casserole dish in it. Bake for 30 minutes.
The last stage: remove the fish from the oven, grate the cheese, chop the parsley and sprinkle it over the finished dish. After this, bake for another 10 minutes.

You can introduce the recipe for cooking pollock in the oven (photo provided for viewing) to your friends. Rest assured, they will like it.

This dish is oven-baked fish flavored with a spicy sauce. Cooking pollock fish according to the recipe proposed below in the article allows you to create a very unusual dish, although it is simple to prepare. Ingredients to create a culinary masterpiece:

Pollock in the amount of 600 g.
Walnut (preferably walnut) - 100 g.
Low-fat sour cream - four large spoons.
Pickled cucumbers - two medium-sized pieces.
Greens, spices - to your taste.
Vegetable oil - three large spoons, butter - one.

How to cook?

First of all, you need to prepare the sauce, since it is this that determines the taste of the future dish. Stages of work:

Combine cucumbers, nuts, and herbs.
Sour cream is added there. Everything mixes well. The sauce is ready.
The bones are removed from the fish, the fillet is washed, cut into pieces, and rubbed with spices.
A little oil is poured into the frying pan, each piece is fried, but not until cooked.
The mold is greased with oil, but not vegetable oil, but butter. The fish is placed in it and sauce is poured over it.
Bake in the oven preheated to 200°C for 20 minutes. The fragrant fish is ready. It serves as a substitute for meat snacks and very often becomes the most popular dish on the table on weekdays and holidays.

Pollock with vegetables under an egg coat

Most housewives are familiar with herring “under a fur coat”. But among the recipes for cooking pollock, there is one thanks to which you can easily create a stunning dish - pollock under an “egg coat”. The culinary miracle does not take long to prepare, no more than 40 minutes. For this you will need:

Fillet - 600 g.
Medium-sized tomatoes in the amount of three pieces, but depending on taste preferences, tomatoes can be replaced with potatoes, zucchini or other vegetables.
Egg - two pieces.
Herbs, spices.
Butter.
Lemon juice.

The cooking process is simple, any housewife can handle it.

The fillet prepared in advance is thoroughly washed. Excess moisture is removed with paper towels. After this, you need to sprinkle the fish with lemon juice.
Grease the mold with oil and place the fillet in it.
Cut tomatoes or other vegetables into slices and place on the fish.
Beat the eggs and pour on top.
Bake in the oven at 200°C.

The dish will be ready when it is covered with a golden brown crust.

Pollock fritters

There is no family in which ordinary pancakes are not baked. But if they are made from pollock, their taste will be amazing. To prepare an unusual dish, you should stock up on the following products:

Pollock in the amount of half a kilogram.
Eggs - three pieces.
Onions - two heads.
Mayonnaise and flour in an amount of three tablespoons of each ingredient.
Vegetable oil for frying - as needed.
Spices.

Making pancakes is easy. Any housewife can do this. The main thing is to follow the order of the cooking stages.

First the fish is prepared. The scales and fins are removed from the skin, the carcass is washed and doused with boiling water so that the bones are better separated.
The resulting fillet is kneaded with a fork.
The onion is chopped in any way you like and fried.
The eggs are combined with flour and beaten until there are no lumps.
Mayonnaise and spices are added to them and everything is whipped again.
The fish mixture and onions are combined with the egg mixture and mixed.
Heat the frying pan, pour in oil and spoon out the resulting mixture. Fry the pancakes on both sides.

A distinctive feature is the minimal number of bones. This property makes fish not only popular in cooking, but also allows it to be cooked in different ways. When cooking pollock, it is important to consider that the fish is able to absorb the flavors of additional ingredients as much as possible. You can preserve the traditional taste characteristics by adding only salt to the water.

Nuances of cooking pollock:

before cooking, pollock must be cut and washed twice (the tail, scales, head and entrails are removed, and after cutting the fish must be washed again from the outside and inside);
if the pollock is frozen, then before cooking it must be defrosted (in no case should you put frozen fish in boiling water, otherwise its skin will quickly crack, the meat will be less rich and aromatic, and it will boil almost instantly);
when cutting pollock, it is important not to damage the gall bladder (otherwise the bile will quickly be absorbed by the meat and the fish will acquire a bitter taste);
For cooking pollock, you need to take the maximum amount of water so that the liquid completely covers the fish;
You can bring water to a boil over high heat, and after adding it, it should be reduced to medium level;
you need to put pollock in boiling water, pre-salted at your discretion (if you put pollock in cold water, it will quickly boil);
during the cooking process, you should not cover the container with pollock with a lid (pollock cooks quickly, and a closed lid will speed up the process, which can cause the fish to be overcooked);
in order not to spoil the traditional taste characteristics of pollock, it is recommended to add a minimum amount of spices during the cooking process (the best option is salt and bay leaf);
if the purpose of cooking pollock is to give it a piquant taste and aroma, then you can combine the fish with dill, parsley, pepper, lemon juice and onions;
during the cooking process, pollock retains its shape well, and it is quite difficult to digest it (it is recommended to add a small amount of vegetable oil to the water);
you can cook pollock in a regular saucepan, steam it in a double boiler, pressure cooker or slow cooker;
when cooking pollock in a slow cooker, it is recommended not only to salt the fish first, but also to sprinkle it with a small amount of lemon juice and vegetable oil;
if pollock is cooked in a pressure cooker or multicooker with the addition of other ingredients, then its cooking time may increase (you need to focus on products with the maximum cooking time);
You can check the readiness of pollock by the degree of separation of the meat from the bones and its color (if the meat is white and easily separates from the main bone, then the fish is ready).

You can cook pollock not only in water, but also in milk. It is first recommended to lightly fry the fish on both sides in vegetable oil, then dry with a napkin and pour in milk. The cooking process must be carried out in accordance with traditional rules.

How long to cook pollock

Cooks quickly. The average cooking time is 10 minutes. Small pieces of pollock are ready in 5 minutes. If the pollock meat turns white, you can stop the cooking process. The size of the pieces matters when determining their cooking time. The larger the individual portion of fish, the longer it needs to be cooked.

In a double boiler, pollock is cooked for 10-15 minutes, regardless of whether it is placed in the container in pieces or as a whole. Water is poured into a separate container, so it is recommended to rub the fish with a small amount of salt before cooking.

In a slow cooker, the cooking time for pollock will be 20-0 minutes. You need to cook fish in the “Stewing” or “Baking” mode. Before cooking pollock in a slow cooker, it is recommended to lightly fry the fish. Otherwise, there is a chance that the pieces will begin to boil.

Many people love fish. This is especially true for men. They agree to eat it every day. For this reason, housewives are forced to use their imagination to surprise their spouses with their favorite delicacy. And my family is no exception.

I think pollock itself is tasteless. But, with the right approach, you can prepare delicious dishes from it. In addition, it contains many useful minerals and vitamins.

Fried pollock recipe

Frying is the fastest and easiest way. Using seasonings and spices, I make it taste tender, hot or spicy.

Ingredients:

pollock - 1 kg;
milk - 100 ml;
vegetable oil;
flour;
seasonings, spices.

How to cook:

I mix flour with spices and seasonings. The result is a spicy mixture.
I cut the pollock into pieces and roll it in this spicy flour.
Heat a frying pan with oil, fry on both sides until golden brown.
After frying all the pieces, I put them tightly in a frying pan and pour milk over them. Cover with a lid and simmer over moderate heat for 30 minutes.

If you are frying fish, before putting it in a frying pan, rub it with seasonings and spices, and sprinkle with lemon juice. After frying, I stew it in milk or sour cream. As a result, the taste becomes juicier and softer.

Video recipe

Cooking pollock in sour cream

The dish turns out appetizing and tender. I often use it to cook pike perch, but pollock also works great. In just 40 minutes, a culinary masterpiece is prepared that family and guests love so much.

Ingredients:

fish - 800 grams;
onion 1 head;
carrots - 2 pieces;
sour cream 20% - 200 ml;
pepper, seasonings, vegetable oil, salt.

Preparation:

I peel the vegetables and chop them finely. If there is little time, I grate the carrots.
Heat the oil in a frying pan, add chopped onion. After two minutes I add the carrots.
I clean the pollock, wash it, cut it into cubes, and add it to the vegetables. Mix well. Cover the dish with a lid and simmer for about 7 minutes.
I add sour cream, salt, pepper, season, mix. Cover again with a lid and simmer for a quarter of an hour.

The finished dish is very appetizing, and thanks to the carrots, it turns out to be rosy and golden in color. Bon appetit!

Delicious fish cutlets

One day my children asked me to cook a delicious fish dish. After thinking a little, I decided to cook cutlets.

Ingredients:

pollock - 2 pcs.;
hard cheese - 100 grams;
sour cream - 2 tbsp. spoons;
garlic - 3 cloves;
egg - 2 pieces;
flour - 3 tbsp. spoons;
vegetable oil, black bread, spices.

Preparation:

I wash the fish well, cut off the fins, and remove the inner film. Using a sharp knife, I separate the fillet, lightly beat it, salt it, and sprinkle with spices.
I chop the garlic and cheese with a blender. Then add sour cream and mix well.
I spread the fillet with the resulting cheese mixture and make small rolls.
I cut the crusts off the bread and pass it through a grater.
Lightly beat the eggs after adding a little water.
I roll the rolls in flour and then dip them in eggs. I put it in a bowl with bread crumbs. I repeat the procedure. As a result, each cutlet is covered with a thick bread crust.
I fry it in a frying pan.

The cutlets turn out flavorful and juicy. I garnish with boiled potatoes or buckwheat.

Pollock under marinade

Ingredients:

pollock - 1 kg;
onion - 250 g;
carrots - 300 g;
tomato paste - 200 g;
vinegar - 150 ml;
flour - 50 g;
sugar 1 teaspoon;
salt, peppercorns, cloves, vegetable oil.

Preparation:

I clean the pollock, wash it, and cut it into small pieces. I salt and pepper the pieces and leave for 30 minutes. During this time, the spices will be well absorbed.
I roll the pieces in flour and fry in oil on each side for 7 minutes. I transfer the resulting dish into a mold and switch to the marinade.
I cut the onion into rings and pass the carrots through a medium grater. I fry the onion rings in oil, and after a few minutes I add the carrots. Stir and fry for 5 minutes.
Pour in the tomato paste, stir, fry for another 5 minutes.
Add 50 milliliters of water to the vegetables and simmer for 5 minutes.
I add sugar, vinegar, salt, seasonings. I simmer for 10 minutes.
I spread the marinade onto the finished pollock, let it cool, and put it in a cool place for 3.5 hours.

Serve warm or cold, depending on personal preference.

Experiment, give free rein to your imagination, and prepare a real culinary masterpiece at home!

If you want to cook delicious pollock, the recipes for which are always budget-friendly, uncomplicated and simple, check out the selection below. Among the presented variations, you will definitely find one that suits your taste and can easily put it into practice.

What to cook from pollock?

Pollock dishes can be very diverse: from trivial and simple to more sophisticated and multi-component. To decorate them, whole carcasses or cut into portions, as well as fish fillets can be used:

Whole fish are baked in the oven, and cut into portions are fried in a frying pan.
Sometimes pollock, cut into portions, is used to make fish soup or make aspic.
Using fillets, minced pollock is prepared, which is used to decorate cutlets, casseroles, soufflés or fillings in baked goods.
Pollock fillet dishes can be presented in the form of salads, cold and hot appetizers or pickles.

Delicious pollock cutlets

The recipe is extremely popular and in demand, as it can be used to prepare a dish designed for any audience: from young to old. To implement it, you will need ready-made or home-cooked minced pollock. The carcasses are removed from the bones and the pulp is twisted through a meat grinder or in a blender.

Ingredients:

pollock fillet – 500 g;
bread – 50 g;
milk – 100 ml;
egg – 1 pc.;
onion – ½ pcs.;
breadcrumbs – ¼ pcs.;
salt, pepper, oil.

Preparation

Grind the fillet with bread and onions soaked in milk.
Add egg, salt, pepper, mix thoroughly and beat a little.
Make cutlets, bread them in breadcrumbs and fry in oil, browning on both sides.

Pollock soup

Delicious pollock, recipes for which are in any cookbook, can be used for cooking Lean meat will perfectly complement hot food, add richness, make it aromatic and rich. Ideally, for soup you need to purchase fish along with their heads, which will become the basic component when cooking the broth.

Ingredients:

pollock – 1 kg;
potatoes – 800 g;
onions and carrots – 200 g each;
parsley or celery root – 50 g;
laurel – 2 pcs.;
water – 3 l;
peppercorns, salt, herbs.

Preparation

Prepare the fish, cut off the heads and tails, boil for 20 minutes, and remove from the broth.
Add diced potatoes, fish, sauteed vegetables, spices to the broth and cook until tender.
Pollock soup is served, seasoned with herbs.

Pollock salad

Using pollock, whose simple recipes attract every housewife, you can create a lot of different salads. One of these is outlined in the following recommendations and involves the use of boiled fish fillet as the main ingredient. Boiled eggs and potatoes will harmoniously complement the dish, and onions will add piquancy.

Ingredients:

pollock – 400 g;
potatoes – 300 g;
eggs – 4 pcs.;
onion – 100 g;
dill – 3-5 sprigs;
mayonnaise, pepper, salt, herbs.

Preparation

Boiled pollock is removed from the bones and cut into pieces.
Grate eggs and potatoes, chop onion and dill.
Make a salad of pollock with egg in layers, starting with fish and ending with dill, coating each with mayonnaise.

Heh from pollock

Delicious pollock, the recipes of which are typical not only for our cuisine, can be prepared in Korean, salted in a spicy marinade. To do this, it is better to purchase ready-made fillets of the correct shape - this way, after cutting the fish, the dish will have a beautiful appearance, which will be difficult to achieve if you separate the pulp from the bones yourself.

Ingredients:

pollock fillet – 600 g;
carrots and onions – 2 pcs.;
garlic – 4 large cloves;
vinegar and oil - 100 ml each;
ground coriander, pepper, basil, salt - to taste.

Preparation

The fillet is cut, poured with vinegar, and left for 35 minutes.
Squeeze out the fish slices and transfer to another bowl.
Sliced onions and carrots are dipped alternately into the marinade for a few seconds, squeezed out and placed on top of the fish, adding salt to the layers to taste.
Sprinkle everything with coriander and pepper, pour hot oil on top and let stand for 2 hours.
Mix the Korean-style pollock heh and let it brew for a day.

Pollock casserole

Pollock makes an ideal hearty and healthy dinner or lunch for the whole family. Preparing one is not difficult, especially if you take ready-made fish fillet as the main component. From the specified amount of food, in forty-five minutes it will be possible to feed four people to their fullest.

Ingredients:

pollock fillet – 500 g;
potatoes – 6 pcs.;
eggs – 6 pcs.;
carrots and onions – 2 pcs.;
sour cream – 150 g;
parsley, oil, salt, pepper, seasonings.

Preparation

Peel the potatoes, cut them, boil for 8 minutes, drain the water.
Sauté onions and carrots.
Fish fillet is cut and seasoned to taste.
Place potatoes in an oiled pan, then half the fried fish, then fry again, sprinkling the layers with herbs.
Pour everything with a mixture of eggs and sour cream, seasoned to taste, and bake at 180 degrees for 30-40 minutes.

Pollock with carrot marinade

When thinking about what you can cook from pollock fish, pay attention to the following recipe. By implementing the above recommendations, you will receive a dish that is simple in composition, but original and surprisingly tasty, worthy not only for serving on weekdays. By adding such dishes to the festive menu, you will make it brighter and more varied.

Ingredients:

pollock – 1 kg;
tomato sauce – 500 g;
greens – 1 bunch;
carrots and onions – 2 pcs.;
basil – 1 teaspoon;
garlic – 3 cloves;
flour – 100 g;
oil – 50 ml;
salt, pepper, spices and herbs.

Preparation

The fish are cut into portioned slices, seasoned with salt and spices, and allowed to soak for 30 minutes.
Bread the slices in flour, fry on both sides, and place in a mold.
Sauté onions and carrots in oil, add tomato, spices, herbs, pour in a little water and let it boil.
Throw garlic and herbs into the sauce, mix and pour on the fish.
Bake the dish for 15 minutes at 200 degrees.

Pollock pie

This variety of fish, accessible to everyone, can also be used to prepare various types of homemade baked goods. A pie made with pollock turns out to be surprisingly tasty, which even a novice housewife can bake using the recommendations outlined below. In just an hour, a delicious appetizer for 4 people will be on the table.

Ingredients:

puff pastry – 500 g;
pollock fillet – 500 g;
rice – 80 g;
onions – 2 pcs.;
cream – 50 g;
lemon juice – 2 tbsp. spoons;
egg – 1 pc.;
flour – 100 g;
oil – 50 ml;
salt, pepper, dill, parsley.

Preparation

Boil the rice until done.
Chop fish, onions and herbs into small pieces, mix together, season with lemon juice, salt, pepper, let sit for 40 minutes, add rice.
Roll out 2 layers of dough.
Place the filling on one, coat the edges with egg, cover with a second layer, carefully pinch the edges.
Brush the pie with egg on top and bake for 40 minutes at 200 degrees.

Pollock soufflé in the oven

Having pollock in the refrigerator, whose delicious recipes can be both savory and satisfying, as well as dietary, you can use the following recommendations and prepare the most delicate soufflé, which can be safely served even to small children. By spending just an hour, you can make a dietary dish for 4 people.

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Pollock is an inexpensive fish and accessible to everyone; only capelin is cheaper than pollock. Pollock is a familiar everyday dish for many. Fried or steamed pollock, and very rarely, pollock cutlets, these are the main dishes from the menu of our housewives.

But pollock can also become the main dish on a holiday table. I suggest you cook pollock in a pot and remember the Soviet past - pollock in Leningrad. How to cook pollock deliciously read and watch further.

POLLACK - simple recipes and dishes

Recipe Pollock stewed with vegetables

Ingredients:

1 kg pollock
onion
carrot
5 tomatoes
3 tbsp. l. vegetable oil
pass
Bay leaf

Cooking method:

Clean and wash the pollock.
Cut into 2-3 cm pieces.
Peel the onions and cut into small cubes.
Wash the carrots and grate them on a fine grater. You can use a grater for Korean salads.
Add vegetables to fish, stir, salt and pepper.
Pour vegetable oil into a saucepan and heat.
Place the fish along with vegetables in heated oil and fry, stirring occasionally.
Wash the tomatoes, make cross cuts and scald with boiling water. Immediately pour ice water over it and carefully remove the skin.
Finely chop the tomatoes or grate them.
Add the tomatoes along with their juice to the stewed fish.
Add salt to taste, add 1-2 bay leaves and close the saucepan with a lid.
Simmer pollock with vegetables over medium heat for about 15 minutes. Serve with boiled rice, potatoes or steamed vegetables.

Pollock recipe in a pot

Ingredients:

3 pcs. pollock
6-8 potatoes
2 pcs. onions
2 carrots
6-8 tbsp. l. sour cream
1.5 tbsp. vegetable or fish broth (can be replaced
dry white wine)
3 tbsp. l. butter
pepper

Cooking method:

Thaw the pollock, clean it and wash it well. Remove the fins and tail, remove the skin with a sharp knife, separate the flesh from the bones and cut into small cubes.
Chop onions and carrots coarsely.
Peel the potatoes and cut into medium cubes.
Place 0.5 tsp on the bottom of a ceramic pot. butter.
Place carrots in pots, place fish on it, then onions.
Pour 1-2 tbsp onto the onion. l. rich sour cream and lay out a layer of potato cubes. Salt, pepper and add another piece of butter.
Pour 4-6 tbsp into each pot. l. broth.
Cover the pots with lids and place in a cold oven.
Preheat the oven to 180 degrees. Cook pollock in pots for about 35-40 minutes.

Pollock recipe in batter

Ingredients:

0.5 kg pollock fillet
100 ml milk
100 gr. flour
2 eggs
pepper
vegetable oil

Cooking method:

Wash pollock, dry and cut into strips. Season with salt and pepper.
In a deep bowl, beat the eggs, pour in the milk and add the flour. Beat with a blender.
Heat vegetable oil in a saucepan.
Dip pollock pieces in batter and fry in hot oil until golden brown. Serve with your favorite sauce.

Pollock Salad Recipe

Ingredients:

0.5 kg pollock
2 tbsp. milk
onion
carrot
sour cream
mayonnaise
olive oil
pepper
dill greens

Cooking method:

Boil the carrots and grate on a fine grater.
Boil pollock in milk. Cool without removing from milk.
Remove the cold pollock onto a board and cut into fillets. Remove all bones and skin, chop the flesh finely.
Cut the onion into half rings and fry in olive oil.
Place the pollock fillet in a transparent salad bowl. Grease with a mixture of mayonnaise and sour cream.
Place the next layer of grated carrots.
Coat the carrots with the same mixture and spread the fried onions over the sauce.
Coat the salad with sour cream and mayonnaise sauce and garnish with fresh herbs. Cool in the refrigerator for an hour and serve.

Recipe Fish in Leningrad style

Ingredients:

800 gr. pollock
0.5 kg potatoes
2 pcs. onions
5 large champignons
0.5 tbsp. flour
150 gr. hard cheese
0.5 tbsp. vegetable oil
greenery
pepper

Cooking method:

Clean the pollock, gut it and wash it. Cut into fillets.
Season the pollock fillet with salt, pepper and breaded in flour.
Heat 3 tbsp. l. vegetable oil in a frying pan and fry the pollock fillet in it until golden brown.
Peel the potatoes and cut into slices.
Heat 3-4 tbsp in a saucepan. l. vegetable oil, add potato slices and fry until tender. Place potato wedges on paper towels.
Cut the champignons into 4-6 pieces and fry in the remaining oil until golden brown.
Grate the cheese on a coarse grater.
Place a layer of potatoes in a baking dish, add salt, top with pollock fillet and mushroom slices.
Sprinkle with grated cheese.
Bake for about 20 minutes at 180 degrees.
Cut the onion into half rings, roll in the remaining flour and fry in mushroom oil until golden brown. Use a slotted spoon to place the golden onion on a napkin.
Remove the finished fish from the oven and place fried onions on top of the cheese crust. Serve in the same form.