Pollock is an unpretentious and inexpensive fish available to every family. She cooks very quickly, does not have a specific fish aroma, which is why she is loved even by children. In addition, pollock goes well with almost all vegetables, cheese, mushrooms. We offer the most interesting recipes for pollock fillet.

Pan fried pollock fillet

It’s easy to cook tender pieces of fish in a skillet. It turns out a fish in a golden crisp, melting in the mouth. The dish is prepared in an elementary way, and it can be eaten both in cold and in hot form.

To prepare a pound of pollock, you will need:

• a pair of chicken eggs;
• flour - half a glass;
• salt, pepper - a pinch.
• sunflower oil - 60 ml.

Pollock fillet should be thawed at room temperature - so the fish will retain all its taste and beneficial properties. We will only have to cook everything for roasting.

1. To do this, whisk eggs with salt and pepper with a whisk.
2. Preheat a frying pan with vegetable oil.
3. Slices of pollock in a egg, and then flour and put in a frying pan.
4. We fry on both sides over medium heat, turning over as ready.
5. The finished fish acquires a golden color and a delicious crust.

Pollock will gain a pleasant sourness if you pour lemon juice over it before frying.

How to cook fish in the oven?

Pollock is considered a diet fish, and therefore it is advised to eat to everyone who wants to get in shape. The protein of this fish is very valuable, but at the same time easy to digest. The main thing is to fry fish without fat. To cook diet pollock, we suggest using the oven, and topping up the dish with low-fat sour cream and onions.

The perfect complement to the fish will be fresh celery and parsley.

We will need:

• pollock fillet - 600 g;
• onions - 2 pcs.;
• sour cream - 200 ml;
• salt, pepper to taste.

We put the fish on a baking sheet, greased with vegetable oil. Salt and pepper. Lay onion on top of pollock pieces, cut into thin half rings, and fill with sour cream. We cover the fish with foil and put in the oven preheated to 220 degrees. Bake for 20 minutes. 5 minutes before readiness, remove the foil and let the fish brown. Serve with lettuce, cherry tomatoes and a large bunch of fresh herbs.

Simple appetizer - pollock fillet in batter

Fillet of pollock in batter is a great appetizer that always flies first and never bothers. The batter can be anything - on beer, on milk or sour cream. Choose your option, and we offer affordable kefir batter. This dough turns out to be airy, the sweet and sour taste of which perfectly harmonizes with fish.

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) of sugar to the dough.

From the kefir, flour and eggs, knead the dough. By consistency, it should resemble thick sour cream. We cut the pollock fillet into pieces a little larger than a matchbox. We heat vegetable oil in a frying pan. Saving on oil is not worth it, because otherwise the fish will not evenly fry. Dip the fish in the dough, toss it into the pan and quickly fry on both sides. Put the finished pieces on a paper towel - it absorbs excess fat. We eat fish warm or cold - as you like more. Very delicious pollock in batter with barbecue sauce.

Steamed in a slow cooker

Pollock fillet in a slow cooker is an ideal choice for slimmer girls. The dish is ideal from the point of view of nutritionists, and the taste of such pollock is not inferior to many expensive varieties of fish.

For cooking, we need:

• pollock fillet - 700 g;
• lemon juice.

Pickle the fish in lemon juice. So she does not even require salt, which is very important for everyone who is losing weight. In a slow cooker, we will prepare a special grill (it always comes with the appliance). Pour water at the bottom of the multi-bowl, grease the grate with oil and put pieces of fish on it. Close the lid and set the "fish" mode. We are waiting for a signal about the end of cooking - pollock can be served.

The best accompaniment to such fish is broccoli or cauliflower, which are also easy to steam.

Stew with vegetables and sour cream

Pollock stewed in a pan can be cooked with any vegetables. In the summer season, perfectly complement the dish with ripe tomatoes, bell peppers, young carrots and onions.

For cooking you will need:

• 3 tomatoes;
• 3 small carrots;
• large bell pepper;
• large onion;
• half a glass of low-fat sour cream;
• salt, pepper to taste.

But the best spice for such a dish is ordinary black ground pepper.

1. Fry the fish in a frying pan and lay the pieces aside.
2. In the stewpan spread the julienne vegetables and stew them until soft.
3. We combine vegetables with fish, pour sour cream on everything, let it boil and turn it off right there.
4. Let the dish cool slightly and serve.

Such pollock is ideally combined with buckwheat, rice and literally melts in your mouth. He is good in hot and cold.

Fillet cutlets

Pollock cutlets are surprisingly juicy, delicate. Since pollock does not have a pronounced aroma, even picky children like cutlets, which is why such cutlets are often included in kindergarten menus.

Prepare the following ingredients:

• pollock fillet - 800 g.
• chicken egg - 1 pc.;
• onions - 1 pc.;
• a crust of white bread;
• milk - 100 ml;
• butter - 50 g;
• vegetable oil - 50 ml.

The cooking process does not require special skill:

1. Scroll the fillet through a meat grinder. Grind onions into cubes and fry in butter.
2. Add the onion, crust of bread, soaked in milk, into the minced meat, drive in the chicken egg and knead thoroughly.
3. We form small cutlets.
4. We heat the skillet, put fish blanks in hot vegetable oil and fry them on both sides.

Ready cutlets are laid out on a flat dish. We serve them with mashed potatoes, fresh herbs and pickled cucumbers.

Under the vegetable marinade

Pollock fillet in the oven can be cooked under a vegetable marinade from onions, carrots and tomatoes. It turns out an amazing dish that is very tasty, both hot and cold. The taste becomes especially saturated the next day, when the fish and marinade are saturated with each other's juices.

Prepare the following ingredients:

• carrots - 3 large root crops;
• onions - 2 pcs.;
• pollock fillet - 700 g;
• tomato paste - 2 tbsp. l;
• bite 5% - 3 tbsp. l
• vegetable oil - 50 ml.

Dice the onion, three carrots on a coarse grater. We pass the vegetables in a pan with the addition of vinegar and tomato paste. Put pollock in a baking dish, salt and pepper to taste. From above, distribute the vegetable marinade in a generous layer and cover everything with foil.

Bake the dish in the oven for 20 minutes at a temperature of 200 degrees. Serve chilled. The fish in the marinade blends perfectly with boiled potatoes and cauliflower puree.

Casserole in the oven with potatoes

You can make a wonderful dish of fillet - a casserole with fish and potatoes under a cheese crust. The casserole is popular with adults and children, and it is easy to cook it for dinner, because it takes very little time to cook.

We will need:

• potatoes - 4 large tubers;
• onions - 1 pc.;
• pollock fillet - 600 g;
• mayonnaise or sour cream - 60 g;
• vegetable oil - 50 g;
• any hard cheese - 50 g;
• salt, pepper to taste.

We will cook like this:

1. Peel and cut the potatoes into circles. Boil in water for 5 minutes, then drop it into a colander and fill it with cold water (so the cooking process will stop immediately).
2. Cut pollock into thin strips, pickle in mayonnaise or sour cream, salt and pepper to taste.
3. Dice the onion and fry until golden.
4. In a baking dish we spread a layer of potatoes, on top a layer of pollock and fried onions. The last layer will again be potatoes.
5. Lubricate everything with mayonnaise and put the casserole in an oven preheated to 220 degrees.
6. Bake until the potatoes are golden (about 20 minutes).

5 minutes before the end of baking, sprinkle the casserole with a layer of grated cheese and let it melt. It’s better to cut the dish 15 minutes after being ready - so the casserole will not fall apart. Serve it with herbs, salinity or fresh seasonal vegetables.

Cheese soup

Fish soup with cheese is a light first course that can be cooked in minutes and is eaten even faster. For cooking, it is worth looking for a special “soup” processed cheese of good quality, and it is possible with pieces of mushrooms.

What else needs to be prepared:

• pollock fillet - 500 g.
• potatoes - 3 tubers;
• a bunch of parsley.

Alaska pollock soup should not be cooked for future use - it loses in taste. The optimal serving is calculated one to two times.

1. In a pan, boil water, and meanwhile, cut the fillet into small pieces.
2. Peel and cut the potatoes into cubes.
3. We lower it into the pan first - pollock is cooked almost instantly and if you put it early, it will fall apart.
4. When the potatoes became soft, put the fish in it and dissolve the processed cheese in a hot broth.
5. Add finely chopped parsley, try the salt and turn off our soup. He's ready.

We eat such a first dish with garlic buns or with brown bread.

Korean fillet hee

It is possible to cook fillet of pollock in a very unusual way - in the form of a hot snack hehe. Such a fish serves as a decoration for any holiday table and is very loved by men. For cooking, we need: a package of spices for Korean carrots, vinegar 9% - 3 tbsp. l, vegetable oil - 100 ml, a clove of garlic.

Cooking in steps:

1. Cut the pollock fillet into small pieces.
2. We fall asleep with spices “in Korean”.
3. Squeeze a clove of garlic.
4. In a frying pan we heat the vegetable oil and a smoke just appeared, add vinegar.
5. The amount of vinegar is up to you: whoever loves the hot option can increase its amount or vice versa.
6. Pour fish with hot vegetable oil with vinegar.
7. Mix.
8. We put on top a small press (for example, a plate).
9. We clean it in the refrigerator for the night.

Fish should be infused and thoroughly soaked in marinade. We serve it on the holiday table or just as an addition to any fresh soup. Such a savory appetizer to chicken soup with dumplings is very tasty.

As you can see, there are many ways to cook pollock. The main advantage of his fillet is that there is no need to cut fish, free from entrails, clean the skin and remove bones. The only thing that is important is to choose the right carcass. It should not have a dense ice crust - otherwise, the fish will melt and it turns out that the piece is very small. Experiment, choose your favorite recipe and often arrange fish days for loved ones. Bon Appetit.

An excellent home cook is one who can make a gastronomic masterpiece from the simplest product, right? Simple fried pollock can be so deliciously fried in a pan that it seems like a fabulous meal from “1001 Nights” - without exaggeration! In addition, an important condition for a balanced diet will be observed - a variety of menus and nutrients in the products!

Pollock is a very tasty fish, almost boneless, with universal gastronomic properties. Its neutral taste is harmoniously combined with acidic, and 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, serving with gravy or sauce. There is no doubt the claim that mashed potato is the best side dish for fried pollock.

The calorie content of fried pollock is only 114 kcal per 100 g, if you fry it without flour or crackers. Perfect for a light dinner! But if you fry the 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 deliciously fry pollock in a pan

Before frying pollock, it must be cleaned of small scales, select a black film from the inner cavity, rinse and dry with a cooking cloth. Fish can be cut into pieces together with the ridge, or you can separate the fillet and cook only it.

The question arises, how much is this type of fish fried in a pan?

It depends on the size of the slices - large fish need 10-12 minutes for readiness, small fish - 7-8 minutes. It is not necessary to fry the fillet for a long time - no more than 2-3 minutes on each side.

The fire is initially kept medium, then we fasten, cover with a lid for another 5 minutes to fry the fish well. If you overcook it, then it becomes dry and rubber, as, indeed, all seafood.

Preparing fish for frying

Often, when buying frozen pollock, we plan how tasty it is to fry it. Before frying frozen fish from the store, you must slowly defrost it in the refrigerator. Therefore, we recommend preparing the fish the next day after purchase.

When defrosting in water or in a microwave, it loses not only its natural aroma, but also becomes dry and rubbery.

How to fry pollock in various breadcrumbs

In flour

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

As a rule, they serve it to the table with gravy. Pollock is a low-fat fish, and when frying without a protective shell it loses moisture and can turn out to be rather dry. Flour also plays the role of a “shell” for locking moisture in fish.

How to fry pollock in flour, a chef's recipe video

In breadcrumbs

In breadcrumbs, fish is cooked a little differently than in flour.

A simpler cooking option is to simply roll the fish blanks in breadcrumbs and fry them in a pan for 2-3 minutes on each side to a beautiful golden crust.

How to fry pollock in breadcrumbs, video recipe from the chef

In walnuts

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

We prepare the nut breading as follows: fry the kernels in a dry pan, let them cool and crush with a rolling pin until crushed. If you try to grind in a blender or coffee grinder, the kernels will start to produce oil and the breading will not be reliable.

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

Breaded

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

How to cook fish in batter, video recipe from the chef

How to fry pollock without flour, recipe with marinade

To fry fish without flour, it must first be marinated.

We wash the fish, dry it with a culinary napkin, salt, sprinkle with fish spices and sprinkle with lemon juice. Leave for marinating for 15-20 minutes. Next, fry in a small amount of warmed vegetable oil.

The fish retains its shape, does not fall apart and does not lose moisture. At the end of the frying pan, cover the pan for a few minutes. Now we are pleased to share with you several recipes for fried pollock.

Pollock fillet with tomato sauce

Ingredients

•   - 500 g + -
•   - 100 g + -
•   - 2 pcs. + -
•   - 2 heads + -
•   - 2 pcs. + -
•   - taste + -
• — by preference + -
•   - 1 tbsp. l + -
•   - 2 tbsp. l + -
• Tomato paste - 2 tbsp. l + -

Cooking

This wonderful recipe for fried pollock fillet is remarkable in that there is no one indifferent to the dish after the first piece sent to the mouth.

1. Salt the fish fillet, sprinkle with pepper, roll in flour, dip in beaten eggs and fry on each side in a pan until cooked. We spread the fried fillets on a flat dish in one layer.
2. Cut the onion into small cubes, three carrots on a coarse grater. We spread the onion in a frying pan with heated butter and fry it until golden, then add the carrot to it and fry for another 10 minutes.
3. While the vegetables are fried, we dilute the tomato paste in a cup of water until smooth and pour it into the ready-made vegetables. Bringing our sauce to a boil, we improve its taste with salt, spices, sugar and lemon juice. We achieve a gentle 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, if it turned out to be liquidish.
4. Now we collect the sauce with a tablespoon and put it on top of each fried fillet. After finishing work, let cool and place in the refrigerator for impregnation, for two hours. Done!

Serve the fish fillet with chilled tomato sauce. If desired, you can sprinkle with chopped parsley.

Fillet of pollock with tomato sauce, video recipe

Fried pollock, recipe with gravy

This recipe allows you to fry pollock without flour (if desired), and stewing in gravy makes it a very fragrant, 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 pan

1. Cut the pollock into slices or separate the fillet and prepare only the fillet. It is only your choice! Roll the salted fish pieces in the flour, fry them in a pan on both sides and put in a saucepan for further stewing. It is better to mix flour with spices - it tastes better.
2. Finely chop the onion, three carrots on a fine grater. First we send the onion into the pan, after a few minutes - the carrots. Fry vegetables in butter for several minutes.
3. In another bowl, mix the tomato paste with flour (2 tbsp), adding a little water. We achieve a homogeneous consistency, and then pour 500 ml of pure water. Stir and pour into a pan with vegetables. After a short time, the gravy will thicken (due to the flour), therefore it is better to stir it constantly. We taste it, if necessary, add salt, spices, sugar, lemon juice.
4. Pour the gravy into the dishes with fish slices and simmer for 15 minutes.

1. Separate the fillet from the fish skeleton, beat it off with an easily blunt knife edge, salt.
2. Fry the onion in a small amount of butter until golden.
3. Cut each fillet in half across the fibers. Put the onion on one half, cover with the second half. We get a fish sandwich, which we roll in flour, then lower it into a beaten egg and fix the form with breadcrumbs. We get a two-layer pollock fillet in breadcrumbs, which we fry in a pan with boiling oil on all sides.
4. Serve portionwise - put a sheet of green salad on a plate, place two sandwiches in breadcrumbs on top, decorate with a slice of lemon.

This type of fish is a universal product. Recipes of fried pollock, including its fillet, which we examined, are the most popular among home cooks. But the juiciness and softness of this fish allows us to experiment OUT OF LATER!

In what form can we buy pollock in a store? It can be two options: filet or whole fish. Both that, and another can be in the cooled kind or in the frozen. If you buy frozen fish, then pay attention to the so-called "glaze" - a crust of ice that covers the fish outside. It is needed in technology to protect the product from damage, but dishonest manufacturers can abuse the glaze so that when you come home and thaw it you will get a pool of water and a little fish, the weight of which can be only 50% of what you paid. Therefore, if you have a choice, give preference to chilled.

In any case, you need to completely freeze frozen before cooking, drain excess liquid (and it will even if you bought chilled fish and then frozen it yourself) and dry it with paper towels. If you fry the unfrozenly pollock pollack or even more so frozen, you can: firstly, do not fry it to the end; secondly, the spray will be throughout the kitchen and will have to clean after a delicious dinner.

We will fry pollock in two ways, i.e. Two step-by-step recipes with photos are waiting for you. The first is great for fillets. We will cook it breaded. In the second method, our mums and grandmothers fried pollock or its backs in Soviet times - they breaded pieces of fish in flour. So, it's time to read more ...

Breaded pollock fillet in a pan breaded

In fact - this is a classic dish of English cuisine. This is the same “fish” from the famous “fish and chips”, which can be translated as “fish and french fries”. As soon as I poll on the side dish, this time I cooked brown rice with cheese and mushrooms. But you try to make the fillet with potatoes, serve ketchup to it and here it is a famous dish.

Ingredients:

• pollock fillet - 0.5kg;
• breadcrumbs - 0.5 cups;
• eggs - 2pcs;
• flour - 0.5 cups;
• salt to taste;
• vegetable oil - 100ml.

Fried pollock in a pan - recipe with photo

And everything, everything is ready! Very fast, simple and tasty.

How to fry pollock in a pan in flour

As a child, I did not like fried fish at all. As I understood later, I did not like fish cooked in unrefined oil. Now, when it is possible to fry pollock in odorless refined oil, you can happily crunch a fried fish to a crunch.

What do we need:

• pollock - 2pcs (approx. 800g);
• flour - 2/3 cup;
• salt to taste;
• sunflower oil - 0.5 cups.

Cooking process

And pollock is ready! It can't be easier!

If everything is done correctly, then there will be no spray at all. Outside, the fish will turn out ringing and crispy, and inside the juicy and soft. Serve it with mashed potatoes. And if you want to dip in sauce, chop finely fresh dill, mix it with sour cream, add a few drops of lemon juice to it and enjoy a simple and tasty dish.

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.

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.

Where to start, first of all, wondering how to fry pollock in a pan? It should be noted that cooking utensils play a large role in this process. We need a frying pan of medium diameter, with deep edges. How much to fry pollock in a pan depends on the material from which the dishes are made.

We will consider this issue as an example of the most common option - cookware with non-stick coating - Teflon. Having picked up suitable ware, to the choice of a product.

It is preferable to choose a carcass of deep freezing or with a small content of icing. Defrost at room temperature. After thawing the product, washed under running cold water.

We check - the meat should be elastic and not crumble when cut into pieces. There should also be no unpleasant odor. After making sure that the meat is not spoiled, carefully dry it with a dry cloth or towel. Now the fish is ready for cutting.

Then proceed to cutting

If you decide to cook pollock with carrots and onions in a pan, carefully separate the carcass from the bones and cut into small pieces. If we are talking about a method of how to fry pollock in a frying pan in flour, it would be more appropriate to cut it into equal pieces with a thickness of 3 centimeters.

For a delicate taste, the pieces can be soaked in milk and left in the refrigerator for a couple of hours. The answer to the Question is how to fry pollock in a pan in the simplest way, and implies its elementary cutting - into three equal parts.

Grate with salt and black pepper to taste. Also, if desired, you can use special spices or spices, such as thyme, rosemary, parsley, dill or a set of Provencal herbs. They can grate fish immediately before frying.

After these procedures, the product is ready to cook.

We heat the pan over medium heat, and add vegetable oil, preferably sunflower. But there are exceptions, for example, when frying pollock with carrots and onions in a pan, it is better to use olive oil, it is possible with the aroma of Provence herbs.

How much and how to fry pollock in a pan in flour? About 10 minutes over medium heat, evenly turning the pieces over several times. After roasting, to bring to full readiness, it will not be superfluous to leave the fish in a dish under a closed lid.

How much and how to fry pollock in a pan without flour in large pieces? About fifteen minutes over medium heat, frying on both sides the same amount of time. Make sure that the dish does not burn, turn over the pieces on time.

The time required to fry pollock in a pan with onions and carrots is at least 30 minutes. Much attention should be paid to the process of bringing the dish to final readiness by mixing all the ingredients (stewed onions, stewed carrots) and frying them in soy sauce, avoiding the drying of the components of the dish.

It is up to you to choose the right utensils, prepare a workplace in the kitchen and start cooking. The tips published in this article will no doubt help you choose the most appealing recipe for this popular dish.