How to cook a pollock fillet dish. Incomparably juicy pollock in the oven: it's all about the secret chip

21.04.2019 Vegetable dishes

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

I think pollock itself is tasteless. But, at right approach, you can cook 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 delicate, spicy or spicy.

Ingredients:

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

How to cook:

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

If you fry fish, before sending it to the pan, rub it with seasonings and spices, pour over lemon juice. After frying, I stew in milk or sour cream. As a result, the taste becomes more juicy and soft.

Video recipe

Cooking pollock in sour cream

The dish is appetizing and tender. I often use it to cook pike perch, but pollock is great too. Prepares in just 40 minutes cooking masterpiece which family and guests love so much.

Ingredients:

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

Cooking:

I clean the vegetables, finely chop. If there is not much time, I grate the carrots.
Heat oil in a frying pan, add chopped onion. After two minutes, I put the carrots.
I clean pollock, wash, cut into cubes, shift to vegetables. I mix well. Having covered the dishes with a lid, the carcass is about 7 minutes.
I add sour cream, salt, pepper, season, mix. Again I cover with a lid and stew for a quarter of an hour.

The finished dish is very appetizing, and thanks to carrots, a ruddy and golden color is obtained. Bon appetit!

Delicious fish cakes

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

Ingredients:

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

Cooking:

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

Cutlets are fragrant and juicy. I garnish with boiled potatoes or buckwheat.

Pollock under the 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.

Cooking:

I clean the pollock, wash it, cut it into small pieces. Pieces of salt, pepper, leave for 30 minutes. During this time, the spices are well absorbed.
I roll the pieces in flour, fry in oil on each side for 7 minutes. I shift 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 lay the carrots. Stir, fry for 5 minutes.
Pour in the tomato paste, stir, fry for another 5 minutes.
I pour 50 milliliters of water into the vegetables, simmer for 5 minutes.
I add sugar, vinegar, salt, spices. Carcass 10 minutes.
I spread the marinade on the finished pollock, let it cool, send it to a cool place for 3.5 hours.

Serve warm or cold, depending on personal preference.

Experiment, let your imagination run wild, and cook a real culinary masterpiece at home!

This article will examine in detail the main features of pollock fish and how to cook it, in particular, recipes and tips on how to fry pollock fillets will be presented.

Description

Pollock is a fish that lives mostly in the waters of the Pacific Ocean. This is a benthic, rather cold-loving Maximum weight carcasses, depending on age, can be about 4 kg. Thanks to their dietary properties pollock - indispensable component balanced nutrition. Thanks to the micro and macro elements included in its composition, pollock meat has the same useful properties, like animal meat, but it is much easier for the body to digest.

How to fry pollock fillets: a simple recipe

For cooking this dish a minimum of chef skills and a minimum of time are required. Following all the cooking rules below, you can understand how easy it is to fry pollock fillet to get a simple but appetizing meal.

Before starting cooking, make sure that the fillet is properly defrosted. Then cut it into bite size pieces. It should be borne in mind that the thickness of the resulting pieces directly affects the cooking time. So that pollock does not lose its aroma during cooking, it is worth seasoning it with spices and sprinkle lemon juice. It is advisable to leave the fillet to marinate in spices for at least twenty to thirty minutes. Then prepare the composition for breading (egg, salt, breadcrumbs). Dip the fillet pieces in the mixture and put the fish in hot oil. How much to fry pollock fillets in a pan depends on the dishes used and on the power of the oven. Therefore, it is customary to fry the fillet until it is even. golden brown. In order not to get confused during cooking, thinking about how much to fry pollock fillets, we can assume that it will take about five to seven minutes for both sides.

It is important to remember that the taste of the resulting dish will depend quite strongly on the quality of the fillet itself. The case when, after defrosting, the flesh loses its shape and easily breaks into pieces, it means that the fillet has already been frozen. In such conditions, it will be much better to fry pollock in batter, which will help maintain the shape of the pieces.

Recipe number 2: how to fry pollock fillets with sweet and sour sauce

For cooking, you need to defrost the fillet as standard, wipe it with a paper towel, cut into pieces. Next, you should bread them in flour with black pepper. Make a roast of two onions, two carrots and one bell pepper. After that, it is necessary to add one hundred and fifty grams to the resulting mixture. tomato paste, sugar, salt and, stirring, fry for two minutes. Pollock and the resulting frying should be put on the bottom of the pan, simmer for five to seven minutes, then allow to cool completely.

Recipe number 3: pollock fillet fried in flour

Another simple and quick recipe describing how to fry pollock fillets in a pan in flour. As a side dish for fish, you can use rice or mashed potatoes. The dish is designed for six servings, and the total cooking time will be no more than one and a half hours. After the fish in a pot of water room temperature defrost, the carcass needs to be gutted, washed thoroughly, get rid of the tail and fins.

Next, cut into portioned pieces, salt well and leave to soak for half an hour. The liquid remaining as a result of marinating the fish should be drained. After preparing one glass wheat flour, pour it into a convenient container and generously roll the pieces of fish in flour. On medium heat, heat a small amount vegetable oil when it is hot, put the pieces of meat in a single layer in the pan. You need to fry pollock until browning on both sides. To get rid of excess fat, after frying, you can put the fish on a pre-prepared paper towel.

Recipe number 4: pollock fillet in sour cream sauce

To make pollock meat as tender as possible, you can use the recipe for cooking this fish in sour cream sauce. First you need to chop one onion, grate one carrot. Together with vegetable oil, send the mixture to the pan and simmer for about twenty-five minutes, then add about one hundred and ten milliliters of sour cream. Leave for a minute, then pour a glass of water, salt and pepper the frying.

Cut pre-thawed fish into portions, pollock weighing up to one kilogram can be used. After you should place the pieces in the resulting sauce, you can add one Bay leaf. Cover the pan with a lid and simmer over low heat for about thirty minutes.

Recipe number 5: how to fry pollock in onion and carrot marinade

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

Cut three hundred grams of onion, fry. On the coarse grater grate three hundred and twenty grams of carrots, add to the onion and fry all together for five minutes. Then pour two hundred and ten grams of tomato paste, leave at closed lid for another five minutes. Next, fifty to sixty milliliters of water should be added in order to extinguish the mixture. It costs about five minutes to simmer, then salt and add one hundred and forty milliliters of vinegar. Add sugar and / or bay leaf to taste and pour pollock with the resulting marinade.

How delicious to cook pollock

Pollock is unpretentious in cooking, so it can be fried, stewed, baked, cooked in a slow cooker or oven. This allows you to create a variety different dishes that will please everyone.

How to cook pollock fish, this question is often asked by women who decide to diversify the diet of the family. Usually, such questions arise for those who would like to feed not only adults, but also children - many mothers are faced with such a problem as the refusal of capricious younger family members to eat healthy foods.

There are many ways to cook fish, if you have not only a stove, but also a useful slow cooker, then the number of recipes increases.

Pollock in a slow cooker

The slow cooker has become a lifesaver for many: after all, it allows you to get a wonderful and tasty result in a short time, moreover, it does not require your constant monitoring.

Before, how to cook pollock in a slow cooker, get her ready to go. This recipe involves cooking fish with vegetables (carrots and onions) and sour cream.

Ingredients:

pollock,
2 medium carrots
2 medium onions,
2 tbsp vegetable oil,
sour cream,
spices.

Defrost the fish ahead of time. Grate carrots on a coarse grater, finely chop the onion, mix, salt and put in a multicooker bowl, adding vegetable oil. Turn on the "Baking" mode for 40 minutes and proceed to the fish. Clean out its insides, rinse in cool water and cut into portions, then season both sides with salt and pepper. If you bought already cut pieces, everything is simplified: just salt and pepper it. You can add special seasonings for fish, if you have them.

Don't forget to stir the vegetables. When 15 minutes have passed, carefully place the fish pieces in the bowl and forget about the dish for another 15-20 minutes. Arrange pollock in 1 layer so that it cooks. If there is too much fish, then lay it out in 2 layers, but then the cooking time should be increased. At the very end, 5-10 minutes before the end of the cycle, pour sour cream over the dish and leave to cook.

This version of the recipe leaves room for imagination: you can place a layer of pollock between the layers of vegetables, you can add potatoes (then you will also get a side dish), you can use 2 tbsp sauce instead of sour cream. tomato paste, 500 ml cream, garlic cloves and 50 ml water. In the latter case, extinguishing will take about 1 hour.

Pollock in the oven

If you don’t have a multicooker, but you want to feast on it, cook pollock in the oven. To do this, you will need either foil or high-walled fireproof cookware. There are quite a few recipes for this occasion: pollock with vegetables, with potatoes, with onions, in sour cream sauce. By adding something of your own, you will receive a new and unusual dish every time.

For cooking in the oven, you can use both whole carcasses of fish and fillets. In the first case, you need to clean the pollock in advance: cut off the head, clean the insides, remove the scales, cut into pieces if desired. Next, the fish needs to be salted and peppered, you can add a few drops of lemon juice.

If you cook pollock in foil, you can immediately stack it. To do this, cut off a piece of foil (you need to make 2 layers), put a piece of fish in the center, a couple of bay leaves on top, a thin layer of mayonnaise and onion rings. Mayonnaise can be replaced with sour cream, onions with carrots, or you can remove them completely. Next, wrap the foil, making sure that there are no holes left. The bag should resemble a bag tied at the top.

You need to cook fish at a temperature of 180 degrees for 25-30 minutes. 5 minutes before fully prepared the bag can be carefully unfolded with a knife (try not to burn yourself) so that the fish acquires a golden crust.

If there is no foil, use another recipe and pull out glassware with sides. For this recipe, defrost pollock in advance, peel it and pour milk for 5 minutes. This will give the fish a special softness and juiciness. Then roll the pieces in flour, salt, pepper and put in a bowl. As a side dish, you can put potatoes, onions and carrots here. Next, fill the dish with sour cream and send it to the oven preheated to 180 degrees for 30-40 minutes.

Pollock in a pan

One of the most quick ways get useful and tasty dish- to cook fried pollock . For these purposes, fish fillets are best suited. To prevent the pieces from falling apart in the process, they must be rolled in flour or another sauce. Below are a few options, after reading which, you will find out how to cook pollock in a pan. Their ingredients are varied, which means you can easily find something for yourself.

Fried pollock. Thawed pollock should be salted, peppered, sprinkled with lemon juice and rolled properly in the plain flour. Try to make the layer thicker, without "bald spots". Then put the pieces in a preheated pan, greased with vegetable oil, and fry until a crust forms. Don't forget to turn the fish so it doesn't burn.

Instead of flour cooking pollock in a pan you can use 2-3 raw eggs whipped into foam. After rolling the pieces in them, sprinkle the fish on top with sesame seeds - this will give an appetizing shade to the dish.

Pollock in oranges. This recipe delicious cooking pollock for those who love the exotic.

Ingredients:

pollock fillet,
2 eggs,
equally potato starch and flour (about 2-3 tablespoons each),
spices, salt, pepper, vegetable oil.

For sauce:

1 orange
juice of 0.5 lemon,
1 tsp Sahara,
1 tbsp starch,
100 ml of water.

Whisk the eggs in light foam, add salt and pepper. Cut pollock into thin pieces and put in the resulting mixture for 5 minutes. At this time, mix the flour and starch thoroughly, pull out the pieces of pollock and roll them properly in breadcrumbs. Put the fish in the pan and fry until golden brown.

To make the sauce, dissolve the starch in water, add all the other ingredients and heat over low heat until thickened. Before serving, pour the pollock pieces with sauce.

Fish dishes should be in the diet of every person.

Pollack fillet, unfortunately, is not popular.

This is due to the fact that the meat of this fish is somewhat dry and does not have a pronounced taste.

But these features are more of an advantage than a disadvantage, because using different marinades you can give the pollock taste and aroma, based on personal preferences.

How to cook pollock fillets - the basic principles of cooking

Pollock is inexpensive and available fish. It can be fried, stewed or baked in the oven. A variety of dishes are prepared from the meat of this fish: pies, meatballs, meatballs, salads, first and second courses.

You can use for cooking already finished fillet, or disassemble the carcasses. The fish is completely thawed beforehand, it is better to do this in the refrigerator or bay. cold water.

If you are preparing soup or fish soup from pollock fillets, simmer the fish over low heat, adding whole peeled vegetables, roots and herbs to the water. Be sure to remove the foam.

Pollock fillets are fried in a mixture of oils. It can be fried in batter, breaded with flour or breadcrumbs. Fry the fish until golden brown, a few minutes on each side.

In the oven, pollock fillet is cooked mainly with sauces. Before sending the fish to the oven, it is pre-fried to "seal" the juice inside the fish.

Pollock fillet can be cooked with vegetables, in which case it will turn out full meal.

We have collected proven recipes for you on how to cook pollock fillets so that it turns out not only tasty, but also original.

Recipe 1. How to cook pollock fillet in a pan

Ingredients

one large pollock carcass;

milk - 50 g;

vegetable oil;

onion - two heads;

table salt;

carrot;

black pepper.

Cooking method

1. We wash the carcass of the fish, clean it from scales, cut off the tail and fins. Separate the fillet from the ridge and choose small bones. Cut pollock fillets portioned pieces.

2. Peel the carrots, wash them and three on a coarse grater. We chop the peeled onions with thin feathers.

3. Flavor each piece of pollock with spices and roll the fish in flour on all sides.

4. Heat the oil in a frying pan and fry the pieces of pollock in it until golden brown on both sides.

5. Put the onion on top of the pollock. Spread the carrot shavings evenly over the next layer.

6. Pour milk into the pan, pepper, salt and simmer the fish over low heat for forty minutes. Serve with a side dish of rice groats or vegetables.

Recipe 2. How to cook pollock fillet with beets under sour cream and dill sauce

Ingredients

four fresh-frozen carcasses of pollock without a head;

ground black pepper;

three baked beets;

large head of onion;

100 g of hard cheese;

juice of half a lemon;

half a bunch of dill;

400 g sour cream;

50 ml of drinking water.

Cooking method

1. Wash the carcasses under running water, scrape off the scales with a knife and remove the black film from the inside. Cut off the tail and fins. Make an incision along the entire length of the carcass, from the side of the back, bringing the knife to the bones. Then slide the knife along the carcass, pressing the knife against the spine. Separate the fillet from the bone. Remove the skin with a stocking.

2. Cut the resulting fillet into slices, five centimeters wide. Salt the fish, sprinkle with lemon juice and leave for ten minutes. Transfer the pieces of pollock to a heat-resistant form.

3. Peel the onion and chop it into thin feathers. Lay on top of the fish in an even layer.

4. Wash the beets with a brush, dry with a napkin and wrap in foil. Bake for 1 hour 20 minutes at a temperature of 180 C. Remove the baked beets, cool and peel. Cut it into thin slices.

5. Pepper and salt the sour cream, mix it with chopped dill. Pour in drinking water and stir. Pour sour cream sauce fish with beets and put the mold in the oven for 20 minutes. Bake at 200 C. Coarsely grate the cheese. Remove the pan from the oven, sprinkle generously with cheese on top and bake for another five minutes. Serve with vegetable salad or pickles.

Recipe 3. How to cook pollock fillets in a slow cooker

Ingredients

pollock fillet - 600 g;

vegetable oil;

hard cheese - 200 g;

mayonnaise and sour cream - 60 ml each;

three small tomatoes

Cooking method

1. Wash the pollock fillet and dry it with napkins, trying to remove excess moisture as much as possible. Rub the fillet with spices on both sides and cut into small pieces.

2. Wash the tomatoes, wipe with napkins and cut into rings.

3. In separate dishes combine sour cream with mayonnaise. Cut the cheese into thin slices.

4. Turn on the multicooker in the "Baking" mode. Set the cooking time to 20 minutes.

5. Pour some oil into the bowl. Lay out the fish and grease it well with mayonnaise-sour cream sauce. Place tomato slices on top and top with cheese slices. Close the lid of the unit and cook until the beep sounds.

Recipe 4. How to cook pollock fillet with spicy olive cream sauce

Ingredients

pollock fillet - six pieces of 250 g each;

kitchen salt;

Olive dressing

pitted black olives - one and a half glasses;

olive oil- a quarter of a glass;

anchovy fillet - 6 pcs.;

lemon juice - 30 ml;

capers - 75 g;

purple basil- bundle;

garlic - 2 cloves.

cream sauce

dressing from olives - 200 g;

butter - 30 g;

fish broth- 100 ml;

flour - 30 g;

heavy cream- 50 ml.

Cooking method

1. Put olives, basil, anchovies, garlic and capers into the blender container. Grind everything, add lemon juice and pour in olive oil, stirring constantly, until smooth. Transfer the resulting mixture to a jar, tightly close the lid and refrigerate.

2. Melt on hot frying pan butter, add flour and fry it for two minutes. Pour in the broth, stirring constantly. Then add the cream, mix, salt and spread the dressing from the olives. Heat the sauce for three minutes.

3. Mix flour with salt and pepper. Bread the fillet pieces in this mixture and fry the fish in hot oil until golden brown. Put pollock on a plate, pour hot sauce over it and serve with boiled potatoes or roasted cauliflower florets.

Recipe 5. Pollock fillet fish cake

Ingredients

400 g pollock fillet;

3 g black and white pepper ground;

four eggs;

kitchen salt;

100 g butter;

a bunch of dill;

100 g flour;

250 g of hard cheese;

200 g low-fat cottage cheese;

a bunch of green onions.

Cooking method

1. Wash pollock fillet and dry with napkins. Cut the fish into small pieces. Put the fish in a deep plate, salt and sprinkle with lemon juice. Sprinkle everything with finely chopped dill. Mix and leave to marinate.

2. Separate the yolks from the proteins. Send the last to the refrigerator. Beat the yolks lightly, add soft butter, cottage cheese and flour. Pepper and salt. green onion rinse and chop finely. Combine it with the dough and knead well.

3. Remove the proteins from the refrigerator and beat them until strong foam. Coarsely grate half of the cheese. Combine marinated fish with cheese and add whipped proteins. Mix everything carefully.

4. Put the dough in a greased detachable form. On top of it, lay out the mass of fish and level it. Cut the remaining cheese into thin slices and arrange them on top of the fish mass.

5. Preheat the oven to 200 C. Bake the cake for 35 minutes. Turn off the oven and leave the cake in it for another quarter of an hour. Put on a dish, cut into portions and serve.

Recipe 6. How to cook pollock fillets in the oven

Ingredients

walnuts- 100 g;

pollock - 600 g;

vegetable oil - 75 ml;

pickled cucumbers - two pieces;

butter - 30 g;

sour cream - 100 ml;

greens - a bunch.

Cooking method

1. Put the nuts, herbs and pickled cucumbers into the blender container and chop well. Add spices and sour cream to this mixture. Mix until smooth.

2. We clean the pollock from scales, cut off the fins and tail. We separate the fillet from the ridge and remove the skin from it with a stocking. Remove small bones with tweezers. The resulting fillet is mine. We rub the fish with spices. Cut into portions and fry in oil until golden brown.

3. Lubricate the baking dish with a piece of butter. We spread the pieces of fish fillet on the bottom and pour it with sauce.

4. We send the pollock fillet to the oven for 20 minutes. Bake at a temperature of 200 C. Serve with a salad or a side dish of vegetables.

Recipe 7. Pollock fillet "Piquant"

Ingredients

two carcasses of pollock;

drinking water;

two medium onion heads;

red hot pepper;

two mugs of lemon;

Cooking method

1. Defrost the fish, clean it from scales. Cut off the tails and fins. Clean the inside of the black film. Separate the fillet from the ridge, remove the skin with a stocking and select small bones. Wash the fish, cut it into pieces and put them in a plate in layers, sprinkling each with salt and pouring lemon juice over it. Marinate the pollock fillet for half an hour.

2. Chop the peeled onion in half rings.

3. Put mayonnaise in a small cup, add red hot pepper, salt and squeeze lemon juice into it. Pour a little into the mixture boiled water and mix thoroughly. The sauce should not be too runny.

4. Transfer the marinated fillet to the pan in a dense layer. Spread on top of the pollock onion rings. Pour evenly with mayonnaise mixture. Cover with a lid and place in the oven for half an hour. Cook at 200 C. Then open the lid and place in the oven for another five minutes. Serve with potatoes or rice side dish.

When choosing pollock, pay attention to the color of the meat. It should be white, not pink or yellowish.

In addition to parsley and dill, you can use anise, celery, tarragon and mint.

Do not re-freeze the pollock fillets!

To eliminate the specific smell of fish, sprinkle the pollock fillets with lemon juice and leave for forty minutes.

It is better to fry the fillet in a mixture of butter and vegetable oils.

Pollock fillet will turn out juicy and tender if cooked in tomato, cream or any other sauce.

Pollock is a popular and affordable fish. Pollock is prepared very quickly, does not have a specific fishy smell, its meat is white and tender. This fish contains a small amount of bones, so it is easy to cut. Pollock contains very little fat, but it is rich in protein, phosphorus and selenium.

There are thousands of pollock dishes, but this fish is the most juicy and tender when baked in the oven. We offer you a simple recipe for roasting pollock. As a side dish, you can serve vegetables, fresh or cooked in any way, rice, buckwheat.

Ingredients:

Pollock (fillet) - 500 g
Onion onion - 2 heads
Juice of 1/2 lemon
Mayonnaise - 100 g
Sour cream (10-15%) - 100 g
Mustard - 1 tbsp
Hard cheese - 100 g

Cooking:

❶ Cut the pollock fillet into portions. Salt, pepper, sprinkle with lemon juice.

❷ Cut the onion into half rings and put in a baking dish, previously greased with vegetable oil.

❸ Mix mayonnaise, sour cream and mustard in a separate bowl. Dip each piece of pollock in the resulting sauce and put in a mold on top of the onion. Pour the remaining sauce over the fish and put everything in the refrigerator for 1 hour to marinate.

❹ Place the mold in an oven preheated to 200°C and bake for 15 minutes.

❺ Then take out the form, sprinkle the fish with cheese, grated on a coarse grater. Place back in the oven for 10 minutes.

Pollock fried in a pan- this is perhaps the most popular recipe cooking fish in Russian families. Pollock can not be marinated, its meat is already very tender. But, if necessary, you can prepare a marinade from 3 tbsp. l. soy sauce and 2 tbsp. l. lemon juice (per 1 kg of fish) and marinate pollock for a couple of hours. Pollock fillet for frying in a pan should be defrosted at room temperature - so the fish will retain all its taste and useful qualities.

Ingredients:

Pollock fillet - 1 kg
Two chicken eggs
Half a cup of flour
Salt, ground black pepper - a pinch each
Vegetable oil for frying

Cooking:

❶ Whisk eggs with salt and pepper.

❷ Cut the pollock fillet into portions.

❸ Heat up a frying pan with vegetable oil.

❹ Pieces of pollock alternately dip into the egg, then into the flour and put in the pan.

❺ Fry the fish on both sides over medium heat, turning over as it cooks.

❻ Ready pollock acquires a golden color and a delicious crust.

Pollock prepared according to this recipe can compete with restaurant delicacies. The fish has a delicate texture, a light lemon flavor and a crispy crust.

Ingredients:

Pollock fillet - 1 kg
Lemon juice - 2 tbsp. l.
gray or pomegranate sauce- 4 tbsp. l.

For batter:

Egg - 1 pc
Kefir at room temperature - 1 cup
Flour - 1/2 cup
Vegetable oil - 100 ml
Sugar - 1 teaspoon
A pinch of salt and paprika (or black ground pepper)

Cooking:

❶ Knead the dough from eggs, kefir, flour and sugar. It should have the consistency of thick sour cream.

❷ Cut the pollock fillet into small pieces (the size of a matchbox).

❸ Heat vegetable oil in a frying pan. Save on oil is not worth it, otherwise the fish will fry unevenly.

❹ Pieces of pollock alternately dip into the dough and lower into the heated oil. Fry the fish on both sides and remove with a slotted spoon.

❺ Finished pieces place on paper towel to absorb excess oil.

Batter for fish can be prepared in other ways. We offer you two of the most popular ways. The first is the simplest, the second is delicious and original.

Batter for fish on sour cream

Required: 2 eggs, 1/2 teaspoon of salt, a pinch of ground black pepper, 5 tbsp. spoons of sour cream and flour. Mix eggs, salt, pepper and sour cream. Gradually adding flour, knead the dough, similar in consistency to thick sour cream.

Batter for fish on beer

fish in beer batter it turns out juicy, tender, with a crispy crust. The batter must be made in advance. It should stand in the refrigerator for a couple of hours, or better - all night. The taste of beer ready dish is not felt. In beer batter, you can fry any fish, squid, and also use it to fry chicken pieces.

Required: 1/2 cup flour, 1/2 cup light beer, 1 teaspoon of baking powder, a pinch of salt. Sift flour with baking powder into a bowl. Add some salt. Make a well in the flour and slowly pour in the cold beer, stirring constantly. Put the finished batter in the refrigerator.

Pollack cutlets are surprisingly tasty, juicy and delicate. Since this fish does not have a pronounced aroma, even picky children will like cutlets. We will tell you how to cook pollock cutlets in a pan and in the oven.

Ingredients:

Pollock fillet - 1 kg
White loaf - 200 g
One large onion
One egg
Salt - 1 tbsp. the spoon
Semolina - 50 g
Milk - 50 ml
Vegetable oil for frying
A pinch of ground black pepper
Dried herbs (parsley, dill) - 5 g

Cooking:

❶ Chop the pollock fillet as finely as possible with a knife. It is better not to use a meat grinder to preserve the juiciness of the minced meat.

❷ Cut off the peels from the loaf and soak in milk, adding semolina to it.

❸ Finely chop the onion.

❹ Add to minced fish egg, onion and swollen bread. Salt and pepper, add dry herbs. Mix the minced meat until smooth. Form cutlets of arbitrary shape.

❺ Heat up a frying pan with vegetable oil. Fry the patties on one side over medium heat until golden brown. Turn the cutlets over, cover the pan with a lid, reduce the heat and bring the dish to readiness.

❻ Can be cooked pollock cutlets in the oven. To do this, put the cutlets in a lightly oiled form and bake them for 40-50 minutes in an oven preheated to 180 ° C until browned.

From pollock fillet, you can cook a dish that will appeal to both adults and children. This is a fish and potato casserole. cheese crust. The dish is easy and quick to prepare.

Ingredients:

Potato - 1 kg
Pollock fillet - 500 g
Onion - 1 pc.
Any hard cheese - 50 g
Mayonnaise or sour cream - 3 tbsp. spoons
Vegetable oil - 50 g
Salt, pepper - to taste

Cooking:

❶ Peel potatoes, cut into circles and put in boiling water. Boil for 5 minutes. Drain in a colander and cover with cold water (the cooking process will stop immediately).

❷ Cut pollock into thin strips, marinate in mayonnaise or sour cream, salt and pepper to taste.

❸ Cut the onion into cubes and fry in vegetable oil until golden brown.

❹ Put 1/2 potatoes in a greased baking dish, top with a layer of pollock, then a layer of fried onions. The last layer will again be potatoes.

❺ Lubricate everything with mayonnaise and put the casserole in an oven preheated to 220 ° C.

❻ Bake for about 20 minutes (until potatoes are golden).

❼ Remove the casserole, sprinkle with a layer grated cheese, return to the oven and stand for another 5 minutes, until the cheese is melted and let it melt.

❽ Ready casserole remove from the oven and let it stand for about 15 minutes. After that, the dish can be cut into portions.

Another way to cook pollock fillet in the oven is to bake it with tomatoes and cheese.

Ingredients:

Pollock fillet - 1 kg
Hard cheese - 150 g
Sour cream - 150 g
Onion - 2 pcs
Garlic - 3 cloves
Tomatoes - 3 pcs
bunch of dill
Salt - to taste

Cooking:

❶ Cut the pollock fillet into portions.

❷ Cut the onion into half rings, the tomatoes into circles.

❸ Prepare sour cream dressing by adding chopped garlic, dill, salt and spices to sour cream.

❹ At the bottom of a baking dish, greased with oil, put the onion, fish on top. Lubricate the pieces of pollock with sour cream dressing.

❺ Place circles of tomatoes on top of the fish. Sprinkle everything with grated cheese and brush with sour cream.

❻ Put in an oven preheated to 200°C and bake for about 40 minutes.

Incredible delicious fish on the vegetable pillow under creamy sour cream sauce can be easily and quickly cooked in a slow cooker.

Ingredients:

Pollock fillet - 1 kg
Onion - 2 heads
Carrot - 1 large
Sour cream - 100 g
Cream - 150 ml
Seasoning for fish - 1 tbsp. the spoon
Salt - to taste

Cooking:

❶ Cut pollock into portions, salt and sprinkle with seasoning.

❷ Cut the onion into cubes, grate the carrots on a coarse grater.

❸ Pour a little vegetable oil into the multicooker bowl and put onions and carrots.

❹ Close the lid of the multicooker, set the "Baking" mode for 50 minutes.

❺ In a cup, mix sour cream, cream and a pinch of salt.

❻ Vegetables in the slow cooker must be stirred periodically. 20 minutes after the start of the stew, put pieces of fish on top of the vegetables. Pour the fish with vegetables with a creamy-sour cream mixture. Close the lid again and continue to simmer until the end of the program.

From pollock fillets and potatoes, you can cook a full-fledged dish that does not require separate side dishes. Except that fresh salad And the greens don't hurt.

Ingredients:

Pollock fillet - 600 g
Potatoes - 4 pcs.
Onion - 1 head
Sour cream - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Salt, spices for fish - to taste

Cooking:

❶ Peel potatoes and cut into slices.

❷ Cut the pollock fillet into portions.

❸ Cut the onion into half rings.

❹ Cut off 4 squares of foil, brush each with oil.

❺ Put a layer of potatoes, a layer of onions on each square of foil, and pieces of pollock on top. Salt everything and sprinkle with spices to taste.

❻ Mix mayonnaise and sour cream and coat pollock pieces.

❼ Wrap the edges of the foil, put the portions on a baking sheet and bake in an oven preheated to 200 ° C for 30 minutes.

Cooking pollock under a tender cheese crust is easy and fast. You can serve this dish with salad. fresh vegetables, boiled potatoes or rice.

Ingredients:

Pollock fillet - 1 kg
Hard cheese 200 g
Onion - 2 heads
1/2 lemon
Mayonnaise - 3 tbsp. spoons
Seasoning for fish, salt - to taste

Cooking:

❶ Cut the fish into portions. Salt, pepper, sprinkle with lemon juice.

❷ Onion cut into half rings.

❸ Put a layer of half of the onion on a greased baking sheet, on top - pieces of pollock. Put the remaining onion on the fish. Make a mesh of mayonnaise on top. Sprinkle everything with grated cheese.

❹ Bake in an oven preheated to 190°C for about half an hour.

A full-fledged pollock fillet dish can be prepared if you bake it with vegetables under a cheese coat.

Ingredients:

Pollock fillet - 1 kg
Carrot - 3 pcs
Onion - 2 heads
Tomatoes - 2 pcs
Cheese hard varieties- 200 g
Mayonnaise - 3 tbsp. spoons
Salt, pepper, herbs - to taste

Cooking:

❶ Cut the pollock fillet into portions and dry, putting it on a paper towel for 5 minutes.

❷ Cover the bottom of the baking sheet with foil or parchment, grease with oil. Submit fish fillet, trying to close them all the bottom. Salt, pepper.

❸ Onion cut into half rings and put half on top of the fish. Distribute the carrots, grated on a coarse grater, with the next layer. Next - a layer of sliced \u200b\u200btomatoes. The last layer will be cheese grated on a coarse grater.

❺ We put the baking sheet in the oven for 50-60 minutes at a temperature of 180 degrees. Ready fish"under a fur coat" can be sprinkled with freshly chopped herbs to taste.

You can cook pollock fillet in the form spicy snack heh. Such a dish is especially loved by men and can become an adornment for anyone, even holiday table. Preparing a snack is not difficult, the main thing is to keep the dish in the refrigerator for good pickling. Pollock can be replaced with other boneless fish. Adjust the spiciness of the pepper to your liking.