An excellent home cook is one who can create a gastronomic masterpiece from the simplest product, right? A simple fried pollock can be fried so deliciously in a frying pan that it will seem like a fabulous dish from “1001 Nights” - without exaggeration! In addition, an important condition for a balanced diet will be met - a variety of menus and nutrients in foods!
Pollock is a very tasty fish, almost boneless, with universal gastronomic properties. Its neutral taste harmoniously combines with sour, salty and spicy components of dishes, only shading them and making them brighter.
The easiest way to cook fish is to fry it in a pan and serve it with gravy or sauce. There is no doubt that the best side dish for fried pollock is mashed potatoes.
The calorie content of fried pollock is only 114 kcal per 100 g if you fry it without flour or breadcrumbs. Perfect for a light dinner! But if you fry fish in a frying pan in flour and eggs, then, accordingly, its calorie content will be higher, but not too much, of course.
How to calculate how many kcal are in a dish? Consider the amounts of vegetable oil, flour, breadcrumbs and eggs. On average, the calorie content of fried pollock does not exceed 137 kcal per 100 g of product.
How to deliciously fry pollock in a frying pan
Before frying pollock, you need to clear it of small scales, remove the black film from the inner cavity, rinse and dry with a kitchen napkin. The fish can be cut into pieces along with the spine, or you can separate the fillet and cook only that.
The question arises, how long does it take to fry this type of fish in a frying pan?
It depends on the size of the pieces - large fish need 10-12 minutes to be ready, small ones - 7-8 minutes. There is no need to fry the fillet for a long time - no more than 2-3 minutes on each side.
Initially keep the heat to medium, then turn it up and cover with a lid for another 5 minutes to fry the fish thoroughly. If you overcook it, it becomes dry and rubbery, like all seafood.
Preparing fish for frying
Often, when we buy frozen pollock, we plan how to deliciously fry it. Before frying frozen fish from the store, you need to slowly defrost it in the refrigerator. Therefore, we recommend cooking the fish the day after purchase.
When defrosted in water or in the microwave, it loses not only its natural flavor, but also becomes dry and rubbery.
Pollock fried in a frying pan in batter
Inexperienced housewives are often afraid of drying out fish when frying. This can be easily avoided by frying it in batter. With this method of frying, pollock will definitely turn out juicy and, of course, tasty.
The simplest batter can be made by beating an egg in a bowl with a small amount of milk (about 50 ml) and 3-4 tablespoons of regular flour. You need to add enough of the last ingredient to get a fairly thick creamy mass. By the way, you can immediately add a wide variety of spices to the batter. Then everything is simple. Place the pieces of pollock, prepared according to all the rules, into the batter and mix gently. Then remove them with a fork and place them in oil in a heated frying pan. Fry until golden brown. This is again 4-5 minutes on each side. By the way, it’s better to fry pollock fillets in batter. Of course, pieces with bones will also work, but still...
As for batter, it can be made not only in the classic way - from eggs, milk and flour. An excellent coating for fish is made from mineral water and even beer. But a classic always remains a classic. So... bon appetit!
How to properly fry pollock in various breadings
In flour
This is the most common way to fry pollock in a frying pan. Salt the fish, sprinkle with pepper, roll in flour and fry.
As a rule, it is served with gravy. Pollock is a lean fish, and when fried without a protective shell, it loses moisture and may turn out to be dry. Flour plays the role of a “shell” to lock moisture in the fish.
How to fry pollock in flour, video recipe from the chef
In breadcrumbs
Fish is cooked a little differently in breadcrumbs than in flour.
First, we salt and pepper the pieces, then roll them in flour, dip them in beaten eggs, and finish with breadcrumbs. In this version, pollock turns out juicy and literally melts on the tongue. This technology is most suitable for fillets.
A simpler cooking option is to simply roll the fish pieces in breadcrumbs and fry them in a frying pan for 2-3 minutes on each side until beautifully golden brown.
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 the fish pieces only in chopped nuts, or you can use a three-stage breading, as in recipes with breadcrumbs.
We prepare nut breading like this: fry the kernels in a dry frying pan, let them cool and crush them with a rolling pin to crumbs. If you try to grind it in a blender or coffee grinder, the kernels will begin to release oil and the breading will not be reliable.
Nuts give fried fish a very mild spicy aroma and taste, and it is served with sweet and sour sauce.
Breaded
Batter is a salted mixture of flour and eggs with the consistency of sour cream. It is enough to dip the fish preparations in batter and fry them in vegetable oil. Very quick recipe.
How to cook fish in batter, video recipe from the chef
Pollock fillet, breaded and fried in a frying pan
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 chips”. Only this time I prepared brown rice with cheese and mushrooms as a side dish for pollock. But you try to make fillet with potatoes, serve it with ketchup and here it is, a famous dish.
Ingredients:
- pollock fillet – 0.5 kg;
- breadcrumbs - 0.5 cups;
- eggs – 2 pcs;
- flour – 0.5 cups;
- salt - to taste;
- vegetable oil – 100ml.
Pollock fried in a frying pan - recipe with photo
- Cut the thawed and dried fillet crosswise into cubes approximately 3 centimeters wide. We salt them.
- Pour breadcrumbs into one cup, flour into a second, break eggs into a third and lightly beat them with a fork.
- Take a piece of fish and dip it in each cup in turn. The sequence is as follows: flour – egg – crackers. We get breading, which is often mistakenly called batter.
- Place the fillet prepared in this way on a cutting board for now, and continue to work with other pieces.
- Pour oil into a frying pan, heat it well and add fish sticks. As for the time and how much to fry, here you need to focus on the color of the crust that forms, since the fish itself cooks very quickly. A nice golden crust has formed on the first side, turn it over and do it on the second side. It's done - let's film it. You can place it on paper napkins to remove excess fat.
And that's it, everything is ready! Very fast, simple and tasty.
How to fry pollock without flour, recipe with marinade
To fry fish without flour, you must first marinate it.
We wash the fish, dry it with a kitchen napkin, add salt, sprinkle with fish spices and sprinkle with lemon juice. Leave to marinate for 15-20 minutes. Next, fry in a small amount of heated vegetable oil.
The fish retains its shape, does not fall apart and does not lose moisture. At the end of frying, cover the pan with a lid for a few minutes. Now we are happy to share with you several recipes for fried pollock.
Pollock fillet with tomato sauce
Ingredients
- Pollock fillet – 500 g + –
- Flour – 100 g + –
- Eggs - 2 pcs. + —
- Onions – 2 heads + –
- Carrots - 2 pcs. + —
- Salt - to taste + -
- Ground black pepper - according to preference + -
- Sugar - 1 tbsp. l. + —
- Lemon juice - 2 tbsp. l. + —
- Tomato paste - 2 tbsp. l. + —
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Preparation
This wonderful recipe for fried pollock fillet is notable for the fact that no one remains indifferent to the dish after the first piece put into your mouth.
- Salt the fish fillet, sprinkle with pepper, roll in flour, dip in beaten eggs and fry on each side in a frying pan until cooked. Place the fried fillets on a flat dish in one layer.
- Cut the onion into small cubes and grate the carrots on a coarse grater. First put the onion in a frying pan with heated oil and fry it until golden, then add the carrots to it and fry for another 10 minutes.
- While the vegetables are frying, dilute the tomato paste in a cup of water until smooth and pour it into the prepared vegetables. Having brought our sauce to a boil, we improve its taste with salt, spices, sugar and lemon juice. We achieve a delicate sweet and sour taste. The sauce should not be liquid, but have the consistency of thick sour cream. To do this, we need to boil it down if it turns out a little liquid.
- Now scoop up the sauce with a tablespoon and place it on top of each fried fillet. After finishing the work, let it cool and place it in the refrigerator for soaking for two hours. Ready!
Serve the fish fillet chilled with tomato sauce. If desired, you can sprinkle with finely chopped parsley.
Pollock fillet with tomato sauce, video recipe
Pollock fillet with vegetables, cheese and mayonnaise
You can prepare a complete dish of pollock fillet by baking it with vegetables under a cheese coat.
Ingredients:
- Pollock fillet – 1 kg
- Carrots - 3 pcs.
- Onions - 2 heads
- Tomatoes - 2 pcs.
- Hard cheese – 200 g
- Mayonnaise - 3 tbsp. spoons
- Salt, pepper, herbs - to taste
Preparation:
❶ Cut the pollock fillet into portions and dry, placing it on a paper towel for 5 minutes.
❷ Cover the bottom of the baking sheet with foil or parchment and grease with oil. Place fish fillets, trying to cover the entire bottom. Salt and pepper.
❸ Cut the onion into half rings and place half on top of the fish. Spread the next layer of carrots, grated on a coarse grater. Next is a layer of tomatoes cut into slices. The last layer will be cheese grated on a coarse grater.
❹ Next, use mayonnaise to make a mesh or completely cover the cheese.
❺ Place the baking sheet in the oven for 50-60 minutes at 180 degrees. The finished fish “under a fur coat” can be sprinkled with freshly chopped herbs to taste.
Fried pollock, recipe with gravy
This recipe allows you to fry pollock without flour (if desired), and stewing it in gravy makes it a very flavorful, juicy and versatile protein dish with any side dish.
For the dish we need:
- 600 g pollock,
- 2 small onions,
- 2 carrots,
- 1 tbsp. tomato paste,
- 3 tbsp. flour,
- Salt and spices.
Step-by-step cooking of pollock in a frying pan
- Cut the pollock into pieces or separate the fillet and cook only the fillet. It's only your choice! Dip the salted fish pieces in flour, fry them in a frying pan on both sides and put them in a saucepan for further stewing. It’s better to mix flour with spices – it’s tastier.
- Finely chop the onion and grate the carrots on a fine grater. First add the onions to the pan, then after a few minutes add the carrots. Fry the vegetables in oil for a few minutes.
- In another bowl, mix tomato paste with flour (2 tbsp), adding a little water. We achieve a uniform consistency, and then pour in 500 ml of clean water. Stir and pour into the pan with vegetables. After a short time, the gravy will thicken (due to flour), so it is better to stir it constantly. We taste it, if necessary, add salt, spices, sugar, lemon juice.
- Pour the gravy into the bowl with the fish pieces and simmer for 15 minutes.
↑ Mayonnaise batter for pollock
You can also fry pollock in a frying pan in a mayonnaise-based batter.
To prepare the batter you will need:
- Chicken egg – 5 pcs.;
- Flour – 200 gr.;
- Medium fat mayonnaise (67%) – 200 g;
- Salt to taste.
Preparation
- Batter recipe: Beat the eggs with a whisk until foam forms. Next, mayonnaise is added to the egg mixture. All ingredients are mixed well.
- After this, gradually add flour into the future batter, stirring constantly so that lumps do not form in the mixture. The dough should be a little liquid. The consistency of the mass should be homogeneous. After this, add salt to taste.
Fried pollock in sour cream
This fish recipe is almost no different from the previous one. We repeat all the steps, but the difference is that the fish is stewed in a gravy not based on tomato paste, but in sour cream.
Delicious fried pollock, recipe with onions
For this simple dish we will need:
- One fish carcass
- 1 egg
- 1 onion,
- Flour,
- Salt,
- Breadcrumbs,
- Oil for frying.
- Separate the fillet from the fish skeleton, beat it off easily with the blunt edge of a knife, and add salt.
- Fry the onion in a small amount of oil until golden.
- Cut each fillet in half across the grain. Place the onion on one half and cover with the other half. We get a fish sandwich, which we roll in flour, then dip it in a beaten egg and secure the shape with breadcrumbs. We get a two-layer pollock fillet in breadcrumbs, which we fry in a frying pan with boiling oil on all sides.
- Serve in portions - place a leaf of green salad on a plate, place two sandwiches in breadcrumbs on top, garnish with a slice of lemon.
This type of fish is a universal product. The recipes for fried pollock, including its fillet, that we reviewed are the most popular among home cooks. But the juiciness and softness of this fish allow us to experiment WITHOUT getting tired!
Korean pollock fillet heh
You can prepare pollock fillet as a spicy appetizer heh. This dish is especially loved by men and can become a decoration for anyone, even a holiday table. Preparing the appetizer is not difficult, the main thing is to keep the dish in the refrigerator for good marinating. Pollock can be replaced with another boneless fish. Adjust the spiciness of the pepper to your taste.
Ingredients:
- Pollock fillet – 500 g
- Carrots - 2 pcs.
- Onion - 1 pc.
- Garlic - 3 cloves
- Vinegar 9% - 4 tbsp. spoons
- Vegetable oil - 2 tbsp. spoons
- Ground black pepper - 1/2 teaspoon
- Coriander (ground) - 1/3 teaspoon
- Sugar - 1/2 teaspoon
