Defrost pollock fillets, cut into pieces, salt, pepper, sprinkle with lemon juice and leave to marinate for 10-15 minutes. Pour flour into a plate and roll pieces of pollock in it. Heat the pan and fry the fillets in butter or vegetable oil on each side for 4-7 minutes until slightly golden brown. If you have a whole fish, then it will need to be cleaned, gutted and separated from the bones.
How easy it is to fry pollock
Products Pollock
– 800 grams (2 carcasses or 8 pieces of fish cut into fillets)
Flour – 3 tablespoons
Sunflower oil – 3 tablespoons
Salt – a pinch
Black pepper – on the tip of a knife it is necessary to defrost, remove the dark film, cut off the fins, cut into portioned pieces – along the spine in half or into 4 transverse pieces. If fillet is used, then you just need to defrost it. 2. Sprinkle the fish pieces with salt and pepper, cover and leave for 10-15 minutes. 3. Heat a frying pan over medium-high heat, pour in the oil and wait for it to heat up.
4. Pour flour into a plate (if the pieces are longitudinal, then it is more convenient to use a flat plate, and if the pieces are transverse, then deep).
5. Dip the fillet pieces in flour and transfer to a frying pan, fry them for 3-4 minutes until the flesh turns white on the side of the roast.
6. Turn the pollock pieces over, fry for 3 minutes until golden brown.
7. If desired, you can fry the edges of the pieces – turn each piece on the edge and hold for 1 minute; then similarly – to another edge.
Fried pollock with onions
Products
Pollock carcass – 400 grams
Flour – 1 tablespoon
Onion – 2 heads
Lemon – 1 piece
Vegetable oil – 4 tablespoons
Salt – 1.5 teaspoons without a slide
Pepper – half a teaspoon
How to fry pollock with onions
1. Defrost pollock, if frozen. Cut off the fins and head, gut and remove the dark bitter film. Cut the fish into portioned pieces (longitudinal or transverse). Salt and pepper the fish. Squeeze out the lemon juice and pour it over the fish, leave for 10 minutes.
2. Peel the onion from the husk, cut into rings.
3. Heat the pan over high heat, pour in the oil.
4. Pour flour into a deep plate, add half a teaspoon of salt and mix.
5. Roll the pieces of fish in salted flour. Put the breaded pollock on the pan.
6. Fry for 10 minutes, then turn over, add the onion and fry for another 5 minutes, stirring the onion.
How to fry pollock in batter
Products
Pollock carcass – 400 grams
Flour – half a cup
Chicken egg – 1 piece
Onion – 1 head
Carrot – 1 medium carrot
Sea salt – 1 tablespoon
Vegetable oil – 4 tablespoons
Fry pollock
1. Defrost the fish, if it was frozen, gut, cut off the fins and tail, rinse and dry.
2. Break the chicken egg into a bowl, beat. Mix flour with salt and spices, pour on a plate or board.
3. Heat up a frying pan, pour in sunflower oil.
4. Dip each piece of pollock in an egg and roll in flour, put in a frying pan.
5. Fry pollock in egg and flour until golden brown.
6. In a separate frying pan, fry finely chopped onions and grated carrots, then add frying to the frying pan with pollock, cover with mayonnaise on top and close the frying pan with a lid.
7. Fry for another 5 minutes over medium heat.
How to stew pollock in sour cream
Products
Pollock fillet – 500-600 grams
Sour cream – 150 grams
Carrots – 1 piece
Onion – 1 head
Salt and pepper – to taste
Flour – 2 tablespoons
Vegetable oil – 4 tablespoons
How to fry pollock fillet in sour cream
1. Defrost pollock fillet, cut into portions, sprinkle with salt and pepper and hold for 10-15 minutes.
2. Peel and finely chop the onion.
3. Peel and grate the carrots on a coarse grater.
4. Heat up a frying pan, add oil, add the onion and fry for 5 minutes, then add the carrots and fry for another 5 minutes.
5. Add pieces of pollock fish, fry for 5 minutes, then add sour cream, mix and simmer for another 15 minutes.