We fry pollock in a pan correctly

Pollock is a very tasty fish. At the same time, it is also affordable, since you can buy it in almost any store in any region. And yes, it doesn't cost too much. True, many housewives consider pollock tasteless. This is true, but thanks to this feature, pollock is an excellent ingredient for preparing a wide variety of dishes. However, fried pollock can be very good if everything is done according to all the rules of culinary art.

Buying and preparing pollock

In most regions of our country, pollock is sold frozen. Moreover, in large chain stores you can buy it only in vacuum packaging. By the way, this is one of the best options. The main thing is to monitor the expiration dates, the absence of snow or ice inside, as well as the presence of additional "components" in the composition.

But fish sold by weight should be carefully examined and even sniffed. Fresh pollock does not have a strong odor. Its carcass is light without dark or yellowish spots and without damage. There should not be a pinkish tint either. Its presence indicates repeated defrosting and freezing of fish.

You need to defrost the fish gradually, at a temperature not higher than + 5 ° C, i.e. in the top compartment of the refrigerator. Otherwise, the meat will become loose and dry. Well, using a microwave or a bowl of water is generally not acceptable.

Usually pollock is sold already gutted. In this case, after defrosting, it is enough to scrape the carcasses with a knife to remove small scales, remove the remnants of the black film from the abdominal cavity and rinse thoroughly with cold water. Not gutted fish must be freed from the entrails and head (if any), remove the scales, fins and tail. Rinse the fish and pat dry on paper towels.

The easiest way to fry pollock in a pan (in flour)

The most common way to fry pollock in a pan is breading in flour. This is how our grandmothers in the Soviet Union fried this fish. The method has a huge number of advantages: simplicity, speed, minimum ingredients, excellent results.

Cut the carcasses into portions and carefully roll in salted flour. Fry the fish pieces in hot oil on both sides, until a delicious golden brown appears. Pollock is fried quickly enough. To get a juicy and tasty dish, it is enough to fry the fish for 4-5 minutes on each side over medium heat.

It is better not to cover the pan with fish with a lid. Then the fish will get a crispy crust. But after frying on both sides, you can still hold the fish under the lid on the lowest heat. This will also turn out very tasty.

Flour for pollock breading can be mixed not only with salt. You can also add a little black pepper and / or herbs there.

Whole frying pollock in a pan

It is not necessary to cut the fish into pieces before frying. If pollock is medium-sized, then it can be fried whole. In this case, it is better to use another technology. Dry the prepared pollock with paper towels inside and out, sprinkle with lemon juice, lightly salt and pepper. If desired, you can also sprinkle with seasoning for fish or a mixture of Provence herbs.

In this form, pollock should be left for 30 minutes. After that, the fish should be rolled in flour and fried in hot oil on both sides, for 4-5 minutes each, until a golden crust is formed that is pleasing to the eye.

Frying pollock in a breaded pan

As a breading, you can use not only flour. In breadcrumbs, semolina or starch, pollock turns out no worse. In this case, it is better not to add salt and spices to the breading. Properly prepared fish should be salted, peppered, if desired, flavored with other spices and lemon juice, then let stand for a while (15-30 minutes, depending on the size of the pieces). Then do everything, as in the case of flour: fry on both sides for 4-5 minutes.

Multi-component mixtures can also be used for breading, for example: mix 3-4 tablespoons of flour, a spoonful of starch, salt, pepper and spices in a bowl, pour 3-4 tablespoons of water into the same place and beat the mass with a whisk until smooth. Dip the fish pieces in the mixture and fry until crispy. Ready!

Pollock fried in a frying pan in batter

Inexperienced housewives are often afraid of overdrying fish when frying. This is easily avoided if you fry it in batter. With this method of roasting, pollock will definitely turn out juicy and, of course, tasty.

The easiest batter can be made by beating an egg in a bowl with a little milk (about 50 ml) and 3-4 tablespoons of plain flour. The last ingredient must be poured so much that a sufficiently thick creamy mass is obtained. By the way, you can immediately add a wide variety of spices to the batter. Then everything is simple. Put the pieces of pollock prepared in accordance with all the rules in a batter and mix gently. Then take them out with a fork and put them in oil in a heated pan. Fry until golden brown. This is again 4-5 minutes on each side. By the way, it is better to fry pollock fillets in batter. Of course, pieces with bones are also suitable, but still ...

As for the batter, it can be made not only in the classical way - from eggs, milk and flour. An excellent "coating" for fish is obtained on the basis of mineral water and even beer. But a classic will always be a classic. So… bon appetit!

Video "How to fry pollock"

Due to the constant workload and the lack of the opportunity to eat right, a person is looking for ways to quickly prepare healthy meals. Today we will tell you how to cook the most delicate pollock fish so that it turns out delicious when fried in a pan. We will offer classical technology and its variations. Choose what everyone in the household will like.

Recipes for delicious pollock in a pan

Since it is tasty and fast enough to fry pollock in a pan using 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. Engage in the preparation of carcasses for further manipulations. Get rid of the fins with the head, tail and entrails. Wash the fish, dry.

2. Cut into pieces. You can peel off the skin, remove the backbone, leaving only the sirloins.

3. Sprinkle the resulting slices with spices. Enter the gruel from crushed garlic cloves here. Salt, pour in citrus juice. Record 5 minutes.

4. After the interval has passed, heat the oil until it sizzles, send the fish to the dishes. How much to fry pollock? Simmer it in a pan at the middle mark of the stove for 5 minutes.

5. Move the fish to the edge of the dish. Lay an onion chopped in half rings next to it, let it acquire a beautiful shade and decrease in volume.

6. Then set a lazy fire, close the components with a lid, detect another 3 minutes. Turn 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 frying 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 frozen fish, leave it at the bottom of the refrigerator compartment for even thawing. Next, wash, clean of all excess.

2. Chop into slices, sprinkle with spices, do not forget to salt. Wait literally 5 minutes, then put in a bowl of flour and roll well.

3. Choose eggplant with a thin skin (not old). Prepare them by chopping into cubes of the same size. Do the same with tomatoes. Dust the eggplants with flour.

4. Before you cook pollock, you need to fry the vegetables deliciously in a pan. Put them in sizzling oil along with grated carrots and chopped onions. Enter garlic gruel and spices.

5. Stir the ingredients, keep on maximum heat for 4 minutes. Transfer to a bowl, now fry pollock chunks in hot oil for 3 minutes.

6. When the fish acquires a pleasant shade, add stewed vegetables to the pan. Enter chopped dill (without stems), salt and tomato paste. Cover the components with a lid, wait 3 minutes.

No. 3. Pollack fillet in crispy breading

• fillet - 0.4 kg.
• lemon juice - 40 ml.
• flour - 160 gr.
• egg - 2 pcs.
• black pepper - 5 pinches

Another interesting variation on how to cook pollock fillets deliciously. According to tradition, we will fry it in a pan in a crispy breading.

1. Arm yourself with a whisk. Use it to work the eggs by adding a pinch of salt to them. Sift flour into the second cup.

2. Cut the loin into medium-sized slices. Sprinkle with citrus juice, crush with pepper and salt. Wait 5 minutes.

3. Before you cook pollock, it must be deliciously breaded and only then fried in a pan. So, alternately dip the fillet in eggs, then in flour.

4. Spread in sizzling oil, wait for ruddy, turn over. Thus it is necessary to do with each piece, but do not overdo the fish. 4-6 minutes is enough.

5. When the fillet is ready, spread 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.

No. 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 you can cook pollock 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 garlic cloves and send to the onion. Then lay out the fillet pieces. Continue frying for a few minutes.

3. Pour in the cream and simmer over low heat, stirring regularly. As soon as the mass begins to boil, note 2 minutes.

4. Turn off the heat, add herbs and seasonings, stir 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 into portions. Then mix the seasoned egg in a bowl. Enter mayonnaise.

2. Slowly add flour, then there will be no lumps. Achieve uniformity from the components.

3. Heat the oil and dip the pollock fillet pieces in the batter. Send to fry in a pan for a few minutes.

4. See to it that the fish has acquired 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.
• spices

Consider how to cook pollock in an interesting way. The fish turns out delicious, languishes in a pan.

1. Cut the fillet into pieces. At the same time, heat the oil in a frying pan and add the finely chopped garlic. Fry for 2-3 minutes.

2. Mix laurel and marjoram to the garlic mass. Pour in the flour and pour in the chilled milk. Boil and add spices.

3. Lay out the fish. Steam pollock in milk in a pan for about 5 minutes. Remove from the stove and leave covered 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.

Due to its availability, cheapness, and delicate taste, pollock fish is very popular. Recipes for cooking in a pan are also easy to prepare. Despite the same main ingredient, there are a lot of such dishes, and there are simply no number of additional products that can be used in the cooking process.

So, the fish can be cooked with various vegetables, sour cream, mayonnaise and other products. Cooking pollock in a pan has become popular due to the fact that preparing it for this method of processing is not difficult, and besides, it can be done in different ways.

How to fry pollock in a pan - useful cooking tips

1. When this fish is fried in a pan, the cooking time depends on the size of the pieces. So, smaller ones will be ready in five minutes, large ones in 7-8, and sometimes all 10. In addition to the size of the pieces, the cooking time also depends on the quality of the heating of the pan.
2. If the fish is breaded in flour, a better golden crust is formed. And in order for it to be crispy, ruddy, not burned, and even on both sides, the pieces should not be turned over often. So, putting them in a pan, you need to wait for the formation of a crust on one side, and only then turn it over to the second.

Watch how to fry pollock in a pan video:

Pollock: recipes for cooking in a pan with a photo

To fry pollock, first it must be cleaned of scales, bones, skin and entrails, and then cut into portions of the desired shape. For some dishes in which large pieces are fried, the backbone should not be removed and the belly cut - the insides are removed through the hole where the head was cut off.

Pollock with mayonnaise in a pan

Cod fish species with mayonnaise do not have such a delicate taste as, say, with sour cream, but nevertheless, such snacks find their fans.

Ingredients:

• salt,
• portion pieces of pollock fillet (5 pcs.),
• mayonnaise (2 tablespoons),
• butter,
• greenery.

1. Grate the pieces with salt, and then fry in a pan with hot oil until crusty.
2. Rinse and chop the greens, mix with mayonnaise in a blender.
3. 3. Put mayonnaise on top of the pieces and simmer for no longer than five minutes over low heat.
4. 4. Serve the dish with a potato side dish, it is better if it is young boiled potatoes with dill.

Pollock with carrots and onions in a pan

How to cook pollock fish deliciously in a pan? Of course, with carrots and onions, there are probably the most such recipes, and they can be read on. However, this is perhaps the most delicious dish of all that can be prepared from this fish.

Ingredients:

• pollock, cut into pieces (1 pc.),
• flour,
• carrots (2 pcs.),
• spices,
• onion (1 pc.),
• butter.

1. Grate the carrots, cut the onion into strips. Fry them in oil.
2. Sprinkle fish pieces with spices, roll in flour and fry until crusty.
3. 3. Add vegetables to the pan, fry together for a few minutes.
4. 4. Serve hot, or chill in the refrigerator and use as a cold appetizer.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Pollock fried in a pan with onions

Onions always give the dish a special aroma and flavor. It also makes it softer and juicier. Try to cook a recipe with onions, especially since such a dish requires a minimum of ingredients.

Ingredients:

• 2 pollock,
• 2 bulbs
• salt,
• flour,
• vegetable oil.

The fish is cut into pieces, breaded and fried until cooked, they are taken out, and the onion, previously cut into rings, is fried in the same oil. Place the pieces of fish beautifully on a dish, place the finished onion on top.

Pollock with potatoes in a pan

Potatoes are a product that, as part of a dish, after cooking in a pan, it is better to bring them to readiness in the oven. If the dish is prepared with potatoes, then it is best to prepare all the ingredients in a pan, and then send them to the oven for a short period of time.

Ingredients:

• • 5 potatoes
  • spices,
  • 1 kg of fish (only fillet),
  • 200 g hard cheese,
  • butter,
  • 2 bulbs
  • 1 lemon.

1. 1. Cut pollock fillet into pieces, squeeze lemon juice on top, sprinkle with spices, send to marinate in the refrigerator for 20 minutes.
2. 2. Cut the potatoes into thick slices and fry in a pan.
3. 3. Chop the onion and also fry, then fish.
4. 4. Lubricate the baking dish with oil, put the onion, part of the potato, then the fillet and again the fried potatoes.
5. 5. Grate cheese and sprinkle potatoes with it.
6. 6. Bake in the oven for about 20 minutes. During this time, a dense cheese crust should form.

Pollock with an egg in a frying pan

The most popular recipe for fish with egg is battered or simply fried in an egg. Try to cook the original dish:

Ingredients:

• 3 pollock fillets,
• 3 eggs,
• greenery,
• salt,
• butter,
• flour.

Step by step preparation:

1. Cut the fillet into pieces, salt, breaded and fry in oil over medium heat on both sides.
2. Crack the eggs into a deep bowl, beat lightly with a fork, so that the yolk and protein are completely mixed.
3. When the fillet is ready, pour the contents of the pan with the egg. Fry until the egg mixture is completely cooked.
4. Remove the dish from the heat, sprinkle with chopped herbs.

Pollock with vegetables in a pan

Frozen vegetables can be used not only for soup or scrambled eggs - they are perfect for a side dish. You can buy them all year round, so they have gained considerable popularity.

Ingredients:

• pollock 500 g,
• 100 g semolina,
• 1 pc. - onions and carrots,
• package of frozen vegetables
• salt,
• butter.

1. The fish is cut into pieces, they should be rolled in, using it as a breading, and, after heating the oil, fry on it.
2. Pour a little water into the pan, put the pieces, simmer for 20 minutes.
3. Chop onions and carrots, fry in a pan, you can use the same one where you fried the fish. When they are ready, salt, add vegetables from the bag, a little water, leave to stew for 15-20 minutes, until all vegetables are fully cooked.
4. Put the fish on vegetables, serve together.

Pollock in sour cream sauce in a pan

Pollock in sour cream is a very tender and delicate product. When cooking, it is best to use a wooden spatula so that the pieces do not fall apart during turning.

Ingredients:

• greenery,
• a little garlic
• one bulb,
• 500 g pollock (fillet),
• 250 gr. sour cream
• spices,
• butter.

1. Chop the onion, fry over medium heat. Put in a deep bowl.
2. Grate the fish fillet with spices, also fry in a pan.
3. Grind greens and garlic, add them to the onion. Put sour cream and salt there.
4. Dip the pollock fillet into the sour cream sauce, soak it in the sauce, put it in a frying pan for stewing for about 15 minutes. If the liquid has evaporated earlier, the dish should be immediately removed from the fire.

Pollock in milk in a pan

Fish is often stewed in water or broth, or it can be stewed in milk. Shall we try?

Ingredients:

• pollock fillet - 4 pcs.,
• a glass of milk,
• spices,
• butter,
• bulb,
• carrot.

Cooking sequence:

1. Cut the fillet into pieces, roll in spices, fry until a crust forms in a pan.
2. Chop the onion and grate the carrot on a medium grater.
3. When the crust is ready, put vegetables on top of the fish, pour everything with milk and simmer for 30 minutes. The dish is ready.

Pollock in sour cream in a pan

Fish can not only be stewed in sour cream, but also marinated in it.

Ingredients:

• a glass of sour cream
• ½ cup milk
• 700 g pollock,
• oil and salt.

1. Make a marinade sauce from sour cream, milk and salt.
2. Cut the fish fillet and dip in this sauce, preferably for half an hour or more.
3. After pulling the fish out of the marinade, it must be fried until a crust forms. Serve with potato garnish.

How to fry pollock in a pan in flour

Why is pollock breaded in flour? Breaded fish, in the end, is more tender and juicy in taste. The crust of flour prevents the juice from flowing out.

Ingredients:

• pollock (fillet) - any amount,
• flour and spices, as well as butter.

Step by step preparation:

1. Cut the fish fillet into pieces. Pour the flour into a bowl.
2. Grate the pieces with spices or just salt, and dip each one into flour from all sides, you need it to stick everywhere.
3. Heat the oil in a frying pan so that smoke almost comes out of it, put the fish, rolled in flour, fry on both sides until a crust forms. Serve with greens or on top of greens.

Pollock in a pan with carrots

Not everyone likes onions as part of the finished dish. Below is a recipe for fish without onions, but with carrots.

Ingredients:

• carrots - 1 kg,
• pollock - 1 kg,
• flour,
• spices,
• butter,
• greenery.

How to cook:

1. Peel and grate the carrots on a coarse grater. You can use a Korean carrot grater or cut it by hand, but very thinly.
2. Cut the fish into fillets. Roll each piece in flour and fry in hot oil.
3. Fry the carrots in a separate pan, add spices to it. Cardamom is the best. Then put the fish on the carrot, add a little water and simmer together until the liquid has completely evaporated.
4. Grind the greens with a knife and sprinkle the finished dish with it.

Pollock with carrots and boneless onions

The most popular fish recipe can be prepared both in fillets and in slices. This option is more suitable for those who do not like fish with bones.

Ingredients:

• fish fillet 2 pcs.,
• flour,
• 2 pcs. carrots and onions,
• spices,

1. Peel the carrots and onions, chop the onions, and grate or cut the carrots by hand into thin strips.
2. Fry the carrots and onions together until browned, then pour in a few tablespoons of water and simmer, adding salt, for 2 minutes.
3. Cut the fish into pieces, roll them in flour and fry until golden brown.
4. Add vegetables to fish and simmer together for 10 minutes. If the liquid is not enough, add a little fish broth or at least water.

Today we looked at how to fry pollock, recipes for cooking in a pan fast, tasty, easy. Cook with pleasure! Bon appetit!

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. The maximum carcass weight, depending on age, can be about 4 kg. Due to its dietary properties, pollock is an indispensable component of a balanced diet. Thanks to its micro and macro elements, pollock meat has the same beneficial properties as animal meat, but it is much easier to digest by the body.

How to fry pollock fillets: a simple recipe

To prepare this dish, you will need a minimum of chef skills and a minimum of time. Following all the cooking rules below, you can understand how easy it is to fry pollock fillets 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, season it with spices and sprinkle with 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 an even golden crust is obtained. 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 frying of two onions, two carrots and one bell pepper. After that, it is necessary to add one hundred and fifty grams of tomato paste, sugar, salt to the resulting mixture 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. Rice or mashed potatoes can be used as a side dish for fish. 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 is defrosted in a pot of water at room temperature, the carcass must be gutted, washed thoroughly, and the tail and fins removed.

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 of wheat flour, pour it into a convenient container and generously roll the pieces of fish in flour. On medium heat, you need to heat a small amount of vegetable oil, when it is hot, you should put pieces of meat in a pan in one layer. 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 a 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 with the lid closed for another five minutes. Next, add fifty to sixty milliliters of water 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.

Pollock in a pan: 7 recipes.

Pollock in a pan: 7 recipes

Pollock is an inexpensive fish with a mild taste, which, on the one hand, makes it less preferable compared to pink salmon, herring and other types of fish, and on the other hand, it is more versatile in cooking. Thanks to this, you can cook many delicious dishes with pollock, combining it with various products and spices. Today we will talk about recipes for cooking pollock in a pan.

In a pan, pollock can be fried - in batter or without it, breaded, or you can stew with various vegetables - onions, carrots, sweet peppers, zucchini, tomatoes, etc. Such pollock dishes not only have a wonderful taste, but are also low in calories - there are only about 70 kcal per gram of this fish (with the exception of breaded or battered frying options), and are also very healthy.

Pollock contains a lot of useful substances - vitamins (A, B1, B2, B9, PP, etc.), minerals (calcium, iron, phosphorus, sulfur, iodine, etc.), easily digestible protein. It is known that this fish has antioxidant properties, with regular consumption it normalizes blood sugar and blood pressure, improves cellular metabolism, protects cells, lowers cholesterol, increases mental activity. Many doctors recommend introducing pollock into the diet of children from the age of 8 months.

In general, the more often you eat pollock, the better, this is the opinion of doctors and nutritionists. Fortunately, the number of dishes that can be cooked with this fish is really huge. Today we will consider pollock recipes, according to which this fish is supposed to be cooked in a pan.

Recipe one: Pollock fried in a pan

You will need: 1 pack of pollock fillet, 3 tbsp. flour, ½ lemon, ground pepper, salt, vegetable oil.

How to fry pollock in a pan. Defrost pollock at room temperature, rinse, dry, cut into portions, pepper and salt, sprinkle with lemon juice. Roll each piece of fish in flour, heat a frying pan with oil, fry the fish until browned over moderate heat. Put the fried fish pieces on a paper towel - it will absorb excess fat. It is better to serve such pollock with fresh vegetables.

Simple and very fast - in just 20-30 minutes, according to this recipe, you can cook a full lunch or dinner to the delight of the whole family. This recipe is traditional, but the next one is a little more unusual.

Recipe two: Pollock fried in a pan in sesame

You will need: 50 g of white sesame seeds, 2-3 pollock fillets, 2 eggs, vegetable oil, pepper, salt.

How to fry pollock in sesame. Cut the defrosted fillet into portions, rub with salt and pepper. Beat the eggs lightly, pour the sesame seeds on a flat plate. First dip the fish pieces in the egg, then breaded in the sesame seeds. Fry the fish in a pan with hot oil over medium heat until browned on both sides.

Pollock cooked with vegetables is very tasty. The easiest option is onions and carrots, but other vegetables can be added to them to taste.

Recipe three: Pollock stewed with vegetables in sour cream in a pan

You will need: 800g pollock fillet, 200g sour cream 20%, 2 medium carrots, 1 onion, spices to taste, pepper, salt, vegetable oil.

How to stew pollock with vegetables in a pan. Peel the carrots and onions, grate the carrots on a coarse grater, chop the onions, first put the onions in a pan with hot oil, fry for 2 minutes, add the carrots, simmer until soft. Cut the pollock fillet into pieces, put in a pan with vegetables, simmer for 5-7 minutes under the lid, then add spices, pepper, salt, pour in sour cream and mix. Under the lid, stew the fish in sour cream for another 15 minutes.

If you use a lot of carrots or add other vegetables to those indicated in the recipe, then a side dish will not be needed for such a dish.

You can cook pollock in a pan in a similar way, but in milk.

Fourth recipe: Pollock stewed with vegetables in milk

You will need: 1 kg of pollock, 350 ml of milk, 300 g of carrots, 250 g of onions, 150 g of flour, seasonings, pepper, salt, vegetable oil.

How to stew pollock with vegetables in milk. Cut carcasses or pollock fillets into portions, rub with spices and salt, leave for half an hour. Cut the onion into thin half rings, rub the carrots on a coarse grater. Bread the marinated fish in flour, after breading put the pieces in a frying pan with heated oil. Fry the pieces on both sides until browned, then evenly distribute the onion between them, put the carrots on top, pour milk into the pan, pepper, salt, season with spices to taste, simmer everything for 30-40 minutes over low heat under the lid.

It will turn out even more satisfying if you put out pollock with potatoes.

Fifth recipe: Pollock stewed in a pan with potatoes

You will need: 600g pollock carcasses, 70g bacon, 5 potato tubers, 2 onions, 1 glass of fish broth, 2 tbsp each. green onions and butter, 1 tsp. chopped parsley, black pepper, salt.

How to cook pollock with potatoes in a pan. Cut the carcasses without heads into portioned pieces, chop the bacon, fry it until transparent cracklings, put onion sliced ​​​​into rings, potatoes, cut into circles, salt, sprinkle with green onions, pour in fish broth, simmer for 10 minutes under the lid. Put the fish in the pan, rubbing it with pepper and salt, simmer for another 15-20 minutes until it is ready. Sprinkle with herbs before serving.

Well, bold experimenters can try to cook pollock according to the following interesting recipes with an apple or in orange sauce.

Recipe six: Pollock stewed in a pan with an apple

You will need: 1 kg of pollock, 4 apples, ½ cup of sour cream, 4 tbsp. lemon juice, 1 tbsp. greens, 3 tsp olive oil, 1 tsp sugar, salt.

How to put out pollock with apples. Rinse and cut into portions of fish fillet, pour over lemon juice and leave to marinate for half an hour. Peel apples, cut seeds, cut into quarters. Heat a frying pan with oil, put the fish and apples, salt, sprinkle with sugar, simmer over medium heat for 20-25 minutes, pour sour cream, sprinkle with herbs and heat for another 2-3 minutes, serve hot.

Recipe Seven: Pollock in Orange Sauce

You will need: 500g pollock fillet, 2 eggs, 3 tbsp. potato starch and flour, pepper, salt, vegetable oil (preferably sesame), sauce - 100 ml of water, 1 orange, ½ lemon, 1 tbsp. starch, 1 tsp Sahara.

How to cook pollock in orange sauce. Cut the fish into pieces up to 2 cm wide, lightly beat the eggs, salt and pepper them, put the pieces of fish into the egg mass and leave for 5 minutes. Mix the flour with starch, bread the fish, put it in a pan with well-heated oil, fry until golden brown. For the sauce, squeeze the juice of lemon and orange, pour into a saucepan, add sugar, heat until it dissolves, add water in which the starch is diluted, stirring, heat until thickened. Drizzle fish pieces with sauce and serve hot or cold.