Pollock fried in a frying pan - the most delicious and common recipe

If you are a frequent visitor to my blog, you have probably seen that our family really loves fish. We try to cook it quite often. And so as not to bother and not to spend unnecessary time in cooking, we use the most ordinary recipes for making it. Almost not long ago we learned how to bake pink salmon in the oven. But at the moment everything will be exactly the opposite. We will fry pollock in a frying pan, as promised, the recipe will be the most ordinary. If you follow all the advice, then a good result awaits you. For those who like crunch, I promise the crust will be the crispiest.

Pollock ranks first among marine fish in terms of iodine, selenium and protein content.

Surely, any of us has encountered money issues when purchasing this or that fish. So, pollock is a fairly inexpensive product that anyone can afford. And despite this, it contains a huge amount of essential vitamins. Such as A, PP, B1, B2, B6, B9, C, and this is another big plus when choosing raw materials.

I myself love very spirited recipes. To practically perform a couple of manipulations and immediately start eating. So here is the recipe that we will talk about at the moment, which is very easy to prepare. So guys, buy some fish and get to work. The rest of the goods can probably be found in your home. Well, enough chatter, let's get down to business.

Pollock fried in a frying pan - a step-by-step recipe for making

Most housewives consider this fish not tasty. So it is, but if you prepare it correctly, let’s say following all the advice. The result will certainly amuse you. And probably in the future this cooking option will be similar not only to you, but also to all family members.

Let's decide on fish. Basically, you can find it frozen on store shelves. You will be very lucky if you find a refrigerated one, this is a fresher raw material. As it should, the dish from it will turn out even tastier.

Defrost the fish evenly, at a temperature of +5 degrees. An ideal option would be the top shelf of the refrigerator compartment. It is not permissible to use a microwave and warm water for defrosting. This will spoil not only the appearance of the product, but also the taste properties will suffer greatly.

Pollock - 1 kg.
Flour - 1 cup or 200 gr.
Salt and dark ground pepper - to taste
Sunflower oil - for frying
Butter - 70 gr.

1. Before all this, we will start processing the fish. To do this, clean it well. Be sure to walk the knife over the skin. Visually, you may not be able to see the scales, but if you go through it with a knife several times, you will see that everything is completely wrong.

Now cut open the fish belly and remove all the entrails. Pay attention to the black film that can be placed directly on the meat. Be sure to get rid of it, otherwise it will give our dish a bitter taste as it cooks.

Here, remove all the fins and tail. Although some leave this part of the fish. By the way the tail and fin tend to crunch as they fry. Who among us doesn’t like to crunch? Therefore, here, at will, I decided to remove it, because the skin already comes out very tasty.

2. Now we will divide our fish into portioned pieces. You determine the size of the pieces yourself. But keep in mind that it is better to create them similar. So that during the frying process everything is cooked at once.

Then transfer the portioned pieces into a deeper bowl. Season them with salt and dark pepper, to taste. Stir well, leave to marinate a little. You can add some other fish seasoning.

3. And now guys, we will start making the breading. Most people use crushed crackers as a breading. Thinking that this is the only way to achieve that crispy crust. But I have a more ordinary option! For now I'll tell you...

Place the prepared flour on a plate. Add salt to it so that the flour tastes salty enough. You can also add a small portion of ground dark pepper here. Then mix everything well.

Voila, the breading is ready. All you have to do is heat the oil and you can start the frying process.

4. For frying, it is advisable to choose a deeper frying pan. So that during heat treatment, the oil splashes at least on the sides. Now that you have decided on the dishes, pour in the vegetable oil.

To get a crispy fish crust when ready, add a piece of butter to the vegetable oil. And then completely melt it.

Heat the oil well. Readiness can be checked with flour. Just pour a little flour into the oil, if it starts to sizzle right away, then feel free to start frying.

Well, let's start frying everything...

Bread the pieces one by one. And then carefully lower them to the bottom of the pan.

Be extremely careful when working with hot oil. All pieces of fish should be placed carefully, regardless of the splashes of oil that may fly in your direction.

5. We will fry the fish on one side for 7-10 minutes. Try not to twist it all the time. You can tell when one side is ready by the golden color, which can be clearly seen on the sides of the pollock.

Then we turn the fish over to the other side. Continue to fry it until cooked. If you suspect that pollock will not reach readiness in this way. Feel free to cover the pan with a lid. Just try not to overdo it with this method, otherwise you won’t get a crispy crust.

Fried pollock in a frying pan in flour is ready

So the guys and the fish arrived. All that remains is to start making the side dish. But here the choice is yours; we usually cook steamed rice or mashed potatoes. And of course, a salad made from new vegetables.

By the way, to prevent oil from dripping from the pollock pieces, it is advisable to place it on a plate with a cardboard towel. This will be even better and we will get rid of excess oil.

This is the delicious pollock we got. Please note that the recipe itself is very simple to make. Therefore, feel free to save it in your own bookmarks and share it on social networks. I think almost everyone should find out about the simplicity of this dish. So let's say it's a quick dish.

Well, that's all guys, that's all I have for now. I look forward to seeing you in subsequent articles with great trepidation. See you soon, dear readers!

Pollock in a frying pan

Tested recipes for making pollock in a frying pan with step-by-step photos. The creators share their thoughts on making pollock in a frying pan deliciously, simply and quickly!

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Recipes for making pollock in a frying pan

Ingredients

Pollock fish – 700 g

Onions – 1 pc.

Wheat flour – 3 tbsp.

Vegetable oil – 100 ml

Tomato paste – 1 tbsp.

Ground black pepper - to taste

Fragrant peppercorns – 4 pcs.

Bay leaf – 1 pc.

Table vinegar – 0.5 tbsp.

Ingredients

Fresh frozen pollock – 700 g

Soy sauce - to taste

Olive oil – for frying

Chicken egg – 1 pc.

Onion – 1 head

Ingredients

Onions – 2 pcs.

Young zucchini – 1-2 pcs.

Tomato paste – 2 tbsp. l.

Seasoning for fish - to taste

Sunflower oil - for frying

Bay leaf – 1-2 pcs.

Allspice – 2-3 pcs.

Ingredients

Onions – 1-2 pcs.

Seasoning for fish - to taste

Vegetable oil - for frying

Water – 0.5 cups

Ingredients

Pollock (fillet) – 300 g

Chicken egg – 1 pc.

Wheat flour – 3 tbsp.

Vegetable oil – 1 tbsp.

Ground pepper – 1 pinch

Ingredients

Fish (pollock, hake, cod, etc.) – 500 g

Refined sunflower oil – 0.5 tbsp.

Seasoning for fish – 2 tsp.

Parchment size 28×18 – 2 pcs.

Ingredients

Pollock fillet – 300 g

Vegetable oil – 25 g

Tomato paste – 6 g

Ingredients

Pollock s/m – 450 g

Onions – 1 pc.

Vegetable oil - for frying

Salt, ground black pepper - to taste

Bay leaf – 2 pcs.

Black peppercorns – 3 pcs.

Ingredients

Pollock steaks – 300 g

Potatoes – 6 pcs.

Sour cream – 2-3 tbsp.

Butter – 10 g

Water – 1.5-2 glasses

Salt, pepper - to taste

Seasoning for fish - to taste

Ingredients

Pollock fillet – 600 g

Tomato paste – 2 tbsp.

Pepper - to taste

Spices for fish - to taste

Vegetable oil for frying – 2 tbsp.

Ingredients

Pollock fillet – 400 g;

Flour – 0.5 cups;

Light beer – 0.5 cups;

Baking powder – 1 teaspoon;

Seasoning for fish - to taste;

Refined vegetable oil - for deep frying.

Ingredients

Onions – 2 pcs;

Flour for breading – 2/3 cup;

Vegetable oil for deep frying.

Ingredients

Pollock fillet – 2 pcs.

Garlic – 3 cloves

Vegetable oil – 40 ml

Salt, hot pepper - to taste

Lemon - for serving

Ingredients

Pollock (fillet) – 1 pc.

Butter – 20 g

Vegetable oil – 20 ml

Garlic – 5 cloves

Salt, hot pepper - to taste

Ingredients

Fresh frozen pollock – 450 g

Mixture of dry Italian (Provencal) herbs – 3 g

Dark ground pepper – 2 g

Sunflower oil – 30 ml

Onion – 50 g

Ingredients

Onion – 40 g

Sunflower oil – 30 ml

Ground dark pepper – 2 g

Ingredients

Pollock fillet – 400 g

Dark ground pepper – 0.5 g

Dill greens – 10 g

Sunflower oil – 2 tbsp.

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Pollock fried in a frying pan - 4 recipes. How to fry pollock quickly and deliciously

Pollock fried in a frying pan is such a common dish that it’s almost like there’s nothing to talk about. But the abundance of recipes is amazing. It turns out that everyone loves fried pollock fish, but everyone loves it in their own way. For someone, serve soft pollock fish in gravy with onions and carrots. And others like pollock fried in flour until crunchy. Pollock is also fried in batter, sour cream and mayonnaise. Served with various side dishes, of which, perhaps, the most ideal accompaniment to fish is rice and mashed potatoes.

The calorie content of fried fish depends on how you fry it and what you eat it with. This table contains the calorie content of fried pollock, excluding side dishes and gravies.

Now I have collected the most popular methods for deliciously frying pollock. Choose any one and cook with pleasure!

In the article:

Pollock fried in a frying pan with onions and carrots

Taking into account that this is a simple and fast recipe, I did not fillet the fish. I just scraped out the insides well and cut out the bones from the fins along with the fins. Do not forget that the black film in the belly of the fish must be removed! If someone doesn’t like so many carrots and onions, you can reduce their quantity.

What will be useful:

How to cook:

I wash the cleaned fish under running water and cut it into portions. Now you need to marinate it a little. To do this, I put the pieces of fish in a huge bowl, salted and peppered them. I mixed all the fish with my hands with salt and pepper. If you like any seasonings in your fish, add them at this step. I constantly add khmeli-suneli seasoning to the fish.
In the meantime, I'll take on the vegetables. Peeled and washed the carrots and onions. I cut the onion into small pieces. I grated the carrots with a large grater.
15 minutes passed and the fish was already quite salted. I pour sunflower oil into the frying pan and wait until it heats up. I pour the flour into a wide plate so that it is comfortable to roll the fish in it.
I dip any piece of fish in flour and place it in a frying pan. I have a large frying pan and all the fish went in.
I fry on each side for no more than 7 minutes. The fish is a little fried, but not crispy. If you like pollock fried until crispy, fry it longer. I heat the frying pan with oil again and fry the onions first. When the onions are browned, add the grated carrots. I fry for another 5 minutes, add half a glass of water and cover with a lid. I turn it off. These are the stewed vegetables that came out.
That's it. Everything is ready. I put fish on a plate for everyone and gravy with vegetables on top. Moreover, whoever doesn’t like onions and carrots can only eat fish. Simple and delicious!

Pollock marinated with soy sauce and fried in a pan

And now we will fry the fish in batter and see if it will be tastier than a regular fish fried in flour.

Fish fried in batter in a frying pan

Batter is a thin dough made from flour, water and eggs; fish is dipped into it before frying. But I don’t knead the dough, but dip the pieces of fish separately into flour and beaten eggs. You can beat the eggs, add flour and knead the batter like dough. then you will need to add a few tablespoons of water so that the batter is not thick. Some people also add mayonnaise. It's all just a matter of taste and your imagination.

What will be useful:

Pollock fillet - 1 kilo.
Chicken egg - 3 pcs.
1 cup flour
Not a lot of sunflower - as much as you need

How to cook:

I have ready-made pollock fillet. I just defrosted it. If you have a whole fish, you need to cut it and clean it. I wash the pollock and dry it with cardboard napkins.
I beat the eggs with a whisk in a bowl with a pinch of salt, and pour the flour into a separate bowl. I cut the fish into portions, salt and pepper. I add khmeli-suneli seasoning. You can add the spices you like for fish. I leave the fish to salt for 20 minutes.
I heat a frying pan with vegetable oil on the stove. Now I dip any piece of fish in flour, then in eggs and place it in a frying pan. Fry until golden brown. Cooking recipes
Pollock fried on both sides until golden brown and placed on a dish. I serve it with vegetables. Fish fried in batter can be eaten hot or as a cool appetizer. So and so delicious!

And now the most solemn recipe that will require time and effort. But this is already a true dish that can be served to guests in festive versions. Recipe from the video channel Dmitriy Meyer

Pollock fried in batter with rice and mushroom sauce

After this professional recipe from Dmitry, I have nothing more to say about fried pollock. I bid you farewell until the next recipes. Thanks to everyone who cooked with us now!

How to cook pollock in a frying pan

Almost all housewives are wondering how to cook tasty pollock in a frying pan; there are a lot of economical and ordinary recipes that will help out. Almost everyone appreciates this fish for its affordable price and excellent taste, but not many take into account its benefits. Pollock contains real protein and not much fat. Therefore, it is included in the diet for different diets. The meat does not contain many bones; the taste is quite neutral. In addition, the fish is mixed with various side dishes.

Pollock contains a huge amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B and PP. With its constant consumption in food, the level of cholesterol (insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) . In addition, fish contains a lot of iodine. Therefore, it is irreplaceable for the prevention of various thyroid diseases. Due to the lack of fat, pollock is considered quite dry. That’s why it is often fried or cooked in batter. In this case, the fish will not be dietary, but it will be indescribably tasty!

How to cook delicious pollock in a frying pan with the greatest benefit

When you try this dish, you will understand that ordinary pollock can be unique. This dish is dietary. It can be included in the diet of those who want to get rid of extra pounds. It turns out very tender, tasty and low in calories.

To make the dish we will need pollock fillet. Can be consumed both chilled and frozen. Frozen fillets must be properly defrosted. It’s better to create this on the top shelf of the refrigerator in advance. When defrosting quickly, pollock may lose water and become dry. Which will spoil the taste of the finished dish.

Ingredients:

Pollock fillet – 4 pieces, 200 g each;
Vegetable broth - ½ liter;
Bay leaf – 2 leaves;
Parsley – ½ bunch;
Snow white pepper – 8 peas;
Mustard – 1.5 tablespoons;
Olive oil – 4 tablespoons;
Bran flour – 3 tablespoons;
Lemon juice – 1 tablespoon;
Sea salt - to taste.

How to cook delicious pollock in a frying pan with the greatest benefit

Manufacturing method:

We wash the fillet and place it in a frying pan with wide sides. Place parsley sprigs on any piece of fish and pour in vegetable broth;
Add bay leaf and pepper to the pan. Put it on fire;
Let the broth boil, then reduce the heat and cook the fish for 5 minutes;
Remove the fish from the heat and let it brew under a closed lid for another 5-7 minutes;
Carefully pour out the broth. This must be done so that the fish does not fall apart;
Pour the broth into a saucepan;
Heat olive oil in a frying pan, add flour to it, which should be lightly fried. Carefully add the broth. Bring the mixture to a boil and cook for about 5 minutes. During this period of time, our sauce base should thicken;
Add mustard, lemon juice, and spices to the sauce. Then mix the dressing and remove from the heat;
Place the fish on a plate, season with sauce and serve!

How to cook tasty pollock in a frying pan with onions?

The recipe below will probably become one of your favorites. To make it you will need only 2 main ingredients: pollock and onions! The fish comes out crispy and indescribably juicy. Onions serve as a garnish. The dish is self-sufficient. But if desired, it can always be supplemented with various vegetable and cereal side dishes. Due to the fact that the fish is fried in vegetable oil, the calorie content of the dish increases. Therefore, if you want to reduce the fat content of pollock, you can add it to a salad of new vegetables or herbs.

To make the dish you will need pollock fillet. Naturally, you can also fry pieces of whole fish. But pollock is quite economical. Therefore, you can also purchase ready-made fillets. Moreover, it will be more comfortable to eat. After all, you don’t have to choose the seeds. You can also fry pollock steaks with onions. It will turn out no less tasty, although you will have to separate the pulp from the seeds. But everyone likes their own version. Moreover, you should take into account the product that is in the refrigerator.

Ingredients:

Pollock fillet – 600 g;
Onions - 2 medium sized heads;
Vegetable oil - for frying;
Wheat flour - 4 tablespoons;
Salt - to taste;
Spices and dry herbs - to taste.

How to cook tasty pollock in a frying pan with onions?

Manufacturing method:

Peel the onion, cut into half rings;
In a bowl, mix wheat flour with salt and spices;
We wash the fillet, dry it and cut it into portions;
Dip any piece of pollock into the flour mixture, roll on each side;
Heat vegetable oil in a frying pan, lay out pieces of pollock, and fill the free space between the pieces with onions;
Fry on each side until golden brown;
Place the fish on plates and serve hot!

Traditional pollock in sour cream sauce

Fish in sour cream sauce is a classic. Pollock prepared in this way comes out indescribably juicy and tender. The recipe will require a minimum of ingredients. Frying carrots and onions will give the dish a zest. It is better to cut vegetables coarsely. So they can be eaten as an independent side dish.

The fish will be most fragrant if it is supplemented with rosemary. In this case, an ordinary dish will be extraordinary with notes of sophistication. To make this dish, you can use any sour cream. But it is better to consume the product with a watery mixture, because the sauce will be the most tender. If the sour cream is very thick, then it can be diluted with a small amount of boiled water.

Ingredients:

Pollock fillet – 400 g;
Carrots – 1 piece;
Onion – 1 medium-sized head;
Sour cream – 5 tablespoons;
Vegetable oil - for frying;
Salt and dark pepper - to taste;
Nutmeg - a pinch.

Traditional pollock in sour cream sauce

Manufacturing method:

We prepare pollock in the usual way. It should be defrosted, washed, dried and cut into portions;
Cut the onion into half rings and the carrots into strips. Fry vegetables in vegetable oil until soft;
Add sour cream to the vegetables, let it boil;
Place pieces of pollock on a vegetable bed, salt, pepper, and season with nutmeg;
Cover the pan with a lid and simmer for about 10 minutes;
Turn off the heat, let the fish brew, then season with the freshest herbs and serve.

This recipe can be prepared differently, in other words without the vegetable pad. In this case, first, pieces of fish fillet are fried in vegetable oil, and then poured with sour cream sauce. To make sour cream sauce, use sour cream and a couple of cloves of garlic, which must be passed through a press.

Pollock in a crispy crust

For this recipe you will need not fillet, but pieces of pollock with skin and bones. You just need to wash the whole fish, clean it, cut it into portions. The pieces need to be of medium size so that they quickly fry, but at the same time remain juicy on the inside. Although it is quite difficult to make fried fish dry, especially if you use the right batter.

The fish is fried very quickly. At the same time, it comes out crispy on the outside and tender on the inside. This recipe is perfect in this case, when you need to prepare dinner in half an hour or need a savory snack to go with a foamy drink.

Ingredients:

Pollock – 2 medium-sized carcasses;
Lemon – ½ piece;
Chicken egg – 1 piece;
Flour – 2-3 tablespoons;
Salt - a pinch;
Dark pepper - to taste;
Vegetable oil - for frying.

Pollock in a crispy crust

Manufacturing method:

We prepare the fish as indicated above and cut it into portions;
Sprinkle pieces of pollock with lemon juice, salt and pepper;
Pour flour into one cup, beat a chicken egg in another cup;
Roll any piece of fish in egg and then in flour. It is important that the flour covers the piece perfectly. You won’t get a crispy crust any other way;
Fry pollock in heated vegetable oil until golden brown on each side;
Place the fish on paper napkins and then serve.

Pollock recipes are quite different. The fish is neutral in taste. Therefore, you can experiment with spices, different seasonings and herbs. It is better to stew or boil the fish, because when frying, the fish becomes fattier, reducing its beneficial characteristics. The fried fish comes out crispy. Therefore, it can be served as a snack with beer.

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