Pollock is an unpretentious and inexpensive fish available to every family. She cooks very quickly, does not have a specific fish aroma, which is why she is loved even by children. In addition, pollock goes well with almost all vegetables, cheese, mushrooms. We offer the most interesting recipes for pollock fillet.

Pan fried pollock fillet

It’s easy to cook tender pieces of fish in a skillet. It turns out a fish in a golden crisp, melting in the mouth. The dish is prepared in an elementary way, and it can be eaten both in cold and in hot form.

To prepare a pound of pollock, you will need:

  • a pair of chicken eggs;
  • flour - half a glass;
  • salt, pepper - a pinch.
  • sunflower oil - 60 ml.

Pollock fillet should be thawed at room temperature - so the fish will retain all its taste and beneficial properties. We will only have to cook everything for roasting.

  1. To do this, whisk eggs with salt and pepper with a whisk.
  2. Preheat a frying pan with vegetable oil.
  3. Slices of pollock in a egg, and then flour and put in a frying pan.
  4. We fry on both sides over medium heat, turning over as ready.
  5. The finished fish acquires a golden color and a delicious crust.

Pollock will gain a pleasant sourness if you pour lemon juice over it before frying.

We recommend eating fish with tartar sauce. To prepare it in natural unsweetened yogurt, chop pickled cucumbers and squeeze a clove of garlic. Fried pollock is good on its own or with boiled potatoes.

How to cook fish in the oven?

Pollock is considered a diet fish, and therefore it is advised to eat to everyone who wants to get in shape. The protein of this fish is very valuable, but at the same time easy to digest. The main thing is to fry fish without fat.To cook diet pollock, we suggest using the oven, and topping up the dish with low-fat sour cream and onions.

The perfect complement to the fish will be fresh celery and parsley.

We will need:

  • pollock fillet - 600 g;
  • onions - 2 pcs.;
  • sour cream - 200 ml;
  • salt, pepper to taste.

We put the fish on a baking sheet, greased with vegetable oil. Salt and pepper. Lay onion on top of pollock pieces, cut into thin half rings, and fill with sour cream. We cover the fish with foil and put in the oven preheated to 220 degrees. Bake for 20 minutes. 5 minutes before readiness, remove the foil and let the fish brown. Serve with lettuce, cherry tomatoes and a large bunch of fresh herbs.

Simple appetizer - pollock fillet in batter

Fillet of pollock in batter is a great appetizer that always flies first and never bothers. The batter can be anything - on beer, on milk or sour cream. Choose your option, and we offer affordable kefir batter. This dough turns out to be airy, the sweet and sour taste of which perfectly harmonizes with fish.

Prepare the following ingredients:

  • kefir at room temperature - a glass;
  • chicken egg - 1 pc.;
  • flour - half a glass;
  • salt pepper;
  • vegetable oil - 100 ml;
  • the batter will be even tastier if you add a little (dessert spoon) of sugar to the dough.

From the kefir, flour and eggs, knead the dough. By consistency, it should resemble thick sour cream. We cut the pollock fillet into pieces a little larger than a matchbox. We heat vegetable oil in a frying pan. Saving on oil is not worth it, because otherwise the fish will not evenly fry. Dip the fish in the dough, toss it into the pan and quickly fry on both sides. Put the finished pieces on a paper towel - it absorbs excess fat. We eat fish warm or cold - as you like more. Very delicious pollock in batter with barbecue sauce.

It is interesting:recipe for pollock fillet in batter

Steamed in a slow cooker

Pollock fillet in a slow cooker is an ideal choice for slimmer girls. The dish is ideal from the point of view of nutritionists, and the taste of such pollock is not inferior to many expensive varieties of fish.

For cooking, we need:

  • pollock fillet - 700 g;
  • lemon juice.

Pickle the fish in lemon juice. So she does not even require salt, which is very important for everyone who is losing weight. In a slow cooker, we will prepare a special grill (it always comes with the appliance). Pour water at the bottom of the multi-bowl, grease the grate with oil and put pieces of fish on it. Close the lid and set the "fish" mode. We are waiting for a signal about the end of cooking - pollock can be served.

The best accompaniment to such fish is broccoli or cauliflower, which are also easy to steam.

Stew with vegetables and sour cream

Pollock stewed in a pan can be cooked with any vegetables. In the summer season, perfectly complement the dish with ripe tomatoes, bell peppers, young carrots and onions.

For cooking you will need:

  • 3 tomatoes;
  • 3 small carrots;
  • large bell pepper;
  • large onion;
  • half a glass of low-fat sour cream;
  • salt, pepper to taste.

But the best spice for such a dish is ordinary black ground pepper.

  1. Fry the fish in a frying pan and lay the pieces aside.
  2. In the stewpan spread the julienne vegetables and stew them until soft.
  3. We combine vegetables with fish, pour sour cream on everything, let it boil and turn it off right there.
  4. Let the dish cool slightly and serve.

Such pollock is ideally combined with buckwheat, rice and literally melts in your mouth. He is good in hot and cold.

Fillet cutlets

Pollock cutlets are surprisingly juicy, delicate. Since pollock does not have a pronounced aroma, even picky children like cutlets, which is why such cutlets are often included in kindergarten menus.

Prepare the following ingredients:

  • Pollock fillet - 800 g.
  • chicken egg - 1 pc.;
  • onions - 1 pc.;
  • a crust of white bread;
  • milk - 100 ml;
  • butter - 50 g;
  • vegetable oil - 50 ml.

The cooking process does not require special skill:

  1. Scroll the fillet through a meat grinder. Grind onions into cubes and fry in butter.
  2. Add the onion, crust of bread, soaked in milk, into the minced meat, drive in the chicken egg and knead thoroughly.
  3. We form small cutlets.
  4. We heat the skillet, put fish blanks in hot vegetable oil and fry them on both sides.

Ready cutlets are laid out on a flat dish. We serve them with mashed potatoes, fresh herbs and pickled cucumbers.

Under the vegetable marinade

Pollock fillet in the oven can be cooked under a vegetable marinade from onions, carrots and tomatoes. It turns out an amazing dish that is very tasty, both hot and cold. The taste becomes especially saturated the next day, when the fish and marinade are saturated with each other's juices.

Prepare the following ingredients:

  • carrots - 3 large root crops;
  • onions - 2 pcs.;
  • pollock fillet - 700 g;
  • tomato paste - 2 tbsp. l;
  • bite 5% - 3 tbsp. l
  • vegetable oil - 50 ml.

Dice the onion, three carrots on a coarse grater. We pass the vegetables in a pan with the addition of vinegar and tomato paste. Put pollock in a baking dish, salt and pepper to taste. From above, distribute the vegetable marinade in a generous layer and cover everything with foil.

Bake the dish in the oven for 20 minutes at a temperature of 200 degrees. Serve chilled. The fish in the marinade blends perfectly with boiled potatoes and cauliflower puree.

Casserole in the oven with potatoes

You can make a wonderful dish of fillet - a casserole with fish and potatoes under a cheese crust.

The casserole is popular with adults and children, and it is easy to cook it for dinner, because it takes very little time to cook.

We will need:

  • potatoes - 4 large tubers;
  • onions - 1 pc.;
  • pollock fillet - 600 g;
  • mayonnaise or sour cream - 60 g;
  • vegetable oil - 50 g;
  • any hard cheese - 50 g;
  • salt, pepper to taste.

We will cook like this:

  1. Peel and cut the potatoes into circles. Boil in water for 5 minutes, then drop it into a colander and fill it with cold water (so the cooking process will stop immediately).
  2. Cut pollock into thin strips, pickle in mayonnaise or sour cream, salt and pepper to taste.
  3. Dice the onion and fry until golden.
  4. In a baking dish we spread a layer of potatoes, on top a layer of pollock and fried onions. The last layer will again be potatoes.
  5. Lubricate everything with mayonnaise and put the casserole in an oven preheated to 220 degrees.
  6. Bake until the potatoes are golden (about 20 minutes).

5 minutes before the end of baking, sprinkle the casserole with a layer of grated cheese and let it melt. It’s better to cut the dish 15 minutes after being ready - so the casserole will not fall apart. Serve it with herbs, salinity or fresh seasonal vegetables.

Cheese soup

Fish soup with cheese is a light first course that can be cooked in minutes and is eaten even faster. For cooking, it is worth looking for a special “soup” processed cheese of good quality, and it is possible with slices of mushrooms.

What else needs to be prepared:

  • Pollock fillet - 500 g.
  • potatoes - 3 tubers;
  • a bunch of parsley.

Alaska pollock soup should not be cooked for future use - it loses in taste. The optimal serving is calculated one to two times.

  1. In a pan, boil water, and meanwhile, cut the fillet into small pieces.
  2. Peel and cut the potatoes into cubes.
  3. We lower it into the pan first - pollock is cooked almost instantly and if you put it early, it will fall apart.
  4. When the potatoes became soft, put the fish in it and dissolve the processed cheese in a hot broth.
  5. Add finely chopped parsley, try the salt and turn off our soup. He's ready.

We eat such a first dish with garlic buns or with brown bread.

Korean fillet hee

It is possible to cook fillet of pollock in a very unusual way - in the form of a hot snack hehe. Such a fish serves as a decoration for any holiday table and is very loved by men. For cooking, we need: a package of spices for Korean carrots, vinegar 9% - 3 tbsp. l, vegetable oil - 100 ml, a clove of garlic.

Cooking in steps:

  1. Cut the pollock fillet into small pieces.
  2. We fall asleep with spices “in Korean”.
  3. Squeeze a clove of garlic.
  4. In a frying pan we heat the vegetable oil and a smoke just appeared, add vinegar.
  5. The amount of vinegar is up to you: whoever loves the hot option can increase its amount or vice versa.
  6. Pour fish with hot vegetable oil with vinegar.
  7. Mix.
  8. We put on top a small press (for example, a plate).
  9. We clean it in the refrigerator for the night.

Fish should be infused and thoroughly soaked in marinade. We serve it on the holiday table or just as an addition to any fresh soup. Such a savory appetizer to chicken soup with dumplings is very tasty.

As you can see, there are many ways to cook pollock. The main advantage of his fillet is that there is no need to cut fish, free from entrails, clean the skin and remove bones. The only thing that matters is to choose the right carcass. It should not have a dense ice crust - otherwise, the fish will melt and it turns out that the piece is very small. Experiment, choose your favorite recipe and often arrange fish days for loved ones. Bon Appetit.

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