One of the most sought-after fish is pollock. Its meat, neutral in taste, goes well with many products. You can cook it in various ways, but pollock fried in a pan turns out to be especially tasty.
Material Content:
Pollock fried in flour in a pan
A very simple, tasty and at the same time healthy dish, which is quickly prepared.
Ingredients:
- pollock - 450 g fillet;
- salt;
- flour;
- oil.
Cooking:
- Rinse and dry the fish fillet. Cut into portions.
- Salt the flour and roll the workpiece.
- Warm the oil in a pan and place the prepared pieces. Fry on each side to a beautiful, golden crust.
Horseradish is an excellent side dish for fish.
Onion recipe
Fried pollock with onions in flour is perfect for any side dishes and becomes a great option for dinner. Due to the affordable price, you can cook every day.
Ingredients:
- pollock - carcass;
- salt - 0.2 tsp;
- spices for fish - a pinch;
- vegetable oil - 5 tbsp. spoons;
- onion - 2 pcs.;
- flour - 4 tbsp. spoons.
Cooking:
- Rinse and remove entrails. Dry the carcass using napkins. Slice. The pieces should be portioned in size. Sprinkle with salt and spices. Grind.
- Roll in flour. Pour oil into a skillet and warm. Place the blanks and fry until golden brown.
- Chop the onion and add to the pan. Cover and darken for a quarter of an hour.
In sour cream sauce
Pollock in sour cream is tender and healthy, and thanks to the sauce it is incredibly tasty. If you want the fish to remain juicy, then defrost the carcasses correctly. Never fill with water or use a microwave oven. It is recommended to gradually thaw the fish product in the air, and preferably overnight on the shelf of the refrigerator.
Ingredients:
- pollock - 850 g;
- sunflower oil - 35 ml;
- Lavrushka - 1 leaf;
- water - 210 ml;
- onion - 1 pc.;
- pepper;
- carrot - 1 pc.;
- salt;
- sour cream - 110 ml.
Cooking:
- Chop the onion. Grind carrots with a grater. Mix with sunflower oil. Put in a pan, cover and simmer for a quarter of an hour. Pour in sour cream.
- Pour in water. Salt and add pepper. Mix.
- Cut fish into pieces. Put in the sauce. Add the lavrushka.
- Cover the pan and obscure for half an hour.
Pollock refers to dry varieties of fish, which is devoid of fat. Therefore, to get a juicy dish as a result, use fatter sour cream for cooking and do not spare its amount.
Read also:pollock fillet in the oven
Pan-fried Alaska Pollock Fillet
Fillet will facilitate the cooking process. And to eat fish without choosing bones is much more pleasant.
Fillets are usually sold frozen. Therefore, when choosing, pay attention to the glaze with which the fish is covered. There should not be too much ice.
Ingredients:
- olive oil;
- pollock fillet - 1100 g;
- salt;
- black pepper;
- flour - 3 tbsp. spoons.
Cooking:
- Defrost fish. Slice. Sprinkle with pepper and salt. Mix.
- Put in flour and roll.
- Pour oil into a skillet and heat. Place the fish blanks and fry. A beautiful, tasty crust should form on the surface.
Breaded
This dish can be consumed not only in the restaurant, but also cooked at home. Pollock in batter will serve as a good snack on a regular or public holiday.
If the fillet is covered with a thick layer of ice, then such a product should not be purchased. Through a thick icy layer it is difficult to understand what quality the fish is. As a rule, this is a sure sign that the filet has been subjected to more than one defrost. Glaze should be thin and transparent.
Ingredients:
- flour - 210 g;
- pollock - 550 g fillet;
- olive oil;
- egg - 2 pcs.;
- salt;
- milk - 160 ml.
Cooking:
- Cut the fillet into small pieces. Salt and mix.
- Beat eggs with a whisk. Mix with milk and salt. Add flour. Stir whisk.
- Dip the fillet in the resulting mixture. To batter evenly distributed on all sides, use a fork.
- Pour oil into a skillet and fry on both sides of the workpiece.
Under the onion and carrot marinade
Many with nostalgia remember life in Soviet times. And the dishes that were prepared at that time seem to be the most delicious. We offer to cook a dish popular in the USSR. Despite the long history, it has not lost popularity these days.
Ingredients:
- pollock - 950 g;
- salt;
- carrot - 320 g;
- flour - 55 g;
- onions - 270 g;
- water - 55 ml;
- vegetable oil - 3 tbsp. spoons;
- tomato paste - 210 g;
- pepper - 5 peas;
- cloves - 3 pcs.;
- vinegar - 140 ml;
- Lavrushka - 3 leaves;
- sugar - 0.5 tsp.
Cooking:
- Clear carcasses. Cut into pieces. Sprinkle with salt and pepper. Grate and set aside for half an hour.
- Roll in flour. Place in a frying pan with oil and fry. Put in a container.
- Chop the onion. Received half rings to send to the pan. Add the carrots grated on a coarse grater. Fry for five minutes. Pour in tomato paste. Five minutes to darken.
- Pour in water. Put out five minutes. Salt and pour vinegar. Add sugar and sprinkle with seasonings.
- Quench a quarter of an hour. Pour the fish pieces with the marinade. You can use it hot and chilled.
When choosing pollock, pay attention to color. The fish should be pure white, without spots of pink or yellowish tint.
Calorie dishes
Pollock dishes are suitable for family dinner. Fish is easily digested and does not cause heaviness in the stomach. When fried, it turns out to be very tasty. And the harm and saturation of the finished dish depends on the cooking method.
The calorie content of fried pollock with the addition of only salt will be only 100 kcal. You can replace the oil with sour cream, thereby reducing calories. With this cooking option, it will be equal to 71.7 kcal.
If you fry fish in oil in flour, then the calorie content will increase and amount to 127 kcal.If you decide to cook in batter, then the indicators will be even higher - 145 kcal.
If you cook with mayonnaise, eggs and butter, then one hundred grams of the product will have a calorie content of 260 kcal.
