Fried pollock is inexpensive, very easy to prepare, but equally tasty and nutritious. It only takes a few minutes to bring the fish to the desired degree of roast. At the same time, you can diversify the treat with interesting batter, sauce and many additional ingredients.

Roasted pollock will become one of the favorite dinner options for all family members, which will have a beneficial effect on their health and well-being. After all, this fish is not only tasty, but also very useful for the body, even when fried! At the same time, the calorie content per 100 g will not exceed 150 kcal, which will delight all adherents of dietary nutrition.

You can fry pollock in a pan with the very minimum set of products. It is enough just to salt and pepper the pieces of fish, and grease the pan itself with vegetable oil. Nevertheless, if you want to conduct small culinary experiments, it is better to add breading, batter, sauce, marinade or frying vegetables to the pollock.

Roasted pollock is breaded in flour, croutons or crushed walnuts. A small layer of these foods is believed to keep the fish juicy. For batter, they usually take milk, eggs and flour. You can also add your favorite grilled fish spices. More interesting pollock batter recipes include mineral water, beer, mayonnaise, starch, hard cheese, sesame seeds, etc.

To fry pollock, you just need to dip it in batter or breading and immediately send it to a preheated frying pan. You can also add onions, carrots, potatoes, cauliflower and other vegetables to it. Fried pollock goes well even with some fruits!

An extremely simple recipe for a quick dinner. You just need to dip pieces of pollock in flour and fry in vegetable oil. Minimum calorie content, pleasant taste and appearance of the fish. If you want to make a thick layer of breading, you need to alternately dip the pollock into flour and an egg several times. All spices should be applied to the fish itself. Salt and pepper are enough, but you can also use richer and more flavorful seasonings of your choice.

Ingredients:

  • 400 g pollock;
  • 1 egg;
  • ½ cup flour;
  • 4 tbsp. l. vegetable oil;
  • Salt pepper.

Cooking method:

  1. Defrost pollock if necessary, then rinse thoroughly under running water.
  2. Remove the tail, fins and entrails, rinse the fish inside and dry.
  3. Cut the pollock into portions, salt and pepper each to taste.
  4. Break an egg into one bowl and shake it a little, pour flour into the other.
  5. Dip the pieces of fish in the egg, then roll in flour.
  6. Heat a frying pan with vegetable oil well and put the fish on it.
  7. Fry on both sides until golden brown.

Interesting from the net

It is enough to add a little vegetables to the fried pollock, and the dish becomes much more interesting and richer. In addition, onions and carrots saturate the fish with their juice, which will make the fillet incredibly tender and aromatic. In this case, neither batter nor breading is needed. Sour cream sauce is ideal for all of the listed products, "gathers" the ingredients together, decorates any chosen side dish. As a spice, you can add a little garlic, cumin, curry, nutmeg or cloves to the fried pollock.

Ingredients:

  • 300 g pollock fillet;
  • 150 g sour cream;
  • 1 carrot;
  • 1 onion;
  • 4 tbsp. l. vegetable oil;
  • Salt pepper.

Cooking method:

  1. Grate the carrots, cut the onions into cubes.
  2. Rinse the pollock fillet, dry with paper towels and cut into portions.
  3. Season each piece of fish to taste.
  4. Grease a frying pan with vegetable oil, put onions on it and fry for 5 minutes.
  5. Then add the carrots and continue cooking for another 5 minutes.
  6. Put pieces of pollock with vegetables, mix everything gently, fry for 5 minutes.
  7. Send sour cream to the rest of the ingredients, mix gently again, cover the pan with a lid.
  8. Cook fried pollock with sour cream for 5-10 minutes over low heat.

There are quite a few options for pollock batter, but most cooks still prefer to use the classic recipe. It only needs eggs, flour and a little milk. Such a batter does an excellent job of keeping the juice inside the pollock. At the same time, it turns out to be crispy, golden and quite tasty. It is better to mix the ingredients for the batter using a blender or mixer to get a perfectly homogeneous mass without lumps.

Ingredients:

  • 1 kg of pollock;
  • 200 ml of milk;
  • 2 eggs;
  • 1/2 cup vegetable oil
  • 100 g flour;
  • Salt pepper.

Cooking method:

  1. Rinse the pollock, dry, then divide into portions.
  2. Add the selected spices to the fish and set aside for 15 minutes.
  3. Put flour in one bowl, break eggs and pour milk.
  4. Mix the batter ingredients together until smooth.
  5. Heat the pan well, grease it with plenty of vegetable oil.
  6. Dip each piece of pollock in batter, then quickly transfer to a frying pan.
  7. Fry pollock on both sides until golden brown.

Now you know how to cook fried pollock according to a recipe with a photo. Bon Appetit!

Fried pollock is a delicate and nutritious fish that does not require sophisticated products or special culinary talents for its preparation. You just need to choose a batter or a suitable breading, as well as pick up a hearty side dish. It will not hurt for novice cooks to keep a couple of notes on how to cook fried pollock:
  • Roasted pollock usually requires quite a lot of vegetable oil. This is how the fish turns out to be well-done and crispy. To then remove excess fat, it is enough to blot the fried pollock with a paper towel;
  • Whichever batter you choose, make sure that its consistency resembles thick sour cream. If you make it more liquid, the millet dough will drain from the pollock during the frying process, and a tasty "shell" will not work;
  • How many calories are in fried pollock depends largely on additional ingredients. If you take only the fish itself and the simplest spices, this figure will not exceed 130 kcal, and you can afford fried pollock even during a strict diet;
  • If you want to cook fried pollock in a pan without batter and breading, but at the same time preserve its juiciness, then either add vegetables to the fish, or pre-marinate it for 15-20 minutes. To do this, use soy sauce and lemon juice, as well as your favorite fish spices;
  • To shorten the cooking time for pollock, separate the fillets from the seeds. For frying fillets, 2-3 minutes are enough on each side. But large pieces of pollock will be fried for up to 10-12 minutes. Keeping pollock in a pan for longer than the specified time is strongly discouraged - the fish becomes dry and harsh.