Sometimes you can make a culinary masterpiece from the most common products. One of these is fried pollock in a pan. It turns out to be so delicious that you just lick your fingers.
Photo of toasted pollock Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pollock is an affordable fish for almost every average family. It has a mild flavor, making it more versatile in cooking. Therefore, many delicious dishes can be made from it, combining and combining with various spices and products.
You can fry pollock in breading, in batter or without them. It can also be combined with all kinds of vegetables: carrots, onions, zucchini, bell peppers, tomatoes, herbs, etc. These dishes are delicious and low in calories. Indeed, in 100 grams of this fish there is about 70 kcal, if you do not include breading or batter. However, before moving on to more complex recipes, you should master the simplest frying technique. Well, I will tell you how to do it so that the fish is tasty, soft and tender.
Before moving on to the recipe, let's look at how to choose the right pollock so that you will be pleased with the result. Since it is extremely difficult to acquire this type of fresh fish, therefore it is necessary to choose frozen one. Usually pollock is sold covered with ice glaze, the amount of which, according to the current regulations, should not exceed 4% of the total volume. Therefore, refrain from buying if the pollock is "drowned" in ice. In this case, you pay for water. If the ice glaze is thin, then through it you can see the fish meat, which should be white. Pink and yellowish spots are a sign of pollock "a century ago".
- Caloric content per 100 g - 69 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 30 minutes, plus defrosting time
Ingredients:
- Pollock - 1 carcass
- Flour - 2-4 tablespoons
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Seasoning for fish - 1 tsp
Cooking pollock in a pan
1. If you purchased frozen pollock, first defrost it. To do this, you can wait until the fish thaws at room temperature. But you can also apply "emergency therapy": put it in cold water.
When the carcass is thawed, peel the skin off. Place the pollock on a cutting board, hold it by the tail with your left hand and walk the knife against the grain. Repeat the same on the second side. If the carcass has a head, then cut it off. Make a longitudinal incision on the abdomen, carefully remove all the insides from the cavity and remove the black film, because it tastes bitter. Then rinse the fish thoroughly, dry it, cut off the tail and fins, and cut the carcass itself into portions.
2. Sprinkle flour, salt, fish seasoning and pepper on a flat plate.
3. Stir in the flour and spices.
4. Place each fish in a bowl of flour and bread well so that not a single gap remains.
5. Place the pan on the stove, add vegetable oil and heat well. Then, put the fish pieces and fry them over high heat until golden brown, first on one side, then turn over and cook the fish on the back.
The time for frying pollock depends on the size of the pieces. Medium pieces are cooked for 5-6 minutes on each side, larger pieces for 8-10 minutes.
6. Place the finished fish in a storage container and keep it in a cool place for no more than 3 days. By the way, if you want to improve the dish, you can stew a little fried fish pieces in tomato paste with vegetables. Then you will immediately have a side dish.
7. However, before you send the pollock to the refrigerator, do not forget to eat a couple of its pieces, because it tastes especially good when fresh. And for a side dish, you can boil mashed potatoes or spaghetti.
See also a video recipe on how to cook pollock.
