How to cook fried pollock delicious in a pan? Step by step recipe with photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pollock is a delicious fish that has almost no bones. It has a neutral taste, which harmoniously combines with sour, salty and spicy components of the food, slightly shading and making it brighter. The easiest way to cook this type of fish is to fry it in a pan. Indeed, even from the simplest product it can make a gastronomic culinary masterpiece. It is worth noting that if you fry pollock without flour or crackers, then its calorie content is no more than 114 kcal per 100 g, which is quite suitable for a light dinner. However, if the fish is fried in flour and eggs, then the calorie content will be correspondingly higher, but not much.
Before you start frying fish, you need to defrost it, because in our stores it is usually sold frozen. This should be done slowly in the refrigerator. Therefore, I advise you to cook it the next day after purchase. I do not recommend using water or a microwave for defrosting. So the fish will lose its natural aroma, become dry and rubbery. If you like the way of cooking this fish, then in the same way you can fry any sea fish with white meat: pangasius, cod, hake, halibut, sole. The main thing is to choose varieties with a small amount of bones.
- Caloric content per 100 g - 136 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 40 minutes
Ingredients:
- Frozen pollock - 1 carcass
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Seasoning for fish - 0.5 tsp
- Salt - 0.5 tsp
Step-by-step cooking of fried pollock in a pan, recipe with photo:
1. Peel pollock from small scales, cut off the tail and fins. Remove the black film from the inner cavity, rinse the carcass under running water and pat dry with a paper towel.
2. Cut the fish into slices along with the ridge, although you can cut it into finished fillets if you like. Then use the ridge for cooking broth or soup.
3. Put the pan on the stove, pour in the vegetable oil and heat it well. Place the fish slices and grill them in the heat for about 10 minutes. However, the specific cooking time depends on the size of the pieces. Larger ones will be fried until fully cooked for 10-12 minutes, small ones - 7-8 minutes. Fillet does not fry for long at all: no more than 2-3 minutes on each side.
4. Flip the pollock to the other side, season with salt, pepper and season for the fish. At first, keep the fire on medium, then screw and fry the carcass until tender and crispy. If overcooked, it will become dry and rubbery. If you wish, you can cover it with a lid during frying, then there will be no fried crust, but the meat will be softer.
5. Serve the fish to the table immediately after cooking hot with any side dish and fresh vegetable salad. Serve fried pollock for lunch or dinner. It goes well with potatoes, pasta or rice.
See also a video recipe on how to properly fry pollock in a pan.
