How to cook frozen pollock fish. Pollock fillet in batter in a frying pan

Pollock is a very common fish from the cod family in Russia. Due to its availability, taste and low price, pollock has already managed to catch the fancy of many housewives. This fish is rich in vitamins A, B, various trace elements and acids. Moreover, 100 grams of pollock contains only 70 calories, so even those who lose weight can eat it. This fish is cooked in a pan, in the oven or in a slow cooker. Let's talk about how to cook pollock in a pan.

How to cook delicious pollock in a pan with onions and carrots

What you need for cooking:

• Pollock (fresh or frozen) 1 kg.
• Onion 2 pcs.
• Carrots (large) 2 pcs.
• Wheat flour 5 tbsp. l.
• Salt, pepper to taste.
• Vegetable oil for frying.
• Fresh herbs optional.

• Defrost pollock if it has been frozen before. Rinse the fish under cold water and remove the head, fins, entrails, etc. Cut pollock into portioned pieces. Sprinkle the fish with a little salt and set it aside.
• Peel onions and carrots. Grate the carrots on a fine grater, and cut the onion into medium-sized cubes (you can cut the onion into half rings). Fry onions with carrots in vegetable oil.
• Mix salt with pepper and flour. Mix everything and roll pieces of pollock in the resulting flour with salt and spices.
• Heat vegetable oil in a frying pan and put the fish on it. Once one side is browned, turn the fish over and add the fried onions and carrots to the pan. Cover the pan with a lid and fry the fish for another 5-10 minutes. During this time, the fish should be fully cooked.
• Finely chop the herbs and sprinkle over the cooked fish.

How to cook delicious pollock in a pan with tomatoes and eggplant

What you need for cooking:

• Pollock 700 gr.
• Fresh eggplant 4 pcs.
• Tomato 3-4 pcs. (depending on size).
• Wheat flour 3 tbsp. l.
• Tomato paste 3 tbsp. l.
• Garlic 4 tooth.
• Fresh herbs 1 bunch.
• Vegetable oil.
• Salt, red pepper to taste.

• Defrost pollock, if before that it was lying in freezer. Rinse the fish under cold water, then remove the head, fins, entrails, etc. Cut pollock into portions. Sprinkle pollock with salt and pepper. Then roll the fish in wheat flour.
• Wash the eggplant and tomatoes. cut eggplant in small pieces and chop the tomatoes into small cubes. Roll eggplant in a small amount wheat flour.
• Heat the vegetable oil in a frying pan and put the eggplants on it. Fry them on both sides, then add the tomatoes and peeled garlic cloves to the pan. Once the garlic gives off its scent, take them out and turn off the heat.
• Heat vegetable oil in a frying pan and start frying pollock. After 2 minutes, put eggplant with tomatoes in a pan and tomato paste, then cover the pan with a lid. Fry pollock on both sides. During frying, you can add a little salt.
• Crumble fresh herbs and sprinkle the dish with it 2 minutes before readiness.

How to cook delicious pollock in a pan with champignons under sour cream

What you need for cooking:

• Pollock 1 kg.
• Onion 2 pcs.
• Carrots 2-3 pcs.
• Champignons 400 gr.
• Sour cream (15-20 percent fat) 300 r.
• Salt, spices to taste.
• Vegetable oil.

• Defrost pollock if it has been frozen before. Rinse the fish under cold water and remove the head, fins, entrails, etc. Cut pollock into portions. Sprinkle the fish with a little salt and roll it in the wheat flour.
• Rinse the mushrooms with cold water and cut into slices.
• Peel onions and carrots. Cut the onion into half rings, and grate the carrots into coarse grater.
• Heat vegetable oil in a frying pan and put pollock, champignons, onions and carrots on it. As soon as the fish is browned on one side, turn it over and fill the fish with sour cream. Close the pan with a lid and simmer the dish for 10-15 minutes.

The cooked dish will go well with vegetable dishes. For example, pollock can be served with stew or potatoes. To give the people more flavor, you can sprinkle it with fresh herbs before serving.

Pollock is an inexpensive, tasty and easily accessible fish. It is rich in many valuable vitamins and minerals, so it is widely used in cooking. From it you can cook a lot of useful and nutritious meals. After reading today's publication, you will learn how and how much to cook pollock.

This fish is distinguished by the presence of a relatively small number of bones. Therefore, it is often used for cooking dishes intended for baby food. At the same time, the taste of pollock is significantly inferior to many other varieties of fish. Its meat is dryish and slightly harsh. To compensate for this shortcoming, fish soup or soups are often prepared from it.

To preserve the fish as much as possible large quantity useful substances, it cannot be subjected to prolonged heat treatment. That is why it is so important to remember how much to cook pollock. If an ordinary pan is used for these purposes, then the whole process takes no more than a quarter of an hour. Moreover, salt the water in which the fish is cooked, preferably immediately after it boils.

In a double boiler, this process takes up to thirty minutes. Moreover, in this case, almost all vitamins and microelements are preserved in fish. Those who plan to use a slow cooker need to be prepared for the fact that in this case they will have to spend a whole hour of their time.

Fish with vegetables

According to this recipe, you can cook relatively quickly and without much hassle. light diet dish. Therefore, it will certainly be appreciated by young mothers who make up the menu for their babies, and young ladies who look after their own figure. Before you figure out how long to cook pollock with vegetables, you need to understand how to do it. Before you stand at the stove, be sure to check if you have on hand:

• 300 grams of fish;
• small carrot;
• small head of onion.

Additionally, you will need filtered water, Bay leaf, salt, black peppercorns and dill.

Step-by-step instruction

For those who are interested in how much to cook pollock, it does not hurt to find out how to do it correctly. First of all, you should do the preparation of the fish. The thawed carcass is cleaned of scales, fins and entrails. After that, it is thoroughly washed in running water and cut into portions.

Then it's time for the vegetables. They are washed, peeled and crushed. Onions are cut into half rings, carrots are cut into circles. A liter of filtered water is poured into a saucepan of suitable volume and sent to the fire. After the first bubbles appear on the surface of the liquid, onions and carrots are lowered into it. All this is lightly added and boiled for five minutes. After this time, fish, dill, bay leaf and peppercorns are sent to a saucepan with boiling vegetables.

For those who do not yet know how much to cook pollock until cooked, you need to remember that this process lasts no more than ten minutes. After that, the pan is removed from the stove, the fish is carefully removed from it and served to the table.

Boiled pollock in tomato sauce

It's hot diet dish equally well suited for both adults and children's menu. Therefore, it can be safely submitted to family dinner. Before you figure out how and how much to cook pollock fish in tomato sauce, you need to understand what kind of products you will need for this. IN this case you should have at hand:

• 2 tablespoons of butter;
• pollock carcass;
• large carrots;
• ½ teaspoon curry;
• medium bulb;
• a couple of tablespoons of tomato paste and wheat flour;
• filtered water.

Salt, bay leaf, herbs and black pepper are usually used as auxiliary ingredients.

Process description

Those who want to understand how and how much to cook pollock with vegetables in tomato sauce need to remember that this dish is prepared in a few simple but very important steps.

First of all, you need to cut the fish. From a pre-thawed carcass, the scales are peeled off and the fins are cut off. After that, the insides are taken out of it, washed thoroughly and cut into pieces. portioned pieces.

The fish prepared in this way is laid out in a saucepan, poured hot boiled water and put on the stove. In the meantime, you can work on vegetables. They are peeled, washed and crushed. Carrots are cut into circles, onions - quarter rings. After that, they are sent to a bowl of boiling fish and boiled for about twenty minutes. Then pepper, parsley and a little salt are lowered into the pan. Literally five minutes later they turn off the fire.

Carefully remove vegetables and fish from the broth and transfer to a separate bowl. In a greased pan butter, sifted flour. Then curry, tomato paste, salt and a glass of pre-strained fish broth. Everything is thoroughly mixed and boiled for about five minutes. Pollock with vegetables are laid out on plates, watered ready tomato sauce, sprinkle with chopped herbs and serve.

Pollock: is it worth buying? Yes. It is very easily accessible, does not have a lot of bones, which so often prevent it from being eaten with pleasure. Cooking recipes it is easy with it, and there are simply no ways to cook pollock fillets deliciously. The recipes also include the use various ways processing of this fish and the availability of certain kitchen equipment. This means that everyone can choose the recipe they like based on their capabilities.

The advantage of pollock is also that it combines a low price and a high number of useful compounds. The product is recommended for those who strive to comply protein diet, young children, and those who have dietary restrictions due to health problems.

Useful culinary tips for cooking pollock fillets

To cook tasty dishes from pollock fillets, you first need to properly disassemble it. Yes, ready sirloin should not contain costal bones (they are easily removed with sharp knife), black film, fins and leather.

It's better to cook for a couple. Why? Because it is this method of processing that allows you to minimize the loss of nutrients. In addition, fish cooked in this way is a dietary product.

When choosing a frying method, you should pay attention to the fact that before frying, the fillet must be breaded in flour. This is done in order to reduce the loss of juice and thereby preserve the taste of the finished dish. Flour is used because the fillet itself is very tender, and other types of breading will not be combined with this feature of the fish.

How to fillet pollock: video

How to cook pollock fillet deliciously in a pan with carrots and onions

You can cook fillet in a pan with vegetables. Ready meal has a delicate, but more extensive taste than just fried portioned fillet pieces, and many more delicious recipes read under the marinade of carrots and onions with pollock.

What products are needed:

onion - 2 pcs. large;

cow's milk - 1.5 tbsp.;

spices and seasonings (you can use salt and pepper, or you can choose special mixtures); flour;

for frying:

vegetable oil;

carrots - 1 large or 2 medium;

fillet - 1kg.

How to cook:

The prepared fillet should be cut into pieces, grated with spices and rolled in flour;

Fry in oil for a few minutes, a crust should form on each side;

Onions and carrots should be cut after cleaning and put in a pan, lightly fry;

Place the fillet on top of the vegetables, pour the dish with milk and simmer over low heat for 40 minutes.

How to deliciously cook pollock fillets in the oven

Delicious and most importantly in an unexpected way cook it in the oven eat shish kebab. Yes, you can also make barbecue from this fish!

What products are needed:

olive oil - up to 3 tbsp. l.;

fillet - 350 g;

white loaf - 1 pc.;

rosemary - up to 1 tsp;

garlic - 3 cloves;

bacon - 100 g and wooden skewers for stringing.

How to cook:

Peel the garlic and crush through a press;

Mix it with oil and rosemary;

Leave the chopped fillet in this marinade for a short time;

Cut the loaf into pieces of the same size as the fish;

Cut the meat into strips. It is better if they are thinner, but longer;

Alternately put pieces of pollock and bread on skewers;

Wrap each skewer with strips of bacon;

190 ° C - at this temperature, kebabs should be baked in the oven for 15 minutes, laid on a baking sheet on baking paper.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

How to cook pollock fillet delicious in the oven with carrots and onions

Baked dishes can be served at the festive table, you just have to decorate them with a few sprigs of parsley. Spicy taste neighboring vegetables give the dish.

What products are needed:

greens of fresh parsley;

tomato paste (concentrate) - 2 tbsp. l.;

vegetable oil; carrot - 2 pcs.;

pollock - 800 g;

garlic - 3 cloves;

water, but better broth- 50 ml;

onions - 2 pcs.;

How to cook:

Vegetables need to be peeled and fried chopped;

Add tomato and broth, simmer until vegetables are ready for up to 20 minutes (put spices at the end);

Grind the garlic as much as possible;

Grease the dishes intended for baking, put part stewed vegetables, then pieces of fish sprinkled with garlic and then the rest of the vegetables.

Seal the mold with foil;

220 ° C - at this temperature for ¾ hours you need to keep the dish in the oven;

Remove foil, garnish with parsley and serve.

How to cook pollock fillet delicious in the oven with mushrooms

A wonderful dish in the oven with mushrooms is obtained by baking in foil. The recipe using ginger is described below:

What products are needed:

lemon - ½ pc.;

garlic - 2-3 cloves;

fillet - 200 g;

dried dill;

ginger (root) - 1 pc.;

champignons - 7 pcs.;

bulb - 1 pc.;

spices (salt and pepper).

How to cook:

Prepare fillets, mushrooms and vegetables for further processing;

Grate the fillet with spices and pour over lemon juice (half of the fruit can be squeezed right over the fish);

We chop everything else into thin strips, including squeezed lemon, except for mushrooms - you need to cut them into slices (keeping the shape of the mushroom);

Put all the ingredients mixed on a piece of foil, wrap the edges;

Bake for ½ hour, serve in foil.

Pollock fillet with potatoes in the oven

There are potatoes in every home. When pollock appears in the house, there is a desire to combine these two products. How to do this is written below.

What products are needed:

mayonnaise is not the fattest - 200 g;

water, boiled - ¾ cup;

bulb - 1 pc.;

potatoes (tubers) - 500 g;

salt - up to 1 tsp;

fish - 2 carcasses;

greens for serving;

seasoning - 1 tbsp. l.

How to cook:

Clean the fish and cut into pieces;

Peeled potatoes cut into slices, onion - into strips;

Salt these ingredients and put in a baking dish;

In a deep bowl, mix seasoning with water and mayonnaise. Pour food with this liquid;

200 ° C - at this temperature, keep the dish in the oven for 30 minutes;

Serve garnished with a sprig of greens.

Pollock fillet in foil in the oven with sour cream

Fish in foil has more juicy taste, since during the cooking process no such liquid is lost, as in conventional baking. The foil recipe is below.

Products:

large onion - 1 pc.;

fillet - 400 g; spices,

salt and fresh herbs;

high-fat sour cream - 150 g.

How to do:

Grate the fillet with spices;

Peeled onion cut into thick half rings;

Put fish on foil, onion on top;

Grind the greens strongly and mix with sour cream (you can add salt). Put this mixture on top of the onion;

Close the foil tightly on all sides, bake at 180 ° C for about half an hour. Serve immediately after baking.

Pollock fillet with vegetables in the oven

Vegetables baked with fish will give it a special taste and aroma. How to cook this?

Ingredients:

onions and carrots - 2 pcs.,

vegetable oil;

tomatoes - 3 pcs.,

mayonnaise is not fatty - 100 g,

fillet - 0.5 kg;

hard cheese- 0.2 kg;

seasoning,

fresh greens.

How to cook:

Prepare the form - cover the bottom with baking paper;

Rinse all vegetables, which you need - peel;

Onions and carrots cut and fry, cool;

Grate cheese, cut tomatoes, chop greens with a knife;

Grate the fillet with spices, put in a mold;

Above - fried vegetables, then tomatoes, cheese, and at the end pour everything with mayonnaise;

200 ° C - at this temperature, bake the dish for half an hour. Sprinkle with fresh herbs to serve.

How to cook pollock fillet tasty in a slow cooker with mayonnaise

If the house has a slow cooker, the hostess, having become familiar with it, is looking for recipes using it.

Product List:

low-fat mayonnaise - 2 tbsp. l.,

the same amount of sour cream;

vegetable oil;

medium tomatoes - 3 pcs.;

fish - 0.5 kg;

0.2 kg of cheese;

• lemon and fresh herbs for serving.

How to cook:

Pour spices on the fish, rub with your hands, cut the fillet into pieces;

Cut tomatoes and cheese also;

In a deep bowl, mix sour cream with mayonnaise;

In the slow cooker, set the "Baking" mode, pour a little oil, put the fish, spread it with sauce, and place the tomatoes and cheese on top. Cook 20 minutes;

Serve with a slice of lemon and sprigs of greens.

Pollock fillet steamed in a slow cooker

Everyone knows that cooking in a slow cooker is quick and convenient. Cooking for a couple means cooking a dietary dish. How to cook such a diet dish in a slow cooker, read below.

What products are needed:

• fresh dill, preferably sprigs with seeds,

  water and spices.

How to prepare:

Pour water into the multicooker bowl;

Place a container for steamed dishes on top;

Put dill on this container, it will give the dish an indescribable aroma;

Put the fish on top, sprinkle with spices and set to the “Steam” mode for 25 minutes;

1. How to cook pollock fillet tasty in batter

   Pollock in this way can be cooked both in the oven and in the pan. The main thing is to properly prepare the dough batter, it can also be different. The recipe below provides for the preparation of this dish in beer batter.

   List of required products:

   vegetable oil;

   • 1 st. beer (draft);

     a pack of Khmeli-suneli seasonings;

     5 st. l. wheat flour;

     pollock - 500 g.

   Cooking batter: mix beer with flour and eggs, stir until lumps disappear;

   Grate the fish with spices and salt;

   Dip it in batter and fry in oil until a beautiful crust is obtained.

   Pollock fillet in batter in a frying pan

   The classic batter is cooked in milk. To make the fish cooked in this way tastier, you need to marinate it first. How to cook it is described below.

   Products:

   • 0.5 l - milk;

     200 g wheat flour;

     3 pcs. - eggs;

     500 g of pollock;

     vegetable oil for frying and salt.

   Marinate the fish. To do this, cut the fillet into pieces, sprinkle with juice squeezed from a lemon, combine with spices and leave for the marinating process for 20 minutes;

   In the meantime, you can prepare the batter. It is prepared like this: eggs are mixed with milk, and then, while beating, flour is introduced so that lumps do not form from unmixed flour;

   Dip each marinated piece of fish in batter and fry in oil, frying time will take about 7 minutes. It is important that the oil on which the fillet is laid out is hot;

   You can apply. How to do it? Applying a flight of fancy for each individual recipe.

   How to fry pollock fillets

   If there is no time or desire to cook something unusual, but the product is still there, you can simply fry it in a pan without any vegetables, cheeses or batters. Even a child who stands at the stove for the first time will cope with such a recipe.

   Prepare the products:

   • pollock - how much to eat;
   • salt and pepper;
   • flour - a little in a bowl;
   • pan oil.

   Cut the fillet into pieces of a convenient shape. Pour a little salt and just a little pepper on your hand, sprinkle the fish, and then grind the spices over the entire surface of each individual piece.

   Heat the oil in a frying pan.

   1. Roll one piece at a time in flour, it should stick on all sides.

   Spread the fish in flour in a pan and fry until a crust forms. When she appeared, turn the piece over to the other side and fry the piece the same way on the other side.

   Here .

   Products:

   • Pollock fillet: calories

     Raw pollock fillet and steamed - 72 units, boiled - 79, fried - 127, in batter - 145, in cutlets - 150. This is a low-calorie dietary product.

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

Pollock fillet fried in a pan

cook tender pieces fish easily in a frying pan. It turns out fish in a golden crisp, melting in your mouth. The dish is prepared in an elementary way, and it can be eaten both cold and hot.

To prepare for half a kilo of pollock you will need:

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

Pollock fillet should be defrosted at room temperature - so the fish will retain all its taste and beneficial features. We just have to prepare everything for frying.

1. To do this, beat the eggs with salt and pepper with a whisk.
2. Heat up a frying pan with vegetable oil.
3. Dip the pollock pieces into the egg, and then the flour and put it in the pan.
4. Fry on both sides over medium heat, turning when done.
5. Ready fish acquires golden color and appetizing crust.

Pollock will acquire a pleasant sourness if you water it before frying. lemon juice.

How to cook delicious fish in the oven?

Pollock is considered a dietary fish, and therefore it is advised to eat it for 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 the fish without fat. For cooking diet pollock we suggest using the oven, and complement the dish with low-fat sour cream and onions.

The perfect accompaniment to fish is fresh celery and parsley.

We will need:

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

Put the fish on a baking sheet greased with vegetable oil. Let's salt and pepper. On top of the pieces of pollock, lay the onion, cut into thin half rings, and fill everything with sour cream. We cover the fish with foil and put in an oven preheated to 220 degrees. Bake for 20 minutes. 5 minutes before cooking, 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

Pollock fillet in batter - lovely snack, which always flies first and never gets bored. The batter can be anything - on beer, on milk or sour cream. Choose your option, and we offer affordable kefir batter. Such a dough turns out to be airy, the sweet and sour taste of which is in perfect harmony with the fish.

Let's prepare the following ingredients:

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

From kefir, flour and eggs, knead the dough. It should have the consistency of thick sour cream. Cut the pollock fillet into pieces a little larger than a matchbox. We heat vegetable oil in a frying pan. Save on oil is not worth it, because otherwise the fish will not be fried evenly. We dip the fish in the dough, throw it into the pan and quickly fry on both sides. Put the finished pieces on paper towel- it absorbs excess fat. We eat fish warm or cold - as you like. Very tasty pollock in batter with barbecue sauce.

For a couple in a multicooker

Pollock fillet in a slow cooker - perfect choice for slim 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 fish.

For cooking we need:

• pollock fillet - 700 g;
• lemon juice.

Marinate fish in lemon juice. So she does not even require salt, which is very important for anyone who is losing weight. In the multicooker, we will prepare a special grate (it always comes with the appliance). Pour water into the bottom of the multibowl, 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 summer season great addition to a meal ripe tomatoes, bell pepper, young carrots and onions.

For cooking you will need:

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

But best spice for such a dish - the usual black pepper.

1. Fry the fish in a skillet and set the pieces aside.
2. Put the chopped vegetables in a saucepan and stew them until soft.
3. We combine vegetables with fish, pour everything with sour cream, let it boil and immediately turn everything off.
4. Let the dish cool slightly and serve.

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

Fillet cutlets

Pollack cutlets are surprisingly juicy, delicate. Since pollock does not have a pronounced aroma, even picky children love cutlets - that's why such cutlets are often included in the menu of kindergartens.

Let's 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. We scroll the fillet through a meat grinder. Chop the onion into cubes and fry in butter.
2. Add onion to the minced meat, a crust of bread soaked in milk, drive in a chicken egg and mix thoroughly.
3. We form small meatballs.
4. Heat up a frying pan, put in hot vegetable oil fish blanks and fry them on both sides.

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

Under vegetable marinade

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

Let's prepare the following ingredients:

• carrot - 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.

We cut the onion into cubes, three carrots on a coarse grater. We pass the vegetables in a frying pan with the addition of vinegar and tomato paste. Put pollock in a baking dish, salt and pepper it to taste. Spread generously on top vegetable marinade and cover everything with foil.

We bake the dish in the oven for 20 minutes at a temperature of 200 degrees. Serve chilled. Marinated fish goes well with boiled potatoes and mashed cauliflower.

Oven casserole with potatoes

Fillets can be cooked wonderful dish- fish and potato casserole cheese crust. The casserole is liked by adults and children, while it is easy to prepare 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 prepare like this:

1. We clean the potatoes and cut into circles. Boil in water for 5 minutes, then recline in a colander and fill with cold water (this will stop the cooking process immediately).
2. Pollock cut into thin strips, marinated in mayonnaise or sour cream, salt and pepper to taste.
3. Cut the onion into cubes and fry until golden brown.
4. Put a layer of potatoes in a baking dish, a layer of pollock and fried onions on top. Last layer there will be potatoes again.
5. Lubricate everything with mayonnaise and put the casserole in an oven preheated to 220 degrees.
6. Bake until 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 is better to cut the dish 15 minutes after cooking - so the casserole does not fall apart. Serve it with herbs, pickles or fresh seasonal vegetables.

Soup with cheese

Fish soup with cheese is an easy first course that is prepared in minutes and eaten even faster. For cooking, you should look for a special "soup" processed cheese good quality, and it is possible with pieces of mushrooms.

What else needs to be prepared:

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

Pollock soup should not be cooked for future use - it loses palatability. The optimal portion is calculated for one or two times.

1. Boil water in a saucepan, and in the meantime cut the fillet into small pieces.
2. Peel potatoes and cut into cubes.
3. We lower it into the pan first - pollock is cooked almost instantly and if it is put early, it will have time to fall apart.
4. When the potatoes have become soft, put the fish to it and dissolve the processed cheese in the hot broth.
5. Add finely chopped parsley, taste for salt and turn off our soup. He's ready.

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

Heh from fillet in Korean

You can cook pollock fillets in a very unusual way - in the form of a spicy appetizer heh. Such a fish serves as a decoration for any festive table and is very loved by men. For cooking, we need: a package of spices for Korean carrot, vinegar 9% - 3 tbsp. l, vegetable oil - 100 ml, garlic clove.

Cooking step by step:

1. Pollock fillet cut into small pieces.
2. We fall asleep with spices "in Korean".
3. Squeeze out a clove of garlic.
4. We heat vegetable oil in a frying pan and as soon as smoke appears, add vinegar.
5. Adjust the amount of vinegar yourself: who loves spicy variant, may increase its quantity or vice versa.
6. Pour the fish with hot vegetable oil and vinegar.
7. We mix.
8. We put a small press on top (for example, a plate).
9. We put it in the refrigerator overnight.

The fish should be infused and thoroughly soaked in the marinade. We serve it to festive table or simply as an accompaniment to any bland soup. Such a delicious spicy snack To chicken soup with dumplings.

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

Great home cook- one who is from a simple product can cook a gastronomic masterpiece, right? Simple fried pollock can be so deliciously fried in a pan that it will seem like a fabulous dish from 1001 Nights - no exaggeration! Moreover, it will comply important condition balanced nutrition- Variety of menus useful material in products!

Pollock - very delicious fish, almost boneless, with universal gastronomic properties. Its neutral taste harmoniously combines with sour, salty, and spicy components of dishes, only shading them and making them brighter.

The easiest way to cook fish is to fry it in a pan, served with gravy or sauce. It is undeniable that the assertion the best side dish to fried pollock is mashed potatoes.

calories fried pollock is only 114 kcal per 100 g, if you fry it without flour or crackers. Quite suitable for light dinner! But if you fry fish in a pan in flour and eggs, then, accordingly, its calorie content will be higher, but not too much, of course.

How delicious to fry pollock in a pan

Before frying pollock, it must be cleaned of small scales, a black film is removed from the inner cavity, rinsed and dried with a cooking napkin. The fish can be cut into pieces along with the ridge, or you can separate the fillet and cook only it.

The question arises, how long does this type of fish fry in a pan?

It depends on the size of the pieces - large fish need 10-12 minutes to be ready, small ones - 7-8 minutes. The fillet does not need to be fried for a long time - no more than 2-3 minutes on each side.

We initially keep the fire medium, then screw it on, cover with a lid for another 5 minutes to fry the fish well. If it is overcooked, then it becomes dry and rubbery, as, indeed, all seafood.

Preparing fish for frying

Often when buying frozen pollock, we are planning how to fry it deliciously. Before frying frozen fish from the store, it must be slowly thawed in the refrigerator. Therefore, we recommend preparing the fish the next day after purchase.

When defrosted in water or in the microwave, it not only loses its natural flavor, but also becomes dry and rubbery.

How to fry pollock in various breadings

in flour

This is the most common way to fry pollock in a pan. Salt the fish, sprinkle with pepper, roll in flour and fry.

As a rule, they serve it to the table with gravy. Pollock is a low-fat fish, and when frying without a protective shell, it loses moisture and can turn out to be dryish. Flour also plays the role of a "shell" for locking moisture in the fish.

How to fry pollock in flour, video recipe from the chef

In breadcrumbs

IN breadcrumbs fish is cooked a little differently than in flour.

More simple option preparation is a simple rolling of fish preparations in breadcrumbs and frying them in a pan for 2-3 minutes on each side - until a beautiful golden brown.

How to fry pollock in breadcrumbs, video recipe from the chef

in walnuts

Another breading that is very rarely used by home cooks is walnuts. You can roll fish pieces only in chopped nuts, or you can use a three-stage breading, as in recipes with breadcrumbs.

We prepare nut breading as follows: fry the kernels in a dry frying pan, let them cool and crush with a rolling pin to crumbs. If you try to grind in a blender or coffee grinder, the kernels will begin to release oil and the breading will not be reliable.

Nuts attach fried fish very soft spicy aroma and taste, and it is served with sweet and sour sauce.

Breaded

Batter is a salted mixture of flour and eggs with the consistency of sour cream. It is enough to dip the fish blanks in batter and fry them in vegetable oil. Very fast recipe.

How to cook fish in batter, video recipe from the chef

How to fry pollock without flour, recipe with marinade

To fry fish without flour, it must first be marinated.

We wash the fish, dry it with a cooking napkin, salt, sprinkle fish spices and sprinkle with lemon juice. Leave to marinate for 15-20 minutes. Next, fry in a small amount of heated vegetable oil.

The fish retains its shape, does not fall apart and does not lose moisture. At the end of frying, cover the pan with a lid for a few minutes. Now we are happy to share with you a few recipes for fried pollock.

Pollock fillet with tomato sauce

Ingredients

• - 500 g + -
• - 100 g + -
• - 2 pcs. + -
• - 2 heads + -
• - 2 pcs. + -
• - taste + -
• — by preference + -
• - 1 tbsp. l. + -
• - 2 tbsp. l. + -
• Tomato paste - 2 tbsp. l. + -

Cooking

This wonderful recipe fried pollock fillet is notable for the fact that no one remains indifferent to the dish after the very first piece sent to the mouth.

1. Salt the fish fillet, sprinkle with pepper, roll in flour, dip in beaten eggs and fry on each side in a pan until cooked. We spread the fried fillets on a flat dish in one layer.
2. Cut the onion into small cubes, three carrots on a coarse grater. First, put the onion in a pan with heated oil and fry it until golden, and then add the carrot to it and fry for another 10 minutes.
3. While the vegetables are fried, dilute the tomato paste in a cup of water until smooth and pour it into the already prepared vegetables. Bringing our sauce to a boil, we improve its taste with salt, spices, sugar and lemon juice. Achieving gentle sweet and sour taste. The sauce should not be liquid, but have a consistency thick sour cream. To do this, we need to boil it if it turned out to be liquid.
4. Now we collect the sauce with a tablespoon and put it on top of each fried fillet. When finished, let cool and place in the refrigerator for impregnation for two hours. Ready!

Serve chilled fish fillet with tomato sauce. If desired, sprinkle with finely chopped parsley.

Pollock fillet with tomato sauce, video recipe

Fried pollock, recipe with gravy

This recipe allows you to fry pollock without flour (if desired), and stewing in gravy makes it a very fragrant, juicy and versatile protein dish with any side dish.

For the dish we need:

• 600 g pollock,
• 2 small onions
• 2 carrots
• 1 tbsp tomato paste,
• 3 tbsp flour,
• Salt and spices.

Step by step cooking pollock in a pan

1. Pollock cut into pieces or separate the fillet and cook only the fillet. It's only your choice! Roll the salted fish pieces in flour, fry them in a pan on both sides and put them in a saucepan for further stewing. It is better to mix flour with spices - it tastes better.
2. Finely chop the onion, three carrots fine grater. We send the onion to the pan first, after a few minutes - the carrots. Fry vegetables in oil for a few minutes.
3. In another bowl, mix tomato paste with flour (2 tablespoons), adding a little water. We achieve uniform consistency and then pour in 500 ml pure water. Stir and add to skillet with vegetables. Through a short time the gravy will thicken (due to the flour), so it's best to stir it constantly. We taste it, if necessary, add salt, spices, sugar, lemon juice.
4. Pour the gravy into the bowl with fish pieces and simmer for 15 minutes.

1. We separate the fillet from the fish skeleton, beat it off easily with a blunt knife edge, salt.
2. Fry the onion in a small amount of oil until golden.
3. Cut each fillet in half across the grain. We spread the onion on one half, cover it with the second half. We get a fish sandwich, which we roll in flour, then dip in a beaten egg and fix the shape with breadcrumbs. We get a two-layer pollock fillet in breadcrumbs, which we fry in a pan with boiling oil from all sides.
4. Serve in portions - put a leaf of green salad on a plate, place two sandwiches in breadcrumbs on top, decorate with a slice of lemon.

This type of fish is universal product. The recipes for fried pollock, including its fillet, which we reviewed, are the most popular among home cooks. But the juiciness and softness of this fish allow us to experiment WITHOUT TIRED!