Pollock fried without oil. Fried pollock breaded in a pan

Due to the constant workload and the lack of the opportunity to eat right, a person is looking for ways to quickly prepare healthy meals. Today we will tell you how to cook the most delicate pollock fish so that it turns out delicious when fried in a pan. We will offer classical technology and its variations. Choose what everyone in the household will like.

Recipes for delicious pollock in a pan

Since it is tasty and fast enough to fry pollock in a pan using several methods, study all the recipes.

No. 1. Pollock fried in a pan with onions: "classic"

• fish - 3 pcs.
• garlic cloves - 4 pcs.
• lemon juice - 40 ml.
• onion - 3 pcs.
• spices

Pollock fried in a pan is considered a classic of the genre. We advise you to start acquaintance with the dish, following this recipe.

1. Engage in the preparation of carcasses for further manipulations. Get rid of the fins with the head, tail and entrails. Wash the fish, dry.

2. Cut into pieces. You can peel off the skin, remove the backbone, leaving only the sirloins.

3. Sprinkle the resulting slices with spices. Enter the gruel from crushed garlic cloves here. Salt, pour in citrus juice. Record 5 minutes.

4. After the interval has passed, heat the oil until it sizzles, send the fish to the dishes. How much to fry pollock? Simmer it in a pan at the middle mark of the stove for 5 minutes.

5. Move the fish to the edge of the dish. Lay an onion chopped in half rings next to it, let it acquire a beautiful shade and decrease in volume.

6. Then set a lazy fire, close the components with a lid, detect another 3 minutes. Turn off. When the dish is infused, you can start tasting.

7. And we continue to consider how to cook pollock. Make it delicious in a frying pan with other ingredients.

No. 2. Pollock with vegetables

• fish - 0.7 kg.
• carrot - 1 pc.
• flour - 60 gr.
• garlic cloves - 4 pcs.
• tomato - 4 pcs.
• eggplant - 3 pcs.
• tomato paste - 60 gr.
• onion - 2 pcs.
• dill - 40 gr.
• seasonings

Pollock stewed with vegetables in a pan will appeal to everyone without exception.

1. If you purchased a frozen fish, leave it at the bottom of the refrigerator compartment for even thawing. Next, wash, clean of all excess.

2. Chop into slices, sprinkle with spices, do not forget to salt. Wait literally 5 minutes, then put in a bowl of flour and roll well.

3. Choose eggplant with a thin skin (not old). Prepare them by chopping into cubes of the same size. Do the same with tomatoes. Dust the eggplants with flour.

4. Before you cook pollock, you need to fry the vegetables deliciously in a pan. Put them in sizzling oil along with grated carrots and chopped onions. Enter garlic gruel and spices.

5. Stir the ingredients, keep on maximum heat for 4 minutes. Transfer to a bowl, now fry pollock chunks in hot oil for 3 minutes.

6. When the fish acquires a pleasant shade, add stewed vegetables to the pan. Enter chopped dill (without stems), salt and tomato paste. Cover the components with a lid, wait 3 minutes.

No. 3. Pollack fillet in crispy breading

• fillet - 0.4 kg.
• lemon juice - 40 ml.
• flour - 160 gr.
• egg - 2 pcs.
• black pepper - 5 pinches

Another interesting variation on how to cook pollock fillets deliciously. According to tradition, we will fry it in a pan in a crispy breading.

1. Arm yourself with a whisk. Use it to work the eggs by adding a pinch of salt to them. Sift flour into the second cup.

2. Cut the loin into medium-sized slices. Sprinkle with citrus juice, crush with pepper and salt. Wait 5 minutes.

3. Before you cook pollock, it must be deliciously breaded and only then fried in a pan. So, alternately dip the fillet in eggs, then in flour.

4. Spread in sizzling oil, wait for ruddy, turn over. So it is necessary to do with each piece, but do not overdo the fish. 4-6 minutes is enough.

5. When the fillet is ready, spread it with a spatula on paper towels. Let the fat drain, then taste. The dish is delicious on its own and when combined with a side dish.

No. 4. Pollock with cream sauce

• garlic cloves - 4 pcs.
• fillet - 0.4 kg.
• cream - 0.2 l.
• onion - 2 pcs.
• butter - 0.1 kg.
• seasonings

Since you can cook pollock in various ways, we will make it delicious with cream in a pan.

1. Rinse the fillet and remove excess moisture with a napkin. Cut into squares. Chop the onion into thin half rings. Pass until golden.

2. Turn the garlic cloves and send to the onion. Then lay out the fillet pieces. Continue frying for a few minutes.

3. Pour in the cream and simmer over low heat, stirring regularly. As soon as the mass begins to boil, note 2 minutes.

4. Turn off the heat, add herbs and seasonings, stir and cover. Pollock in a creamy sauce in a pan is ready.

No. 5. Pollock in batter

• mayonnaise - 60 gr.
• flour - 60 gr.
• fillet - 0.5 kg.
• egg - 2 pcs.
• seasonings

1. Chop the fish into portions. Then mix the seasoned egg in a bowl. Enter mayonnaise.

2. Slowly add flour, then there will be no lumps. Achieve uniformity from the components.

3. Heat the oil and dip the pollock fillet pieces in the batter. Send to fry in a pan for a few minutes.

4. See to it that the fish has acquired a beautiful bronze hue. Put on napkins.

No. 6. Pollock in milk

• laurel - 1 pc.
• fillet - 0.5 kg.
• garlic cloves - 5 pcs.
• marjoram - 1 gr.
• butter - 30 gr.
• flour - 20 gr.
• milk - 0.3 l.
• spices

Consider how to cook pollock in an interesting way. The fish turns out delicious, languishes in a pan.

1. Cut the fillet into pieces. At the same time, heat the oil in a frying pan and add the finely chopped garlic. Fry for 2-3 minutes.

2. Mix laurel and marjoram to the garlic mass. Pour in the flour and pour in the chilled milk. Boil and add spices.

3. Lay out the fish. Steam pollock in milk in a pan for about 5 minutes. Remove from the stove and leave covered for a quarter of an hour.

There is nothing difficult in cooking fish. Thanks to the above recipes, you can get a really spicy dish. To surprise everyone, follow the detailed instructions, you will succeed.

Where to start in the first place, wondering how to fry pollock in a pan? It should be noted that cooking utensils play an important role in this process. We need a frying pan of medium diameter, with deep edges. How much to fry pollock in a pan depends on the material from which the dishes are made.

We will consider this issue using the example of the most common option - dishes with non-stick coating - Teflon. Having picked up the right dishes, to the choice of the product.

It is preferable to pick up a carcass deep-frozen or with a small amount of ice glaze. Defrost at room temperature. After thawing the product, washed under running cold water.

We check - the meat should be elastic and not crumble when cut into pieces. There should also be no unpleasant odor. After making sure that the meat is not spoiled, dry it thoroughly with a dry cloth or towel. Now the fish is ready for cutting.

Then we start cutting.

If it is decided to cook pollock with carrots and onions in a pan, carefully separate the carcass from the bones and cut into small pieces. If we are talking about how to fry pollock in a pan in flour, it would be more appropriate to cut it into equal pieces 3 centimeters thick.

For a delicate taste, the pieces can be soaked in milk and left in the refrigerator for a couple of hours. The answer to the Question - how to fry pollock in a pan in the simplest way, also implies its elementary cutting - into three equal parts.

Grate with salt and black pepper to taste. Also, if desired, you can use special spices or spices, such as thyme, rosemary, parsley, dill or a set of herbes de Provence. They can rub the fish just before frying.

After these procedures, the product is ready for cooking.

We heat the pan over medium heat, and add vegetable oil, preferably sunflower. But there are exceptions, for example, when frying pollock with carrots and onions in a pan, it is better to use olive oil, you can with the aroma of Provence herbs.

How much and how to fry pollock in a pan in flour? Approximately 10 minutes over medium heat, turning the pieces evenly several times. After frying, to bring it to full readiness, it will not be superfluous to leave the fish in a dish under a closed lid.

How much and how to fry pollock in a pan without flour in large pieces? About fifteen minutes over medium heat, frying the same amount of time on both sides. Make sure that the dish does not burn, turn the pieces over in time.

The time required to fry pollock in a pan with onions and carrots is at least 30 minutes. Much attention should be paid to the process of bringing the dish to its final readiness by mixing all the ingredients (passioned onions, stewed carrots) and frying them with soy sauce, preventing the components of the dish from drying out.

The matter remains small, choose the right dishes, prepare a workplace in the kitchen and start cooking. The tips published in this article will no doubt help you choose your favorite recipe for this popular dish.

For lovers of fish dishes, we offer to fry pollock in a pan. Fried pieces of pollock will perfectly fit into the lunch or evening menu.

It would seem that preparing such a dish is not difficult. But this simple recipe has its own culinary "secrets". Often pollock turns dry after frying. To keep the fish juicy, we suggest rolling the pieces first in flour, then in breadcrumbs. In between, use the egg mixture. In the process of frying, a crispy crust is formed on pollock pieces, which will preserve the juiciness of the fish.

So, let's cook pollock fried in a pan according to the recipe below.

Taste Info Second fish dishes / Fried fish

Ingredients

• Pollock - 1 piece;
• Chicken egg - 1 piece;
• Wheat flour - 2 tablespoons;
• Breadcrumbs - 3 tablespoons;
• Vegetable oil - 60 ml;
• Salt - to taste;
• Seasoning for fish dishes - to taste.

How to cook pollock in a pan

Be sure to defrost the pollock carcass before cooking. It is better if the defrosting process takes place at room temperature, so remove the fish for frying from the freezer in advance. When the pollock is thawed, clean it. Remove the fins and tail from the fish. It is more convenient to do this with scissors. Gut pollock. Inside the fish has a black film. Get rid of it without fail. Otherwise, pollock will have an unpleasant taste, reeking of bitterness. Cut the finished fish carcass into portioned pieces with a thickness of about 3-4 cm.

Take a suitable plate. Pour the declared amount of wheat flour into it. Add salt to the flour, focusing on your taste preferences. Mix loose ingredients. In the resulting salty flour, roll each fish piece.

Crack one chicken egg into a small plate. Beat it with a regular fork or whisk. Dip the pieces of pollock in flour alternately completely into the egg mixture.

The next step in the preparation of the dish is the deboning of fish pieces in breadcrumbs. But first, pour the seasoning for fish dishes into the breadcrumbs and mix. If there is no such seasoning, replace it with ground pepper or dried herbs.

Pieces of pollock are ready for frying! Pour vegetable oil into a frying pan and heat it over moderate heat. Put pollock in the pan. Fry the fish on all sides until golden brown and crispy.

Pollock fried in a pan is ready! Serve this fish dish with your favorite side dish. For example, pollock will go well with a potato garnish in the form of cutlets. Serve with fresh herbs or vegetables. Bon appetit!

There are many variations of pollock cooking. But the championship is occupied by fried pollock in a pan or deep-fried. This type of fish can be fried not only in the classic batter, but also in its various variations that can diversify the everyday table of every housewife.

Fried pollock in beer batter

Fried pollock in a frying pan in beer batter has an original taste. Beer batter allows you to make the fish juicy and the crust crispy. The main advantage of this batter is that alcohol in the dish is not felt at all.

• Light beer - 200 ml;
• Chicken egg - 2 pcs.;
• Flour - 200 gr.;
• Baking powder for dough - 1.h. l.;
• Salt and black pepper to taste.

Cooking:

1. Initially, it is worth preparing a batter from beer. It must be made in advance, as it must stand in the refrigerator for about 2 hours. To prepare the batter, you will need to mix flour and baking powder, after sifting both ingredients. Next, a hole (deepening) is made in the resulting mixture, and chilled light beer is gradually poured into it.
2. Do not pour all the liquid at once. Beer is poured in gradually to prevent lumps. As alcohol is added, the mixture of flour and baking powder is constantly stirred with a wooden spatula.
3. After that, add salt and black pepper to taste. Ready batter goes to the refrigerator.
4. The fish is cut into small pieces and seasoned with pepper and salt. After that, pollock is rolled in flour batter, and then in beer batter. The fish is fried over medium heat in a hot frying pan.
5. If desired, pollock can be deep-fried. But it is worth remembering that fish cooked in this way will be more oily. Regardless of the method of preparation, after frying, pieces of fried fish should be laid out on a paper towel to get rid of excess fat.

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Batter for pollock from mayonnaise

You can also fry pollock in a pan in mayonnaise-based batter.

To prepare the batter you will need:

• Chicken egg - 5 pcs.;
• Flour - 200 gr.;
• Medium fat mayonnaise (67%) - 200 gr.;
• Salt to taste.

Cooking

1. Recipe for batter: eggs will need to be beaten with a whisk until foam forms. Next, mayonnaise is added to the egg mixture. All ingredients are well mixed.
2. After that, gradually add flour to the future batter, stirring constantly so that lumps do not form in the mixture. The dough should be a little runny. The consistency of the mass should be homogeneous. After that, add salt to taste.

Batter for pollock from starch

You can fry pollock in a pan even without flour. This product can be completely replaced with potato or corn starch. The peculiarity of starch is that it does not absorb much fat, so the dish turns out to be more dietary. 1 egg is beaten with a whisk. Then 2-3 tablespoons are added to the mass. starch and salt to taste.

Mineral water batter for pollock

Fried fish in batter based on mineral water delights with its lightness and tenderness. Thanks to mineral water, pollock is juicy, but not greasy.

Ingredients:

• Egg - 3 pcs.;
• Flour - 200 gr.;
• Milk - 100 ml;
• Mineral water - 100 ml;
• Salt, sugar and pepper to taste.

Cooking

Initially, you need to separate the yolks from the proteins. The yolks are rubbed with salt, sugar and pepper. After that, add mineral water and milk. Then the flour is gradually introduced. Proteins are cooled and whipped to a dense foam and carefully added to the dough.

Batter for pollock from sour cream

Ingredients:

• Egg - 2 pcs.;
• Sour cream - 3 tbsp. l.;
• Wheat flour - 5 tbsp. l.;
• Hard cheese - 80 gr.;
• Salt, sugar to taste.

Cooking

1. Initially, it is worth grating hard cheese on a fine grater. Next up is the eggs. To prepare the batter, the proteins should be separated from the yolks. Proteins will need to be beaten with a whisk until a thick foam. The whipped mass should be put in the refrigerator for 1 hour.
2. Then the flour is sifted and mixed with pre-whipped yolks. Sour cream, sugar, salt and grated cheese are added to the resulting mass. Proteins are added to the mixture last. It is worth remembering that whipped proteins should be gradually added and stirred with a silicone spatula from top to bottom so that they do not settle. After that, the dough is considered ready and you can fry pollock in sour cream sauce in a pan.
3. If desired, hard cheese can be excluded from the recipe. But it gives a denser crust to the fish and adds spice to the dish.

A simple batter for pollock from eggs and flour

Mix 2 eggs with 2 tbsp. flour and a pinch of salt. Add a little water, about 1 tbsp, so that the batter becomes similar in consistency to pancake dough. Dip pollock fillets in batter, fry in well-heated oil.

Batter for pollock from kefir

Such a batter turns out to be liquid. In the culinary world, it is called "tempura" and is very popular in Asian countries.

Ingredients:

• Kefir - 100 ml;
• Flour - 2 tbsp. l.;
• Egg - 2 pcs.;
• Salt, pepper to taste.

Initially, the eggs are beaten with a whisk. Then kefir, salt and pepper are added to the container. Then it is worth adding flour in small portions. It is advisable to constantly stir the mixture when introducing flour, otherwise lumps may form. Then the prepared mixture should be put in the refrigerator for 50-60 minutes. After that, the batter is ready to use.

One of the most popular fish is pollock. Its meat, neutral in taste, goes well with many foods. It can be cooked in various ways, but pollock fried in a pan turns out to be especially tasty.

Pollock fried in flour in a pan

A very simple, tasty and at the same time healthy dish that is quickly prepared.

Ingredients:

• pollock - 450 g fillet;
• salt;
• flour;
• oil.

Cooking:

1. Rinse and dry the fish fillets. Cut into portions.
2. Salt the flour and roll the blanks.
3. Heat the oil in a frying pan and place the prepared pieces. Fry on each side until a beautiful, golden brown.

Horseradish is an excellent side dish for fish.

onion recipe

Fried pollock with onion in flour goes well with any side dishes and becomes a wonderful 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;
• onions - 2 pcs.;
• flour - 4 tbsp. spoons.

Cooking:

1. Rinse and remove the insides. Dry the carcass using napkins. Slice. Pieces should be portioned in size. Sprinkle with salt and spices. Rub.
2. Roll in flour. Pour oil into a skillet and heat up. Place the blanks and fry until golden brown.
3. Chop the onion and add to the skillet. Cover with a lid and sweat for a quarter of an hour.

In sour cream sauce

Pollock in sour cream turns out to be tender and healthy, and thanks to the sauce it is incredibly tasty. If you want the fish to retain its juiciness, 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 refrigerator shelf.

Ingredients:

• pollock - 850 g;
• sunflower oil - 35 ml;
• lavrushka - 1 sheet;
• water - 210 ml;
• onion - 1 pc.;
• pepper;
• carrot - 1 pc.;
• salt;
• sour cream - 110 ml.

Cooking:

1. Chop the onion. Grind carrots with a grater. Mix with sunflower oil. Send to the pan, cover with a lid and simmer for a quarter of an hour. Pour in sour cream.
2. Pour in water. Salt and sprinkle with pepper. Mix.
3. Cut the fish into pieces. Place in sauce. Add lavrushka.
4. Cover the pan with a lid and simmer for half an hour.

Pollock refers to dry varieties of fish that are devoid of fat. Therefore, in order to get a juicy dish as a result, use fatter sour cream for cooking and do not spare its amount.

Pollack fillet fried in a pan

Fillet will facilitate the cooking process. And eating fish without choosing the bones is much more pleasant.

Fillets are usually sold frozen. Therefore, when choosing, pay attention to the glaze with which the fish is covered. Ice should not be too much.

Ingredients:

• olive oil;
• pollock fillet - 1100 g;
• salt;
• black pepper;
• flour - 3 tbsp. spoons.

Cooking:

1. Defrost the fish. Slice. Sprinkle with pepper and salt. Mix.
2. Place in flour and roll.
3. Pour oil into a skillet and heat up. Place the fish blanks and fry. A beautiful, tasty crust should form on the surface.

Breaded

This dish can be consumed not only in a restaurant, but also cooked at home. Pollock in batter will serve as a good snack on a normal or festive day.

If the fillet is covered with a thick layer of ice, then you should not purchase such a product. Through a thick icy layer it is difficult to understand the quality of the fish. As a rule, this is a sure sign that the fillet has been thawed more than once. The glaze should be thin and translucent.

Ingredients:

• flour - 210 g;
• pollock - 550 g fillet;
• olive oil;
• egg - 2 pcs.;
• salt;
• milk - 160 ml.

Cooking:

1. Cut into small pieces of fillet. Salt and mix.
2. Beat eggs with a whisk. Mix with milk and salt. Add flour. Mix with a whisk.
3. Dip the fillet in the mixture. Use a fork to distribute the batter evenly on all sides.
4. Pour oil into the pan and fry on both sides of the workpiece.

Under the onion and carrot marinade

Many recall life in Soviet times with nostalgia. And the dishes that were prepared during that period seem to be the most delicious. We offer to cook a dish popular in the USSR. Despite its long history, it has not lost its popularity today.

Ingredients:

• pollock - 950 g;
• salt;
• carrot - 320 g;
• flour - 55 g;
• onion - 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 sheets;
• sugar - 0.5 tsp.

Cooking:

1. Clean carcasses. Cut into pieces. Sprinkle with salt and pepper. Grate and set aside for half an hour.
2. Roll in flour. Place in a pan with oil and fry. Remove to container.
3. Chop the onion. Send the resulting half rings to the pan. Add coarsely grated carrots. Fry five minutes. Pour in the tomato paste. Soak for five minutes.
4. Pour in water. Simmer for five minutes. Salt and pour vinegar. Add sugar and sprinkle with seasonings.
5. Put out a quarter of an hour. Pour the fish pieces with the resulting marinade. Can be consumed hot and chilled.

The calorie content of fried pollock with the addition of only salt will be only 100 kcal. You can replace the butter with sour cream, thereby reducing the calorie content. 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 the addition of mayonnaise, eggs and butter, then the calorie content per hundred grams of the product will be 260 kcal.

Hello readers of my blog. I haven't posted a new recipe in a long time. Today I have pollock for dinner and I will tell you how to fry pollock in a pan so that the dish is soft, tender, without a strong smell of fish.

I love this fish because there are very few bones. If you buy a large carcass, then the bones are easily removed during cutting, as they are large. Every hostess knows that the easiest way to cook fish is to fry it and serve it with sauce.

How to choose pollock

Usually I buy frozen pollock, I have never seen this fresh fish. In specialized departments they sell pollock in ice glaze. It happened to buy such fish, often after defrosting, water turns out to be 30% of the weight of the fish. Unpleasant situation. It turns out that we pay for water, because the ice glaze can only be four percent of the total weight.

When buying pollock, pay attention to the color of the meat, it should be white. If yellow or gray spots are visible, then the product is not of high quality and you should refrain from buying it.

How to prepare pollock for frying

Frozen pollock should be thawed - put in a bowl and left at room temperature for several hours, make sure that the carcass does not dry out. A proven method is to leave the frozen fish carcass in a bowl on the bottom shelf in the refrigerator overnight.

Pollock has very small scales and is easy to clean. As a rule, it is sold without a head. To clean such a carcass, you should put it on a fish cutting board, hold the tail with your left hand, and clean it from scales with your right hand using a knife. Wash the fish, removing all scales. Cut the belly with a knife and take out the insides. Remove the black film too. Fins, tail will not be needed and cut off without a doubt. Now cut into serving pieces. If you plan to fry pollock in batter, then I recommend removing the bones. Cut along the back to the ridge, along the carcass and carefully trimming the meat along the bone, remove it. The fuss will be a little more than usual.

How delicious to fry pollock

After the fish has been prepared for frying, the question arises, how much to fry pollock pieces so that they are juicy and soft. Pieces of large fish are cooked for 12-15 minutes over low heat. If the pieces are small, then 8-10 minutes will be enough. And if the meat is boneless, then it takes even less time - 3-4 minutes on one side and the same amount on the other.

How to fry pollock breaded

This method of frying is the most famous and fastest. Salt the pollock pieces, sprinkle with pepper and roll in flour. The fish is soft. Flour will retain moisture in the meat, as if it will pack.

Breadcrumbs are also used in the preparation of fish.

Pieces of fish, as usual, should be salted and peppered. Prepare three plates - with flour, with a beaten egg and with breadcrumbs. Heat up a frying pan with vegetable oil. Roll portioned pollock fillets in flour, then put in an egg on one side and on the other side. And the last step is to roll the fish in breadcrumbs. Place the pieces in a frying pan and fry until golden brown over medium heat.

Pollock fried with onions

Ingredients

• Pollack carcass - 1 pc.
• Bulb of medium size - 3 pcs
• Sunflower oil - 70 ml
• Salt - to taste
• Pepper - to taste
• Flour - 2 tbsp. spoons

Step by step cooking recipe

This dish can not be called complicated, everything is simple, accessible, easy. To prepare it, we need pollock, onion, vegetable oil, salt, pepper, flour or breadcrumbs.

Wash the pollock carcass, clean it, cut off the fins and tail.

Cut the pollock fish carcass along the back and remove the bones. Cut into medium sized pieces. I got 6 pieces. Salt, sprinkle with pepper and lightly beat off with a hammer or rolling pin.

Roll pollock in flour and put in a heated frying pan with oil. Fry on both sides.

Peel the onion and cut into half rings.

Take another frying pan and fry the onion in a small amount of vegetable oil.

In order not to waste time, pollock can be fried in one pan, onions in another.

Transfer soft, fried onions to pollock. Salt to taste.

Cover the pan with a lid and simmer together for a few minutes.

Pollock fried in a pan can be served both warm and cold.