How to fry pollock fish in a pan: recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pollock belongs to the cod family, has a high nutritional value. This is one of the affordable and budget marine fish, so everyone can cook a delicious dish from it. But not everyone knows how to properly fry pollock fish in a pan. It has a neutral taste, so spices and fragrant seasonings are often used in cooking. Pollock is stewed, baked, cold and hot appetizers are prepared from it, fish soups are cooked. Since the meat of this fish is somewhat dry, stewing or frying in batter is considered the best way to cook, which allows you to save the juiciness of the product.

Composition, properties and benefits of pollock

Despite the fact that the fish is not fat, it has a rich composition. Pollock contains vitamins, microelements, saturated fatty acids necessary for the body of an adult, growth and development of children. It is a leader in iodine and protein content. Pollock is rich in vitamins PP, A, phosphorus, potassium, fluorine, sulfur,cob alt.

It is recommended to eat fish during the recovery period after a long serious illness, as well as for children, the elderly, pregnant women. Nutritionists recommend eating this fish to stabilize blood cholesterol levels, normalize blood pressure, increase mental performance, and also in the fight against excess weight.

Cooking Methods

Newbies in the culinary business are wondering: "How to fry pollock fish in a pan?" There are many options that take a little time to prepare. Recipes that reveal the secret of how to fry pollock deliciously are very simple, while the pieces are tender and juicy, and the taste is amazing. The main ones are:

• Fish in a batter of flour and milk.
• Pollock in beer batter.
• Pollock fillet in cheese.
• Pollock in vegetable batter.
• Fish in mayonnaise batter and others.

How to choose the right pollock

In order not to spend money in vain and cook a decent dish, you need to know not only how to fry pollock fish in a pan, but also how to choose a quality product. Fish can only be purchased frozen in a store or market, so the first thing you should pay attention to is freshness and quality.

When deciding on the country of origin, it is better to give preference to the Russian product, as carcasses or fillets will be fresh. It is important to pay attention to color. This is a white fish, so its color should be light. If there is a pinkish tinge,This means that the fish has been defrosted several times. There should be no black, dark, yellow spots on carcasses and fillets. The smell of the fish is neutral, it may have a sweetish marine flavor.

If the fish has a strong smell, it means that the freezing technology has been violated, such a product can harm the body. When buying pollock by weight, it is better to choose carcasses with the least ice cover. This fish will be fresher.

When buying vacuum-packed fish, the main thing to pay attention to is the expiration date, the absence of additional components (in a quality product - only fish and water), snow and ice inside the package (these are signs that the fish defrosted several times).

Pre-training

Pollock can only be thawed in the refrigerator, as a sharp temperature drop will make the fish dry and friable. Defrosting in water or microwave oven is not allowed. Before frying pollock fish in a pan, the fillet should be washed well, dried with napkins, cut into portions.

The carcass should be cleaned, gutted. Small scales are easily peeled off with a simple knife. If the carcass is with a head, then you need to step back a little from the gills, cut off the head, cut the abdominal cavity, pull out the insides and remove the black film. Cut off the fins and tail with scissors or, by making an incision on both sides along the fin, completely pull them out. Rinse well with water, dry.

Regardless of appearance, you should cook the carcass in the same way as you fry the frozen filletpollock. You don’t need to marinate the fish beforehand, but it’s better to sprinkle it with lemon juice, sprinkle with seasonings and let it lie for 15-20 minutes.

Required Ingredients

Before frying pollock in a batter according to the classic recipe, you need to prepare the following products:

• Pollock headless carcasses (fillet) - 1 kg.
• Juice of a quarter of a lemon.
• Wheat flour - 150g
• Chicken egg - 2 pcs
• Milk or mineral water - 100 ml (for a more airy batter, you can add 2 tablespoons of mayonnaise).
• S alt, pepper, Provence herbs, seasoning for fish dishes.
• Vegetable oil (for frying and pickling).

Step by step cooking

Before cooking, you can sprinkle the fish with lemon juice or cover with a mixture of 1 tablespoon of vegetable oil, lemon juice, spices and spices. It is necessary to withstand pollock in such a marinade for no more than 30 minutes. Then do the following:

• Preparing the batter. To do this, break a chicken egg into a deep bowl, add s alt, spices and beat until smooth. The better the egg beats, the more airy the batter will be. Add milk or mineral water, mix thoroughly. Pour the sifted flour into a bowl, mix with a whisk until a homogeneous consistency, avoiding the formation of lumps. The batter should resemble thick sour cream.
• Frying in a pan. Pour flour into a separate plate so that before frying the pollock fish in a pan, roll it firstpickled pieces first in flour, then dip in batter. It is necessary to heat the pan with vegetable oil well. Put the pieces in batter in a pan and fry on both sides until golden brown. How many minutes to fry pollock in a pan, everyone decides for himself. Approximate cooking time over medium heat is about 5-7 minutes per side.

Helpful tips

To make the dish tasty, appetizing, and its preparation a pleasure, you can use a few useful tips:

1. Batter for pollock should not be liquid. If you do not get the desired creamy consistency, you need to add flour. Otherwise, the liquid batter will drain off the pieces and simply spread across the pan.
2. The dough should be thoroughly stirred so that there are no lumps, otherwise they will not fry.
3. You can add some vegetable oil to the batter to keep the fish from sticking to the pan.
4. Start frying fish only in a hot pan with plenty of oil so that the batter does not stick to the bottom.
5. If you use carcass pieces (rather than fillets), the frying time will increase.
6. To get a crispy appetizing crust, do not cover the pan during cooking. To cook fish with a soft and tender crust, cover it with a lid.

After frying, lay the fish pieces on a napkin, allow excess oil to drain.

Garnish for fried pollock

Spread the fried fish on plates or on a large beautifulserving dish, serve to the table. Boiled rice, boiled, baked vegetables, mashed potatoes are excellent as a side dish for fish. You can also serve fish with vegetable salads and herbs.

Fried pollock is great for quick cooking, and thanks to the batter, the juiciness, softness and natural taste of the fish are preserved. Pollock is considered a dietary, low-fat fish, so it is perfect for a late dinner.

Pollack fried in batter is an excellent and quick snack for any feast. A beautiful and original serving will make an ordinary dish festive. The use of spices, additionally prepared sauces will allow you to both deliciously fry pollock and achieve a unique exquisite taste.