How to fry pollock fillets: cooking features and the best recipes

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

This article will take a closer look at the main features of pollock fish and how to cook it, in particular, recipes and tips on how to fry pollock fillets will be presented.

Description

Pollock is a fish that lives mostly in the waters of the Pacific Ocean. This is a near-bottom, rather cold-loving fish of the cod family. The maximum carcass weight, depending on age, can be about 4 kg. Due to its dietary properties, pollock is an indispensable component of a balanced diet. Thanks to its micro and macro elements, pollock meat has the same beneficial properties as animal meat, but it is much easier for the body to digest.

How to fry pollock fillets: a simple recipe

This dish requires a minimum of chef skills and a minimum of time to prepare. By following all the cooking rules below, you can understand how easy it is to fry pollock fillets to get a simple but appetizing dish.

Before you start cooking, you shouldmake sure that the fillets are properly defrosted. Then cut it into bite size pieces. It should be borne in mind that the thickness of the resulting pieces directly affects the cooking time. So that pollock does not lose its aroma during cooking, season it with spices and sprinkle with lemon juice. It is advisable to leave the fillet to marinate in spices for at least twenty to thirty minutes. Then prepare the composition for breading (egg, s alt, breadcrumbs). Dip the fillet pieces in the mixture and put the fish in hot oil. How much to fry pollock fillets in a pan depends on the dishes used and on the power of the oven. Therefore, it is customary to fry the fillet until an even golden crust is obtained. In order not to get confused during cooking, thinking about how much to fry the pollock fillet, you can assume that it will take about five to seven minutes for both sides.

It is important to remember that the taste of the resulting dish will depend quite strongly on the quality of the fillet itself. The case when, after defrosting, the flesh loses its shape and easily breaks into pieces, it means that the fillet has already been frozen. In such conditions, it will be much better to fry pollock in batter, which will help maintain the shape of the pieces.

Recipe number 2: how to fry pollock fillets with sweet and sour sauce

For cooking, you need to defrost the fillet as standard, wipe it with a paper towel, cut into pieces. Next, you should bread them in flour with black pepper. Make a frying of two onions, two carrots and one bell pepper. After necessaryadd one hundred and fifty grams of tomato paste, sugar, s alt to the resulting mixture and, stirring, fry for two minutes. Put the pollock and the resulting frying on the bottom of the pan, simmer for five to seven minutes, then let it cool completely.

Recipe 3: Pollack fillet fried in flour

Another simple and quick recipe describing how to fry pollock fillets in a pan in flour. Rice or mashed potatoes can be used as a side dish for fish. The dish is designed for six servings, and the total cooking time will be no more than one and a half hours. After the fish is defrosted in a pot of water at room temperature, the carcass must be gutted, washed thoroughly, and the tail and fins removed.

Next, cut into portions, s alt well and leave for half an hour to soak. The liquid remaining as a result of marinating the fish should be drained. After preparing one glass of wheat flour, pour it into a convenient container and generously roll the pieces of fish in flour. On medium heat, you need to heat a small amount of vegetable oil, when it is hot, you should put the pieces of meat in a pan in one layer. You need to fry pollock until browning on both sides. To get rid of excess fat, after frying, you can put the fish on a pre-prepared paper towel.

Recipe number 4: pollock fillet in sour cream sauce

To make pollock meat as tender as possible, you can use the recipe for cooking this fish in sour cream sauce. First you need to chop one onion, grateon a grater one carrot. Together with vegetable oil, send the mixture to the pan and simmer for about twenty-five minutes, then add about one hundred and ten milliliters of sour cream. Leave for a minute, then pour a glass of water, s alt and pepper the fry.

Cut pre-thawed fish into portions, pollock weighing up to one kilogram can be used. After you should place the pieces in the resulting sauce, you can add one bay leaf. Cover the pan with a lid and simmer over low heat for about thirty more minutes.

Recipe number 5: how to fry pollock in onion and carrot marinade

To prepare a dish familiar to everyone since childhood, you need to initially defrost a kilogram of pollock and cut it into pieces. S alt and pepper thoroughly and leave in this mixture for twenty to thirty minutes. Then take out the pieces, roll in fifty grams of flour, fry until cooked in a pan and place the fish in a container for a while.

Cut three hundred grams of onion, fry. On a coarse grater, grate three hundred and twenty grams of carrots, add to the onion and fry all together for five minutes. Then pour in two hundred and ten grams of tomato paste, leave with the lid closed for another five minutes. Next, fifty to sixty milliliters of water should be added in order to extinguish the mixture. It costs about five minutes to simmer, then s alt and add one hundred and forty milliliters of vinegar. Add sugar and / or bay leaf to taste and pour pollock with the resulting marinade.