Fried pollock: recipe, calories, benefits

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

For its he alth benefits and excellent taste, pollock has always been valued by cooks, nutritionists and women who follow their figure. Add to this list quick cooking, without special time or effort, low cost and universal availability of purchase - we get a universal food product that meets all the requirements of a good housewife.

A little about the benefits of pollock

In our country, pollock can be called a fish that is always in the store. Because of the slightly dry taste, many consider it a second-class fish product. In fact, it belongs to the noble cod fish species. And this fact already clearly hints at a high degree of its usefulness, extreme nutritional value and great vitamin benefits for the human body.

Due to the large number of useful trace elements, iodine, chromium, vitamins and saturated fatty acids, pollock can be safely attributed to real medicines. So, when eating fried pollock or stewedthe work of the heart muscle, brain, nervous system, intestines and liver improves.

It has been proven that the constant use of the named fish in food helps to recover faster after injuries, burns, fractures and surgical interventions. Not without reason in Soviet and Russian hospitals on Thursdays was precisely the “day of pollock.”

It should be noted that no allergic reactions to this fish have been identified. Doctors say it's only forbidden if it was caught in a pond polluted with chemical waste.

Fried pollock with carrots and onions

There is an opinion that everything fried in vegetable oil is already a potentially harmful product. But nutritionists say that this axiom did not touch the pollock. It is possible, even necessary, to fry this fish, it is only important to approach the choice of oil with all responsibility.

The required ingredients for our dish will look like this:

• Pollock - 1 piece
• Carrot - 1 piece
• Onion - 1 pc.
• Cream or liquid sour cream - 100 ml.
• S alt.
• Spices for fish.
• Ground pepper.
• Butter.
• Flour.
• Dill.

Cooking process

Pollock is good because you don't have to fiddle with cutting for a long time. Therefore, it will be enough for us:

1. Thaw the fish at room temperature, wash, dry with a towel and cut into portions.
2. Put them in a bowl, season with spices, s alt and crumble one bay leaf. Mix thoroughly and leavebrew for a couple of minutes.
3. Carrots can be cut into circles. Lovers of the "lack" of carrots in food can grate it on a fine grater.
4. The onion is diced.
5. Then put a couple of tablespoons of flour on a plate and mix it with a pinch of s alt.
6. Dip the fish in s alted flour.
7. Fried pollock in a pan cooks very quickly. Fish need three minutes on each side over high heat. When a delicious crust appears on both sides, it's time to take out the fish and pour vegetables into the pan.
8. Carrots and onions will be fried in the leftover fish oil. It will be quite enough for delicate stewing of vegetables, and the result will be less high-calorie.
9. As soon as the vegetables are ready, return the fried pollock to the pan. Mix lightly, being careful not to damage the fish and sprinkle with finely chopped dill.

Serve the dish on its own or with various side dishes: boiled rice, beans, mashed potatoes, buckwheat porridge, lentils, etc.

Pollack fried with carrots, onions and cheese in the oven

A very satisfying, fragrant and appetizing dish is obtained if cheese is added to the fish. Pollock in this case is no exception.

You will need:

• Fish fillet - 650g
• 150 g onion.
• 200 g carrots.
• 80g mayonnaise.
• Cheese - 240g
• Butter.
• Flour.
• Lemon juice.
• Fish seasoning.

Cooking method

Let's start cooking:

1. Rinse the fish fillets and pat dry with paper towels.
2. Cut into portions.
3. Dip in flour, fry the pollock fillet over high heat for 2 minutes.
4. Fry vegetables in a small amount of oil in another pan.
5. Place half of the vegetables on the bottom of a baking dish. Add a little s alt and sprinkle with lemon juice.
6. Spread a layer of fried pollock, grease it with mayonnaise. We spread the remaining carrots with onions. Sprinkle the fish with grated cheese and close the foil “lid”.

The oven should be at 190°C. Cooking time for pollock with vegetables is about 25 minutes.

Creamy-tomato sauce for pollock

If just fried fish is tired and you want to diversify your favorite dish with something special and tasty, then try making the sauce. It will consist of a simple set of products:

• three large tomatoes;
• 220 ml heavy cream;
• sugar - 1 tsp. spoon;
• a pinch of s alt;
• olive oil;
• s alt;
• fresh dill.

Tomatoes must be peeled. To do this, the middle is cut, and the tomatoes are sent to boiling water for a few seconds. The skin will fly off without much effort.

The resulting tomato "fillet" must be crushed with a fork or ground in a blender. Add cream to the tomatoes and simmer for 5 minutes over medium heat.

Turn off the gas. Add spices, s alt and a spoonful of olive oil to the sauce. Dill comes last.

Calorie pollock

Fried pollock, the calorie content of which we will consider later, as well as boiled and steam pollock, is not in vain so popular with those who are on a diet or follow proper nutrition. Nutritionists say that the most versatile dietary fish with white meat is simply not to be found. Let's try to figure out in what form this fish is the lowest calorie, and when losing weight it is better to reduce the portion.

So, one hundred grams of pollock contains:

• raw - 71 kcal;
• boiled fish has a little more - 79 kcal;
• steamed - 82 kcal;
• in fried pollock breaded in flour breading - 127 kcal.
• golden crispy, egg and breadcrumbs batter - 146 kcal.
• and dried fish contains 200 kcal.