Where to start in the first place wondering how to fry pollock in a pan? It should be noted that a big role in this process is played by dishes for cooking. We need a medium-sized pan with deep edges. How much fry pollock in a pan depends on the material from which the dish is made.

We will consider this question on the example of the most common option - dishes with non-stick coating - Teflon. Having picked up suitable ware, to the choice of a product.

The carcass is preferable to pick up a deep freeze or with a small content of ice glaze. Defrost at room temperature. After thawing the product washed under running cold water.

Check - the meat must be elastic and not crumble when dressing into pieces. There should also be no unpleasant smell. Making sure that the meat is not spoiled, dry it thoroughly with a dry napkin or towel. Now the fish is ready for cutting.

Then proceed to the cutting

If it is decided to cook the 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 the pollock in a pan in flour, it would be more appropriate to cut it into equal pieces of 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 is how to fry the pollock in a pan in the simplest way, implies its elementary cutting - into three equal parts.

It is necessary to rub 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 Provencal herbs. They can rub the fish just before frying.

After these procedures, the product is ready to cook.

Heat the pan over medium heat and add vegetable oil, preferably sunflower oil. But there are exceptions, for example, when frying pollock with carrots and onions in a pan, it is better to use olive oil, it is possible with the scent of Provencal 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 roasting, to bring 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 chunks? About fifteen minutes over medium heat, roasting on both sides the same amount of time. Make sure that the dish does not burn, in time turn the pieces.

The time required to fry the pollock in a pan with onions and carrots is at least 30 minutes. Great attention should be paid to the process of bringing the dish to final readiness, mixing all the ingredients (sauteed onions, stewed carrots) and frying them under soy sauce, avoiding drying of the dish components.

It remains for the small, choose the right dishes, prepare the workplace in the kitchen and start cooking. Tips published in this article, no doubt help you choose the most liked the recipe for this popular dish.

Pollock is one of the most delicious and affordable types of fish. How to properly and tasty fry pollock, read below.

How to fry pollock fillet tasty?

Ingredients:

• pollock (fillet) - 900 g;
• lemon - half;
• pepper;
• wheat flour - 80 g;
• salt;
• refined vegetable oil.

Cooking

Pollock fillet thawed naturally. Then we wash it and dry it. Then we cut them into pieces, pepper them, add some salt and sprinkle with freshly squeezed lemon juice. Breast the fillet in wheat flour and send to the pan with preheated vegetable oil. Fry the fish until ruddy on a small fire, and then put on paper napkins to remove excess fat.

How to fry delicious pollock in a frying pan in sesame - a recipe

Ingredients:

• pollock (fillet) - 3 pcs .;
• white sesame seeds - 50 g;
• pepper;
• chicken eggs - 2 pcs .;
• salt;
•   refined.

Cooking

Thawed pollock fillets in natural conditions are rubbed with salt, pepper and cut into pieces. Slightly beat the eggs, pour the sesame seeds in a bowl. We dip the fish pieces first in the egg, and then we roll them in sesame. Fry the fish in a pan in hot oil until cooked.

How to fry pollock with onions and carrots sour cream?

Ingredients:

• pollock fillet - 800 g;
• pepper;
• carrots - 180 g;
• onion - 180 g;
• refined vegetable oil;
• sour cream - 180 g;
• salt.

Cooking

Put the chopped onion in the preheated vegetable oil in the pan, fry for about 2 minutes, then add the chopped carrots and simmer until soft. Thawed pollock fillet cut into pieces and send in a pan with vegetables. Cook under the lid for about 7 minutes, then grind the fish with salt, spices, pour in sour cream and stir. Cook under the lid for about 15 minutes.

How to fry pollock in batter?

Ingredients:

• pollock (fillet) - 0.5 kg;
• cream - 200 ml;
• chicken eggs - 3 pcs .;
• dry paprika - 15 g;
• wheat flour - 180 g;
• coriander - 15 g;
• pepper;
• freshly squeezed lemon juice - 50 ml;
• vegetable oil;
• salt.

Cooking

Thawed fillets are washed and dried, cut into pieces. Then put them in a bowl, sprinkle with lemon juice and prune down with salt and spices. Cover the container with a lid and leave for 20 minutes to marinate the fish. Now prepare the batter: break the eggs into a bowl, add some salt and whip them until smooth. Pour in the milk, slowly pour the sifted flour and stir well. When the fish is marinated, take a piece, dunk them in batter and put them on a preheated pan with butter. Fry fish until readiness from two sides.

How to fry pollock with a crust?

Ingredients:

• pollock carcasses - 1 kg;
• salt;
• wheat flour.

Cooking

Carcasses of my pollock, clean the insides, be sure to remove the black film. Cut the carcass into pieces, roll them down in flour. Heat vegetable oil in a pan, lay out a small fish rolled in flour and fry for about 3 minutes over high heat. Then turn the pieces over, add salt and fry for another 3 minutes. Turn over again and cook for the same amount of time. You do not need to close the pan when frying, because we want to get an appetizing ruddy crust.

Ingredients:

Cooking

Pollock clean from the entrails, remove the fins, tails, heads. Cut fish into portions, wash well, add some salt and season with spices. Each slice is coated with mayonnaise and left for about 20 minutes. Pour vegetable oil into the pan, heat it well. Each piece is breaded in flour and fried to an appetizing golden crust on one and second side. Enjoy your meal!

Grilled pollock in a frying pan is such a common dish that it seems to be nothing to talk about. However, the variety of recipes is surprising. It turns out everyone loves grilled pollack fish, but everyone loves him in his own way. Give someone a soft, gravy, pollock fish with onions and carrots. Others like pollock fried in flour to crunch. Grilled pollock as well in batter, and in sour cream and mayonnaise. They are served with various side dishes, of which, perhaps, rice and mashed potatoes are the best for fish.

Calorie fried fish depends on how you fry and what you eat. In this table, the calorie content of roasted pollock, excluding side dishes and gravies.

Today I gathered the most popular ways to fry the pollock tasty. Choose any and cook with pleasure!

In the article:

Grilled pollock in a frying pan with onions and carrots - step by step recipe with photos

Given that this is a simple and quick recipe, I didn’t cut fish into fillets. Only carefully scraped the insides and cut the bones from the fins along with the fins. Do not forget that the black film in the belly of the fish must be removed! If someone does not like so many carrots and onions, you can reduce their number.

What you need:

How to cook:

1. Cleaned fish washed under running water, and cut into portions. Now you need to marinate it a little. To do this, put the pieces of fish in a large bowl, salt and pepper. Mix all the fish with your hands with salt and pepper. If you like any seasonings in fish, then add them at this stage. I add to the fish always seasoning hop-suneli.
   
   
2. In the meantime, take up the vegetables. Cleaned and washed carrots and onions. Onion cut into small pieces. carrot rubbed a large grater.
3. 15 minutes passed and the fish had already salted enough. I pour sunflower oil on the pan and wait until it warms up. I pour out the flour in a wide plate so that it is convenient to roll the fish in it.
   
   
4. Each piece of fish dipped in flour and spread on the griddle. I have a large frying pan and the fish has entered all.
   
   
5. I fry on each side for no more than 7 minutes. Fish slightly toasted, but not crispy. Who loves pollock roasted to crunch, fry longer. I heat the pan with oil again and fry the onions first. When the onions browned, sprinkle grated carrots. Five minutes more fry, pour half a glass of water and cover with a lid. I turn it off. These are steamed vegetables turned out.
   
   
6. That's all ready. Each put a fish on a plate and a gravy with vegetables on top. And who does not like onions with a carrot, he can only eat fish. Simple and tasty!
   
   

The following is a very interesting recipe from the channel "Find your recipe." I myself am not an opponent of soy sauce, but the fish in this recipe has not yet been fried.

Polished marinated with soy sauce and fried in a pan - video recipe

And now we will fry the fish in batter and see whether it will be tastier than the usual, fried in flour.

Grilled pollock in batter in the pan - a step by step recipe with photos

A batter is such a thin dough made from flour, water and eggs, fish are dipped into it before frying. But I do not mix the dough, but I dunk the fish pieces separately in flour and in beaten eggs. You can beat the eggs by adding flour and knead the batter like dough. then you will need to add a few tablespoons of water so that the batter is not thick. Some add more mayonnaise. This is all just a matter of taste and your imagination.

What you need:

• Pollock fillet - 1 kilo.
• Chicken Egg -3 pcs.
• Flour 1 glass
• Sunflower a little - how much is needed

How to cook:

1. I have ready pollock fillet. I just unfroze it. If you have a whole fish, you need to cut it and clean it. Pollock washed and dried with paper napkins.
   
   
2. I beat the eggs with a whisk in a bowl with a pinch of salt, and pour out the flour into separate dishes. Fish cut into portions, salted and peppered. I add seasoning hops-suneli. You can add the spices you like to fish. Leave the fish for 20 minutes salted.

This is a useful and inexpensive fish, which is desirable to include in the diet at least twice a week. But how to fry the pollock in the pan, so that the dish turned out delicious, and all the nutrients are preserved in the meat, not everyone knows. We will share with you the secrets of cooking this inhabitant of the deep sea.

Pollock meat does not have such a bright taste, like pink or herring. This makes it a more versatile ingredient in a mass of very interesting dishes. It goes well with various spices and vegetables. Pollock is great in both baked and boiled and fried.

Dishes from such fish are tasty, nutritious and low-calorie. They contain vitamins, minerals, protein, easily digested by our body. Pollock meat is suitable for baby and dietary food. Pediatricians recommend starting lure at 8 months of age with this fish. Nutritionists and therapists in one voice argue that the more often we include it in the diet, the better.

How to fry pollock in the pan: the traditional way

Frying is the easiest and fastest way to heat treatment. And to get the very crisp, for which everything is usually started, you need to follow some simple rules.

Ingredients:

• 2 medium fish;
• 3 tbsp. l flour;
• lemon juice (optional);
• salt pepper.

Cooking:

Tasty fish in breaded sesame

Sesame seeds - a source of calcium, and fish - phosphorus. This tandem is very useful and tasty. In addition, sesame gives mintay light taste of nuts and makes the crust crisp.

Ingredients:

• 50 g sesame;
• 3 medium pollack (or fillet);
• 2 eggs;
• vegetable oil;
• salt pepper.

Cooking:

1. Rub fish into pieces with a mixture of spices, let it stand for at least 15 minutes. Then rinse to remove excess salt and pepper, blot with paper towel.
2. Beat the eggs until light foam. They can add 1 tbsp. l cold water or milk.
3. Dip a piece of pollock in the egg, then roll in sesame seeds and spread on a well-heated pan.
4. In this case, the fish should be fried only on the smallest fire, otherwise the seeds will burn, and the slices will not be fully fried.

Juicy fillet of pollock in batter

Pollock meat is very good to fry in batter. The batter during frying turns into a crisp and retains the juiciness and tenderness of the fish.

Ingredients:

• 500 g fillets;
• 100 g of flour;
• 2 eggs;
• 100 ml low-fat cream, milk or soda without flavoring;
• salt, spices.

Cooking:

1. Rub the fillet with salt and spices and clean for 30 minutes in a colder place.
2. Prepare the batter. First, beat the eggs until smooth (whisk, fluffy foam is not needed here). Milk add a little, continuing to whip intensively ingredients. Then gently knead the flour. Mix the mass thoroughly - there should be no lumps. When using soda water, the dough is more airy and tender. Fresh greens and browned onions can be added to the batter. Condition one: the additional ingredients must be cut very finely.
3. Put the fillet into the dough and send it to a frying pan.
4. Do not turn the fish too often. Wait until the dough is golden on one side and grab on the other, and then turn it over. Fry over moderate heat without a lid, otherwise a beautiful crust will not work.
5. Put the finished fish on a paper towel so that excess fat is absorbed.

Pollock in Liezon - an unforgettable taste!

Lyezon is often confused with batter, but this is a slightly different mixture - no flour is used in its preparation. Lyezon improves the taste of fish, and a beautiful, thin golden crust forms on its surface.

Ingredients:

• 2 kg of pollock;
• 4 eggs;
• salt, spices;
• frying oil.

Cooking:

1. Pre-soak the fish in a mixture of salt and pepper for 15-30 minutes.
2. Cook the lemon: beat the eggs well. In the mixture is allowed to add a little water, low-fat cream or milk at the rate of 1 tbsp. l on 1 egg.
3. Fish pieces lower in lizon and immediately send to a hot skillet.
4. Fry over medium heat to a nice crust on each side. It should turn out very thin, golden color. Turn the fish only after full roasting on one side.

Classic pollock, fried with onions

This is a classic and loved by many dish, in which an amazing taste is given by a combination of the most ordinary ingredients.

Ingredients:

• 1 pollock carcass;
• 2 onions;
• 3 tbsp. l flour;
• salt, spices;
• frying oil.

Cooking:

1. Prepared pollock with spices and let stand for 15-20 minutes.
2. Thoroughly bathe the carcass in the flour. Do not be afraid that it will be too much: in hot oil, it immediately seizes and turns into an appetizing crust.
3. Onions cut into semi-henna and send to the fish. Fry until golden brown.
4. There is another option: first fry pollock until done, and then on the same oil - onions. When it turns golden, add the fish and fry the ingredients together for just a couple of minutes. With this method, the onions are well roasted, soaked with juice and become very fragrant.

Grilled pollock, the recipe of which is offered here, will appeal even to gourmets, because it is made with knowledge of the matter. This fish is affordable, inexpensive, easy and quick to prepare. If you follow the rules, the dish is tender, juicy and tasty. Even children who do not tolerate fishy smells, eat pollock in batter with mashed potatoes for a sweet soul. It is also environmentally friendly, so at least the Japanese believe. They have dishes from this fish at all times were among the most beloved. In Russia, roasted pollock, whose recipes are numerous, is also a favorite in almost every kitchen. It is stewed and baked, cooked in sauce and in batter, with vegetables and greens. Grilled mintai fish, the recipes of which are offered here, will not only satisfy your homemade ones, but also surprise you with beautifully designed dishes. You can cook this product every day, but so differently that it does not get bored. And fried pollock with onions is generally a hit for family dinners. And the main thing - no inconvenience in cooking, if you buy not whole fish, but prepared fillets.

Grilled pollock. Recipe first (in batter)

For this we will need: a pound of pollock fillet, spices for fish or a mixture of dried French herbs, a little salt and black pepper, two eggs, a glass of flour, a spoonful of thick cream, lemon and vegetable oil.

How we will do it today

Wash the fish, dry with a napkin and cut into small strips. Sprinkle with lemon juice, salt and pepper. Marinate this way for about ten minutes. In the meantime, make a cruise. Beat cream and eggs with salt and flour until smooth.
It is good to heat a wide pan, pour a lot of refined vegetable oil (about two centimeters from the bottom should be), do not heat it up to smoke, but it's still hot enough. Dip fillet pieces in batter and fry from all sides. Turn only after the formation of a crust. In the pan pieces should not be cramped. So that the crew did not crawl, but managed to grab, not only to turn over, but also to move the fish, you do not need the first few minutes.

Fire down to medium. The second side is fried faster, it will take about three minutes. To get an absolutely soft and juicy roasted pollock, the recipe allows for additional heating in the oven or in the microwave. This is if the pieces turned out large. In the microwave warm up covered. Such fish with pleasure are eaten by children with a side dish of mashed potatoes.

Pollock in sauce

For this we will need: a kilo of pollock fillet, onion, bay leaf, allspice, fish spices, parsley and dill, a spoonful of apple cider vinegar, fifty grams of butter, two tablespoons of flour, half a cup of sour cream, a spoon of chopped horseradish, two yolks, black pepper, sugar and salt.

How we will do it today

Kiss the onion, parsley and dill stalks (we will need the greens later), spice up the fish, salt and boil it with water (about half a liter). Boil portions of pollock fillet in this broth for ten minutes, after secondary boiling, reduce the heat to minimum. Take out the fish. Remove broth from heat. Heat the frying pan with butter and fry the flour on it until the first purchase of color, add sour cream, sugar, pepper, dilute the strained fish broth to the desired consistency of the sauce. Beat the egg yolks with vinegar, horseradish, greens in a blender.

Gently put in the sauce and remove from heat. Boiled pollock pour the resulting fragrant dressing, close tightly and leave for ten minutes to enrich the flavors. Serve with side dishes.

Grilled pollock. Recipe with onions

For this we will need: a kilo of whole pollock, lemon, a glass of flour, three large onions, a little salt, freshly ground black and allspice, breadcrumbs, vegetable oil.

How we will do it today

Fish gut carefully, remove the tail, fins, head. Cut steaks. Sprinkle with the juice of whole lemon and rub with a small amount of salt (pollock is sea fish, therefore it is already quite salty). Beat eggs with a mixer (with salt and pepper). Cut onions with the thinnest rings. Marinate fish need about ten minutes, not more. Roll steaks thoroughly in flour, dip in egg mixture, breaded with breadcrumbs and fry in well heated oil - five minutes one side, three or four minutes the other. Previously, it is not necessary to turn over so as not to damage the coating. After removing the last steaks, drain the oil, wash the pan and heat it with a new one. Fry the onions to transparency and in some places to reddening, return the fish to the pan, add a few spoons of water, cover and stew for ten minutes. Serve with rice or potatoes.