How to fry pollock in the pan

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 in meat are preserved, 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:

1. Frozen inhabitant of the seas defrost naturally. Rinse well and blot with a paper towel. There should be no excess moisture, otherwise the fish will stick to the pan and stew, and not fry.
2. Cut the fish into pieces, salt, season with pepper and sprinkle with lemon juice. It is believed that it makes the meat more tender and fragrant. It is advisable to irrigate the fish juice for 20-30 minutes before it is on the pan.
3. Pour a sufficient amount of vegetable oil (about 4 tablespoons) into the pan and heat it. So that it does not sprinkle in different directions, when you lay the fish pieces, add some of it.
4. Put the slices, reduce heat to medium and fry until brown. Do not cover the dishes with a lid, otherwise your fish will look like boiled to taste, and you will not wait for a golden crispy crust.

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 the pieces 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 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 until pretty 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 beloved by many dish, in which the combination of the most ordinary ingredients gives an amazing taste.

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. Onion cut into semi-shellfish and send to the fish. Fry until golden brown.
4. There is another option: first fry pollock until tender, 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.

Now you know several ways to fry pollock in a pan, and you can cook healthy and new dishes every day. Serve vegetables, mashed potatoes, rice as a side dish for fish. For decoration, use chopped greens or young parsley leaves.