This article will examine in detail the main features of pollock fish and methods for its preparation, in particular, recipes and tips on how to fry pollock fillet 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 to digest.
How to fry pollock fillet: a simple recipe
To prepare this dish, you will need a minimum of chef skills and a minimum of time. Following all the cooking rules below, you can understand how easy it is to fry pollock fillet to get a simple but delicious meal.
Before you start cooking, you should make sure that the fillet is properly defrosted. After cut it into slices of a convenient size. Please note that the thickness of the resulting pieces directly affects the cooking time. So that pollock does not lose its aroma during cooking, it is worth seasoning it with spices and sprinkle with lemon juice. It is advisable to leave the fillet marinated in spices for at least twenty to thirty minutes. Then prepare the composition for breading (egg, salt, breadcrumbs). Dip the fillet slices in the resulting mixture and put the fish in a hot oil. How much to fry pollock fillet in a pan depends on the dishes used and on the capacity 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 how much to fry pollock fillet, we 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 pretty much depend on the quality of the fillet itself. The case when after defrosting the flesh loses its shape and easily breaks into pieces, 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 fillet in sweet and sour sauce
To prepare, you need to defrost the fillet as standard, wipe it with a paper towel, cut into pieces. Next, they should be breaded in flour with black pepper. Make a frying of two onions, two carrots and one bell pepper. After it is necessary to add one hundred and fifty grams of tomato paste, sugar, salt to the resulting mixture and stir, fry for two minutes. At the bottom of the pan, lay the pollock and the resulting frying, simmer for five to seven minutes, then allow to cool completely.
Recipe number 3: pollock fillet fried in flour
Another simple and quick recipe that describes how to fry pollock fillet in a pan in flour. As a side dish for fish, you can use rice or mashed potatoes. 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 unfreezes in a pan with room temperature water, the carcass must be gutted, washed thoroughly, and the tail and fins removed.
Then cut into portions, salt well and leave to saturate for half an hour. The liquid remaining as a result of pickling fish should be drained. After preparing one glass of wheat flour, pour it into a convenient container and generously roll pieces of fish in flour. On medium heat, you need to heat a small amount of vegetable oil, when it is hot, put the pieces of meat in a single layer in a pan. It is necessary to fry pollock before browning on both sides. To get rid of excess fat, after frying, you can put the fish on a previously prepared paper towel.
Recipe No. 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, grate one carrot. Together with vegetable oil, send the mixture to the pan and simmer for about twenty-five minutes, after which add about one hundred and ten milliliters of sour cream. Leave for a minute, then pour a glass of water, salt and pepper the frying.
Cut portioned thawed fish into portions, you can use pollock weighing up to one kilogram. After you put the slices in the resulting sauce, you can add one bay leaf. Cover the pan with a lid and simmer over low heat for about thirty minutes.
Recipe number 5: how to fry pollock in a marinade of onions and carrots
To prepare a dish that has been familiar to everyone since childhood, you need to initially defrost a kilogram of pollock and cut it into pieces. Thoroughly salt, pepper and leave in this mixture for twenty to thirty minutes. Then get the pieces, roll in fifty grams of flour, fry until tender in a pan and place the fish for a while in a container.
Chop three hundred grams of onion, fry. On a coarse grater, grate three hundred twenty grams of carrots, add to the onion and fry all together for five minutes. Then pour two hundred and ten grams of tomato paste, leave with the lid closed for another five minutes. Next, add fifty to sixty milliliters of water in order to extinguish the mixture. Stew is about five minutes, after which salt and add one hundred and forty milliliters of vinegar. Add sugar and / or bay leaf to taste and pour the pollock obtained with the marinade.