Pollock in a frying pan - 29 cooking recipes

Pollock is a budget fish species that is available to most of the Russian population in any season. It is sold fresh and frozen, whole and cut into pieces. To cook pollock in a frying pan deliciously and as simply as possible, use one of the recipes in this category, as well as the tips written below.

The frying pan is used not only for frying pollock, but also for stewing it. In the first case, you will only need fish, spices and any breading: wheat flour, crackers, crushed flakes, batter, lezon, and so on. Breading helps prevent the fish skin from sticking to the pan. In addition, some of its types create an appetizing and delicious golden brown crust on the surface of the meat.

For frying, it is advisable to take a wide frying pan with a flat bottom - this will fit more pieces of fish, and less time will be spent on cooking. To prevent the oil from boiling and splashing during the process, make sure that no water gets into it. It is better to dry the fish with a paper towel first. The readiness of fried pollock is determined in the same way as any other fish: the meat should become tender, soft, and easily come away from the bones. Also, no blood should be released from it. To make the pieces fry faster, you can cut them not too thick.

You can fry onions in the fat left over from the fish, rolling them in flour. And then serve it along with pollock.

A great way to cook pollock in a frying pan is to simmer it with vegetables in sauce. This fish is well suited for this type of dish due to its minimal bones. In addition, you can simmer it until the bones are easily chewed, practically without being felt. Almost any sauce is suitable, from ready-made to homemade: cream, milk, sour cream, tomato, soy. By the way, pollock can be pre-marinated.