Pollock stewed in milk in a frying pan

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   We defrost the pollock, rinse it and let it dry; you can use paper towels for this. We cut the fish into small pieces, taking into account that we will need to fill them with milk and they should not peek out. That is, cut them thinner. Place on a plate.

2. STEP 2

   

   Salt the fish and add seasoning, I used ground cardamom - it goes well with fish dishes. You can also use seasonings of your choice. Pour flour into a deep bowl and generously roll the fish pieces in it.

3. STEP 3

   

   Pour refined vegetable oil into the frying pan and heat it well. Place the fish in one layer and fry over high heat for 5-7 minutes on one side until golden brown. To remove a specific smell (if there is one), place peeled raw potatoes, cut into slices, into the pan, and then remove.

4. STEP 4

   

   While the fish is frying, peel and cut the onion into thin half rings.

5. STEP 5

   

   Sprinkle onion over fish.

6. STEP 6

   

   Turn the fish over to the other side, trying to make sure that the onion is between the pieces, and not under it, so that it is fried. Fry for another 5-7 minutes, reducing the heat slightly so that the onion does not burn. During this time, you can gently stir the onion with a fork so that it simmers evenly.

7. STEP 7

   

   Let's prepare the filling. Fry one tablespoon of flour in a dry frying pan for 5 minutes, stirring with a spoon. Pour the flour into a deep bowl and first pour a small amount of milk (1 tablespoon) so that there are no lumps. Stir with a whisk and gradually add the rest of the milk while stirring. I took milk with a fat content of 2.5%, the main thing was that it was fresh and did not curdle.

8. STEP 8

   

   Pour the milk sauce over the fish so that it covers it as much as possible. You can add a little water if there is not enough milk. Add salt and bay leaf. Bring to a boil over medium heat and simmer until tender for 7-10 minutes. This time will be quite enough. Pollock in milk is ready. When you serve it, you can pour the gravy separately - it turns out very tasty.

Comments on the recipe

Moderator Ksenia

25.12.2023

4.9

I usually bake fish in the oven, less often I fry it in a frying pan. I've never had to stew fish before. I probably wouldn’t have had to soon if I hadn’t come across a recipe for pollock stewed in milk in a frying pan. I had a hard time imagining the combination of milk and fish, but as it turns out, they suit each other perfectly. My pollock was small, so I took three pieces. In the absence of cardamom, I used a ready-made fish spice mixture. The filling was prepared from milk with a fat content of 3.5%. Pollock according to this recipe is prepared quite quickly and easily. The fish turned out juicy, tender, tasty. I really liked the resulting gravy with its milky taste, which perfectly complements the taste of the fish. I served pollock with pasta. It turned out to be a great dinner. Thanks for the recipe!