Answer from 22 answers[guru]
Hello! Here is a selection of topics with answers to your question: Should we fry pollock or what? in detail if possible?
Answer from Maria[active]
Cut off the fins and tail, clean the entrails, cut into pieces and fry in flour with salt and spices.
Or you can simmer, peel, cut off all excess, divide into pieces and remove the seeds, put in a patch, add a little water and simmer, at the end add fried onions with carrots, salt, spices to taste. Bon appetit.
Answer from Alla[guru]
wash, clean
Place a layer of pollock (slightly salted) in a non-stick pan
then a layer of onion
then a layer of grated carrots
and top with lightly salted potato slices
pour a jar of mayonnaise
and simmer over low heat for about 40 minutes, no need to stir anything
just add a little salt, as mayonnaise also adds salt
Answer from Zimina Ekaterina[guru]
We not only fry pollock, but also bake it... in a pie, for example.
Place a layer of dough on a greased baking sheet, put a layer of chopped potatoes and onions on it, then a layer of pollock, salt and pepper the whole thing. Cover with another layer of onions and potatoes, and another layer of dough on top, make punctures with a fork and brush with egg. Bake. Fast, cheap and incredibly tasty))
Answer from Kokareva Tatyana[newbie]
It’s better to add salt when you’ve already fried it, as salt causes juice to release and the breading may fall apart, and the fish will be a bit dry. Accordingly, bread the fish in breadcrumbs or flour, fry it, and then just spices and salt!
Answer from Single[guru]
POLLACK FILLET BAKED WITH TOMATOES AND CHEESE
4 pollock fillets (each approximately 150 g); juice of half a lemon; 3 firm tomatoes); 250 g curd cheese; 1 tbsp. chopped parsley; salt; pepper. Wash the fillet in running water, pat dry, sprinkle with lemon juice and place in a flat dish (suitable for microwaves and grilling). Wash the tomatoes and cut them into slices. After the whey has drained from the curd cheese, also cut it into slices. Place tomatoes on fish, salt, pepper and sprinkle with herbs. After that, put cheese on them. Place the dish with the fish on the lower rack (if there is none, then directly on the rotating plate) and, uncovered, cook for about 6-7 minutes at 70%. After this, bake for 11-12 minutes at 70% and the grill is on.
Answer from User deleted[expert]
If you're not afraid to spend a little more time cooking, then listen:
cut it into even pieces, salt and pepper. You take a frying pan or saucepan in which you can bake in the oven... you pour sunflower oil on the bottom... you cut the onions and carrots. mayonnaise. and let the fish sit for ten minutes... then you put it all in the oven... you can tell if it's done by the golden brown crust... enjoy...
Answer from Masha[guru]
wait until it defrosts. clean, wash and cook... .
Pollock stewed with carrots and onions
Take about 1 kg of pollock, cut into not very large pieces. Pour a little vegetable oil into a deep frying pan and place the fish. Then take 4-5 large carrots, peel and grate on a coarse grater and place evenly on top of the fish. Take 4 large onions, cut into rings and distribute evenly over the carrots. Salt and pepper the fish and add a little salt to each subsequent layer to taste. Then take about 1/2 liter of sour cream and pour everything on top. Then put on the stove and simmer over medium heat until the vegetables are ready (40-45 minutes). It is better to serve rice as a side dish. The amount of vegetables can be varied to suit your taste. The fish should be juicy.
Pollock stewed with potatoes
Place pollock (cut into small slices) in a frying pan (preferably cast iron) and add water. Add onion, cut into small pieces, bay leaf, black pepper, salt (all to taste), 2 tbsp. l. sunflower oil. And place potatoes cut into slices on top. The water should cover the potatoes. Close the lid and simmer for 20 minutes.
Fish in Greek
Sea fish is used, pollock goes well. Cut the fish into fillets, add salt and spices to taste. Lightly fry finely chopped onion and garlic in vegetable oil in a separate frying pan. Pour a little oil into a large frying pan and add a layer of potatoes, cut into thick slices. 7-8 mm. Fry and turn each circle over to the other side and lightly add salt. Place fried onions and garlic on top, then a layer of fish fillet (skin side down). Cut fresh or frozen tomatoes into thick slices. 1 cm, place them on the fish and add salt. Pour all this over a mixture of 2 eggs beaten with 1/2 tbsp. milk. Bake covered on the stove over medium heat for 20 minutes. Then let stand for 15 minutes. so that the resulting juice is absorbed. Can be served both hot and cold.
Fish baked in the oven with mayonnaise and cheese
Take fish fillet (pollock, macrorus, low-fat halibut), pepper, place on a baking sheet, onion rings on top, a thin circle of pickled cucumber, pour it all with mayonnaise and cover with cheese. Grease the baking tray with lard in advance. Place in the oven for 15-20 minutes at 200°. It turns out very beautifully tasty and satisfying.
Answer from Donkey)[guru]
You can cut it into pieces, roll it in flour and add salt and add it to the frying pan. Phat, if there were fillets, you could make the fish under the marinade!
Answer from User deleted[guru]
Pollock stewed in sauce
1 kg frozen pollock fillet. 3 tbsp. rast. butter, 1 tbsp. l butter, 1 tbsp. l flour, 1/2 tbsp diluted broth, 2 tbsp. l chopped dill and parsley, salt, pepper, sugar, soy sauce.
Wash the fillet and cut into pieces. Season with salt, roll in flour and lightly fry on a hot plate. oil Add butter, add broth, cover and simmer. Season with soy sauce, salt, pepper, sugar, sprinkle with herbs
Answer from Mikhail Kulakov[guru]
peel, wash, dry, roll in flour and salt or batter and fry as usual
Pollock is an unpretentious and inexpensive fish, accessible to every family. It is prepared very quickly, does not have a specific fishy aroma, which is why it is loved even by children. In addition, pollock goes well with almost all vegetables, cheese, and mushrooms. We offer the most interesting recipes for pollock fillet.
It's easy to cook tender pieces of fish in a frying pan. The result is fish with a golden crispy crust that melts in your mouth. The dish is prepared simply, and can be eaten either cold or hot.
To prepare half a kilo of pollock you will need:
- a pair of chicken eggs;
- flour - half a glass;
- salt, pepper - a pinch.
- sunflower oil - 60 ml.
Pollock fillet should be thawed at room temperature - this way the fish will retain all its taste and beneficial properties. All we have to do is prepare everything for frying.
- To do this, whisk the eggs with salt and pepper.
- Heat a frying pan with vegetable oil.
- Dip the pollock pieces into the egg, and then into the flour and place them in a frying pan.
- Fry on both sides over medium heat, turning when done.
- The finished fish acquires a golden color and an appetizing crust.
Pollock will acquire a pleasant sourness if you pour lemon juice on it before frying.
How to deliciously cook fish in the oven?
Pollock is considered a dietary fish, and therefore it is recommended to eat by anyone who wants to get in shape. The protein of this fish is very valuable, but at the same time easy to digest. The main thing is to fry the fish without fat. To prepare dietary pollock, we suggest using the oven and adding low-fat sour cream and onions to the dish.
Fresh celery and parsley are an ideal addition to fish.
We will need:
- pollock fillet - 600 g;
- onions - 2 pcs.;
- sour cream - 200 ml;
- salt, pepper to taste.
Place the fish on a baking sheet greased with vegetable oil. Let's add salt and pepper. Place onion cut into thin half rings on top of the pollock pieces and pour sour cream over everything. Cover the fish with foil and place in an oven preheated to 220 degrees. Bake for 20 minutes. 5 minutes before cooking, remove the foil and let the fish brown. Serve with lettuce, cherry tomatoes and a large bunch of fresh herbs.
A simple appetizer - pollock fillet in batter
Pollock fillet in batter is a wonderful appetizer that always flies away first and never gets boring. The batter can be anything - beer, milk or sour cream. Choose your option, and we offer affordable kefir batter. This dough turns out airy, the sweet and sour taste of which harmonizes perfectly with the fish.
Let's prepare the following ingredients:
- room temperature kefir - a glass;
- chicken egg - 1 pc.;
- flour - half a glass;
- salt pepper;
- vegetable oil - 100 ml;
- The batter will be even tastier if you add a little (dessert spoon) sugar to the dough.
Mix the dough from kefir, flour and eggs. The consistency should resemble thick sour cream. We cut the pollock fillet into pieces slightly larger than a matchbox. Heat vegetable oil in a frying pan. You shouldn’t skimp on oil, because otherwise the fish won’t cook evenly. Dip the fish into the dough, throw it into the frying pan and quickly fry on both sides. Place the finished pieces on a paper towel - it will absorb excess fat. We eat fish warm or cold - whichever you prefer. Pollock in batter with barbecue sauce is very tasty.
Steamed in a slow cooker
Pollock fillet in a slow cooker is an ideal choice for slimming girls. The dish is ideal from the point of view of nutritionists, and the taste of this pollock is not inferior to many expensive varieties of fish.
To prepare we will need:
- pollock fillet - 700 g;
- lemon juice.
Marinate the fish in lemon juice. This way it won’t even require salt, which is very important for anyone who is losing weight. In the multicooker, we will prepare a special grill (it always comes with the device). Pour water into the bottom of the multi-bowl, grease the grate with oil and place pieces of fish on it. Close the lid and set the fish mode. We are waiting for the signal about the end of cooking - the pollock can be served.
The best accompaniment for such fish is broccoli or cauliflower, which are also easy to steam.
Stewed with vegetables and sour cream
Stewed pollock in a frying pan can be prepared with any vegetables. In the summer season, it is great to complement the dish with ripe tomatoes, bell peppers, young carrots and onions.
For preparation you will need:
- 3 tomatoes;
- 3 small carrots;
- large bell pepper;
- large onion;
- half a glass of low-fat sour cream;
- salt, pepper to taste.
But the best spice for such a dish is regular ground black pepper.
- Fry the fish in a frying pan and set the pieces aside.
- Place the vegetables cut into strips into a saucepan and simmer until soft.
- We combine vegetables with fish, pour sour cream over everything, let it boil and immediately turn everything off.
- Let the dish cool slightly and serve.
This pollock goes perfectly with buckwheat, rice and literally melts in your mouth. It is good hot and cold.
Fillet cutlets
Pollock cutlets turn out surprisingly juicy and delicate. Since pollock does not have a pronounced aroma, even picky children love cutlets - which is why such cutlets are often included in the menu of kindergartens.
Let's prepare the following ingredients:
- pollock fillet - 800 g.
- chicken egg - 1 pc.;
- onions - 1 pc.;
- a crust of white bread;
- milk - 100 ml;
- butter - 50 g;
- vegetable oil - 50 ml.
The cooking process does not require special skill:
- We pass the fillet through a meat grinder. Chop the onion into cubes and fry in butter.
- Add onion to the minced meat, a crust of bread soaked in milk, beat in a chicken egg and mix thoroughly.
- Form small cutlets.
- Heat a frying pan, place fish pieces in hot vegetable oil and fry them on both sides.
Place the finished cutlets on a flat dish. Serve them with mashed potatoes, fresh herbs and pickled cucumbers.
Under vegetable marinade
Pollock fillet in the oven can be cooked with a vegetable marinade of onions, carrots and tomatoes. The result is an amazing dish that is delicious both hot and cold. The taste becomes especially rich the next day, when the fish and the marinade are soaked in each other’s juices.
Let's prepare the following ingredients:
- carrots - 3 large root vegetables;
- onions - 2 pcs.;
- pollock fillet - 700 g;
- tomato paste - 2 tbsp. l;
- bite 5% - 3 tbsp. l.
- vegetable oil - 50 ml.
Cut the onion into cubes, grate the carrots on a coarse grater. Saute the vegetables in a frying pan with the addition of vinegar and tomato paste. Place pollock in a baking dish, salt and pepper it to taste. Spread a generous layer of vegetable marinade on top and cover everything with foil.
Bake the dish in the oven for 20 minutes at 200 degrees. Serve chilled. Marinated fish goes perfectly with boiled potatoes and cauliflower puree.
Casserole in the oven with potatoes
You can make a wonderful dish from fillet - casserole with fish and potatoes under a cheese crust. Adults and children like the casserole, and it is easy to prepare for dinner, because it takes very little time to prepare.
We will need:
- potatoes - 4 large tubers;
- onions - 1 pc.;
- pollock fillet - 600 g;
- mayonnaise or sour cream - 60 g;
- vegetable oil - 50 g;
- any hard cheese - 50 g;
- salt, pepper to taste.
We will prepare it like this:
- Peel the potatoes and cut them into slices. Boil in water for 5 minutes, then place in a colander and fill with cold water (this will stop the cooking process immediately).
- We cut pollock into thin strips, marinate in mayonnaise or sour cream, salt and pepper to taste.
- Cut the onion into cubes and fry until golden brown.
- Place a layer of potatoes in a baking dish, a layer of pollock and fried onions on top. The last layer will again be potatoes.
- Lubricate everything with mayonnaise and place the casserole in an oven preheated to 220 degrees.
- Bake until the potatoes are golden (about 20 minutes).
5 minutes before the end of baking, sprinkle the casserole with a layer of grated cheese and let it melt. It is better to cut the dish 15 minutes after it is ready - this way the casserole will not fall apart. Serve it with herbs, pickles or fresh seasonal vegetables.
Cheese soup
Fish soup with cheese is an easy first course that can be prepared in a matter of minutes and eaten even faster. To prepare it, you should look for a special “soup” processed cheese of good quality, and maybe with pieces of mushrooms.
What else needs to be prepared:
- pollock fillet - 500 g.
- potatoes - 3 tubers;
- a bunch of parsley.
You shouldn't cook pollock soup for future use - it loses its taste. The optimal portion is calculated for one or two times.
- Boil water in a saucepan, and in the meantime cut the fillet into small pieces.
- Peel the potatoes and cut them into cubes.
- We put it in the pan first - the pollock cooks almost instantly and if you put it in too early, it will have time to fall apart.
- When the potatoes have become soft, add the fish to it and dissolve the processed cheese in the hot broth.
- Add finely chopped parsley, taste for salt and turn off our soup. He's ready.
We eat this first course with garlic buns or black bread.
Korean fillet khe
You can prepare pollock fillet in a very unusual way - in the form of a spicy appetizer heh. This fish serves as a decoration for any holiday table and is very loved by men. To prepare we will need: a package of spices for Korean carrots, vinegar 9% - 3 tbsp. l, vegetable oil - 100 ml, garlic clove.
Cooking step by step:
- Cut the pollock fillet into small pieces.
- Add spices “Korean style”.
- Squeeze out a clove of garlic.
- Heat the vegetable oil in a frying pan and as soon as smoke appears, add vinegar.
- Adjust the amount of vinegar yourself: those who like it spicy can increase the amount or vice versa.
- Pour hot vegetable oil and vinegar over the fish.
- Mix.
- Place a small press on top (for example, a plate).
- Place in the refrigerator overnight.
The fish should sit and be thoroughly soaked in the marinade. We serve it on the holiday table or simply as an addition to any unleavened soup. This spicy appetizer for chicken soup with dumplings is very tasty.
As you can see, there are many ways to prepare pollock. The main advantage of its fillet is that there is no need to cut the fish, remove the entrails, peel the skin and remove the bones. The only thing is that it is important to choose the right carcass. There should not be a thick ice crust on it - otherwise, the fish will melt and you will find that the piece is very small. Experiment, choose your favorite recipe and organize fish days for your loved ones more often. Bon appetit.
Fried pollock can easily be included in the list of bachelor dishes (along with pasta and scrambled eggs). There is no fuss with this fish at all. We often buy a couple of fish at our favorite supermarket, just enough for one frying pan. An excellent option for dinner when you are flying at full speed from your dacha or from work, and there is absolutely no time left for culinary delights. It turned out that not everyone knows how to fry pollock. And even more of our compatriots are wondering Do I need to clean pollock?. We decided to address all these and other questions in this article. Moreover, pollock was fried in a frying pan for dinner yesterday.
How to clean pollock?
To be honest, at the beginning of my married life, before I became closely acquainted with my mother-in-law, I didn’t clean pollock at all. No, I prepared to cook it. But in my naivety I thought that he had no scales. Maybe it was peeling off while I was washing it. I don’t know... In general, my mother-in-law opened my eyes: there are small scales on the skin of pollock. They are very small and delicate. Simply run a knife lightly along the skin (from the tail to the head).
But it is convenient to trim the fins and tail with scissors. Chick-chick and you're done.
Pollock is usually sold gutted, without the head. Therefore, again, we trim the abdomen with scissors. There are no insides, but there is a thin black film - we remove it with a knife.
That's it, all that's left is to cut it into pieces.
How to fry pollock in a frying pan?
As easy as pie:
- Pour some into a saucer flour.
- Pour oil into the frying pan and light the fire.
- As soon as the frying pan heats up, notifying us of this by the hissing of oil, we begin frying.
- Dredge each piece in flour on both sides (skinned sides). Roll a piece and put it in a frying pan. Rolled - place (flour side).
- Add salt, cover with a lid, and reduce heat to medium.
- 5-6 minutes are enough for one side to fry. It could be longer. On the forums they write: if pollock is overcooked, it will become rubbery. I don’t know... I once forgot pollock in a frying pan, the only negative was that the pieces stuck. When I turned it over, the golden crust fell off. But the fish did not become rubber. Just a little dry. There are pollock and large ones. It is better to fry this fish longer – 8 minutes on each side. In general, the best guide to the question is how long should you fry pollock in a frying pan?- golden crust. If it appears, it’s time to turn it over.
- Turn the pieces over to the other side, add salt again, and cover again for 5 minutes.
- After this time, turn off the heat and set the table. Fried pollock with mashed potatoes or rice is especially tasty.
As you can see, everything is simple. How do you fry pollock? Or maybe stew or bake? Share the recipe in the comment, we will be glad 😉
Pollock is a fish of the cod family, one of the main commercial fish in our country. In stores you can buy this fish in the form of fillets, backs (without head and tail) or uncut. In the latter case, the pollock will need to be thoroughly cleaned before cooking.
You will need
- A sharp knife or a special knife for cleaning fish
- cutting board.
Instructions
1. Do not forget that the taste of the upcoming fish dish depends half on the rules for pre-processing the products. If you purchased frozen fish, you must first defrost it. This can be done using a microwave by turning on the defrost mode for a few minutes. Or wait until the pollock is defrosted using the natural method. You can defrost fish under running water in the sink.
2. After this, take a huge cutting board, a knife or a special scale scraper. Place the pollock on the board so that it lies with its tail to the right side if you are right-handed. Now we need to clean the scales. Tilt the knife or scraper a little and start removing it, as if “against the fur.” Clean the fish from scales on both sides. After this, you need to cut off its head. This needs to be done a centimeter from the end of the gills. After this, firmly hold the pollock in your hand, belly up, and make a cut. He must be satisfied so that he can remove all the insides with a knife. Remove everything from inside the pollock, including the black film.
3. Now all that remains is to wash the fish. Some of the black film may remain inside, and the prepared dish will be bitter; therefore, thoroughly rinse the remaining film in the belly and dry the fish. After all these manipulations, the pollock is ready for cooking. Now you can bravely cook all your favorite dishes from it.
4. Of course, the smell of fish is not very pleasant, exclusively from pollock, but you can get rid of it in several effective ways: - to remove the fishy smell from your hands, wash them in salted water and sprinkle your hands with citric acid; - soak the dishes, cutting board, knives in cold salted water for a few minutes, and then rinse with warm water; - to reduce the smell of fish during cooking, add a few drops of lemon juice or a little milk to a boiling dish; - fry a couple of tablespoons of ground coffee in a frying pan to get rid of the fishy smell in the kitchen.
It’s a rare housewife these days who can do without the help of a microwave oven when preparing or heating dishes. Like any kitchen appliance, it gets dirty. It is impossible to wash the inside of a microwave using the usual method, and often collecting thick deposits on the walls becomes a real task.
You will need
- soda;
- vinegar and citric acid;
- paper towels;
- gloves
Instructions
1. It is absolutely impossible to use cleaning products with an abrasive result and use a metal sponge or knife to clean the microwave! Damage to the thin inner coating on the walls will inevitably lead to failure of the device. If the oven does not have a self-cleaning function, special products for microwaves that can solve this problem will help deal with the blockage. The instructions included with them describe how to use this drug to remove blockages. Aerosols are extremely convenient to use - they are easy to apply to the walls. Many products include special sponges and gloves to protect your hands.
2. You can save money spent on household chemicals using proven folk methods. They use only natural substances, after the use of which there is no threat that poorly washed chemicals will damage health or affect the taste and smell of food. Every housewife always has such necessary things as soda, vinegar and citric acid at hand. They will help not only in removing fat, but also eliminate unpleasant odors.
3. If the blockages are minor, just place a glass half filled with water in the microwave and turn it on for 15 minutes. Boiled water will evaporate and, under the influence of steam, dirt and grease will soften to a state in which they can be easily removed. By adding a couple of tablespoons of ordinary baking soda to the water in advance, you can significantly improve the result. To remove plaque from the walls after the steaming process, it is better to use paper towels, since it will be impossible to wash a sponge or rag after this process.
4. Acid-containing products give excellent results in cleaning microwaves. You can add 2-3 tablespoons of vinegar to a container with warm water and leave for 5 minutes in the oven on. Vinegar can be replaced with citric acid, which you will need about a pack per glass of water. After turning off the device, it is not necessary to immediately open the door; it will take another 15-20 minutes for the steam from the solution to have an excellent effect on the blockages. After this, the microwave is opened and all internal surfaces are thoroughly wiped.
5. Practical housewives never throw away orange peels. They are placed in a bowl of water and placed in the microwave that is turned on. This is also a beautiful folk remedy for cleaning a microwave oven. It is recommended to clean the microwave at least once a week to ensure the condition of its internal surface is impeccable. Do not neglect the advice of manufacturers; you need to cover the dishes with a lid when cooking or heating food.
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