Don't like pollock? You just don't know how to cook it!
We share the secrets of how to deliciously fry pollock with a crispy crust, bake juicy and appetizing in the oven, and also tell you some secrets.
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Here are some helpful tips for great results:
- take only high-quality fish - the pollock carcass should be free of yellowness and unpleasant odor;
- defrost only naturally, without a bowl of warm water, etc.;
- it is better to choose medium-sized fish - large carcasses are adults and they can be quite tough;
- take the carcass already gutted - it will be easier to clean.
Fried pollock with a very crispy crust
Ingredients:
pollock
salt
pepper
flour
1 tbsp. l. grated lemon
starch
semolina
vegetable oil
Preparation:
1. Defrost the fish, remove the fins and cut into pieces, but not small.
2. Dry the fish thoroughly with paper towels.
3. Grate the lemon (fresh or frozen) and cover the fish with this paste. Leave on for 10 minutes.
4. Dry the pollock again with napkins. Season with ground black pepper and a little salt.
5. Mix equal parts flour, cornstarch and semolina in a bowl.
6. Dip the breaded fish pieces and place in hot vegetable oil. Fry without a lid for 3-5 minutes on each side.
Done!
Pollock with tomatoes and cheese in 30 minutes
A very simple dish. Cut pollock into fillets. Place in a greased baking dish.
On top of the fish are a couple of tomato slices and a slice of cheese. Lubricate with sour cream.
Salt a little, pepper and bake at 200 degrees in the oven for about 25-30 minutes.
Stuffed pollock
Ingredients:
1.5-2 kg of pollock
onion
carrot
lemon
ginger root 1 cm
50 gr. mayonnaise
1 hour l. mustard
1 tbsp. l. tomato paste
1 tbsp. l. soy sauce
salt
spices to taste
Preparation:
1. Rinse pollock carcasses, peel, trim the fins. Sprinkle the carcasses with salt and spices.
2. Grate the ginger. Cover the fish with the prepared gruel.
3. Make cuts on the pollock from the back to the abdomen, approximately to the middle of the fish carcass.
4. Prepare the sauce. Combine in a cup: mayonnaise, tomato paste, soy sauce and mustard. Brush the pollock with sauce.
5. Wash the carrots and cut into strips, chop the onions into rings. 6. Place the pollock on a sheet of foil.
7. Stuff the fish with carrots and onions. Also place lemon slices in the slots.
8. Make a boat out of foil with sides along the edges so that nothing flows out onto the baking sheet when baking.
Bake pollock in the oven at 180 degrees for 30 minutes.
Serve juicy stuffed pollock.
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