Pollock is a dreary fish. Not tasteless, but dreary. I stole this definition from Prishvin, there, in his stories about an ethnographic expedition, a pop who took part in it fry some river fish, because boiled fish is dreary. Well, my pollock is dreary.
Probably because in our reality, pollock is associated with lack of money. Even capelin, by now, a product more expensive than pollock will be in many fish shops (I myself am surprised, but alas, it happens!).
Sadness is also the fact that pollock, he... well, no. No, the fishy taste is felt. But something interesting - no.
On the one hand, this is good, its “naughtiness” can be played well by saturating it with seasonings, sauces, products - accompaniments.
On the other hand, there is a mass of self-sufficient fish that you don't need to mess with.
Another lean pollock. Good for dieters. But not everyone likes a lean fish, and it is believed that a fat fish will be more useful than a lean one.
Frankly, I rarely buy pollock, but if I cook, then trying to make sure that the dish has a fried crust (it makes the taste brighter) and juicy.
The easiest way to do this is by breeding the fish. Batter is also a good way, but breading is more interesting. In addition, it does not allow the fish to fall apart and overheat - which means that the dish remains beautiful and soft inside (if you overheat the fish, it turns out a sole!).
True, breading fish in breadcrumbs is not interesting.
My three favorite breading types all contain some additional ingredients.
The first option is the simplest. He was advised to me many years ago, when he was just learning to cook and could not make friends with breading - it fell off.
It was then that I was told that the egg must be beaten until foamy, and not just shaken, but that the breading would hold tight and not crumble, it is better to use corn flour.
Then they gave the recipe: breadcrumbs and corn flour in equal proportions, salt and a mixture of Provencal herbs to taste.
If the fish is suddenly very aromatic (I decipher it - it smells strongly of fish, much stronger than you like), grate a little lemon zest into such a breading.
Another very interesting breading option is cornflakes. Not sweet, of course, you can occasionally find them in the departments of proper nutrition, although... along the way, this product is not popular in our country.
So, these corn flakes can be ground in a blender, or you can break them with your hands, pouring them into a cloth bag. In a blender, you will get very small grains, and if with your hands - such a structural breading, which looks interesting on the fish, and also gives a wonderful taste.
The third option is for lovers of Asian options and Asian spices. If the pollock is lightly marinated in a mixture of soy sauce with lime and chili, and then rolled in ground peanuts with the addition of pink or white pepper, and fry in sesame (ok, you can in any vegetable oil!), you get a very interesting version of Russian pollock with a hint Asia. It is better to serve such pollock with lime juice or lime sauce (we heat the zest and juice of a couple of limes, thicken it with starch, sweeten and salt to taste)