Pollock belongs to the cod family, has a high nutritional value. This is one of the affordable and affordable marine fish, so everyone can cook a delicious dish from it. But not everyone knows how to fry pollock fish in a pan. Her taste is neutral, so when cooking often use spices and fragrant seasonings. Pollock stew, bake, cook cold and hot snacks from it, cook fish soups. Since the meat of this fish is somewhat dry, the best way to cook is stewing or roasting in batter, which allows you to save the juiciness of the product.
Composition, properties and benefits of pollock
Despite the fact that the fish is not oily, it has a rich composition. Pollock contains vitamins, minerals, saturated fatty acids necessary for the body of an adult, growth and development of children. It is a leader in iodine and protein. Pollock is rich in vitamins PP, A, phosphorus, potassium, fluorine, sulfur, cobalt.
It is recommended to eat fish during the recovery period after prolonged serious illnesses, as well as children, the elderly, pregnant women. Nutritionists recommend eating this fish to stabilize blood cholesterol, normalize blood pressure, increase mental performance, and also when dealing with excess weight.
Cooking methods
Beginners in the culinary business are wondering: "How to fry pollock fish in a pan?" There are many options that take a little time to prepare. The recipes that reveal the secret of how to cook pollock deliciously are very simple, while the pieces are tender and juicy, and the taste is amazing. The main ones are:
- Fish in batter made from flour and milk.
- Pollock in beer batter.
- Pollock fillet in cheese.
- Pollock in a batter of vegetables.
- Fish in mayonnaise batter and others.
How to choose pollock
In order not to spend money in vain and prepare a worthy dish, you need to know not only how to fry pollock fish in a pan, but also how to choose a quality product. Fish can only be purchased in a store or on the market in frozen form, so the first thing you should pay attention to is freshness and quality.
When determining the country of origin, it is better to give preference to a Russian product, as carcasses or fillets will be fresh. It is important to pay attention to color. This is a white fish, so its color should be light. If a pinkish tint is present, then the fish has been defrosted several times. On carcases and fillets should not be black, dark, yellow spots. The smell of the fish is neutral, it can have a sweet marine aroma.
If the fish has a pungent smell, it means that the technology of freezing has been violated, such a product can harm the body. When buying pollock by weight, it is better to choose carcasses with the smallest ice cover. Such a fish will be fresher.
When buying fish in vacuum packaging, the main thing you need to pay attention to is the expiration date, the absence of additional components (only fish and water in a quality product), snow and ice inside the package (these are signs that the fish has repeatedly thawed).
Preliminary preparation
Pollock can be thawed only in the refrigerator, as a sharp temperature difference will make the fish dry and loose. Defrosting in water or a microwave oven is not permitted. Before frying the pollock fish in a pan, the fillet must be washed well, dried with napkins, cut into portions.
The carcass should be cleaned, gutted. Small scales are easily cleaned with a simple knife. If the carcass is with a head, then it is necessary, slightly departing from the gills, cut off the head, cut the abdominal cavity, pull out the insides and remove the black film. Cut off the fins and tail with scissors or, having made an incision on both sides along the fin, completely pull them out. Rinse well with water and dry.
Regardless of appearance, you should cook the carcass in the same way as fry frozen pollock fillet. Previously, the fish can not be pickled, but it is better to sprinkle it with lemon juice, sprinkle with seasonings and let lie for 15-20 minutes.
Essential Ingredients
Before frying pollock in a pan in a batter according to the classic recipe, it is necessary to prepare the following products:
- Pollock of carcass without a head (fillet) - 1 kg.
- Lemon quarter juice.
- Wheat flour - 150 g.
- Chicken Egg - 2 pcs.
- Milk or mineral water - 100 ml (for a more airy batter, you can add 2 tablespoons of mayonnaise).
- Salt, pepper, Provence herbs, seasoning for fish dishes.
- Vegetable oil (for frying and pickling).
Step cooking
Before cooking, you can sprinkle the fish with lemon juice or cover with a mixture of 1 tablespoon of vegetable oil, lemon juice, spices and spices. To sustain pollock in such a marinade you need no more than 30 minutes. Then follow these steps:
- Preparation of batter. To do this, break the chicken egg into a deep bowl, add salt, spices and beat until smooth. The better the egg breaks, the airier the batter will be. Add milk or mineral water, mix thoroughly. Pour the sifted flour into a bowl, mix with a whisk until smooth, avoiding the formation of lumps. The batter should resemble thick sour cream.
- Frying in a pan. Pour flour in a separate plate, so that before frying the pollock fish in a pan, roll the pre-pickled pieces in flour first, then dip in batter. It is necessary to warm the pan with vegetable oil well. Put slices in batter in a pan and fry on both sides until golden brown. How many minutes to fry pollock in a pan, everyone decides for himself. The approximate cooking time on medium heat is about 5-7 minutes on each side.
Useful Tips
To make the dish tasty, mouth-watering, and its preparation was a pleasure, you can use several useful tips:
- The batter for pollock should not be liquid. If the desired creamy consistency is not obtained, add flour. Otherwise, the liquid batter will drain off the pieces and simply creep into the pan.
- Stir the dough thoroughly so that there are no lumps, otherwise they will not be fried.
- You can add a little vegetable oil to the batter so that the fish does not stick to the pan.
- Only start frying fish in a hot pan with plenty of oil so that the batter does not stick to the bottom.
- If you use pieces of carcass (not fillet), the time for frying increases.
- To make a crispy appetizing crust, do not cover the pan with the lid during cooking. To prepare fish with a soft and delicate crust, cover it with a lid.
After frying, the fish pieces are laid out on a napkin, allowed to drain excess oil.
Garnish for fried pollock
We spread the fried fish on plates or on a large beautiful serving dish, serve to the table. Boiled rice, boiled and baked vegetables, mashed potatoes are excellent as a side dish for fish. You can also serve fish with vegetable salads and greens.
Fried pollock is great for instant cooking, and thanks to the batter, the juiciness, softness and natural taste of the fish are preserved. Pollock is considered a diet, low-fat fish, so it’s great for a late dinner.
Fried pollock in batter - an excellent and quick snack to any feast. A beautiful and original serving will make an ordinary dish festive. The use of spices, additionally prepared sauces will make it possible to both deliciously fry pollock and achieve a unique refined taste.