Methods for preparing pollock. How to cook pollock fillet so that the fish turns out juicy. How to cook pollock fillet in a frying pan, oven, slow cooker

19.10.2019

Pollock is a very common fish in Russia from the cod family. Thanks to its availability, taste and low price, pollock has already become a favorite among many housewives. This fish is rich in vitamins A and B, various microelements and acids. Moreover, 100 grams of pollock contains only 70 calories, so even those who are losing weight can eat it. This fish is cooked in a frying pan, in the oven or in a slow cooker. Let's talk about how to cook pollock in a frying pan.

How to cook delicious pollock in a frying pan with onions and carrots

What you need for cooking:

Pollock (fresh or frozen) 1 kg.
Onion 2 pcs.
Carrots (large) 2 pcs.
Wheat flour 5 tbsp. l.
Salt and pepper to taste.
Vegetable oil for frying.
Fresh herbs if desired.

Thaw pollock if it was previously frozen. Rinse the fish under cold water and remove the head, fins, entrails, etc. Cut the pollock into portions. Sprinkle a little salt on the fish and set it aside.
Peel the onions and carrots. Grate the carrots on a fine grater and cut the onion into medium-sized cubes (you can cut the onion into half rings). Fry onions and carrots in vegetable oil.
Mix salt with pepper and flour. Mix everything and roll the pollock pieces in the resulting flour with salt and spices.
Heat vegetable oil in a frying pan and place the fish on it. After one side is browned, turn the fish over and add the fried onions and carrots to the pan. Cover the pan with a lid and fry the fish for another 5-10 minutes. During this time, the fish should be completely cooked.
Finely chop the greens and sprinkle it over the cooked fish.

How to cook delicious pollock in a frying pan with tomatoes and eggplants

What you need for cooking:

Pollock 700 gr.
Fresh eggplant 4 pcs.
Tomato 3-4 pcs. (depending on size).
Wheat flour 3 tbsp. l.
Tomato paste 3 tbsp. l.
Garlic 4 teeth.
Fresh herbs 1 bunch.
Vegetable oil.
Salt, red pepper to taste.

Thaw pollock if it was previously in the freezer. Rinse the fish under cold water, then remove the head, fins, entrails, etc. Cut the pollock into portions. Sprinkle pollock with salt and pepper. Then roll the fish in wheat flour.
Wash the eggplants and tomatoes. Cut the eggplants into small pieces and chop the tomatoes into small cubes. Roll the eggplants in a small amount of wheat flour.
Heat the vegetable oil in a frying pan and place the eggplants on it. Fry them on both sides, then add tomatoes and peeled garlic cloves to the pan. As soon as the garlic gives off its smell, take them out and turn off the heat.
Heat the vegetable oil in a frying pan and start frying the pollock. After 2 minutes, place the eggplants with tomatoes in the pan and tomato paste, then cover the pan with a lid. Fry the pollock on both sides. You can add a little salt during frying.
Chop fresh herbs and sprinkle the dish with it 2 minutes before cooking.

How to cook delicious pollock in a frying pan with champignons and sour cream

What you need for cooking:

Pollock 1 kg.
Onions 2 pcs.
Carrots 2-3 pcs.
Champignons 400 gr.
Sour cream (15-20 percent fat content) 300 rub.
Salt, spices to taste.
Vegetable oil.

Thaw pollock if it was previously frozen. Rinse the fish under cold water and remove the head, fins, entrails, etc. Cut the pollock into portions. Sprinkle the fish with a little salt and roll it in wheat flour.
Rinse the mushrooms with cold water and cut into slices.
Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and place pollock, champignons, onions and carrots on it. As soon as the fish is browned on one side, turn it over to the other and pour sour cream over the fish. Cover the pan with a lid and simmer the dish for 10-15 minutes.

The prepared dish will go well with vegetable dishes. For example, you can serve pollock with stew or potatoes. To give the lud more flavor, you can sprinkle it with fresh herbs before serving.

In pursuit of beauty and health, people go to great lengths: they begin to actively engage in sports, undergo various healing procedures, get rid of bad habits. But one of the most popular ways to maintain the health of the body is.

Trying to protect yourself from using junk food, people are faced with the problem of choosing tasty and healthy products. One of these products that has a beneficial effect on our well-being is pollock, a fish belonging to the cod family.

Why is it useful? this type fish for our health? Which dietary dishes can you cook from it? You will find answers to these questions in the article.

Nutritional value of pollock

Pollock - dietary fish

Pollock is one of the most popular types sea fish among the population of our country.

Despite its low cost, it is in no way inferior in the amount of nutrients and minerals to more expensive varieties of fish, occupying an honorable place in the top ten.

Due to its low calorie content (only 75 kcal per 100 g) and high nutritional value (100 g contains about 16% protein, 1% fat and 0% carbohydrates), pollock is excellent for dietary, sports and baby food. At the same time, meat practically does not contain cholesterol that is harmful to the body.

Pollock meat, liver and caviar are enriched with a complex of vitamins and minerals. They contain the following elements:
fatty acid;

vitamins A, group B (B 1, 2, 6, 9), C, E, D;
minerals (sodium, potassium, calcium, magnesium, phosphorus, zinc, iodine, sulfur, fluorine, etc.).

Useful properties of pollock

Eating pollock has a beneficial effect on the functioning of various organs and systems. Thanks to such a rich chemical composition, this type of cod can have a complex effect on the body, improving the overall well-being of a person. Let's look at the beneficial properties of this sea fish in more detail.

Improving the functioning of the cardiovascular system

The most important property of pollock is positive influence on the functioning of the heart and circulatory system. Including it in the diet helps:

improving the condition of blood vessels and blood flow;
cleansing the blood of harmful impurities and toxins;
reducing the risk of developing atherosclerosis, stroke and heart attack, as well as the formation of cholesterol plaques.

Improved metabolism

When choosing fish, you need to pay attention to its freshness

Polyunsaturated fatty acids (omega-3, omega-6), which sea fish are rich in, help normalize metabolism in the body.

Another valuable quality of pollock, especially for the sick diabetes mellitus, is the ability to destroy excess sugar in the body.

Pollock meat contains large quantities of potassium, which is responsible for excretion excess liquid from fabrics. That is why it is recommended to be used by patients suffering from various edemas.

Prevention of iodine deficiency

This type of sea fish is rich in iodine, which takes part in the formation of thyroxine, an important thyroid hormone. Cardiovascular health depends on the concentration of thyroxine in the blood. nervous system.

In addition, this hormone affects a person’s emotional state. Therefore, regular consumption of pollock is an excellent way to prevent iodine deficiency and related thyroid diseases.

Other beneficial properties of pollock

In addition, regular consumption of pollock allows you to:

avoid the occurrence of iron deficiency anemia (thanks to the cobalt contained in fish, which helps the absorption of iron);
improve the condition of teeth, bones, cartilage and joints (thanks to calcium and fluoride);
increase the conductivity of nerve impulses;
improve the functioning of the nervous system, increase resistance to stress;
activate brain activity (thanks to phosphorus and fatty acids);
normalize the activity of the digestive system;
adjust the composition;
cleanse the liver of waste and toxins;
improve the condition of skin, hair, nails (due to the high content of vitamins A, B, E);
reduce the risk of developing cancer.

Regular consumption of pollock helps improve human health.

Who should consume pollock and in what quantities?

Doctors advise everyone to eat pollock age categories of people. Its gradual introduction into the diet should begin at early childhood(from 8 months).

Contraindications for use

People who have an allergic reaction to seafood should exclude pollock from their menu. Moreover, due to high content sodium chloride, experts recommend limiting its use to patients with or intestinal problems, high blood pressure, and kidney disease.

What do you need to know when buying pollock in a store?

The beneficial properties of any product depend on its quality. Therefore, when purchasing a frozen pollock carcass, you need to make sure it is fresh. The following signs indicate this:

The carcasses lie separately from each other, without sticking together.
The skin on the fish is intact, without damage.
Ice crust without bloody streaks and small thickness.
The meat is white.
The fins are pressed against the fish.

If there is any damage, unpleasant color or smell, it is better not to take risks and postpone the purchase.

Dietary dishes from pollock

Dietary dishes from pollock: cutlets

From this fish you can prepare many tasty and healthy dishes, with varying degrees of calorie content. However, better absorption nutrients, promotes the consumption of dietary dishes.

Cooking secrets

For maximum conservation useful properties pollock you need to choose the following cooking methods:

cooking;
stewing;
baking in the oven.

This type of sea fish contains a sufficient amount of salt. Therefore, during cooking you only need to add a little salt.

Pollock goes well with various side dishes, vegetables, herbs and sauces. Therefore, you can safely serve cooked fish with boiled potatoes, tomatoes, herbs, green onions and other products. Here is an example of recipes for preparing delicious and healthy dishes from pollock.

Steamed pollock cutlets

To prepare you need to prepare:

pollock fillet – 0.5 kg;
a couple of pieces of stale loaf;
milk – 200 g;
egg;
a pinch of salt.

Wash the fish fillet and then soak it in warm milk. Pour milk over the loaf pieces. After 15 minutes, mince the pollock meat and bread through a meat grinder twice. Add egg and salt to the resulting minced meat and mix well.

If the consistency of the minced meat is too liquid, you can put a little semolina in it. And if it’s thick, add the milk in which the loaf was soaked. Form cutlets from the resulting mixture. Steam for 20-25 minutes.

Pollock with vegetables in the oven

You need to prepare:

pollock carcass;
large onion;
carrot;
oil;
low-fat sour cream – 50g.

The fish should be washed, peeled, cut into portions, which should be lightly salted and greased with sour cream. On a greased baking sheet, place layers of onion cut into half rings and carrots grated on a coarse grater.

There are so many epithets that pollock is not given. It is called boring fish, nondescript, tasteless, empty and many other disrespectful definitions. In fact, everything is completely different. Yes, indeed, pollock is not a fatty, rather dry fish, but dishes made from it are low-calorie and will not increase cholesterol. Therefore, pollock justifiably takes its rightful place in the menu of slim, active and energetic people for whom it is important to have good health and beautiful figure. They need to know how to cook pollock fillet in the oven and in a frying pan.

Pollock contains all the necessary micro- and macroelements, vitamins and proteins. It regulates human blood sugar and has excellent antioxidant properties. Only this should force you to include this wonderful fish in your diet and figure out how to cook tasty pollock fillet, especially since its characteristics make it possible to include this cod fish not only in medical diets, but also in baby food from eight months of age.

Another advantage of pollock is its neutral taste. This is great, because on the basis of thin delicate taste you can create any flavor bouquet and aroma that will meet the needs and preferences of absolutely everyone. The wallet is happy with its price, and all busy people and men are happy with its availability, because... any nearest store has both carcasses and fillets in its assortment.

Most The right way According to nutritionists, preparing pollock fillet for daily nutrition is considered stewing on a bed of vegetables. The most popular and simple recipe is pollock fried in batter or even without batter in a mixture of sunflower and butter in a frying pan. But at festive feasts it is completely in vain to bypass him. Although pollock, like any cod fish, can be used to prepare an elegant dish, the main thing is to choose the right partners for it. And then this dish will not only be healthy, but tasty and effective, and if necessary, even retain all its dietary properties.

Pollock fillet in the oven

Ingredients:

600-700 g pollock fillet;
500 g potatoes;
2 onions;
1 carrot;
200 g hard cheese;
1-2 red bell peppers;
lemon;
mayonnaise;
sour cream of any fat content;
cream of any fat content;
deodorized vegetable oil;
salt pepper.

Preparation:

Cut the pollock fillet into small pieces, season with salt and pepper, squeeze a little lemon juice, set aside for a few minutes to soak. Then fry in a hot frying pan with enough oil. Peel the potatoes, boil until half cooked and cut into flat strips or slices. Chop 1 onion and fry, add finely grated carrots and simmer together with the onion until the carrots change color, add 10-20 olives cut into halves, if desired, and simmer briefly. If the mixture is a little dry, pour in a little brine from the olives. Slice bell pepper and a second onion in rings (the second onion can be red). Coarsely grate the cheese or simply cut it into thin small slices.

Prepare a form for baking pollock in the oven - coat with butter or margarine and sprinkle with semolina or breadcrumbs. Place potatoes at the bottom of the mold and pour a couple of tablespoons of cream over it. Place half of the onion mixture in the second layer, all the pollock on it, evenly pour a couple of tablespoons of sour cream, top with cheese and the other half of the onion with carrots and olives. The next layer is bell pepper. Place raw onion rings on it and pour mayonnaise over everything. Bake pollock fillet with vegetables in a hot oven at 180-200°C for approximately 20-25 minutes. Serve in form. You can garnish with lemon slices, tomatoes and fresh mint sprigs.

For a dietary one, you should exclude olives, mayonnaise and raw onions, but you can add a layer of fried and grated apples into large slices ( narrow gaps on a tetrahedral grater). You can easily enhance the taste of a pollock fillet dish and make it spicier with the help of pickled cucumbers or tomatoes; in addition, you can change the sequence of layers.

Video recipe

Pollock in the oven in a “walnut” coat

Ingredients:

800 g pollock fillet;
1 cup chopped walnuts;
2 tbsp. l. milk;
2 eggs;
flour;
salt pepper;
sunflower oil, odorless.

Preparation:

Wash the pollock fillet, dry it, cut it into small portions (at the rate of 3-4 pieces per serving), season with salt and pepper, set aside for a while, or put in the refrigerator for 15 minutes. At this time, beat the eggs, add milk and beat again. Dip the prepared fish pieces in flour, dip in eggs and milk and thoroughly coat in nuts. All gaps in the breading should be filled with a spoon. In a frying pan, fry the pollock fillet on both sides in enough oil so that the fish sets and a crust appears on it. Transfer to a baking dish coated with oil, place in the oven at 180°C and cook until done. On the side of the pan, you can place a couple of slices of lemon zest on small sheets of foil so that its flavor is absorbed into the fish. Place the finished pieces of pollock fillet on a plate on top of fresh lettuce leaves, garnish with lemon, tomatoes and herbs.

ADDITION! For a more dense breading of pollock fillet, you can prepare lezon. To do this, separate the yolks from the whites, beat the yolks a little, mix with warm boiled milk, at the rate of 80-100 ml per 1 yolk, until a homogeneous mass is obtained, which is heated with stirring until thickened. Boiling is not allowed! It is in the ice cream that the fish is dipped before being breaded with nuts.

This recipe has a variation. Seasoned with salt and pepper, the pieces of pollock fillet are sprinkled with more lemon juice and breaded with a mixture of chopped nuts and dry porcini mushrooms (30 g of mushrooms per 200 g of nuts). Mushrooms make a significant difference in flavor, the only important thing is that they come from a reliable source, preferably collected, processed and dried yourself. In addition, you can add chopped fresh cilantro or dried dill to the pollock breading.

Video recipe

Zrazy from pollock fillet with mushrooms in a frying pan

Ingredients:

1.5 kg pollock fillet;
1 onion;
200-250 g of fresh or frozen champignons;
chopped parsley and dill;
odorless sunflower oil;
salt pepper.

INGREDIENTS for the sauce:

1.5 cups fish broth;
¼ glass of white wine;
½ cup cream;
3 yolks;
2 tbsp. l. butter;
1 tbsp. l. flour;
lemon juice.

Preparation:

Defrost the pollock fillet, wash and dry it, with a sharp knife, holding it diagonally, cut across the grain into small slices, starting from the wide part to the tail. Place the slices on the board and beat each one with careful light movements with a wooden mallet. The hammer should be held by the middle of the handle, this will soften the force of the blow. Fry finely chopped onion in vegetable oil, add chopped champignons to it and fry them until tender, pour 1-2 tbsp of greens into the frying pan. l., salt, pepper and simmer for a couple of minutes, adding a little water if necessary.

For each slice of pollock fish, previously sprinkled with salt and pepper on both sides, put a little filling, fold the edges to the center from two opposite narrow sides and then roll the slice into a tube along the long side. If the tubes do not stick, use toothpicks to chop them off. Place the zrazy with the seam (toothpick) down in a hot frying pan and fry on sunflower oil first from the side of the seam so that it is fixed, then from all sides. Remove the toothpicks, put the zrazy from the pollock fillet back into the deep frying pan, seam side down, pour in a couple of tablespoons of fish broth and simmer until done under the lid over medium heat. You can add fish spices to the broth. Transfer the finished pollock fillet zrazy to a plate or deep porcelain bowl, close and wrap it to keep warm.

In the same deep frying pan in 1 tbsp. l. fry the flour with dissolved butter, add salt, add broth, boil, add wine and cream, boil again and simmer a little over low heat. In a small saucepan, grind 1 tbsp. l. butter, gradually add lightly beaten yolks to it and grind everything together. Gradually pour in the sauce, heat almost to a boil, place the saucepan in a water bath and cook the sauce, stirring, until the sour cream thickens, add lemon juice at the end to taste, stir. Pour the hot sauce over the pollock fillet zrazy and serve immediately.

Video recipe

Potato cutlets stuffed with pollock

Ingredients:

200-300 g pollock or fillet;
1-1.2 kg of potatoes;
2 eggs;
1 onion;
milk or low-fat cream for boiling pollock or a vegetable bed (onions, carrots, herbs) for stewing;
butter;
vegetable oil;
thin breadcrumbs;
green onions, fresh dill and parsley;
salt pepper.

Preparation:

Boil the potatoes and, without waiting for them to cool, mash them into a puree with a potato masher or meat grinder. Add to it 1.5-2 tbsp. l. butter (can be replaced with heavy cream), chopped herbs and a raw, slightly beaten egg, season to taste with salt and pepper, mix everything well.

Make the filling. To do this, there are two options for preparing pollock - simmer on a bed of vegetables in a small amount of water with the addition of a small amount vegetable oil or boil in milk for 8-9 minutes. Cut the pollock into pieces; if it is cooked on a pillow, then mix these pieces with the pillow. Boil an egg hard and cut into small cubes or grate coarsely, chop the onion and fry. Mix pollock with egg and onion.

Make flat cakes from the potato dough, put 1 spoon of pollock filling on each and wrap it in the form of an oval pie. Roll in breadcrumbs to create a thicker and crispier crust, add large crackers to thin breadcrumbs. Quickly fry on all sides in a very hot frying pan.

However, just like that, cutlets from, not only with fish, but also with meat filling It is not usually served on the holiday table. They offer a variety of sauces.

Recipe for universal sauce for fish dishes

Ingredients:

250 g canned peppers, artichokes or mushrooms;
700 g canned in own juice chopped tomatoes;
75 g pitted olives;
1 large onion;
2-3 cloves of garlic;
a large bunch of fresh thyme;
a small bunch of fresh parsley;
2 tbsp. l. olive oil;
salt, pepper as desired.

Preparation:

Finely chop the onions, olives, herbs. Grind the garlic with a fine grater or garlic press. Drain the brine from the peppers or mushrooms and chop. Heat oil in a frying pan, add onion and thyme, fry for 5 minutes. Add garlic and peppers (artichokes, mushrooms) and cook for another 2-3 minutes. Place tomatoes and olives in the pan, stir and taste, add salt and pepper as desired. Simmer for a few minutes over low heat until the sauce thickens. Sprinkle the sauce with parsley, stir and serve in a gravy boat or deep porcelain bowl.

Video recipe

Thus, there are many recipes for cooking pollock fillet in the oven and in a frying pan, which can be used to decorate the holiday table. You just need to put love and a little imagination into each of them. And some savings will allow you to accompany these dishes with exquisite wine and finish the meal with a luxurious dessert.

How do you like to cook pollock?

Already read: 10437 times

Pollock is an inexpensive fish and accessible to everyone; only capelin is cheaper than pollock. Pollock is a familiar everyday dish for many. Fried or steamed pollock, and very rarely, pollock cutlets, these are the main dishes from the menu of our housewives.

But pollock can also become the main dish on a holiday table. I suggest you cook pollock in a pot and remember the Soviet past - pollock in Leningrad. How to cook pollock deliciously read and watch further.

POLLACK - simple recipes and dishes

Recipe Pollock stewed with vegetables

Ingredients:

1 kg pollock
onion
carrot
5 tomatoes
3 tbsp. l. vegetable oil
pass
Bay leaf

Cooking method:

Clean and wash the pollock.
Cut into 2-3 cm pieces.
Peel the onions and cut into small cubes.
Wash the carrots and grate them on a fine grater. You can use a grater for Korean salads.
Add vegetables to fish, stir, salt and pepper.
Pour vegetable oil into a saucepan and heat.
Place the fish along with vegetables in heated oil and fry, stirring occasionally.
Wash the tomatoes, make cross cuts and scald with boiling water. Douse it right there ice water and carefully remove the skin.
Finely chop the tomatoes or grate them.
Add the tomatoes along with the juice to the stewed fish.
Add salt to taste, add 1-2 bay leaves and close the saucepan with a lid.
Simmer pollock with vegetables over medium heat for about 15 minutes. Serve with boiled rice, potatoes or steamed vegetables.

Pollock recipe in a pot

Ingredients:

3 pcs. pollock
6-8 potatoes
2 pcs. onions
2 carrots
6-8 tbsp. l. sour cream
1.5 tbsp. vegetable or fish broth (can be replaced
dry white wine)
3 tbsp. l. butter
pepper

Cooking method:

Thaw the pollock, clean it and wash it well. Remove the fins and tail, remove the skin with a sharp knife, separate the flesh from the bones and cut into small cubes.
Chop onions and carrots coarsely.
Peel the potatoes and cut into medium cubes.
Place 0.5 tsp on the bottom of a ceramic pot. butter.
Place carrots in pots, place fish on it, then onions.
Pour 1-2 tbsp onto the onion. l. rich sour cream and lay out a layer of potato cubes. Salt, pepper and add another piece of butter.
Pour 4-6 tbsp into each pot. l. broth.
Cover the pots with lids and place in a cold oven.
Preheat the oven to 180 degrees. Cook pollock in pots for about 35-40 minutes.

Pollock recipe in batter

Ingredients:

0.5 kg pollock fillet
100 ml milk
100 gr. flour
2 eggs
pepper
vegetable oil

Cooking method:

Wash pollock, dry and cut into strips. Season with salt and pepper.
In a deep bowl, beat the eggs, pour in the milk and add the flour. Beat with a blender.
Heat vegetable oil in a saucepan.
Dip pollock pieces in batter and fry in hot oil until golden brown. Serve with your favorite sauce.

Pollock Salad Recipe

Ingredients:

0.5 kg pollock
2 tbsp. milk
onion
carrot
sour cream
mayonnaise
olive oil
pepper
dill greens

Cooking method:

Boil the carrots and grate on a fine grater.
Boil pollock in milk. Cool without removing from milk.
Remove the cold pollock onto a board and cut into fillets. Remove all bones and skin, chop the flesh finely.
Cut the onion into half rings and fry in olive oil.
Place the pollock fillet in a transparent salad bowl. Grease with a mixture of mayonnaise and sour cream.
Place the next layer of grated carrots.
Coat the carrots with the same mixture and spread over the sauce fried onion.
Coat the salad with sour cream and mayonnaise sauce and garnish with fresh herbs. Cool in the refrigerator for an hour and serve.

Recipe Fish in Leningrad style

Ingredients:

800 gr. pollock
0.5 kg potatoes
2 pcs. onions
5 large champignons
0.5 tbsp. flour
150 gr. hard cheese
0.5 tbsp. vegetable oil
greenery
pepper

Cooking method:

Clean the pollock, gut it and wash it. Cut into fillets.
Season the pollock fillet with salt, pepper and breaded in flour.
Heat 3 tbsp. l. vegetable oil in a frying pan and fry the pollock fillet in it until golden brown.
Peel the potatoes and cut into slices.
Heat 3-4 tbsp in a saucepan. l. vegetable oil, add potato slices and fry until tender. Place potato wedges on paper towels.
Cut the champignons into 4-6 pieces and fry in the remaining oil until golden brown.
Grate the cheese on a coarse grater.
Place a layer of potatoes in a baking dish, add salt, top with pollock fillet and mushroom slices.
Sprinkle with grated cheese.
Bake for about 20 minutes at 180 degrees.
Cut the onion into half rings, roll in the remaining flour and fry in mushroom oil until golden brown. Use a slotted spoon to place the golden onion on a napkin.
Remove the finished fish from the oven and place fried onions on top of the cheese crust. Serve in the same form.

If you want something more familiar from pollock, then watch the video recipe for budget pollock cutlets below.

Video recipe "Pollack cutlets"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Pollock is a popular and affordable fish. Pollock cooks very quickly, does not have a specific fishy smell, its meat is white and tender. This fish contains a small amount of bones, so it is easy to cut. Pollock contains very little fat, but is rich in protein, phosphorus and selenium.

There are thousands of pollock dishes, but this fish is the juiciest and most tender when baked in the oven. We offer you a simple recipe for baking pollock. As a side dish you can serve vegetables, fresh or cooked in any way, rice, buckwheat.

Ingredients:

Pollock (fillet) - 500 g
Onion - 2 heads
Juice of 1/2 lemon
Mayonnaise - 100 g
Sour cream (10-15%) - 100 g
Mustard - 1 tbsp.
Hard cheese - 100 g

Preparation:

❶ Cut the pollock fillet into portions. Salt, pepper, sprinkle with lemon juice.

❷ Cut the onion into half rings and place in a baking dish, pre-greased with vegetable oil.

❸ Mix mayonnaise, sour cream and mustard in a separate cup. Dip each piece of pollock into the resulting sauce and place in the mold on top of the onion. Pour the remaining sauce over the fish and put everything in the refrigerator for 1 hour to marinate.

❹ Place the pan in an oven preheated to 200°C and bake for 15 minutes.

❺ Then take out the mold, sprinkle the fish with cheese, grated on a coarse grater. Place in the oven again for 10 minutes.

Pollock fried in a frying pan- This is perhaps the most popular recipe for cooking fish in Russian families. Pollock does not need to be marinated; its meat is already very tender. But, if necessary, you can prepare a marinade from 3 tbsp. l. soy sauce and 2 tbsp. l. lemon juice (per 1 kg of fish) and marinate the pollock for a couple of hours. Pollock fillet for frying in a frying pan must be thawed at room temperature - this way the fish will retain all its taste and beneficial qualities.

Ingredients:

Pollock fillet - 1 kg
Two chicken eggs
Half a cup of flour
Salt, ground black pepper - a pinch
Vegetable oil for frying

Preparation:

❶ Whisk the eggs with salt and pepper.

❷ Cut the pollock fillet into portions.

❸ Heat a frying pan with vegetable oil.

❹ Dip the pollock pieces one by one into the egg, then into the flour and place in the frying pan.

❺ Fry the fish on both sides over medium heat, turning when done.

❻Ready pollock acquires a golden color and an appetizing crust.

Pollock prepared according to this recipe can compete with restaurant delicacies. The fish has a delicate texture, a light lemon flavor and a crispy crust.

Ingredients:

Pollock fillet - 1 kg
Lemon juice - 2 tbsp. l.
Cereal or pomegranate sauce - 4 tbsp. l.

For the batter:

Egg - 1 piece
Kefir at room temperature - 1 glass
Flour - 1/2 cup
Vegetable oil - 100 ml
Sugar - 1 teaspoon
A pinch of salt and paprika (or black ground pepper)

Preparation:

❶ Knead the dough from eggs, kefir, flour and sugar. The consistency should resemble thick sour cream.

❷ Cut the pollock fillet into small pieces (the size of a matchbox).

❸ Heat vegetable oil in a frying pan. You shouldn’t skimp on oil, otherwise the fish will cook unevenly.

❹ Dip pieces of pollock one at a time into the dough and lower into the heated oil. Fry the fish on both sides and remove with a slotted spoon.

❺ Place the finished pieces on a paper towel to absorb excess fat.

Batter for fish can be prepared in other ways. We offer you the two most popular methods. The first one is the simplest, the second one is delicious and original.

Batter for fish with sour cream

You will need: 2 eggs, 1/2 teaspoon of salt, a pinch of ground black pepper, 5 tbsp. spoons of sour cream and flour. Mix eggs, salt, pepper and sour cream. Gradually add flour and knead the dough, which has a consistency similar to thick sour cream.

Beer batter for fish

Fish in beer batter It turns out juicy, tender, with a crispy crust. The batter must be made in advance. It should sit in the refrigerator for a couple of hours, or better yet, overnight. The taste of beer ready dish not felt. You can fry any fish, squid in beer batter, and also use it to fry chicken pieces.

You will need: 1/2 cup flour, 1/2 cup light beer, 1 teaspoon baking powder, a pinch of salt. Flour with baking powder must be sifted into a cup. Add some salt. Make a well in the flour and slowly pour in the cold beer, stirring constantly. Place the finished batter in the refrigerator.

Pollock cutlets turn out surprisingly tasty, juicy and delicate. Since this fish does not have a pronounced aroma, even picky children will like the cutlets. We will tell you how to cook pollock cutlets in a frying pan and in the oven.

Ingredients:

Pollock fillet - 1 kg
White loaf - 200 g
One large onion
One egg
Salt - 1 tbsp. spoon
Semolina - 50 g
Milk - 50 ml
Vegetable oil for frying
A pinch of ground black pepper
Dried herbs (parsley, dill) - 5 g

Preparation:

❶ Chop the pollock fillet as finely as possible with a knife. It is better not to use a meat grinder to preserve the juiciness of the minced meat.

❷ Cut off the crusts from the loaf and soak in milk, adding semolina to it.

❸ Finely chop the onion.

❹ Add egg, onion and swollen bread to the minced fish. Salt and pepper, add dry herbs. Mix the minced meat until smooth. Form cutlets of any shape.

❺ Heat a frying pan with vegetable oil. Fry the cutlets on one side over medium heat until golden brown. Turn the cutlets over, cover the pan with a lid, reduce the heat and bring the dish to readiness.

❻ Can be cooked pollock cutlets in the oven. To do this, place the cutlets in a lightly greased form with vegetable oil and bake them for 40-50 minutes in an oven preheated to 180°C until browned.

From pollock fillet you can prepare a dish that both adults and children will enjoy. This is a casserole with fish and potatoes with a cheese crust. The dish is easy and quick to prepare.

Ingredients:

Potatoes - 1 kg
Pollock fillet - 500 g
Onion - 1 piece
Any hard cheese- 50 g
Mayonnaise or sour cream - 3 tbsp. spoons
Vegetable oil - 50 g
Salt, pepper - to taste

Preparation:

❶ Peel the potatoes, cut into circles and place in boiling water. Boil for 5 minutes. Drain in a colander and add cold water (the cooking process will stop immediately).

❷ Cut the pollock into thin strips, marinate in mayonnaise or sour cream, salt and pepper to taste.

❸ Cut the onion into cubes and fry in vegetable oil until golden brown.

❹ Place 1/2 of the potatoes in a greased baking dish, a layer of pollock on top, then a layer of fried onions. The last layer there will be potatoes again.

❺ Grease everything with mayonnaise and place the casserole in an oven preheated to 220°C.

❻ Bake for about 20 minutes (until the potatoes are golden).

❼ Remove the casserole, sprinkle with a layer of grated cheese, return to the oven and leave for another 5 minutes until the cheese melts and let it melt.

❽ Remove the finished casserole from the oven and let it stand for about 15 minutes. After this, the dish can be cut into portions.

Another way to cook pollock fillet in the oven is to bake it with tomatoes and cheese.

Ingredients:

Pollock fillet - 1 kg
Hard cheese - 150 g
Sour cream - 150 g
Onions - 2 pcs.
Garlic - 3 cloves
Tomatoes - 3 pcs.
Bunch of dill
Salt - to taste

Preparation:

❶ Cut pollock fillet into portions.

❷ Cut the onion into half rings, tomatoes into circles.

❸ Prepare sour cream dressing by adding chopped garlic, dill, salt and spices to the sour cream.

❹ Place onion on the bottom of a baking dish, greased with butter, and fish on top. Brush the pollock pieces with sour cream dressing.

❺ Place tomato slices on top of the fish. Sprinkle everything with grated cheese and grease with sour cream.

❻ Place in an oven preheated to 200°C and bake for about 40 minutes.

Incredible delicious fish on a vegetable bed with creamy sour cream sauce can be easily and quickly prepared in a slow cooker.

Ingredients:

Pollock fillet - 1 kg
Onions - 2 heads
Carrots - 1 large
Sour cream - 100 g
Cream - 150 ml
Seasoning for fish - 1 tbsp. spoon
Salt - to taste

Preparation:

❶ Cut pollock into portions, sprinkle with salt and seasoning.

❷ Cut the onion into cubes, grate the carrots on a coarse grater.

❸ Pour a little vegetable oil into the multicooker bowl and add onions and carrots.

❹ Close the multicooker lid and set the “Bake” mode for 50 minutes.

❺ Mix sour cream, cream and a pinch of salt in a cup.

❻ Vegetables in a multicooker must be stirred periodically. 20 minutes after the start of stewing, place pieces of fish on top of the vegetables. Pour the creamy sour cream mixture over the fish and vegetables. Close the lid again and continue to simmer until the end of the program.

From pollock fillet and potatoes you can prepare a complete dish that does not require separate side dishes. Unless a fresh salad and greens wouldn’t hurt.

Ingredients:

Pollock fillet - 600 g
Potatoes - 4 pcs.
Onion - 1 head
Sour cream - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Salt, fish spices - to taste

Preparation:

❶ Peel the potatoes and cut into slices.

❷ Cut the pollock fillet into portions.

❸ Cut the onion into half rings.

❹ Cut 4 squares of foil, grease each with oil.

❺ Place a layer of potatoes, a layer of onions on each square of foil, and pieces of pollock on top. Salt everything and sprinkle with spices to taste.

❻ Mix mayonnaise and sour cream and coat the pollock pieces.

❼ Fold the edges of the foil, place the portions on a baking sheet and bake in an oven preheated to 200°C for 30 minutes.

Cooking pollock under a tender cheese crust is easy and quick. You can serve this dish with a salad of fresh vegetables, boiled potatoes or rice.

Ingredients:

Pollock fillet - 1 kg
Hard cheese 200 g
Onions - 2 heads
1/2 lemon
Mayonnaise - 3 tbsp. spoons
Seasoning for fish, salt - to taste

Preparation:

❶ Cut the fish into portions. Salt, pepper, sprinkle with lemon juice.

❷ Cut the onion into half rings.

❸ Place a layer of half an onion on a greased baking sheet, and pieces of pollock on top. Place the remaining onion on the fish. Make a mesh of mayonnaise on top. Sprinkle everything with grated cheese.

❹ Bake in an oven preheated to 190°C for about half an hour.

You can prepare a complete dish of pollock fillet by baking it with vegetables under a cheese coat.

Ingredients:

Pollock fillet - 1 kg
Carrots - 3 pcs.
Onions - 2 heads
Tomatoes - 2 pcs.
Hard cheese - 200 g
Mayonnaise - 3 tbsp. spoons
Salt, pepper, herbs - to taste

Preparation:

❶ Cut the pollock fillet into portions and dry, placing it on a paper towel for 5 minutes.

❷ Cover the bottom of the baking sheet with foil or parchment and grease with oil. Post fish fillet, trying to cover the entire bottom with it. Salt and pepper.

❸ Cut the onion into half rings and place half on top of the fish. Spread the next layer of carrots, grated on a coarse grater. Next is a layer of tomatoes cut into slices. The last layer will be cheese grated on a coarse grater.

❺ Place the baking sheet in the oven for 50-60 minutes at 180 degrees. The finished fish “under a fur coat” can be sprinkled with freshly chopped herbs to taste.

You can prepare pollock fillet in the form savory snacks heh. This dish is especially loved by men and can become a decoration for anyone, even festive table. Preparing the appetizer is not difficult, the main thing is to keep the dish in the refrigerator for good marinating. Pollock can be replaced with another boneless fish. Adjust the spiciness of the pepper to your taste.

Ingredients:

Pollock fillet - 500 g
Carrots - 2 pcs.
Onion - 1 piece
Garlic - 3 cloves
Vinegar 9% - 4 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Ground black pepper - 1/2 teaspoon
Coriander (ground) - 1/3 teaspoon
Sugar - 1/2 teaspoon

Preparation:

❶ Cut the fish into strips, add 2 tbsp. spoons of vinegar, mix and put in the refrigerator for 30 minutes.

❷ Grate the carrots on a coarse grater. Cut the onion into thin half rings. Chop the garlic.

❸ Place the vegetables in a suitable container, add the remaining vinegar, sugar, oil, pepper, coriander and mix thoroughly.

❹ Squeeze the fish and add to the vegetables, mix carefully. Cover the pollock heh with a lid and put it in the refrigerator for a day.