If you decide to fry for a pollack dinner, but do not know how to do it correctly, then this material will help you cope with the task and feed yourself and the household with a delicious fish.
How delicious to fry pollack in a frying pan with crust?
Ingredients:
- Pollock meat - 560 g;
- onion bulbs - 120 g;
- large salt - to taste;
- freshly ground mixture of five peppers - 1 pinch;
- mixture of spices for fish - 1 pinch;
- refined vegetable oil - 75 ml;
- Wheat flour - about 120 g.
Preparation
Alaska pollock should be thawed, if necessary, and washed without fail. We cut off the fins from the fish, and chop the carcass into small transverse slices. Now season the fish with salt, a freshly ground mixture of peppers and spices for fish, mix and leave for twenty to thirty minutes for impregnation with taste and salting.
We pan the pieces of fish in wheat flour and immediately put the vegetable oil in the frying pan heated up without scent. Once the pollack is browned before the mouth-watering crust on both sides, take it out on a plate.
In the same frying pan, if necessary, add more oil and spread the rings cut into bulbs. As soon as the rings become soft and rosy, we extract them to the fish and now we can serve the dish to the table, supplemented with a favorite side dish.
How correctly to fry pollock fillets in batter?
Ingredients:
- fillets of pollock - 560 g;
- lemon juice - 25 ml;
- ground coriander seeds - 1 pinch;
- paprika sweet red ground - 1 pinch;
- large table salt - 2 pinch;
- freshly ground mixture of five peppers - 1 pinch;
- refined vegetable oil - 75 ml;
For batter:
- eggs large chicken - 2 pieces;
- cream of medium fat content - 220 ml;
- wheat sifted flour - 220-240 g;
- large salt - to taste.
Preparation
Defrosted fillets of pollock are washed, dried and cut into portions slices. After that, we sip them with lemon juice, a large salt of a cooked, freshly ground mixture of five peppers, freshly ground coriander grains, rub salt and spices with lemon juice into fish fibers and leave for twenty minutes at room conditions.
For cooking batter, treat the whisk or mixer eggs and salt, then pour in the cream, pour the sifted flour and stir again with a mixer until all the mealy lumps are blooming. The texture of the batter should resemble the consistency of the dough, which we prepare for pancakes.
At the final stage of preparation, dip the squeezed fillet of Alaska Pollack serially into the batter and immediately put it into the preheated vegetable without the aroma of oil. As soon as the fish in the batter is browned on both sides, we spread it on the dish and serve, supplemented with a side dish.
How to fry pollack in a frying pan with onions and carrots?
Ingredients:
- fillets of pollock - 560 g;
- wheat sifted flour - 110 g;
- eggs large chicken - 2 pieces;
- lemon juice - 35 ml;
- onion bulbs - 180 g;
- carrots - 180 g;
- large table salt - 2 pinch;
- mixture of spices for fish - 1 pinch;
- refined vegetable oil - 75 ml;
- granulated sugar - 20 g;
- hot water - 150 ml;
- laurel leaves - 1 piece;
- Tomato paste - 70 g.
Preparation
Prepared properly and cut into pieces slices of pollock fillets seasoned with salt, spices for fish, breaded in flour, and then dipped in whipped eggs until smooth and fry in hot oil until a tasty crust.
We put the fried fish on the dish and take to the vegetables. Bulbs are cleaned, cut into quarters or half rings and put into the same frying pan, splashing some more vegetable oil. After three minutes, add the carrot, before cleaning it and treating it on a large grater. Fry the vegetables together, stirring, until soft, then add the diluted tomato paste dissolved in hot water, weap the mass with salt, pepper, throw the laurel and, if desired, other spices to your taste, saute the sauce for five minutes, stirring, and pour them fried fish . We give it a little soak and we can serve, adding a side dish.