Pollock is a tasty, lean fish. It is easy to cut, there are not many bones in it. Not everyone includes this inexpensive fish in their diet, but pollock is very useful. It contains substances that are beneficial for the thyroid gland, digestive and nervous systems. Pollock cooks very quickly. Chunks of fish can be rolled in flour, and if you bought a fillet, you can cook it in batter.
It is necessary
-
- Fried pollock in flour:
- pollock;
- flour;
- sunflower oil;
- spice.
- Pollock fillet in batter:
- pollock fillet;
- 3 eggs;
- 200 ml of milk;
- 200 g flour;
- spice.
Instructions
Step 1
Fried pollock in flour.
Butcher the pollock carcasses. Make an incision in the peritoneum with a knife. Pull out the insides. Use kitchen scissors to cut off the fins and tail. Rinse the inside of the carcass under cold water.
Step 2
Cut the fish into pieces. The pieces should not be too small. Season with salt and pepper.
Step 3
Pour flour into a bowl. You can add herbs and spices directly to the flour.
Step 4
Pour the sunflower oil into the skillet. Heat the skillet.
Step 5
Dip the pollock chunks in flour and place immediately in the pan.
Step 6
Cook the fish for no more than 5 minutes, then turn each piece to the other side. Reduce heat, cover skillet with lid, simmer fish for 2 more minutes.
Step 7
Pollock fillet in batter:
Cut the fish into small pieces. Salt, pepper, add spices.
Step 8
For batter, beat eggs with salt. Add milk, stir. Add flour, stir again. If the batter is too runny, add more flour.
Step 9
Dip the fillet pieces in the batter.
Step 10
Pour the sunflower oil into the skillet. Heat the skillet. Fry fillet pieces on both sides until golden brown. Cook each side for about 5 minutes.
