Pollock is a fairly tasty and inexpensive fish that has virtually no bones. The neutral taste of pollock goes well with salty, sour or any other dishes. One of the easiest ways to cook pollock is to fry the fish in a pan.
Pollock contains a large amount of protein, iodine, potassium, phosphorus, which are perfectly absorbed by our body. To prepare fried pollock, you will need:
- flour - 500 g;
- vegetable oil - 0.5 tbsp.;
- salt to taste.
For the fish marinade you will need:
- onions - 2 pcs.;
- carrots - 2 pcs.;
- mayonnaise - 2 tbsp. l.;
- sour cream - 250 ml;
- sugar, salt - to taste;
- vinegar (7%) - 1 tsp.
First you need to prepare vegetables for the marinade: cut the onions into rings and fry in a pan in a small amount of vegetable oil. After a few minutes, add the grated carrots on a medium grater to the contents of the pan, then add sugar, salt, vinegar, mayonnaise and sour cream.
It is also necessary to pour a small amount of water into the pan so that the marinade does not burn, but is very juicy. Simmer the marinade for 15 minutes over low heat, during which time the carrots and onions should become soft.
At this time, start cooking pollock: wash the fish, disassemble, remove the fins, head, tail and ridge, then cut into small pieces. Combine flour and salt in a separate container, and then roll pollock pieces in this mixture. Put the fish in a frying pan and fry on both sides in vegetable oil to make the pollock tender and well done. Cover the pan with a lid.
Put a layer of marinade in another container, then put the fish and cover with another layer of marinade. Now leave the pollock to soak for half an hour. After the specified time, the fried pollock can be put on a plate along with the marinade and served.
