Recently, pollock has faded into the background, giving way to new varieties of fish, but many remember that pollock can be cooked quickly and tasty. The low calorie content of pollock will be a pleasant bonus for those who monitor weight, so you can add mayonnaise and sour cream to dishes with it.
Pollock is sold everywhere, whole and in the form of cut fillets, there is always a choice. Try to look carefully when buying so that there is no thick layer of ice on the fish, otherwise, instead of an elastic consistency, you can get a dry, crumbling substance.
Roasted pollock
Ingredients:
- Pollock – 0,5 kg.
- Wheat flour / bread crumbs – 100 gr.
- Sunflower oil – 4 tbsp. l.
- Salt, fish spices – to taste.
Rinse the fish, cut into portions, dry a little. If fillets are used, chop or leave whole if desired. Salt the pieces of fish, roll well in flour mixed with seasonings (breadcrumbs) and fry in hot oil for 3-4 minutes on each side. Serve with mashed potatoes and herbs.
Stewed pollock in milk
Ingredients:
- Pollock – 0,5 kg.
- Wheat flour – 100 gr.
- Onions – 2 pc.
- Carrots – 1 pieces.
- Milk – 1,5 tbsp.
- Sunflower oil – 1 tbsp. l.
- Salt, black pepper – to taste.
To cook pollock in milk, it is better to choose whole fish and not to remove the bones, peel, cut in portions, sprinkle with salt and pepper, breaded in flour. Fry in highly heated oil on both sides, cover with a layer of onion cut into thin half rings on top, and then grated carrots on a coarse grater. Pour over milk, salt and pepper to taste. Reduce heat and cook, covered, 35-40 minutes, until carrots are tender. The best side dish will be boiled potatoes.
Pollock pancakes
Ingredients:
- Pollock – 0,5 kg.
- Egg – 2 pcs.
- Mayonnaise – 2 tbsp. l.
- Wheat flour / starch – 50 gr.
- Sunflower oil – 3 tbsp. l.
- Salt, fish spices – to taste.
Cut the pollock fillet into cubes, not necessarily small, here whoever likes it. In a bowl, mix fish, eggs, mayonnaise and flour, add seasonings, you do not need to salt. In principle, the pancakes can be fried immediately, but ideally – let the mass stand for a couple of hours so that the flour swells and the fish is soaked in the marinade. Fry small pancakes, spreading the mass on a frying pan with a tablespoon. Serve with any side dish, keep in mind that the dish is “immaterial” and no one notices that it has already been eaten decently. It makes sense to make a double portion!
Oven baked pollock
Ingredients:
- Pollock – 0,5 kg.
- Egg – 1 pcs.
- Onions – 3 pc.
- Milk / cream – 1/2 tbsp.
- Sour cream – 100 gr.
- Sunflower oil – 1 tsp
- Salt, fish spices – to taste.
Peel the fish, cut into large pieces, salt and put in a greased dish. Cut the onions into not very thin rings, put them on the fish. Mix egg, milk and sour cream, add salt and spices, pour over fish and onion. Cook in an oven preheated to 180 degrees for 25 minutes. Serve with a glass of dry white wine.
Pollock, like any “neutral” fish, can be prepared according to various recipes, even more of which can be found in our Recipes section.