Pollock recipes

Pollock is a fish of the cod family, one of the most popular on Russian tables, mainly because of its availability. It is a healthy product rich in many vitamins, phosphorus, potassium and proteins, which are well absorbed by the body. From pollock, you can cook a large number of light and healthy dishes.

Pick your recipe

One of the characteristics of pollock is that this fish does not have a pronounced taste, which makes it a universal component of many dishes, and the ability to buy it in almost any store makes this variety of fish very affordable. Pollock can be given completely different taste shades, cooking it with different sets of products.

Pollock with sour cream and vegetables in the oven

Ingredients:

- pollock, 1 pc.;

- onions, 2 pcs.;

- fresh carrots, 2 pcs.;

- sour cream, 3-4 tablespoons;

- vegetable oil;

- seasoning for fish;

- fresh herbs (dill, parsley);

- salt.

To prepare the dish, you need to peel the onions and carrots. Finely chop the onion into cubes, and grate the carrots on a coarse grater or cut into strips. Then fry the vegetables in vegetable oil.

Fish need to be cleaned, cut into pieces. Pollock should be put in a suitable baking sheet with thick walls, add the cooked frying, salt, add spices. Then you need to pour the fish with sour cream and bake for half an hour. The finished dish is well served with fresh herbs, such as dill, parsley or other herbs.

Pollock in batter

Since the meat of this kind of fish is quite light and tender in itself, it can not only be stewed, baked or fried, but also used to prepare more original dishes, for example, the famous fish in batter.

Ingredients:

- pollock (fillet), 0.5 kg;

- flour, 1.5 tbsp.;

- milk, 0, 25 l;

- chicken egg, 1 pc.;

- sunflower oil;

- greens;

- special seasonings for fish;

- salt.

The cooking process is best started by slicing into pieces of fish. After it, you need to leave it for about half an hour, add salt and spices to your taste, so that it is saturated with the aroma of spices. It is worth noting that buying pollock is best chilled, not frozen, so that when you defrost a product, its taste will not deteriorate.

Useful advice: for this recipe, it is better to use fillets, so that subsequently small bones can not spoil the process of enjoying the dish.

While the fish is soaked in spices, a batter is prepared. To do this, milk must be mixed with salt, yolk and flour, stir all the ingredients. Beat the protein separately, and then add to the mixture and mix again. In the cooked batter, dip the fish and fry in a sufficient amount of sunflower oil.