How to fry pollock correctly
A wonderful fish is pollock. Having an amazing neutral taste, the product goes well with many ingredients and dishes. The most important thing is that this fish has almost no bones, so you can eat it with great pleasure.
The most popular method of preparing pollock is frying. This simple skillet dish makes a great addition to any side dish. The main thing is to fry the fish correctly. The ruddy pieces of pollock are so appetizing that just the sight of the fried fish will make your mouth water. What can we talk about taste?! He's amazing. After trying a piece of fish, you can swallow your tongue!
Grocery list
- - 700 grams of pollock.
- - 100 grams of flour.
- - egg.
- - 2 tablespoons of milk.
- - salt to taste.
- - a pinch of ground pepper.
Sequence of cooking pollock in a frying pan
1. It is necessary to select good pollock carcasses. The fish must be of high quality. It is important to pay attention to the color of the fish in advance. It is necessary to exclude carcasses with a yellow coating and an unpleasant odor. When using frozen fish, you should resort to the natural defrosting process. Rinse the fish and clean it, cut off the fins. Cut pollock into portions.
2. Pour salt into a bowl with pieces of pollock.We must not forget that fish tends to salt out quickly, so you don’t need a lot of salt, a pinch will be enough.
3. Pepper the fish. Mix everything well.
4. Break an egg into an empty bowl. Pour milk in there too. Mix everything well with a whisk or fork.
5. Pour flour onto an empty plate.
6. Warm up the frying pan. Pour oil into the bottom of the container. There is no need to skimp on the oil; it should cover approximately 1-2 millimeters of the bottom layer of the fish. If there is not enough oil, the fish may burn or even stick to the pan. Dip the fish pieces into the egg mixture. Then, generously roll them in flour.
7. Fry the fish, covered, over medium heat. Cook pollock for about 10 minutes. This fish will quickly fry and become juicy. Cook exclusively in heated oil.
8. Serve the rosy, juicy pieces of pollock.
Bon appetit!