Pollock fillet in batter and breadcrumbs in a frying pan

A very tasty and flavorful version of fried fish! Many people do not like to cook pollock due to the fact that when frying the fillet falls apart. But if you properly pan the fish, then nothing like this will happen. And how to do it so that it turns out both neatly and tasty - I'll tell you now.

Julia M.

The author of the recipe

Pollock fillet in batter and breadcrumbs in a frying pan

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Composition / ingredients

servings:

Pollock fillets

600

Lemon juice

Eggs

Breadcrumbs

Salt

to taste

Spices dry

to taste

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 14 g

Fats 28 % 7 g

Carbohydrates 16 % 4 g

132 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

Step 1:
Remove pollock fillets from the freezer in advance and defrost completely at room temperature. Then put it on paper towels to remove excess moisture.
Step 2:
Cut the fish into portions and sprinkle with lemon juice on both sides.
Step 3:
Then prepare two plates. Pour some breadcrumbs into one of them. In the other, break the eggs and add a little salt and spices to taste for the fish. Stir with a whisk until smooth. Dip each piece of fish fillet in an egg, and then roll in breadcrumbs.
Step 4:
Pour a little vegetable oil into a hot frying pan and put the pieces of fish in breadcrumbs. Make medium heat and fry for 2-3 minutes until golden brown.
Step 5:
Then gently flip, using a spatula, to the other side. And also fry for 2-3 minutes.
Step 6:
Remove the finished fish from the pan and spread it on prepared paper napkins to remove excess fat. Mashed potatoes will serve as the best side dish for fried fish. Enjoy your meal!

Pollock, with ease, can be attributed to a dietary type of fish. Its taste is practically neutral, so it can be given any flavor shade. To fish, I most often add a ready-made set of spices for fish, where all the components are perfectly matched and positively affect the taste of the finished dish.
In the store, pollock is most often sold frozen. And here, when defrosting, it is necessary to act correctly. You can not substitute fish under a stream of hot water. With such a shock defrosting, the fibers of the fish will begin to crumble. It is best to get the fish in the evening and leave it overnight at room temperature. This is, of course, a long time, but the result is worth it.
You can cook pollock in a variety of ways - fry, stew or bake.
Be guided by the tastes and interests of your family.
Cook with pleasure!