Pollock in a frying pan with onions

Simple, inexpensive, fast, for dinner for the whole family! Pollock in a frying pan with onions is a recipe from the must-have series for any housewife! Budget and quick meals can also be delicious! This fish is a direct proof of that. Just two main ingredients and twenty minutes of free time!

UnicornSteak

The author of the recipe

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Composition / ingredients

servings:

Pollock fillets

400

Onion

140

Vegetable oil

For breading:

Wheat flour (With slide)

Salt

to taste

Herb mixture

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 12 g

Fats 23 % 6 g

Carbohydrates 31 % 8 g

130 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make pollock in a frying pan with onions? Start cooking by slicing onions. Before that, peel it from the husk. And the cutting itself can be arbitrary. I chose the half-rings. There should be a lot of onions, since, in fact, it is one of the main ingredients.
Step 2:
Defrosted pollock fillet wash under running water and dry with paper towels. This is done in order to remove excess moisture, which will only hinder the frying of fish. Cut the pollock into portions.
Step 3:
How to make breadcrumbs from flour? Pour wheat flour on a flat plate (any variety will do, it is not necessary to sift). Add salt and dried herbs. I have basil and oregano. Herbs will give their own flavor to the finished dish. Stir in the flour. Breading is ready!
Step 4:
Heat a non-stick frying pan suitable in size over high heat. Then pour in the oil and warm it up well, reduce the heat to medium. Roll the pollock pieces in breadcrumbs from all sides.
Step 5:
Put the fish in the pan, and fill the gaps between the pieces with onions. In my photo, the layout of the bow is not quite correct. I needed to distribute it specifically among the fish. Fry the fish for about seven minutes until golden brown.
Step 6:
Turn the fish over with a spatula and fry on the other side for about seven more minutes. The fish should also be browned. The cooking time is approximate, it can vary significantly depending on the stove, frying pan and the amount of ingredients themselves. For example, I fried fish in two batches, since I couldn't fit the entire volume at once. Remove the finished pollock from the pan and serve with fried onions.

Pollock according to this recipe turns out to be a completely self-sufficient dish. You can add only a drop of lemon juice and any sauce to taste.
The fish turns out tender, and the main highlight of the dish, of course, is a large amount of fried onions. For connoisseurs - the very thing!
Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.