Cooking pollock - fried, in sour cream, meatballs, under the marinade

Many adore fish. This is especially true of men. They agree to eat it every day. For this reason, housewives are forced to show imagination in order to surprise the spouses with their favorite delicacy. And my family is no exception.

I think that pollock by itself is tasteless. But, with the right approach, you can cook delicious dishes out of it. In addition, it contains many useful minerals and vitamins.

Roast pollock recipe

Fried pollock

Frying - the fastest and easiest way. Using seasonings and spices, I make it taste tender, spicy or spicy.

  • Pollock - 1 kg;
  • milk - 100 ml;
  • vegetable oil;
  • flour;
  • seasonings, spices.
How to cook:
  1. Flour mixed with spices and seasonings. It turns out spicy mixture.
  2. Slice pollock slices, roll in this spicy flour.
  3. I heat the frying pan with oil, fry on both sides until golden brown.
  4. After frying all the pieces, I put them tightly in the pan, pour them with milk.Cover with a lid, carcass on moderate heat for 30 minutes.

If you fry fish, before sending it to the griddle, rub it with spices and spices, pour lemon juice. After frying, I carcass in milk or sour cream. As a result, the taste becomes juicier and softer.

Video recipe

Cooking pollock in sour cream

The dish turns out appetizing and tender. I often use it for cooking perch, but pollock is great. In just 40 minutes, a culinary masterpiece is prepared, which the family and guests like so much.

  • fish - 800 grams;
  • bow 1 head;
  • carrots - 2 pieces;
  • sour cream 20% - 200 ml;
  • pepper, seasonings, vegetable oil, salt.
  1. Peel vegetables, finely chop. If time is short, grate the carrot.
  2. In a frying pan I warm up the butter, add the crushed onion. Two minutes later I put carrots.
  3. Pollock clean, wash, cut into cubes, shift to the vegetables. Mix well. Covering the dishes with a lid, the carcass is about 7 minutes.
  4. Add sour cream, salt, pepper, season, mix. Again I cover with a lid and carcass a quarter of an hour.

The finished dish is very appetizing, and thanks to the carrots, it turns out to be ruddy and golden in color. Bon Appetit!

Delicious Fish Cakes

Pollock Fish Cakes

One day my children asked to cook a delicious fish dish. A little thought, I decided to cook burgers.

  • pollock - 2 pcs .;
  • hard cheese - 100 grams;
  • sour cream - 2 tbsp. spoons;
  • garlic - 3 cloves;
  • egg - 2 pieces;
  • flour - 3 tbsp. spoons;
  • vegetable oil, black bread, spices.
  1. I wash the fish well, cut off the fins, remove the inner film. With a sharp knife I separate the fillet, beat it off slightly, salt, sprinkle with spices.
  2. Blender grind garlic and cheese. Then add sour cream, knead well.
  3. Smear fillet obtained cheese mass, make small rolls.
  4. I cut the crust off the bread, pass it through the grater.
  5. Eggs lightly beat, after adding a little water.
  6. Rolls rolled in flour, and then moistened in eggs. Put in a bowl with bread crumbs. I repeat the procedure. As a result, each cutlet is covered with a thick bread crust.
  7. I fry in a pan.

Cutlets are fragrant and juicy. I garnish boiled potatoes or buckwheat.

Pollack under marinade

  • Pollock - 1 kg;
  • onions - 250 g;
  • carrots - 300 g;
  • tomato paste - 200 g;
  • vinegar - 150 ml;
  • flour - 50 g;
  • sugar 1 tsp;
  • salt, bell pepper, cloves, vegetable oil.
  1. I clean the pollock, wash, cut into small pieces. Pieces of salt, pepper, leave for 30 minutes. During this time, the spices are well absorbed.
  2. Roll off pieces in flour, fry in butter on each side for 7 minutes. I turn the resulting dish into shape and switch to the marinade.
  3. I cut onions into rings and pass carrots through a medium grater. Onion rings fry in butter, and after a few minutes, lay the carrots. Stir, fry for 5 minutes.
  4. Pour in tomato paste, stir, fry for another 5 minutes.
  5. To the vegetables pour 50 milliliters of water, carcass 5 minutes.
  6. Add sugar, vinegar, salt, seasonings. The carcass is 10 minutes.
  7. I spread the marinade on the ready pollock, let it cool, send it to a cool place for 3.5 hours.

Serve warm or cold, depending on personal preference.


Experiment, unleash the imagination, and cook a real culinary masterpiece at home!

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