Quick & Crispy Fried Pollock

Ruddy aromatic fish! Suitable for potatoes and pasta. Pollock in flour in a frying pan is fried quite quickly. Sea fish has a pleasant aroma. Particular attention should be paid to cleaning the fish after defrosting. Before frying, the fish is cut into small pieces. You need to fry it in vegetable oil; sunflower and olive oil are also suitable. Wheat flour is used for breading, which results in a ruddy fish. Pollock fried in flour can be served with mashed potatoes or millet porridge.
cook time: 30 min
Lucas Halstead
Quick & Crispy Fried Pollock

Nutrition Facts (per serving)

152
Calories
9g
Fat
4g
Carbs
14g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour 50 g
Corn oil 4 tbsp
Pollock (2 pieces) 800 g

Recipe instructions

Step 1

Step 1
1. Prepare all the necessary products. Thaw the pollock at room temperature, or put it in the refrigerator overnight. Sift wheat flour through a sieve. For frying, you will need a frying pan with a diameter of at least 20 cm. Of course, if you wish, you can fry in a small frying pan in small batches.

Step 2

Step 2
2.Use a sharp knife to remove the scales from the fish, cut the belly, and gut it. Be sure to remove the black film; it will taste bitter if left on. Cut the fish into pieces, rinse with water, and dry a little.

Step 3

Step 3
3.Mix wheat flour with table salt. You can add other salt if desired. Or salt the fish separately and leave the flour for breading. Roll each piece of fish in breading on all sides.

Step 4

Step 4
4.Heat a frying pan with corn oil on the stove. Place pollock in hot oil and fry over medium heat until golden brown. It is important to put the fish in well-heated oil to get a good golden brown crust. During frying, add oil if required.

Step 5

Step 5
5.After this, take a fork or spatula and carefully turn the pieces over to the other side. Fry until golden brown.

Step 6

Step 6
6.Fried pollock can be served warm. And as a side dish you can cook pasta, as they cook quickly, or potatoes. Bon appetit!

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