Crispy Fried Pollock in Flour

Very tasty, very simple, very quick, for dinner for the family! Pollock fried in flour in a frying pan is very tender on the inside and crispy on the outside. You can prepare it at any time. And we fry it in the simplest flour breading. Serve the dish with any vegetable side dish, salad, or sauce. It is delicious!
cook time: 30 min
Logan Winslow
Crispy Fried Pollock in Flour

Nutrition Facts (per serving)

142
Calories
5g
Fat
8g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 150 g
Vegetable oil 50 g
Dry spices 1 tsp
Pollock 1 kg

Recipe instructions

Step 1

Step 1
How to fry pollock in flour in a frying pan? Prepare everything you need for this. Remove the fish from the freezer in advance and let it defrost at room temperature.

Step 2

Step 2
Cut off the tail and fins of the fish. Remove the entrails. Rinse the fish well in running water and dry with paper towels to remove excess moisture. Cut the pollock into pieces 4-5 cm thick.

Step 3

Step 3
In a separate bowl, mix flour with salt and spices. As a spice, you can use Provençal herbs, a ready-made set of spices for fish, or limit yourself to just ground pepper.

Step 4

Step 4
Carefully roll each piece of fish in the prepared breading on all sides. This trick will give the fish a delicious crispy crust.

Step 5

Step 5
Heat a frying pan until hot and pour in vegetable oil. Place all the breaded fish pieces and fry them on both sides for 7-8 minutes over low heat. Try not to make the fire too big. Let the fish cook well inside.

Step 6

Step 6
The finished fish will become an appetizing golden color and covered with a crispy crust. There is no need to cover the pan with a lid. Otherwise there will be no crust on the fish.

Step 7

Step 7
Remove all fish pieces to a plate lined with paper towels to remove excess vegetable oil.

Step 8

Step 8
For such fried fish, you can prepare any side dish or simply supplement it with fresh vegetables. Bon appetit!

Additional rubrics

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