Pollock dishes

Pollock dishes include a variety of cooking methods (frying, stewing, baking, boiling) for any table, healthy, tasty and, most importantly, cheap fish from the cod family. Juicy and tender pollock meat with an unexpressed taste goes well with vegetables and seasonings, which allows you to cook it quickly, simply and in various ways, both as an independent dish and as an additional side dish.

Pollock fried in batter in a frying pan

Pollock fried in batter in a frying pan is the simplest and most popular way to prepare this fish. The batter, in any version, retains the taste and juice of pollock well. In this recipe, marinate pollock for 1.5 hours in pomegranate juice, and mix the batter with eggs, flour and sour cream. Fry filleted fish.

1. 
   Rinse the pollock fillet, defrosted in advance under natural conditions, with cold water, cut into portions and place in a bowl for marinating.
2. 
   Sprinkle the fish with salt, pour pomegranate and lemon juice, mix well and leave for at least 1.5 hours to marinate.
3. 
   For the batter, break two chicken eggs into a separate bowl. Add salt and red pepper to them and mix well.
4. 
   Then add sour cream and flour to the eggs. Knead the batter until smooth.
5. 
   Place the marinated pieces of pollock into a bowl with batter and mix well so that the fish is completely covered in batter.
6. 
   Heat the vegetable oil well in a frying pan. Place the battered pollock pieces into a frying pan and fry for 5-7 minutes over medium heat until golden brown on both sides.
7. 
   Serve the finished dish hot. Bon appetit!

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Pollock baked with onions and carrots in the oven

Pollock baked in the oven turns out to be a bit dry, because the fish is low-fat, but adding carrots, onions and sauce, you get a gorgeous dish. In this recipe we will add some fresh tomatoes, make a sauce from sour cream and bake pollock under a cheese crust.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Pollock – 3 pcs.
• Carrots – 300 gr.
• Onion – 300 gr.
• Tomatoes – 300 gr.
• Vegetable oil – 3 tbsp.
• Hard cheese – 100 gr.
• Sour cream – 250 gr.
• Mayonnaise – 250 gr.
• Water – 250 ml.
• Salt – 1 tsp.
• Ground black pepper - to taste.

Cooking process:

Step 1. Thaw pollock carcasses in advance on the bottom shelf of the refrigerator. Then clean them and rinse them well. Peel and rinse the vegetables.

Step 2. Cut the onion into thin quarter rings.Grind the carrots on a coarse grater. In heated vegetable oil, fry the chopped vegetables just until soft.

Step 3. Grease a baking sheet or baking dish with oil and place the fried vegetables on it in an even layer. Place pollock carcasses, cut into pieces, on top of the vegetables.

Step 4. Cut the tomatoes into thin circles and place them between the pieces of pollock.

Step 5. In a separate bowl, mix all the ingredients for the sauce: sour cream with mayonnaise, a glass of water and a teaspoon of salt. Pour this sauce over pollock and vegetables on a baking sheet. Bake the fish in the oven preheated to 180 degrees for 40 minutes.

Step 6. After this time, use a coarse grater to chop a piece of hard cheese and sprinkle it on the fish. Continue baking for another 10 minutes until the cheese melts. Place pollock baked with onions and carrots hot on portioned plates and the dish can be served at the table. Bon appetit!

Pollock fish cutlets

The taste of pollock cutlets, like all fish cutlets, is determined by three important points: the addition of white bread crumb or semolina, a small amount of eggs and breading, which makes the cutlets soft and juicy. Not a lot of seasonings are added to the cutlets and you need to follow the optimal temperature when frying. In this recipe we prepare cutlets according to the classic version.

Cooking time: 35 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Pollock fillet – 500 gr.
• White bread – 35 gr.
• Breadcrumbs – 40 gr.
• Egg – 2 pcs.
• Onion – 1 pc.
• Mayonnaise – 20 gr.
• Parsley – 10 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. According to the recipe proportions, you need to immediately prepare all the ingredients for the cutlets.Thaw pollock fillets in advance. Separate the crumb from the crust of white bread and weigh the bread.

Step 2. In a separate bowl, pour a small amount of milk over the crumb.

Step 3. Cut the pollock fillet and peeled onion into pieces and grind until minced in a blender or food processor. Transfer the resulting minced meat into a separate bowl.

Step 4. Break two eggs into the minced meat, add mayonnaise, squeezed white bread, add salt and black pepper and finely chopped parsley. Knead the minced meat well by hand.

Step 5. Then, with wet hands, form four cutlets from the minced meat, roll them well in breadcrumbs and place them in a frying pan with heated vegetable oil.

Step 6. Fry the cutlets for 5-7 minutes on each side over low heat until golden brown.

Step 7. Then turn off the heat, cover the frying pan with a lid and leave the cutlets for a few minutes to “rest”, which will make them more juicy. Serve the prepared pollock cutlets to the table, decorated with herbs and adding any side dish. Bon appetit!

Pollock stewed in sour cream in a frying pan

Pollock stewed in sour cream in a frying pan will be a quick and tasty dish for lunch or dinner, because sour cream makes the fish very juicy and tender. Let's add the flavor of the sauce in this recipe with garlic and a mixture of peppers. Before frying, briefly marinate the pollock with seasonings and then fry it in flour breading. It is not necessary to fillet the fish.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Pollock – 1 pc.
• Vegetable oil – 80 ml.
• Sour cream – 100 gr.
• Flour – 80 gr.
• Garlic – 2 cloves.
• Salt - to taste.
• Mixture of peppers - to taste.
• Green onions – 1 bunch.

Cooking process:

Step 1.The first step is to prepare, according to the recipe, all the ingredients for the dish. If you have frozen pollock, defrost it in advance on the bottom shelf of the refrigerator.

Step 2. Clean the pollock carcass from any remaining scales and entrails. Remove fins and tail. Then rinse the carcass well under running water, dry it with a napkin and cut into pieces no more than 2 cm thick.

Step 3. Place the fish pieces into a separate bowl, sprinkle with salt and a mixture of peppers, mix well and leave to marinate for 10 minutes.

Step 4. During this time, prepare sour cream sauce for fish. Finely chop the washed green onions. Grind the garlic through a garlic press. Put sour cream in a bowl, add green onions with garlic and a little mixture of peppers, and then mix the sauce well with a spoon.

Step 5. If the sauce turns out thick, you can add a little water to it.

Step 6. Dip the pickled pollock pieces well in flour and place in a frying pan with heated vegetable oil.

Step 7. Fry the fish over medium heat until golden brown on both sides.

Step 8. Then pour the fried pollock pieces with sour cream sauce, mix a little and simmer over low heat under a covered lid for a quarter of an hour.

Step 9. During stewing, the sauce will become thicker, and the pollock will be very soft and tender.

Step 10. Place the pollock cooked in a frying pan in sour cream onto portioned plates.

Step 11. Add any side dish or vegetables to the dish and serve. Bon appetit!

Juicy pollock baked in foil in the oven

Juicy pollock baked in foil in the oven will give you a simpler, healthier and “cleaner” cooking option compared to deep-frying or frying the fish.For juiciness, add a little onion to the pollock and bake it in sour cream sauce. You can bake fish in foil in portions, but in this recipe we bake on a common baking sheet and select fillets for baking.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Frozen pollock fillet – 600 gr.
• Sour cream – 300 gr.
• Onion – 1 pc.
• Dill – 1 bunch.
• Salt - to taste.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Defrost the pollock fillet in advance under natural conditions. Then rinse it under running water and remove the moisture with a napkin.

Step 2. Cover a baking sheet with a piece of foil and grease it with vegetable oil.

Step 3. Sprinkle the fillet on both sides with salt, sea salt if possible, and place on a baking sheet.

Step 4. Cut the peeled large onion into thin rings and separate them.

Step 5. In a separate bowl, mix sour cream of any fat content with a small amount of salt.

Step 6. Wash a bunch of dill, dry, finely chop and add to sour cream. Pour a spoonful of vegetable oil into the sauce and mix everything.

Step 7. Evenly coat the pollock fillet with the prepared sour cream sauce. Place onion rings on top of the sauce. Turn on the oven at 160-180°C.

Step 8. Cover the pollock tightly with a second piece of foil, securing the edges so that the sauce does not leak. Bake the dish for 25 minutes, and this time will be enough.

Step 9. Then remove the foil on top and hold the fish for another 5 minutes until the crust is golden brown. Juicy pollock baked in foil in the oven, arrange into portioned plates and serve. Bon appetit!

Pollock under marinade - a classic recipe

The classic recipe for marinated pollock involves preparing a cold appetizer, and the recipe has been known since Soviet times.Fried pieces of pollock, kept in a marinade of carrots, onions and tomato paste, acquire a different taste in contrast to stewed fish.

Cooking time: 1 hour 40 minutes.

Cooking time: 40 minutes.

Servings: 4.

Ingredients:

• Pollock – 500 gr.
• Onion – 200 gr.
• Carrots – 200 gr.
• Vegetable oil – 70 ml.
• Tomato paste – 3 tbsp.
• Flour – 3 tbsp.
• Bay leaf – 1 pc.
• Sugar – 1 tsp.
• Salt – 1 tsp.
• Vinegar 9% – 1 tbsp.
• Black peppercorns – 10 pcs.
• Water – 300 ml.

Cooking process:

Step 1. Prepare the ingredients for the dish immediately according to the proportions of the recipe. For the holiday table, it is better to take pollock fillet. Take good quality tomato paste.

Step 2. Peel the onions and carrots and rinse with cold water.

Step 3. Cut the carrots into thin strips or chop them on a Korean grater.

Step 4. Cut the onion into thin half rings.

Step 5. Heat vegetable oil in a frying pan and fry chopped onions until golden brown and chopped carrots until soft.

Step 6. Add tomato paste to these fried ingredients, add salt, sugar and black peppercorns, add bay leaf, add water, and mix everything well.

Step 7. Simmer the vegetables and tomatoes under the lid and over low heat for 15 minutes. Then pour in the vinegar, stir and turn off the heat.

Step 8: Take a sample and adjust to your liking. The marinade should turn out sweet and sour, with a rich bright color, the aroma of black pepper and not dry, so you can add water.

Step 9. Rinse and dry the pollock fillet with a napkin. Then cut into small pieces, sprinkle with salt and roll well in flour.

Step 10Fry the fillet pieces in heated vegetable oil until cooked and golden brown, but do not dry them out.

Step 11. To form the dish, take a beautiful form, because in it you will serve the dish to the table. Spread half of the vegetable marinade in an even layer on the bottom of the dish.

Step 12. Place fried pollock pieces on top of it in one layer.

Step 13. Cover the pollock with the rest of the marinade. Then place the form with pollock under the marinade according to the classic recipe in the refrigerator for at least 1 hour. Before serving, decorate the dish with herbs. Bon appetit!

Pollock baked in sour cream in the oven

Pollock baked in sour cream in the oven can be a simple, quick and tasty dish for your family table, because sour cream sauce makes the fish very juicy, which is not the case when frying it in a frying pan, and it is often dry in itself. Add the sour cream sauce with ready-made seasonings or a mixture of dill with parsley, paprika, turmeric and black pepper. We do not add vegetables to pollock in this recipe.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Pollock fillet – 600 gr.
• Sour cream – 150 gr.
• Water – 100 ml.
• Salt - to taste.
• Seasoning for fish – 1 sachet.

Cooking process:

Step 1. For the dish, take either pollock carcasses and cut them into fillets, or ready-made fillets. Thaw the fish in advance under natural conditions. Then rinse the fillet with cold water, dry with a napkin and, if desired, cut into pieces or leave whole.

Step 2. For the sauce, place sour cream of any fat content into a separate bowl.

Step 3. Add your chosen seasonings to it. If you take them separately, add salt to your taste.

Step 4.A good and balanced taste of pollock, like other fish, will be given by ready-made sets of spices and there is a large selection of them.

Step 5. Add a little clean water to the sour cream with seasonings, otherwise the sauce will be thick and will not saturate the pollock pieces.

Step 6. Mix these ingredients well with a spoon into a homogeneous mass.

Step 7. Grease a baking sheet or baking dish with vegetable oil. Place prepared pieces of pollock fillet on it in one layer.

Step 8. Pour the prepared sour cream sauce over them, and lift each piece with a fork so that the sour cream gets under it. Preheat the oven to 180°C. To bake pollock in sauce, 25-30 minutes is enough.

Step 9. While the fish is baking, prepare any side dish and the best would be mashed potatoes. Place pollock baked in sour cream in the oven into portioned plates, add side dishes and vegetables and serve for dinner. Bon appetit!

Pollock with cheese in the oven

Pollock with cheese in the oven will be your option for preparing a fish dish, which is mandatory on our menu due to its beneficial properties, and this fish is affordable and budget-friendly. We bake pollock only with cheese and without the traditional addition of tomato to the cheese. The dish is simple, but tasty and under the cheese crust it turns out juicy. When baking, it is important not to overcook the fish in the oven, since long heat treatment changes its taste for the worse.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Pollock – 1 kg.
• Cheese – 170 gr.
• Mayonnaise – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Thaw pollock carcasses in advance under natural conditions: on the bottom shelf of the refrigerator or at room temperature.Prepare remaining ingredients according to recipe.

Step 2. Remove the remaining scales, fins and inner black film from the pollock. Rinse the carcasses, cut them lengthwise and remove the backbone with small bones. The skin of the fish does not need to be removed.

Step 3. Then cut the resulting fillet into pieces and sprinkle each piece with salt and black pepper to your taste.

Step 4. Place the prepared fillet pieces in one layer on a baking sheet greased with vegetable oil. Then spread them a little with mayonnaise so that the cheese sticks well. Grind the cheese on a coarse grater and carefully cover the fillet pieces with it.

Step 5. Preheat the oven to 180 degrees no more. Bake pollock under cheese for 40 minutes. During this time, the cheese will melt and cover the fish with an appetizing crust.

Step 6. Place pollock baked in the oven with cheese on portioned plates, add fresh vegetables and serve. Bon appetit!

Pollock with potatoes in the oven

The combination of pollock and potatoes is considered a classic, and the option of baking pollock fillet with potatoes in the oven fits well into any diet, including children's and dietary ones. The dish is always complemented with sauce, since pollock fillet is dry. In this recipe we take the potatoes raw, and it is important to cut them thinly, and prepare the sauce using yogurt. We form the dish in layers and bake in the oven under a cheese crust.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Pollock – 400 gr.
• Potatoes – 5 pcs.
• Onion – 2 pcs.
• Hard cheese – 80 gr.
• Yogurt – 80 ml.
• Egg – 1 pc.
• Salt - to taste.
• Provençal herbs – 2 chips.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Peel the potatoes, rinse well and cut into thin slices.Cover a baking sheet with paper and place the potato slices on it in an even layer.

Step 2. Cut the previously defrosted and washed pollock fillet into strips and place on top of the potatoes.

Step 3. Then sprinkle pollock and potatoes with salt and Provençal herbs to your taste and pour evenly with vegetable oil.

Step 4. Peel the onion and cut into thin half rings. Spread it evenly over the fish.

Step 5. For the sauce, chop the hard cheese on a medium grater, transfer to a separate bowl and break a chicken egg into it.

Step 6. Pour natural yogurt over these ingredients, but you can replace it with sour cream or yogurt. Then mix everything well.

Step 7. Also evenly cover the sliced ​​ingredients with the prepared sauce. Preheat the oven to 180°C. Bake the dish for 35-40 minutes until the potatoes are done.

Step 8. Place pollock baked in the oven with potatoes hot on portioned plates, add herbs and serve. Bon appetit!

Pollock in puff pastry in the oven

Pollock in puff pastry in the oven turns out very tasty and is essentially a fish pie. To enhance the flavor, pollock is supplemented with different ingredients and baked goods are formed in different forms: pies, rolls or pie. In this recipe, add fried onions to the pollock, add cheese sauce and bake it in the form of an open pie on puff pastry without yeast.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Onion – 3 pcs.
• Pollock fillet – 400 gr.
• Puff pastry – 200 gr.
• Hard cheese – 30 gr.
• Yogurt – 100 ml.
• Egg – 1 pc.
• Salt - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1.Peel the onions, cut into thin quarter rings and fry until golden brown in hot vegetable oil.

Step 2. Roll out the puff pastry, defrosted in advance at room temperature, into a rectangular layer and place on a baking sheet lined with paper.

Step 3. Place the fried onion slices in an even layer on the dough layer, leaving the edges of the dough free.

Step 4. Cut the thawed and washed pollock fillet into small pieces, place in one layer on top of the onion and sprinkle with salt to your taste.

Step 5. Pour yogurt into a separate bowl, break an egg into it and grate a piece of any hard cheese on a coarse grater. Mix these ingredients well.

Step 6. Spread the prepared sauce evenly over the fish. Fold the edges of the dough inward to form sides and prevent the filling from leaking out.

Step 7. Turn on the oven at 200°C in advance. Bake the dish for 20-25 minutes, because pollock cooks quickly. Carefully transfer the pollock baked in the oven in puff pastry onto a dish, cut into portions, sprinkle with herbs and serve. Bon appetit!