Pollock with onions and carrots in a frying pan

Pollock with vegetables - onions and carrots - is a simple, budget-friendly dish, which means it is affordable for many families. Pollock meat is quite dry, so it is cooked with sauce, then the fish will become more juicy and tender. Pollock tastes like canned fish in tomato.

Pollock with onions and carrots, stewed in sour cream in a frying pan

To make the dish more tasty, tender and juicy, you need to add sour cream with a higher fat content - at least 20%. This dressing can be used to prepare other types of dry fish, such as hake.

1. 
   Pollock with onions and carrots in a frying pan is prepared quickly and easily. Clean and gut the fish. We cut off the fins. We wash the carcasses with running water and cut them into pieces. Salt pollock and sprinkle with seasonings. Leave the fish for 20-30 minutes.
2. 
   We clean the vegetables. Cut the onion in half and then cut into half rings. Cut the half rings in half.Grate the washed carrots.
3. 
   Pour vegetable oil into a tablespoon. Then - into the frying pan. Heat the ingredient, then fry the onions and carrots on it. The vegetables are ready when they soften and turn golden.
4. 
   Pour a glass of water into the vegetables. Sprinkle the mixture with a small pinch of salt and lay out the pollock. Pour the required amount of sour cream over the dish.
5. 
   Cover the pan with a lid. Simmer pollock with vegetables in sour cream for 15-20 minutes.
6. 
   We distribute the finished dish among plates and treat the family.

Bon appetit!

Pollock with onions and carrots in mayonnaise

The dish is prepared quite simply. First, vegetables are fried in a frying pan and then fish is added to them. The dish is stewed in sour cream and mayonnaise. As a side dish for pollock, mashed potatoes with fresh vegetables and porridge are usually served.

Cooking time – 2 hours.

Cooking time – 25 minutes.

Number of servings – 6.

Ingredients:

• Pollock – 3 pcs.
• Carrots – 1-2 pcs.
• Onion – 1-2 pcs.
• Flour – 2-3 tbsp.
• Sour cream – 1 tbsp.
• Water – 0.5 tbsp.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Dried greens – 1 pinch.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the vegetables - we need onions and carrots - and rinse them with water. Coarsely grate the carrots and finely chop the onion. Arrange the vegetables on different plates.

Step 2. Wash the fish with warm running water. We cut open the belly of the pollock and gut it, discarding the entrails. Cut off the tail and fins from the carcasses. We wash the fish meat again, and then cut it into pieces, which we place on a plate. Salt and pepper the fish. Mix the ingredients with your hands and leave for an hour.

Step 3. Pour flour into a flat-bottomed plate.In a frying pan heated on the stove with vegetable oil, place pieces of pollock, rolled in flour. Fry the fish until golden brown on both sides.

Step 4. Heat the frying pan with oil on the stove again and fry the vegetables - onions and carrots. They should soften and take on a golden hue. Place the pollock pieces on top of the vegetable layer.

Step 5. Gently grease the dish with sour cream and mayonnaise using a spoon. Fill the contents of the pan with water and season with dried herbs. Simmer the dish first to a boil over medium heat. Then simmer for another 15-20 minutes under the lid.

Bon appetit!

Pollock with onions, carrots and tomato paste in a frying pan

Fish meat is quite dry, so it needs to be cooked with sauces. In this case, the dish will turn out more juicy, tasty and soft. According to this recipe, fish is prepared quickly and easily.

Cooking time – 1 hour 50 minutes.

Cooking time – 40 minutes.

Number of servings – 4.

Ingredients:

• Pollock – 2 pcs.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Flour – 4 tbsp.
• Salt - to taste.
• Black peppercorns – 10 pcs.
• Bay leaf – 2-4 pcs.
• Tomato paste – 2 tbsp.
• Tomato juice – 1 tbsp.
• Allspice peas – 5 pcs.
• Vegetable oil – 3-4 tbsp.

Cooking process:

Step 1. Clean the pollock from small scales using a sharp knife. Then rinse the fish with running water. If the pollock has already been stripped of its entrails and head, then all that remains is to cut off the fins. Otherwise, the carcasses are cut in the abdominal area and the entrails are carefully removed. After cutting, the fish should be thoroughly washed and dried with paper towels.

Step 2. Using a special device, grind the black peppercorns. Cut the fish into large pieces.Transfer the pollock to a large bowl and season with ground pepper and salt. Let the fish sit in the spices for 15 minutes.

Step 3. To prepare, we need 2 onions, which must first be peeled. We cut them the way you like best: either large or small, into rings, half rings.

Step 4. Remove the skin from the carrots. We cut it into strips, grate it on a coarse grater - it depends on your wishes. You can also cut carrots into slices or cut flowers from the root vegetable.

Step 5. After heating a frying pan with vegetable oil on the stove, add onions and carrots. There is no need to fry them until golden brown, a simple sauté is enough.

Step 6. Pour oil into a clean frying pan. We heat it well so that the pieces of pollock do not stick to the bottom of the container. Pour the flour into a separate plate and roll the fish in it. Fry in a frying pan on both sides until a crust appears.

Step 7. Place some of the vegetables on the bottom of the pan. Place pieces of pollock on top and cover them with the remaining vegetables. Pour tomato juice into a separate container and add tomato paste to it. Mix the additive and pour it over the dish.

Step 8. Add bay leaf and allspice to the dish. Cover the pan with a lid and simmer the fish and vegetables for 40 minutes. Then turn off the stove and let the dish sit for 15 minutes.

Bon appetit!

Pollock fillet marinated with onions and carrots

Marinade is necessary during the preparation of fish to make the dish more juicy and tender. In combination with vegetables and spices, pollock pieces turn out very tasty and aromatic.

Cooking time – 1 hour.

Cooking time – 35 minutes.

Number of servings – 6.

Ingredients:

• Pollock – 1 kg.
• Carrots – 500 gr.
• Garlic – 5 gr.
• Salt - to taste.
• Black peppercorns – 2 gr.
• Nutmeg – 1 gr.
• Bay leaf – 1 pc.
• Onion – 150 gr.
• Vinegar 6% – 1 tbsp.
• Ground cinnamon – 1 gr.
• Tomato paste – 100 gr.
• Vegetable oil – 100 gr.
• Cloves – 2 gr.
• Sugar – 1 tsp.
• Flour – for dredging fish.
• Boiled water – 2-3 tsp.

Cooking process:

Step 1. Cut the finished pollock carcasses into large pieces. If you have fresh fish, first you need to cut it: remove the insides, cut off the head and fins. Then the fish needs to be washed and dried (you can use paper towels). It is more convenient to wash the fish in a colander.

Step 2: Place a few handfuls of flour on a flat bottom plate. Roll the pollock pieces one by one in the flour mixture. At the same time, heat a frying pan with oil on the stove. Place pollock pieces in oil and fry. The fish must first be seasoned with black pepper and salt.

Step 3. Prepare any pan. When the pollock is ready (a golden brown crust will appear on both sides), transfer it from the frying pan to the pan.

Step 4. Wash the peeled carrots with running water. Then we cut the root vegetable into strips or grate it on the side of the large holes. We also peel the onion and cut it into thin slices. Place the chopped vegetables in a heated frying pan with oil and fry.

Step 5. Prepare spices and herbs to enhance the aroma and taste of the dish: black pepper, nutmeg, cinnamon, peeled garlic cloves, bay leaf, cloves. Add tomato paste to almost ready-made vegetables. Fry the vegetables, stirring them occasionally with a spatula.

Step 6. Pour boiled water into the pan. Add garlic, spices and vinegar. Add salt, sugar and bring the marinade to a boil. When this happens, pour the marinade over the fish pieces.Cook the dish on the stove for about five minutes. Turn off the heat and let the dish cool.

Bon appetit!

How to cook fried pollock with onions and carrots?

A pollock dish is usually prepared with the addition of tomato paste, sour cream, mayonnaise, a mixture of vinegar and water, spices and similar ingredients. It is not necessary to invent such complex recipes. The fish will turn out tasty and aromatic with a simple set of vegetables.

Cooking time – 1 hour 5 minutes.

Cooking time – 45 minutes.

Number of servings – 6.

Ingredients:

• Pollock – 1 kg.
• Onion – 800 gr.
• Carrots – 700 gr.
• Flour – 1 tbsp.
• Vegetable oil – 60 ml.
• Paprika – 1/2 tsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Boiled water – 1/2 tbsp.

Cooking process:

Step 1. Check the availability of all ingredients for preparing pollock with vegetables. Then we take the fish carcasses and rip open their bellies using a long, sharp knife. We remove all the insides of the pollock and cut the fish carcasses into large pieces. From the resulting pieces of fish, cut out the spine bone.Step 2. Before frying, pieces of pollock fillet need to be marinated in spices. For this purpose, select a deep container and place the fish in it. Sprinkle it with salt and black pepper (it is better if it is freshly ground). For those who like spicier dishes, we recommend adding red hot pepper.

Step 3. Pour vegetable oil over the spiced fish and leave for 20 minutes. Now we take a large container with high sides. A glass baking dish is best. Pour a glass of flour into it and distribute it over the entire bottom. Add a little salt, paprika and black pepper to the flour.

Step 4. Place pieces of fish fillet, rolled in flour and spices, into the oil heated in a frying pan.Fry the fish on both sides: a beautiful golden crust should appear.

Step 5. Cut the peeled onion into small pieces. Grate the carrots, peeled and washed, on a coarse grater. Fry the vegetables in heated oil on the stove: first the onion until transparent, and then the vegetables together for about seven minutes.

Step 6. Pour boiling water over the vegetables. Add salt. Simmer the onions and carrots for 7 minutes under the lid. Use a spoon to move the vegetables so that half of the pan is freed. Place the fish on the other side. We distribute the vegetables so that they are under the fish and above it, forming layers. Simmer the dish for another 7 minutes until fully cooked.

Bon appetit!

Tender pollock in milk with carrots and onions

You should not cook this type of fish in the oven or fry it without adding vegetables or sauce. Pollock fillet is quite dry, which during heat treatment can lead to more drying of the fish and tastelessness.

Cooking time – 55 minutes.

Cooking time – 35 minutes.

Number of servings – 2.

Ingredients:

• Pollock – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Flour – 3 tbsp.
• Milk – 350 ml.
• Bay leaf - to taste.
• Allspice peas - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Let's prepare the fish. First, the carcasses must be cleaned and gutted, and then the fins and tail must be trimmed. Cut the fish carcasses into 4 parts. We wash each piece of fish very thoroughly with running water, and wipe it just as thoroughly with a paper towel. In a separate bowl, mix the spices - black pepper and salt. Coat each piece of fish with the mixture, rubbing it in with your fingers.

Step 2. While the pollock pieces are marinating (about ten minutes), prepare the vegetables: peel and chop them.Cut the onion into rings or half rings, and grate the carrots on a coarse grater.

Step 3. Pour flour into a separate container. If desired, it can also be mixed with a small amount of spices. Dredge the marinated pieces in flour on all sides.

Step 4. Place fish pieces in a hot frying pan with vegetable oil and fry them on one side for 3 minutes. Turn the fish over and place vegetables on top of it: first onions and then carrots. Fry for 3 minutes.

Step 5. Pour a tablespoon of flour into a separate bowl and dilute it with a small amount of milk using a whisk. Dilute the main part of the milk with a small amount of spices and add it to the milk and flour.

Step 6. Pour the sauce into the fish and vegetables. We supplement the dish with peppercorns and bay leaves. Simmer the dish over high heat until the liquid boils, then reduce the heat to medium and simmer the dish for 5 minutes. Turn the fillet over and continue to simmer for another 5 minutes.

Bon appetit!

Pollock with onions and carrots in tomato-sour cream sauce

Pay attention to a simple recipe for preparing pollock with vegetables in sour cream and tomato sauce. A tasty and satisfying dish with a rich, bright aroma will become one of your favorites in your home.

Cooking time – 1 hour 20 minutes.

Cooking time – 35 minutes.

Number of servings – 2.

Ingredients:

• Pollock – 1 pc.
• Flour – 1-2 tbsp.
• Carrots – 1 pc.
• Onion – 1 pc.
• Vegetable oil - for frying.
• Tomato paste – 1 tbsp.
• Water – 2/3 tbsp.
• Spices for fish - to taste.
• Bay leaf – 2 pcs.
• Black peppercorns – 1 tsp.
• Salt - to taste.
• Sour cream – 1-2 tbsp.

Cooking process:

Step 1. Clean the pollock carcass from scales with a sharp knife. We cut off the head, fins, tail and gut the fish: cut the belly and take out the entrails. We pay special attention to black film.It cannot be left, otherwise the finished dish will be bitter. Cut the fish into pieces.Step 2. Mix fish spices and salt in a separate bowl. Rub the mixture onto each piece of fish. Then pour flour into a plate with a flat bottom and roll the pieces of fish in spices in it.

Step 3. Fry pollock in a frying pan with vegetable oil, preheated on the stove. A golden brown crust should appear on both sides. Transfer the fish to a plate.

Step 4. In a clean frying pan, heat the oil again. Finely chop the peeled onion into cubes or cut into half rings. Place the onion in a frying pan and fry. Next we send the carrots, peeled, washed and cut into strips or circles. The vegetables should become soft.

Step 5. We supplement the vegetables with bay leaves, peppercorns, tomato paste and sour cream. Pour water into the mixture and mix. Salt the fish sauce to taste. Let it bubble for a few minutes after boiling.Step 6. Add pieces of pollock to the vegetables in the sauce. Simmer the dish covered for 15-20 minutes.

Bon appetit!