Cooking pollock - fried, in sour cream, meatballs, under the marinade. How to cook pollock fillet

Pollock: is it worth buying? Yes. It is very easily accessible, does not have a lot of bones, which so often prevent it from being eaten with pleasure. Cooking recipes it is easy with it, and there are simply no ways to cook pollock fillets deliciously. The recipes also include the use various ways processing of this fish and the presence of a certain kitchen equipment. This means that everyone can choose the recipe they like based on their capabilities.

The advantage of pollock is also that it combines low price and a high amount of beneficial compounds. The product is recommended for those who strive to follow a protein diet, young children, as well as those who have dietary restrictions due to health problems.

Useful culinary tips for cooking pollock fillets

To cook tasty dishes from pollock fillets, you first need to properly disassemble it. So, the finished sirloin should not contain costal bones (they are easily removed with a sharp knife), black film, fins and skin.

It's better to cook for a couple. Why? Because it is this processing method that allows you to reduce the loss useful substances to a minimum. In addition, fish cooked in this way is a dietary product.

When choosing a frying method, you should pay attention to the fact that before frying, the fillet must be breaded in flour. This is done in order to reduce the loss of juice and thereby preserve the taste of the finished dish. Flour is used because the fillet itself is very tender, and other types of breading will not be combined with this feature of the fish.

How to fillet pollock: video

How to cook pollock fillet deliciously in a pan with carrots and onions

You can cook fillet in a pan with vegetables. The finished dish has a delicate, but more extensive taste than just fried portioned fillet pieces, and many more delicious recipes read under the marinade of carrots and onions with pollock.

What products are needed:

onion - 2 pcs. large;

cow's milk - 1.5 tbsp.;

spices and seasonings (you can use salt and pepper, or you can choose special mixtures); flour;

for frying:

vegetable oil;

carrots - 1 large or 2 medium;

fillet - 1kg.

How to cook:

The prepared fillet should be cut into pieces, grated with spices and rolled in flour;

Fry in oil for a few minutes, a crust should form on each side;

Onions and carrots should be cut after cleaning and put in a pan, lightly fry;

Place the fillet on top of the vegetables, pour the dish with milk and simmer over low heat for 40 minutes.

How to deliciously cook pollock fillets in the oven

Delicious and most importantly in an unexpected way cook it in the oven eat shish kebab. Yes, you can also make barbecue from this fish!

What products are needed:

olive oil - up to 3 tbsp. l.;

fillet - 350 g;

white loaf - 1 pc.;

rosemary - up to 1 tsp;

garlic - 3 cloves;

bacon - 100 g and wooden skewers for stringing.

How to cook:

Peel the garlic and crush through a press;

Mix it with oil and rosemary;

Leave the chopped fillet in this marinade for a short time;

Cut the loaf into pieces of the same size as the fish;

Cut the meat into strips. It is better if they are thinner, but longer;

Alternately put pieces of pollock and bread on skewers;

Wrap each skewer with strips of bacon;

190 ° C - at this temperature, kebabs should be baked in the oven for 15 minutes, laid on a baking sheet on baking paper.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

How to cook pollock fillet delicious in the oven with carrots and onions

Baked dishes can be served at the festive table, one has only to decorate them with a few sprigs of parsley. The neighboring vegetables add a spicy taste to the dish.

What products are needed:

greens of fresh parsley;

tomato paste (concentrate) - 2 tbsp. l.;

vegetable oil; carrot - 2 pcs.;

pollock - 800 g;

garlic - 3 cloves;

water, but better broth - 50 ml;

onions - 2 pcs.;

How to cook:

Vegetables need to be peeled and fried chopped;

Add tomato and broth, simmer until vegetables are ready for up to 20 minutes (put spices at the end);

Grind the garlic as much as possible;

Lubricate the dishes intended for baking, put part of the stewed vegetables, then pieces of fish sprinkled with garlic and then the rest of the vegetables.

Seal the mold with foil;

220 ° C - at this temperature for ¾ hours you need to keep the dish in the oven;

Remove foil, garnish with parsley and serve.

How to cook pollock fillet delicious in the oven with mushrooms

A wonderful dish in the oven with mushrooms is obtained by baking in foil. The recipe using ginger is described below:

What products are needed:

lemon - ½ pc.;

garlic - 2-3 cloves;

fillet - 200 g;

dried dill;

ginger (root) - 1 pc.;

champignons - 7 pcs.;

bulb - 1 pc.;

spices (salt and pepper).

How to cook:

Prepare fillets, mushrooms and vegetables for further processing;

Grate the fillet with spices and pour over lemon juice (half of the fruit can be squeezed right over the fish);

We chop everything else into thin strips, including squeezed lemon, except for mushrooms - you need to cut them into slices (keeping the shape of the mushroom);

Put all the ingredients mixed on a piece of foil, wrap the edges;

Bake for ½ hour, serve in foil.

Pollock fillet with potatoes in the oven

There are potatoes in every home. When pollock appears in the house, there is a desire to combine these two products. How to do this is written below.

What products are needed:

mayonnaise is not the fattest - 200 g;

water, boiled - ¾ cup;

bulb - 1 pc.;

potatoes (tubers) - 500 g;

salt - up to 1 tsp;

fish - 2 carcasses;

greens for serving;

seasoning - 1 tbsp. l.

How to cook:

Clean the fish and cut into pieces;

Peeled potatoes cut into slices, onion - into strips;

Salt these ingredients and put in a baking dish;

In a deep bowl, mix seasoning with water and mayonnaise. Pour food with this liquid;

200 ° C - at this temperature, keep the dish in the oven for 30 minutes;

Serve garnished with a sprig of greens.

Pollock fillet in foil in the oven with sour cream

Fish in foil has a juicier taste, since no liquid is lost during the cooking process, as in conventional baking. The foil recipe is below.

Products:

large onion - 1 pc.;

fillet - 400 g; spices,

salt and fresh herbs;

high-fat sour cream - 150 g.

How to do:

Grate the fillet with spices;

Peeled onion cut into thick half rings;

Put the fish on the foil, onion on top;

Grind the greens strongly and mix with sour cream (you can add salt). Put this mixture on top of the onion;

Close the foil tightly on all sides, bake at 180 ° C for about half an hour. Serve immediately after baking.

Pollock fillet with vegetables in the oven

Vegetables baked with fish will give it a special taste and aroma. How to cook this?

Ingredients:

onions and carrots - 2 pcs.,

vegetable oil;

tomatoes - 3 pcs.,

mayonnaise is not fatty - 100 g,

fillet - 0.5 kg;

hard cheese - 0.2 kg;

seasoning,

fresh greens.

How to cook:

Prepare the form - cover the bottom with baking paper;

Rinse all vegetables, which you need - peel;

Onions and carrots cut and fry, cool;

Grate cheese, cut tomatoes, chop greens with a knife;

Grate the fillet with spices, put in a mold;

Top - fried vegetables, then tomatoes, cheese, and at the end pour everything with mayonnaise;

200 ° C - at this temperature, bake the dish for half an hour. Sprinkle with fresh herbs to serve.

How to cook pollock fillet tasty in a slow cooker with mayonnaise

If the house has a slow cooker, the hostess, having become familiar with it, is looking for recipes using it.

Product List:

low-fat mayonnaise - 2 tbsp. l.,

the same amount of sour cream;

vegetable oil;

medium tomatoes - 3 pcs.;

fish - 0.5 kg;

0.2 kg of cheese;

lemon and fresh herbs for serving.

How to cook:

Pour spices on the fish, rub with your hands, cut the fillet into pieces;

Cut tomatoes and cheese also;

In a deep bowl, mix sour cream with mayonnaise;

In the slow cooker, set the "Baking" mode, pour a little oil, put the fish, spread it with sauce, and place the tomatoes and cheese on top. Cook 20 minutes;

Serve with a slice of lemon and sprigs of greens.

Pollock fillet steamed in a slow cooker

Everyone knows that cooking in a slow cooker is quick and convenient. To cook for a couple means to cook diet dish. How to cook such a diet dish in a slow cooker, read below.

What products are needed:

fresh dill, preferably sprigs with seeds,

water and spices.

How to prepare:

Pour water into the multicooker bowl;

Place a container for steamed dishes on top;

Put dill on this container, it will give the dish an indescribable aroma;

Put the fish on top, sprinkle with spices and set to the “Steam” mode for 25 minutes;

How to cook pollock fillet tasty in batter

Pollock in this way can be cooked both in the oven and in the pan. The main thing is to properly prepare the dough batter, it can also be different. The recipe below provides for the preparation of this dish in beer batter.

List of required products:
- 1 st. beer (draft);
  
  a pack of Khmeli-suneli seasonings;
  
  5 st. l. wheat flour;
  
  pollock - 500 g.
Pollock fillet in batter in a frying pan

The classic batter is cooked in milk. To make the fish cooked in this way tastier, you need to marinate it first. How to cook it is described below.

Products:
- 0.5 l - milk;
  
  200 g wheat flour;
  
  3 pcs. - eggs;
  
  500 g of pollock;
  
  vegetable oil for frying and salt.
How to fry pollock fillets

If there is no time or desire to cook something unusual, but the product is still there, you can simply fry it in a pan without any vegetables, cheeses or batters. Even a child who stands at the stove for the first time will cope with such a recipe.

Prepare the products:
- pollock - how much to eat;
- salt and pepper;
- flour - a little in a bowl;
- pan oil.
1. Roll one piece at a time in flour, it should stick on all sides.

What kind of epithets are not awarded pollock. It is called a boring fish, nondescript, tasteless, empty and many other disrespectful definitions. In fact, it's not like that at all. Yes, indeed, pollock is not a fatty, dryish fish, but dishes from it are low-calorie, which will not increase cholesterol. Therefore, pollock justifiably takes its rightful place in the menu of slender, mobile and energetic people who need to have good health and beautiful figure. They need to know how to cook pollock fillets in the oven and in the pan.

Pollock contains all the necessary micro and macro elements, vitamins and proteins. It regulates human blood sugar and has excellent antioxidant properties. Only this should make you include this wonderful fish in your diet and find out how to cook delicious pollock fillet, especially since its characteristics allow you to include this cod fish not only in medical diets, but also in children food from eight months of age.

Another advantage of pollock is its neutral taste. This is great, because on the basis of a delicate delicate taste, you can create any flavor bouquet and aroma that will meet the needs and preferences of absolutely everyone. The wallet rejoices at its price, and all busy men and men enjoy its availability. any nearest store has both carcasses and fillets in its assortment.

Most The right way cooking pollock fillets for daily nutrition, according to nutritionists, is considered stewing on a vegetable pillow. The most popular and simple recipe is pollock fried in batter or even without batter on a mixture of sunflower and butter in a frying pan. But at the festive feasts, it is absolutely in vain to bypass it. Although you can cook an elegant dish from pollock, like from any cod fish, the main thing is to choose the right partners for it. And then this dish will be not only healthy, but tasty and spectacular, and, if necessary, even save everything. dietary properties.

Pollock fillet in the oven

Ingredients:

600-700 g pollock fillets;
500 g potatoes;
2 onions;
1 carrot;
200 g of hard cheese;
1-2 red bell peppers;
lemon;
mayonnaise;
sour cream of any fat content;
cream of any fat content;
deodorized vegetable oil;
salt pepper.

Cooking:

Cut the pollock fillet into small pieces, season with salt and pepper, squeeze out a little lemon juice, set aside for a few minutes to soak. Then fry in a hot frying pan in a sufficient amount of oil. Peel the potatoes, boil until half cooked and cut into flat strips or circles. Cut 1 onion and fry, add finely grated carrots and simmer together with onions until the carrots change color, add 10-20 olives cut into halves, if desired and simmer for a short time. If the mass is dry, pour a little brine from the olives. Slice bell pepper and the second onion rings (the second onion can be taken red). Coarsely grate the cheese or just cut into thin small slices.

Prepare a baking dish for pollock in the oven - coat with butter or margarine and sprinkle with semolina or breadcrumbs. Put potatoes at the bottom of the mold, pour a couple of tablespoons of cream over it. In the second layer, put half of the onion mixture, the whole pollock on it, evenly pour a couple of tablespoons of sour cream, put cheese and the second half of the onion with carrots and olives on top. The next layer is bell pepper. Put raw onion rings on it and pour everything with mayonnaise. Bake pollock fillets with vegetables in a hot oven at 180-200°C for about 20-25 minutes. Serve in the form. You can decorate with lemon slices, tomatoes and sprigs of fresh mint.

For diet, it is worth excluding olives, mayonnaise and raw onions, but you can add a layer of fried and grated apples in large slices (narrow slots on a tetrahedral grater). It is easy to enhance the taste of a pollock fillet dish and make it more spicy with the help of pickled cucumbers or tomatoes, in addition, you can change the sequence of layers.

Video recipe

Pollock in the oven in a "nut" coat

Ingredients:

800 g pollock fillets;
1 cup chopped walnuts;
2 tbsp. l. milk;
2 eggs;
flour;
salt pepper;
odorless sunflower oil.

Cooking:

Wash the pollock fillet, dry it, cut into small portions (at the rate of 3-4 pieces per serving), season with salt and pepper, set aside for a while, you can refrigerate for 15 minutes. At this time, beat the eggs, add milk and beat again. Roll the prepared fish pieces in flour, dip in eggs with milk and thoroughly breaded in nuts. All breaded gaps should be covered with a spoon. In a frying pan, fry the pollock fillet on both sides in enough oil so that the fish seizes and a crust appears on it. Transfer to a baking dish, smeared with oil, put in the oven at 180 ° C and bring to readiness. On the side in the form on small sheets of foil, you can lay out a couple of slices of lemon zest so that its aroma is absorbed into the fish. Put ready-made pieces of pollock fillet on a plate on top of fresh lettuce leaves, garnish with lemon, tomatoes and herbs.

ADDITION! For a denser breading of pollock fillet, you can cook a lezon. To do this, separate the yolks from the proteins, beat the yolks a little, mix with warm boiled milk, at the rate of 80-100 ml per 1 yolk, until a homogeneous mass is obtained, which is heated with stirring until thickened. Boiling is not allowed! It is in the season that the fish is lowered before breading with nuts.

This recipe has a variety. Pollock fillet pieces flavored with salt and pepper are poured over with lemon juice, and they are necessarily breaded using a lezon in a mixture of chopped nuts with dry porcini mushrooms (30 g of mushrooms for 200 g of nuts). Mushrooms make a big difference in flavor, as long as they are from a reliable source, best harvested, processed and dried by yourself. In addition, chopped fresh cilantro or dried dill can be added to pollock breading.

Video recipe

Pollack fillet zrazy with mushrooms in a frying pan

Ingredients:

1.5 kg of pollock fillets;
1 onion;
200-250 g fresh or frozen champignons;
chopped parsley and dill;
odorless sunflower oil;
salt pepper.

INGREDIENTS for sauce:

1.5 cups of fish broth;
¼ cup white wine;
½ cup cream;
3 yolks;
2 tbsp. l. butter;
1 st. l. flour;
lemon juice.

Cooking:

Defrost pollock fillet, wash and dry, sharp knife, holding it obliquely, cut across the fibers into small plates, starting from the widest part to the tail. Spread the slices on the board and beat each one with careful light movements with a wooden mallet. The hammer should be held by the middle of the handle, this will soften the force of the blow. In vegetable oil, fry finely chopped onions, add chopped mushrooms to it and fry them until tender, pour 1-2 tbsp greens into the pan. l., salt, pepper and simmer for a couple of minutes, adding a little water if necessary.

On each slice of pollock fish, previously sprinkled with salt and pepper on both sides, put a little stuffing, wrap the edges to the center on two opposite narrow sides and then roll the slice along the long side. If the tubes do not hold, chip them with toothpicks. Put the zrazy seam (toothpick) down in a hot pan and fry in sunflower oil, first from the side of the seam so that it fixes, then from all sides. Take out the toothpicks, again put the pollock fillet zrazy in a deep frying pan with the seam down, pour a couple of spoons of fish broth and simmer until cooked under a lid over medium heat. You can add fish spices to the broth. Transfer the finished zrazy from the pollock fillet to a dish or into a deep porcelain bowl, close and wrap so as not to cool.

In the same deep frying pan in 1 tbsp. l. melted butter, fry flour, salt, add broth, boil, add wine and cream, boil again and reduce a little over low heat. In a small saucepan, grind 1 tbsp. l. butter, gradually add slightly beaten yolks to it and grind everything together. Gradually pour in the sauce, heat almost to a boil, put the saucepan on water bath and cook the sauce, stirring, until the density of sour cream, add lemon juice at the end to taste, mix. Pour pollock fillet zrazy with hot sauce and serve immediately.

Video recipe

Potato cutlets stuffed with pollock

Ingredients:

200-300 g of pollock or fillet;
1-1.2 kg of potatoes;
2 eggs;
1 onion;
milk or low-fat cream for boiling pollock or a vegetable pillow (onions, carrots, herbs) for stewing;
butter;
vegetable oil;
thin breadcrumbs;
green onions, fresh dill and parsley;
salt pepper.

Cooking:

Boil the potatoes and, without waiting for it to cool, mash into a puree with a pusher or meat grinder. Add to it 1.5-2 tbsp. l. butter (can be replaced with heavy cream), chopped herbs and a slightly beaten raw egg, season with salt and pepper to taste, mix everything well.

Make stuffing. To do this, there are two options for preparing pollock - stew on a vegetable pillow in a small amount of water with the addition of a small amount of vegetable oil or boil in milk for 8-9 minutes. Cut pollock into pieces, if it is cooked on a pillow, then mix these pieces with a pillow. Hard boil an egg and cut into small cubes or grate coarsely, chop the onion and fry. Mix pollock with egg and onion.

Make cakes from potato dough, put 1 spoonful of pollock filling on each and wrap in the form of an oval pie. Roll in breadcrumbs to get a thicker and crispy crust to thin breadcrumbs add large crackers. Fry quickly on a very hot pan on all sides.

However, just like that, cutlets from, not only with fish, but also with meat filling, are usually not served on the festive table. They offer a variety of sauces.

The recipe for a universal sauce for fish dishes

Ingredients:

250 g canned peppers, artichokes or mushrooms;
700 g canned own juice chopped tomatoes;
75 g pitted olives;
1 large onion;
2-3 cloves of garlic;
a large bunch of fresh thyme;
a small bunch of fresh parsley;
2 tbsp. l. olive oil;
salt, pepper as desired.

Cooking:

Finely chop the onion, olives, herbs. Grind the garlic with a fine grater or garlic press. Drain brine from peppers or mushrooms and chop. Heat oil in a frying pan, add onion and thyme, fry for 5 minutes. Add garlic and pepper (artichokes, mushrooms) and cook for another 2-3 minutes. Put the tomatoes and olives in the pan, mix and taste, salt and pepper as desired. Simmer for a few minutes over low heat until the sauce thickens. Pour the sauce with parsley, mix and serve in a gravy boat or a deep porcelain bowl.

Video recipe

Thus, there are many recipes for pollock fillets in the oven and in the pan, which can be used to decorate the festive table. Only in each of them you need to invest love and a little imagination. And some savings will allow you to accompany these dishes with fine wine and complete the meal with a chic dessert.

How do you like to cook pollock?

Pollock is a popular and affordable fish. Pollock is prepared very quickly, does not have a specific fishy smell, its meat is white and tender. This fish contains a small amount of bones, so it is easy to cut. Pollock contains very little fat, but it is rich in protein, phosphorus and selenium.

There are thousands of pollock dishes, but this fish is the most juicy and tender when baked in the oven. We offer you a simple recipe for roasting pollock. As a side dish, you can serve vegetables, fresh or cooked in any way, rice, buckwheat.

Ingredients:

Pollock (fillet) - 500 g
Onion onion - 2 heads
Juice of 1/2 lemon
Mayonnaise - 100 g
Sour cream (10-15%) - 100 g
Mustard - 1 tbsp
Hard cheese - 100 g

Cooking:

❶ Cut the pollock fillet into portions. Salt, pepper, sprinkle with lemon juice.

❷ Cut the onion into half rings and put in a baking dish, previously greased with vegetable oil.

❸ Mix mayonnaise, sour cream and mustard in a separate bowl. Dip each piece of pollock in the resulting sauce and put in a mold on top of the onion. Pour the remaining sauce over the fish and put everything in the refrigerator for 1 hour to marinate.

❹ Place the mold in an oven preheated to 200°C and bake for 15 minutes.

❺ Then take out the form, sprinkle the fish with cheese, grated on a coarse grater. Place back in the oven for 10 minutes.

Pollock fried in a pan- this is perhaps the most popular fish recipe in Russian families. Pollock can not be marinated, its meat is already very tender. But, if necessary, you can prepare a marinade from 3 tbsp. l. soy sauce and 2 tbsp. l. lemon juice (per 1 kg of fish) and marinate pollock for a couple of hours. Pollock fillet for frying in a pan should be thawed at room temperature - so the fish will retain all its taste and useful qualities.

Ingredients:

Pollock fillet - 1 kg
Two chicken eggs
Half a cup of flour
Salt, ground black pepper - a pinch each
Vegetable oil for frying

Cooking:

❶ Whisk eggs with salt and pepper.

❷ Cut the pollock fillet into portions.

❸ Heat up a frying pan with vegetable oil.

❹ Pieces of pollock alternately dip into the egg, then into the flour and put in the pan.

❺ Fry the fish on both sides over medium heat, turning over as it cooks.

❻ Ready pollock acquires a golden color and a delicious crust.

Pollock prepared according to this recipe can compete with restaurant delicacies. The fish has a delicate texture, a light lemon flavor and a crispy crust.

Ingredients:

Pollock fillet - 1 kg
Lemon juice - 2 tbsp. l.
Gray or pomegranate sauce - 4 tbsp. l.

For batter:

Egg - 1 pc
Kefir at room temperature - 1 cup
Flour - 1/2 cup
Vegetable oil - 100 ml
Sugar - 1 teaspoon
A pinch of salt and paprika (or ground black pepper)

Cooking:

❶ Knead the dough from eggs, kefir, flour and sugar. It should have the consistency of thick sour cream.

❷ Cut the pollock fillet into small pieces (the size of a matchbox).

❸ Heat vegetable oil in a frying pan. Save on oil is not worth it, otherwise the fish will fry unevenly.

❹ Pieces of pollock alternately dip into the dough and lower into the heated oil. Fry the fish on both sides and remove with a slotted spoon.

❺ Put the finished pieces on a paper towel so that it absorbs excess fat.

Batter for fish can be prepared in other ways. We offer you two of the most popular ways. The first is the simplest, the second is delicious and original.

Batter for fish on sour cream

Required: 2 eggs, 1/2 teaspoon of salt, a pinch of ground black pepper, 5 tbsp. spoons of sour cream and flour. Mix eggs, salt, pepper and sour cream. Gradually adding flour, knead the dough, similar in consistency to thick sour cream.

Batter for fish on beer

Fish in beer batter it turns out juicy, tender, with a crispy crust. The batter must be made in advance. It should stand in the refrigerator for a couple of hours, or better - all night. The taste of beer in the finished dish is not felt. In beer batter, you can fry any fish, squid, and also use it to fry chicken pieces.

You will need: 1/2 cup flour, 1/2 cup light beer, 1 teaspoon baking powder, a pinch of salt. Sift flour with baking powder into a bowl. Add some salt. Make a well in the flour and slowly pour in the cold beer, stirring constantly. Put the finished batter in the refrigerator.

Pollack cutlets are surprisingly tasty, juicy and delicate. Since this fish does not have a pronounced aroma, even picky children will like cutlets. We will tell you how to cook pollock cutlets in a pan and in the oven.

Ingredients:

Pollock fillet - 1 kg
White loaf - 200 g
One large onion
One egg
Salt - 1 tbsp. a spoon
Semolina - 50 g
Milk - 50 ml
Vegetable oil for frying
A pinch of ground black pepper
Dried herbs (parsley, dill) - 5 g

Cooking:

❶ Chop the pollock fillet as finely as possible with a knife. It is better not to use a meat grinder to preserve the juiciness of the minced meat.

❷ Cut off the peels from the loaf and soak in milk, adding semolina to it.

❸ Finely chop the onion.

❹ Add egg, onion and swollen bread to minced fish. Salt and pepper, add dry herbs. Mix the minced meat until smooth. Form cutlets of arbitrary shape.

❺ Heat up a frying pan with vegetable oil. Fry the patties on one side over medium heat until golden color. Turn the cutlets over, cover the pan with a lid, reduce the heat and bring the dish to readiness.

❻ Can be cooked pollock cutlets in the oven. To do this, put the cutlets in a lightly greased form with vegetable oil and bake them for 40-50 minutes in an oven preheated to 180 ° C until browned.

From pollock fillet, you can cook a dish that will appeal to both adults and children. This is a casserole with fish and potatoes under a cheese crust. The dish is easy and quick to prepare.

Ingredients:

Potato - 1 kg
Pollock fillet - 500 g
Onion - 1 pc.
Any hard cheese - 50 g
Mayonnaise or sour cream - 3 tbsp. spoons
Vegetable oil - 50 g
Salt, pepper - to taste

Cooking:

❶ Peel potatoes, cut into circles and put in boiling water. Boil for 5 minutes. Drain in a colander and pour cold water(the cooking process will stop immediately).

❷ Cut pollock into thin strips, marinate in mayonnaise or sour cream, salt and pepper to taste.

❸ Cut the onion into cubes and fry in vegetable oil until golden brown.

❹ Put 1/2 potatoes in a greased baking dish, top with a layer of pollock, then a layer of fried onions. Last layer there will be potatoes again.

❺ Lubricate everything with mayonnaise and put the casserole in an oven preheated to 220 ° C.

❻ Bake for about 20 minutes (until potatoes are golden).

❼ Remove the casserole, sprinkle with a layer of grated cheese, return to the oven and hold for another 5 minutes until the cheese is melted and let it melt.

❽ Remove the finished casserole from the oven and let it stand for about 15 minutes. After that, the dish can be cut into portions.

Another way to cook pollock fillet in the oven is to bake it with tomatoes and cheese.

Ingredients:

Pollock fillet - 1 kg
Hard cheese - 150 g
Sour cream - 150 g
Onion - 2 pcs
Garlic - 3 cloves
Tomatoes - 3 pcs
bunch of dill
Salt - to taste

Cooking:

❶ Cut the pollock fillet into portions.

❷ Cut the onion into half rings, the tomatoes into circles.

❸ Prepare sour cream dressing by adding chopped garlic, dill, salt and spices to sour cream.

❹ At the bottom of a baking dish, greased with oil, put the onion, fish on top. Lubricate the pieces of pollock with sour cream dressing.

❺ Place circles of tomatoes on top of the fish. Sprinkle everything with grated cheese and brush with sour cream.

❻ Put in an oven preheated to 200°C and bake for about 40 minutes.

Incredible delicious fish on a vegetable pillow under a creamy sour cream sauce, you can quickly and easily cook in a slow cooker.

Ingredients:

Pollock fillet - 1 kg
Onion - 2 heads
Carrot - 1 large
Sour cream - 100 g
Cream - 150 ml
Seasoning for fish - 1 tbsp. a spoon
Salt - to taste

Cooking:

❶ Cut pollock into portions, salt and sprinkle with seasoning.

❷ Cut the onion into cubes, grate the carrots on a coarse grater.

❸ Pour a little vegetable oil into the multicooker bowl and put onions and carrots.

❹ Close the lid of the multicooker, set the "Baking" mode for 50 minutes.

❺ In a cup, mix sour cream, cream and a pinch of salt.

❻ Vegetables in the slow cooker must be stirred periodically. 20 minutes after the start of the stew, put pieces of fish on top of the vegetables. Pour the fish with vegetables with a creamy-sour cream mixture. Close the lid again and continue to simmer until the end of the program.

From pollock fillets and potatoes, you can cook a full-fledged dish that does not require separate side dishes. Unless a fresh salad and greens do not interfere.

Ingredients:

Pollock fillet - 600 g
Potatoes - 4 pcs.
Onion - 1 head
Sour cream - 2 tbsp. spoons
Mayonnaise - 2 tbsp. spoons
Salt, spices for fish - to taste

Cooking:

❶ Peel potatoes and cut into slices.

❷ Cut the pollock fillet into portions.

❸ Cut the onion into half rings.

❹ Cut off 4 squares of foil, brush each with oil.

❺ Put a layer of potatoes, a layer of onions on each square of foil, and pieces of pollock on top. Salt everything and sprinkle with spices to taste.

❻ Mix mayonnaise and sour cream and coat pollock pieces.

❼ Wrap the edges of the foil, put the portions on a baking sheet and bake in an oven preheated to 200 ° C for 30 minutes.

Cooking pollock under a tender cheese crust is easy and fast. You can serve this dish with salad. fresh vegetables, boiled potatoes or rice.

Ingredients:

Pollock fillet - 1 kg
Hard cheese 200 g
Onion - 2 heads
1/2 lemon
Mayonnaise - 3 tbsp. spoons
Seasoning for fish, salt - to taste

Cooking:

❶ Cut the fish into portions. Salt, pepper, sprinkle with lemon juice.

❷ Onion cut into half rings.

❸ Put a layer of half of the onion on a greased baking sheet, on top - pieces of pollock. Put the remaining onion on the fish. Make a mesh of mayonnaise on top. Sprinkle everything with grated cheese.

❹ Bake in an oven preheated to 190°C for about half an hour.

A full-fledged pollock fillet dish can be prepared if you bake it with vegetables under a cheese coat.

Ingredients:

Pollock fillet - 1 kg
Carrot - 3 pcs
Onion - 2 heads
Tomatoes - 2 pcs
Hard cheese - 200 g
Mayonnaise - 3 tbsp. spoons
Salt, pepper, herbs - to taste

Cooking:

❶ Cut the pollock fillet into portions and dry, putting it on a paper towel for 5 minutes.

❷ Cover the bottom of the baking sheet with foil or parchment, grease with oil. Lay out the fish fillet, trying to cover the entire bottom with it. Salt, pepper.

❸ Onion cut into half rings and put half on top of the fish. Distribute the carrots, grated on a coarse grater, with the next layer. Next - a layer of sliced \u200b\u200btomatoes. The last layer will be cheese grated on a coarse grater.

❺ We put the baking sheet in the oven for 50-60 minutes at a temperature of 180 degrees. Ready fish"under a fur coat" can be sprinkled with freshly chopped herbs to taste.

You can cook pollock fillet in the form of a spicy appetizer heh. Such a dish is especially loved by men and can become an adornment for anyone, even holiday table. Preparing an appetizer is not difficult, the main thing is to keep the dish in the refrigerator for a good pickling. Pollock can be replaced with other boneless fish. Adjust the spiciness of the pepper to your liking.

Ingredients:

Pollock fillet - 500 g
Carrot - 2 pcs
Onion - 1 pc.
Garlic - 3 cloves
Vinegar 9% - 4 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Ground black pepper - 1/2 teaspoon
Coriander (ground) - 1/3 teaspoon
Sugar - 1/2 teaspoon

Cooking:

❶ Cut the fish into strips, add 2 tbsp. tablespoons of vinegar, mix and put in the refrigerator for 30 minutes.

❷ Grate carrots on a coarse grater. Onion cut into thin half rings. Mince the garlic.

❸ Put the vegetables in a suitable container, add the remaining vinegar, sugar, oil, pepper, coriander and mix thoroughly.

❹ Squeeze the fish and put it to the vegetables, mix gently. Close heh from pollock with a lid and put in the refrigerator for a day.

If you decide to make a fish for lunch or dinner, then you are probably interested in how easy and tasty it is to cook pollock. After all, this product is available: it can be found in any store and it is inexpensive. There are several variations in the preparation of this fish, and the 3 recipes below are also elementary easy. Even a novice culinary specialist will cope with such gastronomic tasks on "5+". Pollock can be baked breaded or fried in flour. However, this fish cooked in foil turns out to be especially appetizing and healthy.

Appetizing pollock sticks

You can cook pollock tasty and easy if you make sticks with appetizing breading out of it.

On a note! These sticks can be made for future use by freezing them in the freezer. Homemade semi-finished products are stored for up to 3 weeks.

The number of servings is 4.

Ingredients

To prepare such a delicious and at the same time simple dish, you need:

pollock fillet - 800 g;
flour - 200 g;
salt - 2 pinches;
egg - 4 pcs.;
breadcrumbs - 350 g;
fresh dill - 1 bunch;
ground pepper - ¼ tsp;
vegetable oil - 150 ml.

Cooking method

Making mouth-watering pollock sticks is easier than ever.

First you need to cut the fish fillet into sticks.

Several inflorescences should be torn off dill.

Greens need to be washed, dried, cut as finely as possible. It should be divided into working surface and dry for 5 minutes

Greens are mixed with flour.

Everything is mixed evenly.

Whisk eggs in a separate bowl. Season them with pepper and salt.

Pieces of pollock should be rolled in flour mixed with dill.

Then they are dipped in the egg mixture.

Next, the sticks are thoroughly rolled in breadcrumbs.

The oil must be heated in a frying pan. Fish sticks are laid out in it. They should be fried for about 1.5 minutes.

On the reverse side, they need to be kept on the stove a little less.

On a note! To remove excess oil, ready-made sticks should be laid out on a paper towel.

The dish is ready!

Pollock baked in foil

Pollack baked in foil is delicious, simple and healthy. Such a dish can be quite attributed to the diet.

Cooking time - 30 minutes.

The number of servings is 4.

Ingredients

To prepare this dish, you need:

lemon - 1 pc.;
pollock - 1 kg;
pepper mixture - 1 tbsp. l.;
onion - 2 pcs.;
salt - 1 tbsp. l.;
bay leaf - 1 pc.;
sour cream - 100 g.

Cooking method

This fish is very easy to prepare.

Pollock is cut coarsely.

The fish is transferred to a deep plate. The juice from the lemon that has just been squeezed is poured into it. Everything needs to be salted. The fish is sprinkled with a mixture of peppers.

The cut is filled with sour cream.

Everything is well mixed.

The peeled onion is cut into half rings.

Prepared pollock is laid out on the foil.

Sprinkle the top of the fish with sliced onions.

Then Lavrushka is laid out, and the foil closes at the edges.

The blanks are transferred to a baking dish or on a baking sheet.

It remains only to send the fish to the oven, heated to 180ºС. It must be baked for half an hour.

Note! To make pollock very tasty, keep the fish unfolded in the oven for the last quarter of an hour.

It's incredibly delicious and simple!

Pollock fried in flour

The easiest way to cook delicious pollock is to fry it in flour. It turns out appetizing and satisfying, and you can garnish such fish with potatoes, rice, fresh vegetables.

Cooking time - 20 minutes.

The number of servings is 6.

Ingredients

To prepare such an unpretentious delicacy, you need minimum set ingredients:

flour - 130 g;
pollock - 2 pcs.;
vegetable oil - 160 ml;
salt - to taste.

Cooking method

It is not difficult to fry pollock in flour.

The fish must be thawed and rinsed in water. Fins and entrails are removed. Pollock is washed again. The carcass is cut into portioned pieces.

On a note! To turn the fish over without crushing it, use a wooden spatula.

Pollock is a very common fish from the cod family in Russia. Due to its availability, taste and low price, pollock has already managed to catch the fancy of many housewives. This fish is rich in vitamins A, B, various trace elements and acids. Moreover, 100 grams of pollock contains only 70 calories, so even those who lose weight can eat it. This fish is cooked in a pan, in the oven or in a slow cooker. Let's talk about how to cook pollock in a pan.

How to cook delicious pollock in a pan with onions and carrots

What you need for cooking:

Pollock (fresh or frozen) 1 kg.
Onion 2 pcs.
Carrots (large) 2 pcs.
Wheat flour 5 tbsp. l.
Salt, pepper to taste.
Vegetable oil for frying.
Fresh herbs optional.

Defrost pollock if it has been frozen before. Rinse the fish under cold water and remove the head, fins, entrails, etc. Cut pollock into portions. Sprinkle the fish with a little salt and set it aside.
Peel onions and carrots. Grate the carrots on a fine grater, and cut the onion into medium-sized cubes (you can cut the onion into half rings). Fry onions with carrots in vegetable oil.
Mix salt with pepper and flour. Mix everything and roll pieces of pollock in the resulting flour with salt and spices.
Heat vegetable oil in a frying pan and put the fish on it. Once one side is browned, turn the fish over and add the fried onions and carrots to the pan. Cover the pan with a lid and fry the fish for another 5-10 minutes. During this time, the fish should be fully cooked.
Finely chop the herbs and sprinkle over the cooked fish.

How to cook delicious pollock in a pan with tomatoes and eggplant

What you need for cooking:

Pollock 700 gr.
Fresh eggplant 4 pcs.
Tomato 3-4 pcs. (depending on size).
Wheat flour 3 tbsp. l.
Tomato paste 3 tbsp. l.
Garlic 4 tooth.
Fresh herbs 1 bunch.
Vegetable oil.
Salt, red pepper to taste.

Defrost pollock if it was previously in the freezer. Rinse the fish under cold water, then remove the head, fins, entrails, etc. Cut pollock into portions. Sprinkle pollock with salt and pepper. Then roll the fish in wheat flour.
Wash the eggplant and tomatoes. Cut the eggplant into small pieces, and chop the tomatoes into small cubes. Dip eggplant in a little wheat flour.
Heat the vegetable oil in a frying pan and put the eggplants on it. Fry them on both sides, then add the tomatoes and peeled garlic cloves to the pan. Once the garlic gives off its scent, take them out and turn off the heat.
Heat vegetable oil in a frying pan and start frying pollock. After 2 minutes, put eggplant with tomatoes and tomato paste in the pan, then cover the pan with a lid. Fry pollock on both sides. During frying, you can add a little salt.
Crumble fresh herbs and sprinkle the dish with it 2 minutes before readiness.

How to cook delicious pollock in a pan with champignons under sour cream

What you need for cooking:

Pollock 1 kg.
Onion 2 pcs.
Carrots 2-3 pcs.
Champignons 400 gr.
Sour cream (15-20 percent fat) 300 r.
Salt, spices to taste.
Vegetable oil.

Defrost pollock if it has been frozen before. Rinse the fish under cold water and remove the head, fins, entrails, etc. Cut pollock into portions. Sprinkle the fish with a little salt and roll it in the wheat flour.
Rinse the mushrooms with cold water and cut into slices.
Peel onions and carrots. Cut the onion into half rings, and grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and put pollock, champignons, onions and carrots on it. As soon as the fish is browned on one side, turn it over and fill the fish with sour cream. Close the pan with a lid and simmer the dish for 10-15 minutes.

The cooked dish will go well with vegetable dishes. For example, pollock can be served with stew or potatoes. To give the people more flavor, you can sprinkle it with fresh herbs before serving.