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Pollock fillet in batter and breadcrumbs in a frying pan

Pan-Fried Breaded Pollock Fillets

A really tasty, flavorful take on fried fish! A lot of people avoid cooking pollock because the fillets tend to fall apart in the pan. But if you bread the fish properly, that won't happen at all — and I'll show you how to do it so it comes out both neat and delicious.

Julia M.

Recipe author

Pollock fillet in batter and breadcrumbs in a frying pan

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Composition / ingredients

Servings:

Pollock fillets

600

Lemon juice

Eggs

Breadcrumbs

Salt

Dried spices

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 14 g

Fats 28 % 7 g

Carbohydrates 16 % 4 g

132 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

Take the pollock fillets out of the freezer ahead of time and let them thaw completely at room temperature. Then lay them on paper towels to blot away excess moisture.
Step 2:

Cut the fish into serving-size pieces and sprinkle both sides with lemon juice.
Step 3:

Set out two shallow dishes. Put some breadcrumbs in one. In the other, crack the eggs and add a little salt and fish seasoning to taste, then whisk until smooth. Dip each piece of fish in the egg, then coat it in the breadcrumbs.
Step 4:

Pour a little vegetable oil into a hot skillet and add the breaded fish. Set the heat to medium and fry for 2-3 minutes, until golden brown.
Step 5:

Then carefully flip the pieces over with a spatula and fry the other side for another 2-3 minutes.
Step 6:

Take the finished fish out of the pan and set it on paper towels to blot off the excess oil. Mashed potatoes make the perfect side for fried fish. Enjoy!

Pollock is easily one of the leaner, more diet-friendly fish. Its flavor is pretty much neutral, so you can take it in any direction. I usually add a ready-made fish seasoning blend, where everything is well balanced and boosts the flavor of the finished dish. At the store, pollock is most often sold frozen, and thawing it correctly matters. Never run the fish under hot water — that kind of shock thawing makes the flesh crumble. It's best to take the fish out the evening before and let it thaw overnight at room temperature. It takes a while, but the result is worth it. You can cook pollock all sorts of ways — fry it, braise it, or bake it. Go by your family's tastes and preferences. Cook with pleasure!