Pollock fried in flour in a frying pan

Very tasty, very simple, very fast, for dinner for the family! Pollock fried in flour in a frying pan is very tender inside and crispy outside. You can cook it at any time. And we fry it in the simplest flour breading. Serve the dish with any vegetable side dish, salad, sauce. It's delicious!

Julia M.

Recipe author

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Composition / ingredients

servings:

Pollock

Flour

150

Spices dry

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 15 g

Fats 18 % 5 g

Carbohydrates 29 % 8 g

137 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to fry pollock in flour in a frying pan? Prepare everything you need for this. remove the fish from the freezer beforehand and let it defrost at room temperature.
Step 2:
Cut off the tail and fins of the fish. Remove the insides. Rinse the fish well in running water and dry it with paper towels to remove excess moisture from it. Cut the pollock into pieces, 4-5 cm thick .
Step 3:
In a separate bowl, mix the flour with salt and spices. As a spice, you can use Provencal herbs, a ready-made set of spices for fish, or limit yourself to just ground pepper.
Step 4:
Carefully roll each piece of fish in the prepared breading from all sides. This trick will give the fish a delicious crispy crust.
Step 5:
Heat the frying pan to a hot state and pour vegetable oil. Put all the pieces of fish in breadcrumbs and fry them on both sides for 7-8 minutes on low heat. Try not to make a big fire. Let the fish fry well inside.
Step 6:
The finished fish will become an appetizing golden color and will be covered with a crispy crust. It is not necessary to cover the pan with a lid. Otherwise, there will be no crust on the fish.
Step 7:
Remove all the pieces of fish on a plate covered with paper towels to remove excess vegetable oil from them.
Step 8:
For such a fried fish, you can prepare any side dish or simply supplement it with fresh vegetables. Bon appetit!

Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.