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Fish with side dish

Fish with a Side of Pasta

An easy, everyday dish! Pan-fried fish with a simple side is one of those lunch or dinner standbys that never gets old. It's popular for good reason: it comes together quickly, it's filling and tasty, and it's a great fit for a busy weeknight. Best of all, it reheats well the next day without losing any of its flavor.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Pollock

300

Breadcrumbs

Salt

Ground black pepper

Vegetable oil (for frying)

Water (for frying)

Salt

Pasta

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 20 % 10 g

Carbohydrates 55 % 27 g

243 kcal

GI: 0 / 89 / 11

Cooking method

Cooking time: 50 min

Step 1:

Gather your ingredients for the fried fish and side. You can use just about any fish for frying — some folks prefer freshwater, others like saltwater. Pollock is one of the most popular choices for pan-frying: it has very few bones and gives off almost no fishy smell while it cooks, which makes the whole job faster and easier.
Step 2:

Rinse and clean the fish. If the pollock still has its head on, remove it. Cut the body into serving-size pieces, leaving the bones in. Rinse the pieces once more and pat them dry with paper towels.
Step 3:

Put some all-purpose flour or breadcrumbs on a plate and dredge the fish on all sides — this gives the pieces a crisp, golden crust once they're fried. For a juicier, more tender coating, beat an egg and dip each piece in the egg first, then in the flour. Pour the vegetable oil into a skillet and set it over the heat. Once the oil is good and hot, lay the fish pieces in.
Step 4:

Season the fish with salt and pepper right in the pan. Fry the pollock over high heat for about 5 minutes on the first side, until golden, then flip and brown the other side. Turn the heat down to medium, add just a splash of water to keep the fish from scorching, cover the skillet, and let it cook another 20 minutes or so. Take the lid off, give it a few more minutes uncovered, then turn off the heat.
Step 5:

While the fish cooks, you can make the side at the same time. Pasta, rice, and mashed potatoes all pair beautifully with fried fish, but pasta is the quickest — about 10 minutes and you're done. Pour cold water into a saucepan, add a pinch of salt, and set it over the heat. Once it comes to a boil, drop in whatever pasta you like — spaghetti, elbows, shells, spirals, you name it.
Step 6:

Give it a quick stir right away so the pasta doesn't stick to the bottom of the pot. Bring it back to a boil, lower the heat, and cook over medium for about 7–10 minutes, depending on whether it's durum-wheat pasta and on the cook time listed on the package. Drain the pasta in a colander, rinse with cold water, and return it to the pot. Stir in a pat of butter and salt to taste.
Step 7:

Serve the fish alongside the pasta. Enjoy!