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Pollock fish in breadcrumbs fried in a frying pan

Breaded Pan-Fried Pollock

Tasty, tender, appetizing, with a crisp crust! Fish fried in breadcrumbs is so simple that any beginner can pull it off. I use pollock, but you can cook any fish this way — ideally one that isn't too bony.

Julia M.

Recipe author

Pollock fish in breadcrumbs fried in a frying pan

Composition / ingredients

Servings:

Pollock

800

Eggs

Breadcrumbs

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 15 g

Fats 23 % 7 g

Carbohydrates 27 % 8 g

150 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry breaded pollock? Get everything ready. You can use a whole fish cut into pieces, or ready-cut fillets. I prefer boneless fillets — that's the big advantage.
Step 2:

In a small bowl, combine the eggs with salt and spices. A ready-made fish seasoning blend is ideal here — the ingredients are chosen to bring out the flavor and aroma of any fish.
Step 3:

If the pollock is frozen, take it out of the freezer ahead of time and let it thaw at room temperature. Blot off any excess moisture with a paper towel, then cut the pollock into serving pieces.
Step 4:

Dip each piece of fish in the egg mixture, then dredge it in breadcrumbs. Make sure the crumbs coat the fish completely on all sides — a thorough breading seals in the juices so the fish stays moist.
Step 5:

Heat a skillet until hot, add the vegetable oil, and lay in the fish. Don't crowd the pan — give each piece room to fry.
Step 6:

Fry the fish over low heat, 3–4 minutes per side.
Step 7:

Transfer the cooked fish to a paper towel to blot off the excess oil.
Step 8:

Your breaded pollock is ready! Enjoy!

How do you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk should hold its shape — shiny, domed, and even, without spreading.
To check whether the oil is hot enough, there's an easy trick: dip in a wooden spatula. If bubbles gather around it, you're ready to fry.
Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.