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Pollock fried in corn oil

Pan-Fried Pollock in Corn Oil

Golden, fragrant fish! Great with potatoes or pasta. Pollock dredged in flour fries up pretty quickly in a skillet. This ocean fish has a pleasant aroma. Pay special attention to cleaning the fish after thawing. Before frying, cut it into small pieces. Fry it in vegetable oil — sunflower or olive both work. Wheat flour makes the coating, which is what gives the fish its golden crust. Serve flour-fried pollock with mashed potatoes or millet.

Ninel

Recipe author

Composition / ingredients

Servings:

Pollock (2 fish)

800

Wheat flour

Corn oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 33 % 9 g

Carbohydrates 15 % 4 g

150 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:
1. Gather all the ingredients. Thaw the pollock at room temperature, or leave it in the refrigerator overnight. Sift the wheat flour. For frying you'll want a skillet at least 8 inches (20 cm) across. Of course, you can fry in a smaller skillet in batches if you prefer.
Step 2:
1. With a sharp knife, scale the fish, slit the belly, and gut it. Be sure to remove the black membrane — it will taste bitter if left in. Cut the fish into pieces, rinse with water, and pat lightly dry.
Step 3:
1. Mix the wheat flour with table salt. You could use another type of salt, or salt the fish separately and keep the flour just for dredging. Dredge each piece of fish all over in the flour.
Step 4:
1. Heat a skillet with corn oil on the stove. Add the pollock to the hot oil and fry over medium heat until golden. It's important to add the fish to well-heated oil so it gets a nice golden crust. Add more oil as you go if needed.
Step 5:
1. Then take a fork or spatula and carefully flip the pieces. Fry until golden on the other side too.
Step 6:
1. Serve the fried pollock warm. For a side, cook up some pasta (it's quick) or potatoes. Enjoy!

Fried ocean fish is also good with vegetable dishes — say, roasted cauliflower or young zucchini, or a fresh, crisp salad. This pollock is nice enough for a holiday table, and it makes a fragrant, tender fish for a family dinner. One of pollock's big pluses is that it has no fine, sharp bones.