Pan-Fried Pollock with Onions

Cooking method

1. Step 1:

   

   How do you make pan-fried pollock with onions? Start by slicing the onion. Peel it first, then cut it however you like — I went with half-rings. You'll want plenty of onion, since it's really one of the main ingredients here.

2. Step 2:

   

   Rinse the thawed pollock fillets under running water and pat them dry with paper towels. This removes excess moisture, which would otherwise keep the fish from browning. Cut the pollock into serving-size pieces.

3. Step 3:

   

   How do you make a flour coating? Spread wheat flour on a flat plate (any type works, and you don't need to sift it). Add salt and dried herbs — I used basil and oregano, which lend their own note to the finished dish. Stir the flour together, and your coating is ready!

4. Step 4:

   

   Heat a nonstick skillet of the right size over high heat. Pour in the oil and let it get good and hot, then lower the heat to medium. Dredge the pollock pieces in the flour coating on all sides.

5. Step 5:

   

   Lay the fish in the skillet and fill the gaps between the pieces with onion. In my photo the onion isn't quite arranged right — it should really be tucked in between the fish. Fry for about seven minutes, until golden.

6. Step 6:

   

   Flip the fish with a spatula and fry the other side for about seven more minutes, until it too is golden. The timing is approximate and can vary quite a bit depending on your stove, pan, and how much you're cooking. I fried mine in two batches, since it wouldn't all fit at once. Lift the finished pollock out of the pan and serve with the fried onions.