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Pollock with mayonnaise, carrots and onions in a frying pan

Skillet Pollock with Mayo, Carrots, and Onions

Very simple, very tasty, very filling, and perfect for any day! Pollock with mayonnaise, carrots, and onions will win over every fish lover, and it comes together in almost no time. It pairs beautifully with any side dish!

Julia M.

Recipe author

Pollock with mayonnaise, carrots and onions in a frying pan

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Composition / ingredients

Servings:

Pollock

600

Onion

Carrot

Flour

0.3

Mayonnaise

Water

150

Vegetable oil

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 10 g

Fats 33 % 7 g

Carbohydrates 19 % 4 g

116 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet pollock with carrots and onions? Start by gathering the ingredients. Take the pollock out of the freezer ahead of time so it thaws gradually at room temperature.
Step 2:

Trim off the fins and tail. Remove the insides and rinse the fish under running water, then pat it dry with a paper towel. Cut the pollock into pieces. Set out a bowl of flour mixed with salt and dredge each piece of fish in it.
Step 3:

Peel the onion and carrot, rinse them, and prep them: finely chop the onion and grate the carrot on the large holes of a box grater.
Step 4:

Heat two skillets over medium-high and add a little vegetable oil to each. In one, add the floured pollock and fry it on all sides. In the other, add the chopped onion and grated carrot and cook for 2 to 3 minutes.
Step 5:

In a separate cup, stir the mayonnaise together with a little water, then pour the mixture into the skillet with the vegetables.
Step 6:

Bring everything to a simmer. As it heats, the mayonnaise loosens and coats the vegetables evenly.
Step 7:

Spoon the vegetables in mayonnaise over the fish. Cover the skillet and simmer over low heat for 15 to 20 minutes. Toward the end, season with a little salt and your seasonings to taste.
Step 8:

Transfer the finished fish to a plate and serve! Enjoy!

Keep in mind that how well you thaw the ingredients has a lot to do with the quality and flavor of the finished dish. Thaw the fish slowly in the fridge for the best texture.
To check whether the oil is hot enough, dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start cooking.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You can also use sour cream or plain yogurt instead of (or blended with) mayo in any ratio you like, which cuts the calories.