People love fish for its flavor and a wide variety of different dishes that can be prepared from seafood. First of all, many people will remember sushi and rolls as one of the most popular fish dishes. However, it can be difficult to make delicious sushi at home. It requires a lot of experience and effort. In addition, the products for sushi are quite expensive.
There are many other fish dishes that you should pay attention to. For example, homemade fried fish. With proper preparation, you can get an excellent dinner or lunch.
Let’s share the recipe for cooking juicy pollock in a skillet.
Ingredients for fried pollock:
- Pollock – 500 g;
- Ground black pepper – a pinch;
- Tomato paste – 2 tbsp;
- Tomato juice – 200 ml;
- Onion – 1 pc;
- Carrots – 1 pc;
- Vegetable oil – 4 tbsp;
- Sugar – a pinch;
- Flour – 4 tbsp;
- Sour cream – tbsp;
- Water – 200 ml;
- Laurel leaf – a piece.
Cooking fried pollock:
Clean pollock from fins, gills, head and tail. Remove the insides of the fish, cut into small pieces. Salt the pollock to taste, pepper and leave at room temperature for 10 minutes.
Drain excess liquid from the fish. Pour tomato juice over the tomato paste. Cut onions into small cubes, grate carrots finely
. Fry onions in a frying pan over medium heat until transparent. Add carrots to the onions, pour in a little vegetable oil and passivate.
Pour tomato mixture to the vegetables, add bay leaf, cook over a low-medium heat. Do not forget to salt the mixture and sprinkle with sugar.
Mix flour and salt in a separate bowl, heat vegetable oil in a separate pan. Dip the pollock pieces in flour, fry on both sides in the skillet until golden.
Mix sour cream with cold water, pour it into the tomato mixture. Next, turn off the heat in the pan with tomato gravy
. Pour the gravy into the pan with fried mint.
Stew the fish with the gravy for 7 minutes on low heat. Then turn the fish pieces over and stew under the lid for another 7 minutes.
It is recommended to leave the fish under the lid to cool down. In total, the dish is cooked for no more than 20 minutes.
