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Kaliningradsky-fried pollock

Cooking recipes / Second-course recipes / Fish dishes / Fried fish

6 servings
40 min your 30 min

Pollock fish is inexpensive, but tasty if prepared correctly. Cooked according to this recipe, fried pollock with onions will be juicy, crisp and very tasty.

Pollock - 500 g, Onions - 1 pc., Eggs - 1 pc., Flour - 3-5 tbsp. spoons, breadcrumbs - 5-8 tbsp. spoons, Salt - 2-3 pinches, Ground black pepper - 1-2 pinches, Vegetable oil - 2.5-3.5 tbsp. spoons

Products for cooking roast pollock.

How to make Kaliningrad fried pollock: Cut the fish. To do this, remove the skin and separate the fillet from the bones. Cut the large fillet without skin into two parts along the length and beat slightly. Salt and pepper.

Peel and chop the onions.

Heat 0. 5 tbsp. spoons of vegetable oil. Fry the onions over medium heat, stirring, until transparent (5-7 minutes).

To give the finished fish an oval shape, cut the prepared fillet. Put the fried onions on the middle of one piece.

Cover with another piece. You can hold it together with toothpicks.

Holding the fish, run in flour.

Soak in an egg (also very carefully so that our "sandwich" does not fall apart).

Then carefully run in crackers.

Heat 2 tbsp. spoons of vegetable oil. Fry the prepared fish in vegetable oil over low heat. First, 7 minutes on one side.

Then, when a ruddy crust forms, turn the fish over, cover the pan with a lid and cook the pollock for a further 5 minutes. Crispy pollock with onions is ready. Similarly, cook the rest of the pieces unless they fit in one pan. Add oil as needed.

Kaliningrad-style roast pollock can be served. Enjoy your meal!