Pollock will turn out tender and juicy if you cook it according to one secret recipe.
Moreover, it was used by cooks in many Soviet canteens.
Chef Yulia Arkhipova shared her tips for cooking pollock.
How to cook fish
First, wash the pollock and, if necessary, remove any remaining scales.
Afterwards, you need to dry the fish a little on a paper towel. If you ignore this action, the fish will fall apart.
Remove the films, tail and fins from the fish. Cut it into pieces and add spices to taste.
The flour needs to be lightly salted and then the fish pieces should be rolled in it.
Then we put them in a frying pan with heated sunflower oil.
Fry the fish over medium heat for seven minutes on each side.
A couple of minutes before it’s ready, add chopped onion to the fish and lemon juice.
Things to remember
Before cooking, pollock must be defrosted.
Otherwise, during the frying process it will start to release liquid and fall apart.
However, when frying, the fish should not be covered with a lid. Otherwise, you will not be able to get a crispy crust.
Place the pieces on a well-heated frying pan.
You can also use semolina instead of flour for breading.
Earlier, the chef explained how to improve the taste of fish cakes.
Expert: Arkhipova Julia
