Pollock - tasty, nonfat fish. She easily settles accounts, in her there aren't a lot of bones. Not all include in a diet this inexpensive fish, and meanwhile, the pollock is very useful. It contains the substances useful to a thyroid gland, digestive and nervous systems. The pollock is preparing very quickly. Fish pieces can be rolled in in flour and if you bought fillet, it can be prepared in batter.
It is required to you
- Fried pollock in flour:
- pollock;
- flour;
- sunflower oil;
- Fillet of a pollock in batter:
- fillet of a pollock;
- 3 eggs;
- 200 ml of milk;
- 200 g of flour;
Instruction
1. Fried pollock in flour. Cut carcasses of a pollock. Make a knife a cut on a peritoneum. Pull out an entrails. Kitchen scissors cut off fins and a tail. Wash an internal part of a carcass a baking plate with cold water.
2. Cut fish on pieces. Pieces shouldn't be too small. Salt, pepper.
3. In a bowl fill torments. Directly it is possible to add greens and spices to flour.
4. Pour sunflower oil on a frying pan. Heat a frying pan.
5. Roll pieces of a pollock in flour and at once put on a frying pan.
6. Fry fish no more than 5 minutes, then turn each piece on other party. Lower fire, cover a frying pan, you stew fish 2 more minutes.
7. Fillet of a pollock in batter: Cut fish small pieces. Salt, pepper, add some spice.
8. For batter shake up eggs with salt. Add milk, mix. Add flour, once again mix. If batter turned out too liquid, add still flour.
9. Dip pieces of fillet in batter.
10. Pour sunflower oil on a frying pan. Heat a frying pan. Fry fillet pieces from two parties to a golden crust. Fry each party about 5 minutes.