Pollock with onions in a frying pan
8 servings
40 minutes
Pollock with onions in a skillet is a simple yet exquisite dish that embodies the traditions of European cuisine. Pollock, known for its delicate flavor and firm texture, acquires an appetizing golden crust when fried in flour. The slight spiciness of black pepper with lemon zest adds zest to it, while the fried onions contribute a soft sweetness and rich aroma. The sauce made from flour and water creates a tender gravy that soaks each piece, making it even juicier. This dish is perfect for a family dinner, and its harmony of flavors makes it versatile—it pairs well with potatoes, grains, or fresh vegetables. The ease of preparation makes it accessible even for novice cooks, and the result consistently delights with the warmth of home cooking.
1
Defrost the fish.
- Pollock: 2 pieces
2
Wash the fish, cut off the fins and tails, remove membranes and remnants of intestines from the inside.
- Pollock: 2 pieces
3
Wash and dry.
- Pollock: 2 pieces
4
Cut the fish into pieces with a sharp knife.
- Pollock: 2 pieces
5
Prepare the remaining products.
6
Pour the flour into a bowl and add salt.
- Wholegrain flour: 200 g
- Salt: 1 teaspoon
7
Also add pepper.
- Black pepper with lemon zest: 1 teaspoon
8
Mix everything.
9
Add vegetable oil to the pan.
- Vegetable oil: 2 tablespoons
10
Coat each piece of fish in flour on all sides.
- Wholegrain flour: 200 g
11
Place the fish in hot oil in the pan.
- Pollock: 2 pieces
12
Fry over medium heat.
13
Fry on both sides until golden brown.
14
Chop the onion into small pieces.
- Onion: 1 head
15
Fry the onion in oil in another pan.
- Clarified butter (ghee): 2 tablespoons
- Onion: 1 head
16
Place the cooked fish on the fried onions.
- Pollock: 2 pieces
17
Add water to the remaining flour.
- Wholegrain flour: 200 g
- Water: 200 ml
18
Pour the resulting mixture into the pan.
- Water: 200 ml
19
The liquid thickens because of the flour, so it should be cooked covered on low heat for about 10 minutes.
