Gypsy cooks pollock, which will taste better than sturgeon, guests admire 3 days after the feast

Taste from childhood. Previously, many positions on store shelves were much cheaper than they are now. White fish, so tasty and healthy, is no exception. Then she was literally given to cats and did not see in it absolutely no culinary charm. But that was before. And How to cook pollock fish Today, and even to tasty and not long in time?



It turns out that the answer is very simple: you just need to know a good recipe and have quality ingredients for it. In stores, pollock is often sold frozen, and it can be difficult to determine what quality fish will turn out when defrosting. This is a matter of paramount importance. We tell you what to do first.

How to cook fish pollock Selection of fish and storage First of all in the store you should pay attention to headlessIf there are scars on its surface, yellow spots on the skin, this means that the fish has been frozen and thawed several times. This is categorically not suitable for us and generally harms health.

Pollock itself can be caught in 3 countries: Japan, Russia and China. From Japan, this product would come very expensive: their prices differ significantly from our region. The Chinese catch everything in a row, and the quality of carcasses can not be counted on. Therefore, we recommend taking pollock with Far East.

The amount of ice in frozen pollock should not exceed 4%. In most cases, the difference can be seen with the naked eye. By the way, it is forbidden to catch fish less. 20 cm. Young animals are needed for reproduction.



Since this fish has white meat, pay attention to this. No interspersions, shades or spotting It can't be. Otherwise, the product is not quality. The same thing is relative. smell: light, slightly sweet aroma. If you smell something heavy, don't buy. The risks are too high.

Fish can't. stored at minus 18 degrees. This is a reason to check under what conditions pollock is contained in the store. And defrosting it is best in refrigeratorleaving the fish overnight. A gradual increase in temperature will preserve all useful substances in the fish and will not let it rot.

Composition of pollock fillets fish. There are no E452 supplements. This substance is not dangerous, but it retains water in the fish, increasing its weight. In Europe, for example, such “games” are strictly prohibited.

Recipe Ingredients

• 2 kg thawed clean pollock
• 500g breadcrumbs (to remain)
• 100g flour
• 200g of water
• 2 tsp salt
• 2 tsp paprika
• 0.5 tsp coriander
• 0.5 tsp pepper peas
• 1 litre of vegetable oil

Preparation

1. First of all, we defrost, clean our carcasses from fins and black films. Mine and cut into small pieces: 3 or 4 pieces per fish. I want only the ridge left in the finished dish. The meat will keep all the juices and will move away from the bones.
   
   
   
2. We make a cleat: yes, cooking pollock in a cleat is tasty and easy. Why invent anything else when it's all about spices? Mix water, flour, half salt and spices. Before that, everything loose (except crackers and flour) must be combined together and ground. One part of the mixture will go into the clay (water with flour), and the other rash directly on the fish and stir a little.
   
   
3. Wait 10 minutes until the fish is soaked in flavors and aromas. Then pour a lime on it and just connect the products with your handles. This will be much faster than messing with every piece of pollock. It remains just to banana fish in the crackers. They, by the way, can not be bought but made from stale or dried in the oven loaf. Then throw the bread in the blender for 5 minutes.
   
   
   
4. Make fire above average, pour oil into a thick-walled pan, wait for it to warm up well. Divide our fish pieces into 3 servings or more. And we throw them in turn in boiling oil. You can not throw everything with a heap, since the oil tends to cool down and the dish will turn out to be heterogeneously cooked. In general, five minutes per throw will be enough. It remains only to get ready pollock and lay on thick wipes to absorb excess fat.
   
   
   

Since all dishes prepared in oil taste good, they do not require special additives. Any sauce you like or ketchup will do. The fish is tasty and juicy, spices will only emphasize its strengths. Let her cool down a little and send her to the table - the house will approve.

about:blank

This is what it looks like.