Experienced housewives no longer fry pollock: this fish is now prepared only this way
With this method of preparation, even ordinary pollock turns out much tastier.
Experienced housewives have abandoned frying in favor of baking. The dish turns out even tastier than in a frying pan.
Pollock is served tender, juicy and with a crispy bread crust. Everyone who tries this fish gives it 10 out of 10. Pollock in a "bread coat" will be complemented by a vegetable salad.
The list of products consists of:
- pollock – 1 kg;
- onions – 500 gr.;
- bread – 250 gr.;
- lemon juice – 6 tbsp;
- vegetable oil – 6-8 tbsp;
- black pepper – to taste;
- salt – 1 teaspoon.
Preparation
1. Pollock is cleaned, all unnecessary parts are removed. As for onions, two large heads will be enough. They are cut into half rings.
2. The bread for this dish should not be the freshest, but, for example, yesterday's baked. This product is cut into cubes, and then put into a blender, pour in vegetable oil, lemon juice and mix the ingredients.
3. Grease the baking tray with oil, put half rings of onion on the bottom, sprinkle them with salt and pepper. Put in the pollock, which also needs to be salted, peppered and add spices to taste. But be sure to pour lemon juice over the fish.
4. The final touch is to pour vegetable oil (2-3 tbsp) over the fish and put bread crumbs on top. Distribute the products evenly and put in the oven (200 °C) for 35-40 minutes.
Onions and bread crumbs will make the fish as juicy and crispy as possible.
