How to fry pollock so that it turns out juicy: even novice housewives can handle it
Pollock is an inexpensive, healthy and tasty fish, but not all cooks take on the task of cooking it.
The reason is simple: due to mistakes in its preparation, pollock can turn out dry and therefore completely unappetizing.
But rest assured – if you use the recipe from this article, such trouble can be easily avoided.
So, let's get started! You need to cut off the fins from 2 fish carcasses, remove the head, tail and entrails, and then cut the carcasses into large pieces.
Place the pollock in a baking dish and sprinkle with salt, pepper and seasonings suitable for fish.
Drizzle the future dinner with sunflower oil and distribute the spices so that they cover each piece. In this form, the pollock should marinate for about half an hour.
At this time, you can work on other ingredients - 3 peeled onions should be cut into small cubes and fried until golden in a mixture of sunflower and butter, then pour a third of a teaspoon of soda into the pan and continue frying until the vegetables turn an appetizing yellow color.
After this, transfer the fish to the pan, cover it with a lid and continue cooking for another 10-15 minutes on low heat, then turn the pieces over.
Here you also need to add 3 cloves of garlic passed through a press and 6 cherry tomatoes, cut in half.
All that's left is to beat 4 eggs in a separate bowl, and then pour this mixture into the pollock. Sprinkle with dried parsley on top. After 15-20 minutes spent on moderate heat, the fish is considered ready.
