It is not at all difficult to fry pollock fillet so that it turns out like in a Soviet canteen.
We'll tell you what you need to do for this.
How to fry pollock fillet
After defrosting, the fish needs to be washed, cleaned of any remaining scales and dried on a paper towel to drain all the water. Otherwise, the pollock may fall apart in the frying pan.
Next, remove all the black films, cut off the tail and fins and cut the fish into pieces.
Roll each piece in salted flour and place in a frying pan with boiling vegetable oil.
Fry on both sides for 5-7 minutes, without covering the pan with a lid. A couple of minutes before it is ready, you can sprinkle the fish with lemon juice and add onion cut into rings.
