Pollock with onions and carrots, fried in a pan - simple and tasty

Kitchen appliances and utensils:

• hob;
• cutting board;
• sharp knife;
• deep bowl;
• grater;
• tablespoon;
• frying pan;
• scapula;
• deep pan or stewpan.

Ingredients

Step cooking

Ingredient preparation

1. First you need to defrost pollock. It is important to do this naturally and not use hot water and a microwave. Remember that it is best to defrost meat and fish products not at room temperature, but in the refrigerator. We clean the fish, get rid of the entrails and tails, if any. Be sure to remove the black film inside the fish. If desired, you can buy a ready-made peeled carcass.
   
2. Peel the onions and carrots.
   
3. After that, we prepare the fish for frying, that is, we cut it into portions. If desired, so that the bones do not come across in the finished dish, you can immediately cut the ridge. It is best to do this while cutting, because it is not very convenient to get fish with bones because of the marinade with onions and carrots.
   
4. The resulting pollock fillet is transferred to a deep bowl.
   
5. Next, proceed to marinate the fish. To do this, add salt to taste and freshly ground black pepper to the bowl. Mix well and leave for 10-15 minutes to salt and pepper.
   
6. While pollock is pickled, grate the carrots on a coarse grater and cut the onions into medium-sized cubes.
   

Fish frying

1. After the fish is marinated, put the pan on the fire, pour the vegetable oil and proceed to breading the first part of the pollock in flour.
   
2. To do this, each piece of fish properly from all sides, roll in flour.
   
3. When the oil warms up well, put the fish in the pan with the skin down.
   
4. Fry pollock in separate batches on both sides for 2-3 minutes. Fish can be considered finished after the appearance of a golden brown crust. It is important to turn the fish over in time, otherwise the burnt flour will be bitter. We transfer the finished fish to a separate dish and immediately spread the second batch. Add vegetable oil as needed.
   

Roasting Vegetables

1. Next, put a deep frying pan or stewpan on the fire and proceed to frying vegetables.
   
2. Pour the vegetable oil into the pan and spread the chopped onion onto it. It must be fried to a translucent state.
   
3. After the onion is slightly fried, pour the grated carrots to it and mix.
   
4. Stew under a closed lid for about 5 minutes, stirring occasionally.
   
5. Next, add a glass of water, mix and cover. Stew for another 5 minutes.
   
6. After this, the vegetables need a little salt and pour 2-3 tbsp. l vinegar.
   
7. Stew vegetables with a closed lid for another 7 minutes.
   

Cooking the main course

1. After that we send fried pollock to carrots and onions. Spread the vegetables a little and put a piece of fish in them.
   
2. Having laid all the pollock in a pan, cover with a lid and warm the fish and vegetables for about 5 minutes.
   
3. The dish is ready and can be served. Enjoy your meal.
   

Video recipe

In this video you will find detailed instructions for cooking pollock fish in a pan with onions and carrots.The author clearly demonstrates how to cut fish into portions and remove the ridge, pickle and fry pollock and vegetables, as well as how to cook the main dish. In addition, he shares valuable advice on how to ensure that fried fish is not damaged when laid out to vegetables.

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