Marianne Martinez
Pollock is a versatile fish with a mild flavor and medium texture that can be baked or fried. Pan-frying pollock is a quick and easy way to cook this fish, resulting in a crispy exterior and a juicy, flaky interior. This technique can be used to create a variety of dishes, such as pan-fried pollock with lentils, leeks, spinach, and burnt lemons, or simply served with lemon wedges and fresh parsley.
| Characteristics | Values |
|---|---|
| Pan-frying technique | Heat oil in a frying pan, season the fish, bread it, and fry it |
| Oil type | Canola, vegetable, or avocado oil |
| Pan type | Non-stick or cast iron skillet |
| Pan temperature | Hot enough to make the oil shimmer |
| Cooking time | 3 minutes on the skin side, 2 minutes on the other side |
| Fish characteristics | Affordable, medium texture, mild flavor, flaky |
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What You'll Learn
Pan-frying pollock: step-by-step guide
Step 1: Prepare the fish
Pat the pollock fillets dry using kitchen paper. Season all over, to taste, with salt and freshly ground white pepper.
Step 2: Heat the pan
Heat butter or olive oil in a frying pan over medium-high heat. You can also use a high-heat cooking oil.
Step 3: Fry the fish
Once the butter is foaming and starting to brown, carefully place the pollock fillets into the pan, skin-side facing upwards. Fry for 4-5 minutes, or until two-thirds of each fillet has turned opaque and the side facing the pan is a rich brown.
Then, using a fish slice, carefully turn each fillet over and cook for another 2-3 minutes.
Step 4: Finish in the oven (optional)
For an extra crispy finish, transfer the fish fillets to an ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through.
Step 5: Serve
Set the fish fillets aside on a warm plate to rest. Serve with your favourite dip, or a lemon-butter sauce, and enjoy!
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How to get pollock skin crispy
Yes, you can pan-fry pollock, and it's a great way to cook the fish so that it has a crispy skin. Here's how to get pollock skin crispy:
Firstly, pat the fish dry on both sides with paper towels. This is an important step to ensure the crust sticks to the fish. Season the fish on both sides with salt and pepper, or your choice of seasoning. You can also add flour to the fish, shaking off any excess.
Next, heat up a heavy-based skillet or frying pan on the stove. You can use a non-stick pan, but it needs to be heavy. Add enough oil to cover the bottom of the pan—use oils with a high smoke point, like canola, vegetable, or avocado oil. Heat the oil until it shimmers, but don't let it smoke.
Now, carefully place the fish into the pan, skin-side down. It's important to not crowd the pan, so cook the fish in batches if needed. Fry the fish undisturbed for around 3 minutes, until the skin is golden and crispy. Then, flip the fish and cook for another 2 minutes or until cooked through. Thicker fillets may need a few extra minutes.
Once the fish is cooked, remove it from the pan and let it rest for a few minutes. You can serve it with lemon wedges, fresh herbs, or your choice of sauce or dip. Enjoy!
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Seasoning and breading pollock
Firstly, prepare the pollock fillets by patting them gently with paper towels to remove excess moisture. Season the fillets with salt and pepper, or other herbs and spices of your choice. You can also add some grated Parmesan cheese, lemon zest, and Italian seasoning for extra flavour.
Next, set up your breading station. You will need three shallow trays or plates: one for flour, one for beaten egg, and one for breadcrumbs. You can use regular breadcrumbs or panko breadcrumbs for a crunchier texture. If using panko, you may want to add some grated Parmesan cheese, lemon zest, and Italian seasoning to enhance the flavour.
Now, it's time to dredge the fillets. Coat each fillet first in the flour, shaking off any excess, then dip it into the beaten egg, and finally, coat it thoroughly with the breadcrumbs. Make sure to press the breadcrumbs into the fillets to ensure an even and thick coating.
Once your fillets are breaded, they are ready to be cooked. You can either bake them in the oven or pan-fry them. For baking, place the fillets on a baking sheet lined with parchment paper and bake at 350°F for 8-12 minutes or until the internal temperature reaches 145°F. For pan-frying, heat some oil in a skillet, and once it's hot enough, carefully place the breaded fillets in the pan. Fry for 2 minutes on each side until golden brown.
Serve your crispy, golden pollock with your favourite sauces or dips, and enjoy!
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Oil types and temperature
To pan-fry pollock, you can use a variety of oils, including olive oil, as well as butter. The oil or butter should be heated to a medium-high heat. You want the pan to be hot enough that it gives the pollock a crispy texture. However, be careful not to heat the oil or butter to too high a temperature, as this can cause smoking.
When pan-frying pollock, it's important to ensure that the oil or butter is sufficiently heated before adding the fish. This will help to create a crispy exterior on the pollock. You should also pat the pollock dry before adding it to the pan, to remove any excess moisture.
For a skin-on pollock fillet, heat your oil or butter in a frying pan over medium heat. When the butter is foaming and starting to brown, or the oil is shimmering, add the pollock fillets, skin-side down, and fry for 3-5 minutes, until the skin is golden and crispy. Then, turn the fish over and cook for an additional 2-3 minutes, or until cooked through.
If your pollock fillet does not have the skin on, you can still pan-fry it. Heat your oil or butter in a frying pan over medium-high heat. Coat the fillets with an egg wash, then a breading mixture, and fry on each side until rich brown.
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Pollock frying time
Pollock is an affordable fish with a medium texture and a mild flavor. It is easy to bake or fry.
To pan-fry pollock, first, add enough oil to cover the bottom of a skillet or frying pan and heat it up. Once the oil begins to shimmer and sizzle, carefully place the pollock fillets into the pan without crowding. Do this in batches if needed. Fry the fish undisturbed for 2 minutes, then flip and cook for another 1-2 minutes. The total frying time for pollock is around 3-4 minutes for both sides.
For a garlic butter poached pollock recipe, melt butter over medium-low heat in a frying pan large enough to hold the pollock. Add garlic and cook until golden brown. Stir in lemon juice and seasoning, then place the pollock fillets in the pan. Cook for 5-6 minutes per side, basting the fish with the poaching liquid. The pollock is done when it flakes easily with a fork.
Another recipe suggests frying the pollock fillets skin-side up for 4-5 minutes, then turning them over and cooking for another 2-3 minutes. The total frying time for this recipe is 6-8 minutes.
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Frequently asked questions
Yes, pollock is a versatile fish that can be easily pan-fried.
To pan-fry pollock, start by patting the fish dry with paper towels, then season with salt and pepper. Next, heat oil in a frying pan, and fry the fish skin-side down for around 3 minutes until the skin is golden and crispy. Turn the fish over and cook for another 2 minutes or until cooked through.
Use a heavy-based, non-stick skillet or cast-iron pan to prevent sticking. Ensure the pan is large enough to fit the pollock fillets without crowding. Use oils with a high smoke point, such as canola, vegetable, or avocado oil. Heat the oil until it shimmers, but be careful not to burn the fish.
Pan-fried pollock can be served with a variety of sides, such as lemon wedges, fresh parsley, couscous, salad, or steamed vegetables. For a more indulgent option, you can bread the pollock before frying, creating a crispy outer layer.
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