Pollock stewed in pieces in sour cream sauce in a frying pan

Pollock prepared according to this recipe makes a healthy and satisfying dish that is ideal for a family or holiday dinner. Pieces of white meat stewed in sour cream sauce with garlic will simply melt in your mouth. Garlic cloves will add a unique aroma to the dish. It will take no more than 30 minutes to cook pollock.

Ingredients:

pollock (frozen or fresh) - 1 carcass.
oil - 80 ml.
sour cream - 100 g.
flour - 80 g.
fresh garlic - 2 cloves.
pepper mixture - a pinch.
salt - 10-12 g.
green onions - a bunch.

Step-by-step recipe for cooking pollock in a frying pan with photos:

1. Clean and gut the fish, cut off the fins. Cut off the head and tail and thoroughly rinse the fish carcass with water. Dry with a paper or cloth towel. Cut into medium pieces no more than two centimeters thick.

Pollock stewed in pieces in sour cream sauce in a frying pan - cut into medium pieces

2. Rub the pieces of fish with salt and a mixture of peppers. Place in a deep bowl and put in a secluded place to marinate for 10-12 minutes.

Rub the pieces of pollock with salt and a mixture of peppers

3.During this time, prepare the sauce: put sour cream, chopped onions, chopped garlic cloves, and a mixture of different peppers into a cup. Add salt to taste.

Pollock stewed in pieces in sour cream sauce in a frying pan - let's prepare the sauce

4. Mix all ingredients until smooth. If the mixture is too thick, you can add a little water.

5. After the fish has been marinated with spices, remove from the cup and roll each piece in flour. Fry in boiling oil on one side until an appetizing crust.

6. Turn the pieces over to the fried side and fry until the same condition on the other side.

7. Pour the prepared sauce over the fried pollock and simmer over low heat under a closed lid for a quarter of an hour.

8. During simmering, the sauce will thicken a little.

The sauce will thicken slightly as it simmers.

9. Serve the finished fish with sauce and chopped herbs.

10. You get delicious pieces of pollock with tender meat that will easily separate from the bones.

I'm sure you'll be interested in this recipe: I always fry fish only “Leningrad style”, an unforgettable taste of Soviet canteens - https://home.washerhouse.com/en/6892-vsegda-zharju-rybu-tolko-po-leningradski.html

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