photo: Alaska Pollock in the frying pan

Alaska Pollock in the frying pan

Alaska Pollock is a low-fat fish, which has practically no bones. Alaska fillet has a neutral taste, so it harmoniously combines with a variety of sauces and side dishes. Today I will tell you how to fry Pollock, so that it turns out juicy and tasty. Similarly, any marine fish with white meat, such as cod, hake, sea tongue or halibut can be cooked. The result is a healthy and fragrant dish for the whole family.
25 min
4 servings


  • Pollock
    2 pcs
  • Whole wheat flour
    100-150 g
  • Salt
    - to taste
  • Black pepper
    0.5 tsp
  • Provencal herbs
    1 tsp
  • Sunflower oil
    150 ml
  • Parsley
    - to taste

Pollock recipe


  • 1. First take the fish out from the freezer and defrost it at room temperature. Then wash the Pollock carcasses thoroughly and dry with napkins. Cut off the tail and fins. Cut the abdomen, remove all the insides and wash the fish under running water.
  • 2. Cut the Pollock carcass into 5 cm portioned pieces.
  • 3. In a deep plate or a bowl, combine wheat flour, fine salt, black ground pepper and dry Provencal herbs. Carefully mix the mixture for breading.
  • 4. Wrap each piece of fish in a flour mixture on all sides. Due to this, during the frying process, a golden crust forms on the fish.
  • 5. In a pan with non-stick coating, pour vegetable oil without a smell. Put the frying pan on the middle fire and wait until the oil is warmed up properly. Then gently lay out the pieces of fish in bread pan.
  • 6. Fry the pieces of Pollock in vegetable oil until golden crust on all sides. During cooking, the pan does not need to be covered with a lid, so that the crust on the fish remains crisp.
  • 7. Serve finished roasted Pollock immediately after cooking, until it has not cooled down. The fish can be served with tartar sauce or complemented with a side dish of mashed potatoes or boiled rice.
  • 8. Bon Appetit!