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Pollock in breadcrumbs

Author
Cookinero 14 Mar 2025
6910
Pollock in breadcrumbs

Pollock is a tasty and versatile fish. It can be fried, stewed, baked. You can cook pollock in breadcrumbs in a frying pan. The recipe for pollock fillet in breadcrumbs is not at all complicated. It will require a minimum of ingredients and a little free time. Pollock in breadcrumbs turns out aromatic, tasty, with a crispy crust. It is desirable that the pollock is slightly frozen - this makes it easier to work with.

How to cook Pollock in breadcrumbs

Step 1

Pollock in breadcrumbs

Prepare the breading. Take three small bowls. In the first bowl, pour flour. In the second, mix eggs, salt and pepper. In the third, pour breadcrumbs.

Step 2

Pollock in breadcrumbs

Prepare the pollock for frying. Roll the pollock fillet in flour. Then dip in a bowl with egg, roll in breadcrumbs. The fish pieces are ready for frying. Put a non-stick frying pan on the fire, pour oil into it. Heat it well.

Step 3

Pollock in breadcrumbs

Fry the breaded pollock. Place the prepared pieces in the heated oil, fry on each side for 3-5 minutes until golden brown. First place the finished pollock on a paper towel to absorb excess oil, then transfer to another plate.

Pollock in breadcrumbs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pollock with cod, haddock, or tilapia, as they have a similar mild flavor and firm texture that works well with breading and frying.
Absolutely! Replace regular flour with almond flour or a gluten-free flour blend, and use gluten-free breadcrumbs for a delicious gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
Yes! For a healthier option, bake at 400°F (200°C) on a greased baking sheet for 15-20 minutes, flipping halfway, until golden and crispy.
Serve with lemon wedges, tartar sauce, and sides like coleslaw, roasted vegetables, or a fresh green salad for a balanced meal.
Yes! Freeze raw breaded pollock on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry or bake straight from frozen, adding a few extra minutes. Cooked pollock can also be frozen for up to 1 month.
For extra crispiness, double-coat the fish by dipping it in the egg mixture and breadcrumbs a second time, and ensure the oil is hot (around 350°F/175°C) before frying.
Use oils with a high smoke point like canola, vegetable, or peanut oil for frying. They ensure even cooking without burning the breadcrumbs.

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