A simple recipe for homemade pollock pancakes step by step with photos. Easy to prepare at home in up to 1 hour. Contains only 174 kilocalories. Author's recipe for home cooking.

Preparation time: 13 minutes
Cooking time: up to 1 hour
Calorie Amount: 174 kilocalories
Number of servings: 4 servings

Complexity: Simple recipe
National cuisine: Home kitchen
Type of dish: Second courses

Ingredients for four servings
Pollock fillet 400 g.
Chicken egg 2 pcs.
Mayonnaise 1 tbsp. spoon
Wheat flour 2 tbsp. spoon
Parsley 1 bunch
Refined vegetable oil 2 tbsp. spoon
Lemon juice 1 teaspoon
Table salt to taste

Step-by-step preparation
Pollock pancakes are an excellent option for a quick dinner, since the “dough” for these pancakes can be prepared in advance and before dinner all that remains is to quickly fry them, and the “dough” will sit quietly in the refrigerator for two to three days. So, cut the fillet of pollock (or hake, cod - low-fat fish) into very small pieces.
Then pour lemon juice and sprinkle with salt. Leave the pollock in this form for about fifteen minutes (at room temperature).
Then add finely chopped herbs (parsley or dill or both) and mayonnaise. You can use frozen greens; you won’t notice any difference in the finished dish compared to fresh greens. I had frozen parsley already chopped.
Mix everything and add chicken eggs. If the eggs are small, then two may not be enough, it is better to add three.
Mix and now add wheat flour. Add another pinch of salt.
Mix everything again and the “dough” for pancakes is ready. You can put it in the refrigerator and use it later, it won’t get any worse, or you can fry the pancakes right away.
Pour a little odorless vegetable oil into a well-heated frying pan and, with a spoon dipped in cold water, spread small portions of the “dough”. The shape is not very neat.
Fry over low heat on both sides until cooked. There is no need to cover the pan with a lid.
Pollock fillet pancakes are good both hot and cold. When serving, they can be supplemented with sour cream. Bon appetit!

Calories: Not specified
Cooking time: Not specified

For my family, I always prepare a variety of dishes, because you won’t eat one or only one every day. The menu should be comprehensive and include dairy products, fish, and vegetables. You can come up with a lot of dishes from fish, but your attention will probably be primarily attracted by those recipes that can be prepared not only tasty, but also quickly and easily. It is very convenient to cook fish, because it cooks in about 20 minutes, so on any day, at any hour, you can prepare a delicious and healthy dinner for the whole family. Fish is useful for both children and adults. Its meat is highly digestible, so buy fish more often and prepare healthy and tasty dishes for your family. Today my menu has become more diverse with one more recipe. I prepared delicious and nutritious fish fritters, they turned out very tasty! And soon I’ll share the recipe with you. For fish fritters, both fish fillet and minced meat are suitable. Today, to speed up the cooking process, I bought minced salmon; it makes the pancakes not only tasty, but also beautiful in color. While the fillets of some fish may be grayish (hake, pollock, whiting), salmon fritters turn out to be a pleasant pink hue.

- 300 grams of minced fish,
- 1 onion,
- 1 chicken egg,
- 1 tables. l. mayonnaise,
- 2 tables. l. flour,
- salt to taste,
- vegetable oil for frying.

Recipe with photos step by step:

I beat chicken eggs into the defrosted minced fish. One large egg is enough for this amount of minced meat. You can also add salt to the minced meat, and you can add pepper if you wish.

I cut the onion into cubes and add it to the minced meat. Pancakes with onions are a hundred times tastier than without them.

To make the pancakes soft, I add mayonnaise to the dough. It can be of any fat content and even homemade.

I pour a little more flour into the dough, no more than 2 tablespoons. I mix it and get an excellent dough for fish pancakes.

I spoon out the pancakes and start frying them in vegetable oil. The fire should be medium.

I turn each pancake over in time so that they don’t burn, but just cook well.

I put the hot pancakes on a plate and serve, although it is worth noting that they are also good cold. Bon Appetite!
Pay attention to the recipe for delicious and satisfying

Pollock fritters rich in vitamins and minerals such as: vitamin E - 12.4%, vitamin PP - 21.8%, phosphorus - 20.8%, iodine - 76.5%, cobalt - 139.7%, copper - 14.6 %, fluorine - 13.4%, chromium - 84.1%

What are the benefits of pollock pancakes?

Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Fluorine initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete guide to the most useful products in the appendix.

Step-by-step recipe for pollock pancakes with photo.
National cuisine: Home kitchen
Type of dish: Second courses
Recipe difficulty: Simple recipe

Preparation time: 7 minutes
Cooking time: up to 1 hour
Number of servings: 4 servings
Calorie Amount: 174 kilocalories

A simple recipe for homemade pollock pancakes with photos and step-by-step description of preparation. Easy to prepare at home in under 1 hour. Contains only 174 kilocalories.
Ingredients for 4 servings
Pollock fillet 400 g.
Chicken egg 2 pcs.
Mayonnaise 1 tbsp. spoon
Wheat flour 2 tbsp. spoon
Parsley 1 bunch
Refined vegetable oil 2 tbsp. spoon
Lemon juice 1 teaspoon
Table salt to taste

Step by step
Pollock pancakes are an excellent option for a quick dinner, since the “dough” for these pancakes can be prepared in advance and before dinner all that remains is to quickly fry them, and the “dough” will sit quietly in the refrigerator for two to three days. So, cut the fillet of pollock (or hake, cod - low-fat fish) into very small pieces.
Then pour lemon juice and sprinkle with salt. Leave the pollock in this form for about fifteen minutes (at room temperature).
Then add finely chopped herbs (parsley or dill or both) and mayonnaise. You can use frozen greens; you won’t notice any difference in the finished dish compared to fresh greens. I had frozen parsley already chopped.
Mix everything and add chicken eggs. If the eggs are small, then two may not be enough, it is better to add three.
Mix and now add wheat flour. Add another pinch of salt.
Mix everything again and the “dough” for pancakes is ready. You can put it in the refrigerator and use it later, it won’t get any worse, or you can fry the pancakes right away.
Pour a little odorless vegetable oil into a well-heated frying pan and, with a spoon dipped in cold water, spread small portions of the “dough”. The shape is not very neat.
Fry over low heat on both sides until cooked. There is no need to cover the pan with a lid.
Pollock fillet pancakes are good both hot and cold. When serving, they can be supplemented with sour cream. Bon appetit!

Content:

Pollock is considered one of the leaders among fish in terms of protein and iodine content, therefore, it is useful for children (nutritionists recommend including boiled pollock in the menu from the age of eight months), pregnant and lactating women, the elderly and those who are obese. Dishes made from pollock (or other fish) should be consumed at least 2 times a week.

It can be fried, stewed, baked, made into fish soups, hot and cold appetizers, and pies. Pollock is an excellent seafood for first-class dishes!

Pollock does not have a pronounced, but rather neutral taste, so fragrant and hot spices and seasonings are often used in its preparation.

We offer you recipes that will be useful both on holidays and on weekdays.

There is no point in arguing about the benefits of hot soups, so first of all we suggest making fish soup from pollock, or fish soup.

Pollock soup

Ingredients for 6 servings:

pollock – 1 kg,
potatoes – 6 pcs.,
carrots – 2 pcs.,
onions – 2 pcs.,
bay leaf – 3 pcs.,
black peppercorns – 6 pcs.,
parsley, celery root - to taste,
salt, ground black pepper - to taste,
fresh dill - to taste,
lemon – 6 slices.

Cooking time – 40 minutes.

Preparation:

Thaw the fish at room temperature, bring 3-3.5 liters of water to a boil, put the fish heads in it and cook for 10-15 minutes.
During this time, finely chop the onion and potatoes into medium-sized cubes and grate the carrots on a medium grater (you can cut the carrots into slices for beauty).
Then cut the fish into portions.
Remove the heads from the fish broth and add the potatoes.
When the potatoes become a little softer, add the fish pieces to the water.
Cook the fish for 10 minutes, then add the carrots and onions and simmer for about 5 minutes.
After this, remove the fish soup from the heat, add bay leaf, celery root, peppercorns, parsley. Cover with a lid and let sit for 20 minutes.
When serving, place a slice of lemon and fresh dill on each plate.

Little secrets for better taste

If you add 1 tablespoon of vodka to your fish soup at the end of cooking, it will retain its aroma for a long time. Parsley root and celery are optional ingredients, but they give the soup a rich, pleasant aroma.

Mustard pollock medallions

Ingredients for 4 servings:

pollock – 1 kg (2 fish),
chicken eggs – 2 pcs.,
mustard (not strong, but moderately spicy and sweet, because this is the main thing in our dish) - 3 tbsp. spoons,
wheat flour – 0.5 cups,
breadcrumbs - 0.5 cups,
seasoning for fish - to taste,
soy sauce - to taste

Cooking time: 40 minutes.

Preparation:

Defrost the pollock, peel, wash and cut into 1.5 cm thick slices. You should not cut it any thicker; you need to fry them quickly, and they may not have time to fry.
Mix the eggs with mustard to make a mass like thick sour cream. Prepare two plates: one with breadcrumbs and the other with flour mixed with fish seasoning.
Dip a piece of fish, pricking it on a fork, into the egg-mustard mixture, and then roll in flour, then again into the mixture and then roll in breadcrumbs. Make sure that the breading does not slip and you get a fairly thick layer.
Fry the “medallions” in a frying pan in well-heated vegetable oil.
These unusually airy and tasty “medallions” should be served hot, sprinkled with soy sauce.
You can do without a side dish thanks to the thick mustard-flour layer. It is enough to serve fresh vegetables with the dish.

Fish and onion casserole with melted cheese

Ingredients for 6 servings:

pollock fillet – 0.5 kg,
onions – 0.5 kg,
processed cream cheese – 0.2 kg,
mayonnaise – 0.2 kg,
salt - to taste,
vegetable oil – 1 tbsp. spoon,
spices - to taste,

Preparation:

Thaw the pollock fillet and cut it into portions.
Peel the onion and cut it into rings. There should be quite a lot of onions.
Grease the bottom of the mold with vegetable oil.
Place half the onion on the pan, add salt, sprinkle with spices and pour mayonnaise on top.
Place the fillet on top, sprinkle with salt and seasonings.
Then place the cheese on the fillet and even out the layer.
On top - again onions, salt and spices.
Pour mayonnaise over everything again.
After this, place the pan in the oven, preheated to 180-200 0, for 20-25 minutes, then reduce the temperature to 100 0 and leave to simmer a little more.

This recipe is simple, but the dish turns out very juicy and tasty.

Fish fritters

Ingredients for 4 servings:

pollock fillet – 0.5 kg,
chicken eggs – 3 pcs.,
mayonnaise – 3 tbsp. spoons,
wheat flour - 3 tbsp. spoons,
onions – 2 pcs.,
seasoning for fish - 1 tbsp. spoon,
vegetable oil – 0.5 cups.

Cooking time: 30 minutes.

Preparation:

Thaw, wash and mash the fillet with a fork.
Peel the onion, chop finely and sauté in vegetable oil until golden brown.
Then prepare the filling: mix eggs, flour, mayonnaise and add fish seasoning and sautéed onions.
Mix the mixture obtained from the fillet with the filling.
Place a tablespoon of the mixture into a hot frying pan and fry the pancakes until golden brown.

The fish is delicious

Ingredients for 4 servings:

pollock (fillet) – 4 pcs.,
tomato sauce (tomatoes possible) – 6-7 tbsp. spoons,
garlic – 5-6 cloves,
chicken egg – 1 pc.,
sparkling mineral water – 3 tbsp. spoons,
wheat flour – 3 tbsp. spoons,
salt - to taste,
ground black pepper - to taste,
bay leaf – 3 pcs.,
vegetable oil (for frying) - depending on the pan.

Cooking time: marinate for 2-3 hours and fry for no more than 5 minutes.

Preparation:

Cut the fish (fillet) into portions.
Prepare the marinade: add tomato sauce, chopped garlic, bay leaf, salt, pepper into carbonated mineral water and mix everything.
Pour the marinade over the fillet or fish pieces and leave for 2-3 hours.
After this, roll the fish in the egg and flour, fry in a frying pan in oil on both sides until cooked for 3-5 minutes.

Pollock baked with beets and sour cream and dill sauce

Ingredients for 4 servings:

pollock (fillet) – 4 pcs.,
medium-sized beets (baked) – 3 pcs.,
medium onion – 2 pcs.,
lemon – 0.5 pcs.,
sour cream (15%) – 400 g,
water – 2 tbsp. spoons,
dill – 0.5 bunch,
hard cheese (“Gouda”, “Edam”) – 100 g,
salt - to taste,
ground black pepper - to taste.

Cooking time: 40 minutes + 1 hour 20 minutes for roasting beets.

Preparation:

Prepare oven-baked beets in advance: wash the beets with a brush, dry with a paper towel, wrap in foil and bake in an oven preheated to 180 0 for 1 hour 20 minutes.
Cut the fillet into pieces 4-5 cm wide, add salt, sprinkle with lemon juice and let stand for 10 minutes.
Place fish in the mold as the first layer, and thinly sliced onions in half rings as the second layer. Place the baked beets in the third layer, cutting them into circles.
Salt the sour cream to taste, pepper, mix with finely chopped fresh dill and add 2 tbsp. spoons of water.
Pour the sauce over the beets.
Place the pan in the oven, preheated to 200 0, and bake the fish for 20 minutes.
Then grate the cheese on a coarse grater, remove the pan from the oven, sprinkle the cheese on top of the dish and bake for 5 minutes.

This dish is served hot.

Pie with pollock and mushrooms

Ingredients for 1 pie:

puff pastry dough – 250 g,
pollock (fillet) – 0.7 kg,
wild mushrooms – 0.5 kg,
onions – 2 pcs.,
cheese – 0.2 kg,
salt - to taste.

Ingredients for the sauce:

mayonnaise – 150 g,
tomato paste – 150 g,
chicken eggs – 2 pcs.,
flour – 2 tbsp. spoons.

Cooking time: 1 hour 20 minutes.

Preparation:

Cut the cheese into small cubes.
Finely chop the onion.
Peel and rinse the mushrooms, and then fry them together with the onions in a frying pan in a small amount of vegetable oil. Mix eggs with tomato paste, add flour and mayonnaise and mix well. Cut the pollock fillet.
Roll out the yeast dough thinly. Spread it on a baking sheet.
Place a layer of pollock on top of the dough, and mushrooms and onions on top. Sprinkle everything with grated cheese and pour sauce over it.
Bake in an oven preheated to 180 0 until done (40-50 minutes).

The dishes prepared according to these recipes are simple, cheap, but very tasty and beautiful and can easily decorate not only the daily menu, but also any table for guests if they arrive unexpectedly, and you have little time and food in the refrigerator. These recipes are a godsend for any housewife.

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