You will need
    • Pollock fillet;
    • vegetable oil;
    • egg;
    • crackers.
Before roast fillet of Pollock, it is required to unfreeze. The thinner the layers, the faster they will thaw. In order to expedite the process of immersing a fish in water. In this case it loses juiciness and becomes dry. Especially important is the rule for Pollock, which is not too oily by itself.
When thawed the fillet, cut it into pieces the desired size. They can be a width of one inch and a half from a whole piece of filet, it just depends on personal preference. The cooking time depends only on the thickness of the piece.
To the fish was more flavorful, sprinkle it with spices and drizzle with lemon juice. You can use black pepper, marjoram, thyme or any other herbs that are like. Them in fillet you need to withstand at least 20-30 minutes.
Then split in the bowl the egg, add salt and whisk it until smooth. In a flat plate put the breadcrumbs.
The pan will rakalite to boiling vegetable oil. The readiness to define is very simple: on the surface of the oil, small bubbles appear.
Take a piece of fillet, dip it in egg lesion and roll in breadcrumbs from all sides.
Place the fish in hot oil. Do this with each piece until then, until the entire pan is full.
Fry the fillet on medium heat until smooth, Golden brown, and then with a spatula turn the fish over to the other side. To cook the fillets on both sides goes from 5 to 7 minutes, depending on thickness of pieces.