Description
The fish is soft and falls off the bone. I give to eat of his eight month old son. Why "in Greek and" and whether the recipe is relevant to Greece - don't ask - I don't know. I got from my mom with the same name. Seen a few similar recipes, but this option is no frills.
Ingredients
-
Pollock
700 g
-
Carrots
300 g
-
Onion
300 g
-
Flour
-
Vegetable oil
-
Salt
Cooking
Peel the carrot and grate on a coarse grater. Pollock to clean, trim the fins and cut into slices about 4 cm.
Peel the onion and cut into half rings.
Fry the onions on medium heat in vegetable oil for about 3 minutes until soft.
To the onions add the carrots and cook for another 5 minutes vegetables Then a little salt.
Pieces of Alaska Pollock with salt, roll in flour and fry on medium heat in vegetable oil until Golden brown, about 2-3 minutes on each side. It should not be up to ready, just let the flour "seize".
On fried pieces of Pollock on top put cooked before the vegetables, pour about 100-200 ml. of water and again sprinkle with a little salt.
Simmer on medium heat under a lid for about 15-25min. I salt in several stages in a bit, as you can tell from the recipe. Do not add extra spices and tomato paste because I give a fish to eat my son (he's now a year and a half), with a preliminary preparatory "manipulation" :) Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.