How to cook Fried Pollock Rolls Stuffed with Cheese
- 6 pollock skin-on fillets (or any saltwater white-fleshed fish fillets), thawed if frozen
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 4-6 tablespoons flour
- 4-6 tablespoons breadcrumbs
- Salt and freshly grated black pepper to taste
- Olive or vegetable oil for frying
- For Cheese Stuffing:
- 4 ounces hard cheese, grated
- 2-3 cloves garlic, finely chopped
- 6-8 sprigs dill, finely chopped
- 3-4 tablespoons sour cream or mayonnaise
- Rinse the fish fillets under running cold water and pat dry with paper towels.
- Lay the fish fillets on cutting board skin side down, cover with a piece of plastic wrap, and lightly pound with a meat mallet or rolling pin.
- Season with salt and pepper.
- To prepare stuffing: combine in a bowl grated cheese, chopped garlic, and sour cream or mayonnaise. Mix thoroughly.
- Spoon the cheese stuffing on top of each fillet and spread it out evenly over it.
- Sprinkle with chopped dill, then roll it up, starting with the wide end of the fillet.
- Dredge the fish rolls in flour, then dip in beaten egg and roll over breadcrumbs.
- Pour oil into skillet so that it is approximately 1/2 inch deep, because the rolls are rather thick.
- Heat oil on high and when it’s hot place the fish rolls, seam side down first, and fry over medium heat until golden brown, for about 3-4 minutes per side.
- Then place the fried fish rolls on kitchen paper towels to remove excess oil.
- Serve the fried pollock rolls immediately with mashed potatoes or boiled potatoes and fresh vegetables.
The Fried Pollock Rolls Stuffed with Cheese
recipe very easy to cook and so good!
This recipe for Fried Pollock Rolls Stuffed with Cheese serves/makes: 6 servings
The Fried Pollock Rolls Stuffed with Cheese recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pollock
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed