Fried pollock with seaweed salad and rice

Roasted pollock with seaweed salad and rice, just a little effort and a delicious full lunch or dinner is ready.

Cooking time 20 minutes


Pollock (600-700 g) 1 pc

Wheat flour of the highest grade 100 g

Vegetable oil 4-5 tbsp. l.

Lemon 1 pc

Rice 100 g

Eggs 2 pcs

Canned corn 1/2 ban.

Fresh cucumber 1 pc

Tomatoes 1 pc

Salt to taste

Canned seaweed 1 ban.


Peel pollock, wash, cut into portions, rub with salt and squeezed lemon. Let stand for about 10 minutes. At this time, finely chop eggs, cucumber, tomato. In a bowl, combine vegetables, add seaweed and canned corn. Mayonnaise can be added if desired. Heat a frying pan with vegetable oil and put pollock pieces on it, having previously rolled them in flour. Fry on both sides for 5-7 minutes until tender. If the pieces are thick, cover the pan with a lid for 5 minutes at the end of frying. Cook rice for a side dish.

Bon appetit!