Pollock in milk-onion sauce

Pollock in milk-onion sauce is a very successful fish dish for weekday meals. By frying the fish with onions in milk, we get tender products with a sweetish taste. The same can be done with haddock, nototenia, grenadier, and perch. That is, any fish with white meat can be simply prepared in milk-onion sauce.

Ingredients

• a whole Pollock weighing about 300 grams;
• an onion (weighing no more than half the weight of the fish);
• 3/4 cup of milk;
• half a teaspoon each of fish seasoning and salt;
• 1 full tablespoon of flour;
• oil for frying.

Cooking process

1. Scale the Pollock, cut off the fins, and slice the fish in half lengthwise, removing the backbone. Heat a couple of tablespoons of oil in a frying pan. Coat the resulting whole fish fillet in flour on both sides and fry until cooked.

2. While the Pollock is frying, chop the onion, and add the seasoning and salt to the milk.

3. After fully frying the fish, transfer it to a plate and wash the frying pan.

4. Place the frying pan back on medium heat, adding a spoonful of oil. Return the Pollock to the pan, filling the space around the fish with pieces of onion. Pour in the milk mixed with the seasoning and salt.

5. Now, cover and simmer our dish for no longer than a quarter of an hour.

6. Place the finished Pollock in milk-onion sauce in a deep plate, transferring both the onion and the runny sauce from the frying pan. The fish is almost hidden under the milk-onion sauce.