Pollock in Sour Cream with Carrots in a Frying Pan
Simple, quick, and budget-friendly - perfect for a family dinner! Pollock with sour cream and carrots in a frying pan is made from everyday ingredients and takes little time. The fish turns out tender, juicy, and full of flavor. A healthy way to add variety to your everyday menu!
Updated : 03 November, 2025
Easy
Ingredients
600 grams
Pollock
2 tablespoon
Sour cream
50 grams
Onions
50 grams
Carrot
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Thaw the fish in advance by moving it from the freezer to the refrigerator’s lower shelf. You can use sour cream of any fat content.
Step 2
Rinse the fish thoroughly, remove any remaining scales and insides if present. Be sure to remove the black membrane inside - it tastes bitter after cooking. Cut off the tail and fins, then slice the fish into portion-sized pieces, about 2 inches (5 cm) each.
Step 3
Place the pollock pieces on a plate, season with salt and ground black pepper.
Step 4
Heat some vegetable oil in a frying pan over low heat. Add diced onion and sauté until translucent.
Step 5
Add diced carrots to the pan and cook for another 5 minutes. You can also grate the carrots coarsely instead of dicing.
Step 6
Add the fish pieces on top of the vegetables, cover with a lid, and stew for about 10 minutes.
Step 7
Pour in the sour cream and continue cooking for another 10 minutes. Taste the sauce and adjust salt and pepper as needed. If the sauce seems too thick, thin it with a bit of hot water; if it’s too runny, leave the pan uncovered for a few minutes to let it thicken.
Step 8
The pollock turns out soft and juicy. Serve it hot with any side dish - potatoes, rice, or pasta - along with the creamy sauce. Enjoy your meal!