Breaded Pollock Fillets Food

BAKED POLLOCK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
• Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
• Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

PAN FRIED POLLOCK

Steps:

• Mix in pie plate the egg and milk.
• Mix in pie plate the dry ingredients.
• Heat oil for frying.
• Coat fillets with egg wash letting excess drip off end.
• Coat both sides well with the breading mixture.
• Fry until rich brown on one side in hot olive oil.
• Flip and cook other side until rich brown.
• Drain on paper towels.

ALASKA POLLOCK A LA PLANCHA

Steps:

• 1.Prepare fillets by seasoning each with salt and pepper.
• 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
• 3.Remove and cut peppers into bite size pieces.
• 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
• 5.Once simmered for 2 minutes, strain and reserve.
• 6.In the heated skillet, place oil immediately followed by seasoned fillets.
• 7.Rotate fillets once browning occurs, after 2-3 minutes.
• 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
• 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
• 10.Once vegetables brown, return fillets to the top of skillet.
• 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.

BAKED GARLIC BUTTER POLLOCK FILLETS RECIPE - (3.9/5)

Steps:

• Preheat oven to 400°F. Lay Pollock fillets in a glass baking dish in a single layer. Combine the garlic, melted butter, parsley, lime juice, salt and pepper. Pour over Pollock fillets. Bake for 25 to 30 minutes or until fish flakes with a fork.

BEER-BATTERED POLLOCK BITES

Steps:

• First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
• Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.