Pan Fried Pollock Food

CRISPY PAN FRIED FISH

Steps:

• Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
• Season the fish well on both sides with salt and pepper (key!).
• Mix the flour and paprika on a plate.
• Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
• Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
• Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
• If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
• Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.

EASY BAKED POLLOCK RECIPE

Steps:

• Preheat oven to 400°F.
• In a small mixing bowl, whisk together garlic, melted butter, parsley, lime juice, salt and pepper.
• Place pollock fillets in a baking dish. Arrange in a single layer.
• Pour the seasoning mixture over Pollock fillets.
• Bake for 25 to 30 minutes or until the pollock fish is cooked through.

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.

BROILED LEMON THYME POLLOCK

Steps:

• Preheat broiler. Oil broiler pan.
• Put fish, skin side down, on broiler pan and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Whisk together remaining ingredients and spread evenly over top of fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.

SPICY FRIED POLLOCK

Steps:

• Combine egg and milk.
• Then spread flour, cayenne and cheese on a plate.
• Season each fillet with salt and pepper.
• Dip fillet in egg mixture, then in flour mixture, then in corn flakes.
• Place on a baking sheet lightly sprayed with nonstick cooking spray.
• Bake at 450°F, 10 minutes per 1 inch fillet or until fish flakes easily when tested with a fork.

FRIED GARLIC SOY WILD ALASKAN POLLOCK

Steps:

• (For best results prepare using frozen fillets)
• Cut Pollock Fillets in half.
• In a small bowl, combine chili garlic sauce and soy sauce. Set aside.
• In a medium bowl, whisk together flour, cornstarch, baking powder, soda powder and salt. Whisk in seltzer water. Set aside.
• Heat oil in fryer or large deep pot to 375°F.
• Dip Alaskan Pollock fillet halves into batter, letting excess batter drip off. Fry until golden brown, about 3-4 minutes.
• Toss fillets in chili sauce mixture. Sprinkle with sesame seeds and scallions; serve.