Spicy Fried Pollock Food

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 PORK DUMPLINGS

Steps:

• Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.
• Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.

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.

POLLOCK WITH THREE PEPPER SALSA

Steps:

• Pollock:.
• Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
• Remove pollock from marinade; drain.
• Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
• Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
• Three Pepper Salsa:
• Combine roasted, peeled and diced peppers,.
• seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
• Makes about 1 1/3 cups.

SPICY LIME POLLOCK - KETO VERSION

Steps:

• Tear six 18-inch sheets of aluminum foil.
• Combine olive oil and pepper flakes in small bowl to make chili oil; microwave 30 seconds on high.
• Cut lime to squeeze
• Season both sides of the filets with salt (or garlic salt) and pepper to taste.
• To assemble each packet, layer ingredients in this order in middle of foil sheet:.
• 1½ cup lightly packed spinach leaves.
• 6 asparagus spears.
• Filet.
• 1/6 of the sliced onions.
• 1 tablespoon chili oil.
• 1/6 of the lime juicJuice from 1 lime quarter.
• Bring ends of foil together over food and crimp several times; crimp ends to close packet.
• Bake in 450 degree oven for 12-15 minutes.