Deep Fried Alaskan Pollock Recipes
SPICY FRIED POLLOCK
Make and share this Spicy Fried Pollock recipe from Food.com.
Provided by NoraMarie
Categories High Protein
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469.2, Fat 6.1, SaturatedFat 1.5, Cholesterol 329.7, Sodium 440.5, Carbohydrate 18.5, Fiber 0.6, Sugar 0.9, Protein 79.8
BEER-BATTERED POLLOCK BITES
What better way to prove that pollock is the new cod than by giving it the most classic British treatment? Mushy peas optional!
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 600 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium
FRIED GARLIC SOY WILD ALASKA POLLOCK
Here's a great excuse to get out the deep fryer: crispy, battered and fried Alaskan Pollock tossed in a two-ingredient sauce. Make sure to use chili garlic sauce, not Sriracha in the dish.... it's much thicker than sriracha...perfect for coating the fish. Serve the crispy battered Alaskan Pollock fillets with steamed rice and a simple cucumber salad. Nutrition Facts* Rounded values: Per Serving: 260 calories; 7 g fat; 26 g carbohydrates; 24 g protein; 75 mg cholesterol; 740 mg sodium *This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.'
Provided by Trident Seafoods®
Categories Entrees
Yield 4
Number Of Ingredients 12
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.
FRIED GARLIC SOY WILD ALASKAN POLLOCK
Looking for an excuse to break out the deep fryer? This crispy, battered and fried Wild Alaskan Pollock gives you all the reason to make it happen. With the Asian inspiration of Chili Garlic sauce and a super crispy exterior you only get from deep fried it's the perfect meal when complement to a side of steamed rice or fresh salad.
Provided by Trident Seafoods
Yield 4 servings
Number Of Ingredients 12
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.
PAN FRIED POLLOCK
Make and share this Pan Fried Pollock recipe from Food.com.
Provided by brenda-ohio
Categories Very Low Carbs
Time 25m
Yield 6-8 fillets, 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 460, Fat 9.4, SaturatedFat 3.4, Cholesterol 357, Sodium 745.4, Carbohydrate 5.3, Fiber 0.2, Sugar 0.3, Protein 82.9
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- I prefer to defrost Pollock slowly for the recipe. I simply take it out of the freezer a day before I am going to prepare the dish and leave in the fridge for a night. Before cutting fish, I get rid of all the fins. Then make a cut along the belly, scoop out the innards and thoroughly rinse the fish under cool running water. Finally, pet the fish dry with paper towels.
- Dip every piece of Pollock in the mixture. Make sure that every side is evenly cowered with flour breading.
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- First take the fish out from the freezer and defrost it at room temperature. Then wash the Pollock carcasses thoroughly and dry with napkins. Cut off the tail and fins. Cut the abdomen, remove all the insides and wash the fish under running water.
- In a deep plate or a bowl, combine wheat flour, fine salt, black ground pepper and dry Provencal herbs. Carefully mix the mixture for breading.
- Wrap each piece of fish in a flour mixture on all sides. Due to this, during the frying process, a golden crust forms on the fish.
CRISPY KETO FRIED FISH RECIPE - CRUMBED TO PERFECTION
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- Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish. (For a thicker crust, dip the breaded fish into the egg and breading a second time).
WILD ALASKA POLLOCK BURGER WITH FRIED ONIONS, JALAPENOS ...
From tridentseafoods.com
- In a large bowl, whisk together the flour, salt, pepper and cayenne. In another large bowl, combine the buttermilk, pickles, jalapeños and onions.
- Cook the burgers according to package directions and keep warm. At the same time, heat the oil in a fryer or deep skillet until oil reaches 375°F. Dredge the pickles, jalapeno and onions into flour mixture, shake off excess flour, and fry, in small batches until golden brown, transferring to toweling when cooked. Repeat until all are golden brown.
- Toast buns if desired. Spread buns with 1 tablespoon lime mayonnaise on each side. Layer bottom bun with avocado slices and a whitefish burger, then top with the fried onions, pickles and jalapeños and sprigs of cilantro. Top with bun top and serve.
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