Fried Garlic Soy Wild Alaskan Pollock Recipes
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.
SAUTéED WILD ALASKA POLLOCK WITH PARMESAN CRUMBS
All you need is one pan for this easy dinner solution! If you don't have time to season the bread crumbs yourself, sub in Italian style panko crumbs and omit the parsley. Serve the dish with a green salad or some steamed green beans. Nutrition Facts* Rounded values: Per Serving: 270 calories; 13 g fat; 16 g carbohydrates; 24 g protein; 80 mg cholesterol; 680 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 8
Steps:
- (For best results prepare using frozen fillets) Heat a dry nonstick skillet over medium high heat. Add panko bread crumbs; toast, stirring until crumbs are lightly browned. Transfer toasted bread crumbs to a medium size bowl. Add parmesan, parsley, salt, black pepper and cayenne pepper. Stir in 1 tablespoon of olive oil. Set aside. Wipe out skillet. Heat skillet to medium high heat and add remaining olive oil. Add Alaskan Pollock fillets and cook 5 minutes. Turn over fillets and heap with crumb mixture. Cover and cook another 3-5 minutes. Garnish with lemon wedges and 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.
POLLOCK IN GARLIC-BUTTER SAUCE
Steps:
- 1. Drizzle fillets with 2 tbsp lemon juice, season with salt and pepper to taste 2. For the sauce, in a large skillet heat oil over med heat until hot. Add butter to melt. Add garlic; cook and stir 1 min. 3. Add fillets to skillet; cook covered, 3-4 mins per side or until fish flakes easily with fork. Transfer to a platter. 4. Stir remaining 1 tbsp lemon juice into skillet. Drizzle sauce over fillets. Sprinkle with parsley.
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DAN CHURCHILL'S WILD ALASKA POLLOCK FISH - TRIDENT SEAFOODS
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4/5 (1)Category EntreesServings 3
- POTATOES: Peel (if desired) and chop into small wedges the size of your finger. Toss with 2 tablespoons olive oil, salt and pepper. Roast sweet potatoes on a roasting tray topped with a drying rack placed on top if available to you, for maximum air circulation! for 30 minutes or until tender inside and crispy outside.
- AIOLI: whisk the egg yolks until super creamy. Add 1 TB Dijon mustard and season with salt and pepper. Slowly drizzle into the mixture 1/2 cup olive oil until you get to a golden color and smooth consistency. Add in 1/4 cup roughly chopped parsley and mix. Zest 1 lemon and reserve about 2 teaspoons of the zest for later. Add the juice of the lemon until the aioli sauce is thinned out to your liking.
EASIEST POLLOCK STIR FRY RECIPE - WILD ALASKAN COMPANY
From wildalaskancompany.com
Cuisine ChineseTotal Time 20 minsCategory Lunch, DinnerCalories 180 per serving
- The first thing you’ll need to do before heating things up is to prep your pollock quick cuts. Pat them dry with a tea towel or paper towel to remove excess moisture. The drier the fish is, the crispier it will become. Once dried, toss in enough cornstarch to coat — a couple teaspoons or so. Set aside.
- Heat your wok or skillet over high heat with 2 tablespoons of cooking oil, until the oil is hot enough that it begins to shimmer. Add in your ginger, hot chili, and scallions, frying for about 30 seconds until you see the scallions beginning to soften. Then add garlic, cooking for another 20 seconds or so until it’s no longer raw.
- Just before the garlic begins to pick up any color, toss your pollock quick cuts into the wok, stir-frying the fish so that it gets coated in the sizzling oil for 2 minutes until the pieces are golden all the way around.
- Using a fish spatula or slotted spoon, transfer contents of wok to a plate; allow any excess oil to remain in the wok.
WILD ALASKA POLLOCK STIR FRY | RECIPES - TRIDENT SEAFOODS
From tridentseafoods.com
5/5 (2)Category EntreesServings 4
- Cook the broccolini in boiling water for 2-3 minutes until crisp tender or microwave 2 minutes on high power. Set aside.
- Heat half the oil in a large non-stick skillet over high heat. Pat fish dry with toweling and cook, about 2-3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Remove to a bowl.
- Add the remaining oil to the skillet and cook the garlic and ginger 30 seconds until fragrant. Add the broccolini, peppers and 1/2 cup water, cover and steam 3 minutes. Stir in the black bean sauce, soy and chili sauce and return fish to the skillet. Toss to combine.
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