Deep Fried Pollock Fish Recipes

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.

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.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

CRISPY FRIED FISH

Steps:

• In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
• In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
• Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

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.

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.