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.
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.
BAKED POLLOCK
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
- Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
- Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
- Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 0.7 g, Cholesterol 99.3 mg, Fat 8.6 g, Protein 23.8 g, SaturatedFat 4.8 g, Sodium 208.2 mg, Sugar 0.1 g
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- 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.
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- 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.
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