Learn how to make delicious Alaskan Pollock fried in the pan. The recipe has everything to get your fish pieces crispy on the outside but at the same time juicy on the inside. This fried Pollock recipe has nothing extra in the ingredients, no extra difficult batter for breading.
The key ingredient of the recipe is the type of fish – Alaska Pollock. It is a perfect option even if you have it frozen. Its taste is pretty neutral and you can have any side dish with fried Pollock. Besides, it has very few bones, which is a very good thing.
As I have already mentioned, the ingredients for breading are basic. You mix flour with your favorite type of dry herbs, freshly ground black pepper and salt. My top choices for herbs would be a mixture of basil, rosemary, thyme, and, of course, marjoram. Make sure that while you dip fish pieces in the flour mixture you cover the entire surface.
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Ingredient for Pan-Fried Pollock:
- 2 frozen Alaska Pollock fishes;
- 150 g all-purpose flour;
- 150 ml oil for frying;
- 1 tsp. dry herbs (of your choice);
- Salt and freshly ground black pepper to your taste.
How to fry Pollock fish in flour:
- 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.
- Cut fish into portions. Make sure to make them somewhat the same size, around 5 cm wide.
- Mix flour with all the seasoning (salt, pepper, and herbs) to make a breading for frying fish.
- Dip every piece of Pollock in the mixture. Make sure that every side is evenly cowered with flour breading.
- Heat oil in the skillet on the stove. Place all the pieces in such a way that there is space between them.
- Fry on each side until golden brown. Do not cover skillet with a lid as you won`t get a crispy crust.
- After frying let the pieces rest on a paper towel before serving to get rid of the excess oil. Enjoy your meal!
If you liked this Pan Fried Pollock recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!
The key to a nice crispy crust while frying fish is to heat oil in the skillet before placing any fish there. Moreover, the size of portions has to be not too thick; around 5 centimeters is enough to get them cooked through until fish starts burning.
There is nothing difficult in frying Pollock. The fish is cooked through quickly; there is no way you can overcook it and do something that will affect its taste negatively. Simply follow the recipe to get perfectly fried Pollock pieces in flour breading.
Fried Alaska Pollock Recipe – Crispy Juicy Fried Fish
Ingredients
- 2 frozen Alaska Pollock fish
- 150 g all-purpose flour
- 150 ml oil for frying
- 1 tsp. dry herbs (of your choice)
- Salt and freshly ground black pepper to your taste
Instructions
- 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.
- Cut fish into portions. Make sure to make them somewhat the same size, around 5 cm wide.
- Mix flour with all the seasoning (salt, pepper, and herbs) to make a breading for frying fish.
- Dip every piece of Pollock in the mixture. Make sure that every side is evenly cowered with flour breading.
- Heat oil in the skillet on the stove. Place all the pieces in such a way that there is space between them.
- Fry on each side until golden brown. Do not cover skillet with a lid as you won`t get a crispy crust.
- After frying let the pieces rest on a paper towel before serving to get rid of the excess oil. Enjoy your meal!
Notes
If you still have any questions left, leave them in the comment section below. I still hope that the recipe was easy to follow and you have enjoyed it!
