Ingredients
- Pan-fried Alaska Pollock
- Alaska Pollock fillets, 4-5 oz. ea. 3-4 lbs.
- Peanut oil, as needed
- Toasted pecans, ground 16 oz.
- Cornmeal, yellow 16 oz.
- Flour 1 cup
- Sea salt 2 Tbsp.
- Sugar 2 Tbsp.
- Black pepper 1 tsp.
- Cayenne pepper 1 tsp.
- Milk 1 cup
- Eggs, beaten 4 ea.
- Spicy Tartar Mayo
- Mayonnaise 16 oz.
- Pickle relish 4 oz.
- Celery, 1/2 dice Celery, 1/2 dice 4 oz.
- Horseradish, prepared 2 oz.
- Ginger, fresh, chopped 2 Tbsp.
- Lemon juice and lemon zest 1 Tbsp. ea.
- Garlic, fresh, chopped 2 tsp.
- Chili paste 2 tsp.
- Sea salt 2 tsp.
- Garlic powder 1 tsp.
- Assembly:
- Hoagie roll 12 ea.
- Lettuce, shredded 3 cups
- Tomatoes, chopped 12 oz.
- Yellow onion, chopped 12 oz.
- Banana peppers, chopped 12 oz.
Servings:
Units:
Instructions
- Pan-fried Alaska Pollock: Rinse pollock, pat dry; cut into 4-5 oz. fillets.
- Combine pecans, cornmeal, flour, salt, sugar, black pepper, and cayenne pepper. In a separate bowl, combine milk and egg. Dip each fish
- portion in milk mixture; coat with nut mixture in classic breading style.
- Fry 1 or 2 pieces of flsh in peanut oil for 3-4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300F
- oven while frying remaining flsh or fry fish fillets to order.
- Spicy Tartar Mayo: Combine all ingredients and mix well. Refrigerate.
- Assembly: Spread Spicy Tartar Mayo on both sides of roll; place fillet on bottom half. Top with shredded lettuce, chopped tomatoes, onion,
- banana peppers and roll top.
- ALTERNATIVE MENU IDEAS
- FISH CHIPS
- Cut pollock fillets into finger size lengths and fry using same breading method. Serve with French fries for an upscale fish n chips.
- FISH TACOS
- Serve cut pieces of pollock in two warm corn tortillas topped with shredded lettuce, pico de gallo, fresh cilantro and salsa. Garnish with
- lime wedge.
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