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Fried Wild Caught Alaska Pollock with Scallion Chile Salsa


Alaska Pollock Fillets, 4-6 oz, Skin On, Boneless (1/25LB) 426152.


12  Fillets Alaska Pollock Fillets, 4-6 oz, Skin On, Boneless (1/25LB) 426152
4  Ounces Scallions (Thinly Sliced)
1  LB Poblano Peppers (roasted, seeded and finely chopped)
10  Ounces Fresh Tomatoes (diced)
1/3  Cup Cilantro (Chopped)
1/4  Cup Lime Juice
1/4  Cup Olive Oil
  To Taste Salt & Pepper
  To Taste Aleppo Pepper
1/2  Cup All-Purpose Flour
1/2  Cup Corn Meal (coarsely ground)
1/2  Teaspoon Cayenne Pepper
1  Cup Milk
For Frying   Oil (Frying)
7  Ounces Corn Tortillas (cut into thin strips)
  Garnish Scallions (Thinly Sliced)


Combine scallions, poblanos, tomatoes, cilantro, lime, olive oil and season with salt, & black pepper and Aleppo pepper.

Whisk together flour, cornmeal, cayenne and salt & black pepper.

Coat Pollock in milk, dip into flour mixture, and fry until golden.

Fry tortilla strips until golden and remove; sprinkle with salt.

Serve Pollock with salsa, topped with tortilla strips and additional scallions.