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Fried Wild Alaska Pollock with Scallion Chile Salsa


Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653.


12  Fillets Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653
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.