Alaskan pollock is a popular and versatile fish that’s widely used in the food industry for its mild flavor, flaky texture, and relatively low cost. It’s consumed in various forms and dishes, both domestically and internationally. Alaskan pollock fillets are often used in a variety of dishes. They can be prepared similarly to other white fish like cod or haddock. The fillets are mild in flavor, making them adaptable to a wide range of seasoning and cooking methods, such as baking, broiling, grilling, and pan-frying.
Popular uses for Alaskan Pollock are fish sticks, surimi, chowders, tacos, and fish burgers and patties.
Alaskan pollock is a good source of protein, low in fat, and a good source of vitamins and minerals, including vitamin B12, selenium, and phosphorus.
It’s important to note that the culinary uses of Alaskan pollock can vary depending on regional preferences and cuisines. Whether it’s enjoyed as fillets, surimi products, or in other culinary applications, Alaskan pollock remains a widely consumed and accessible seafood option for people with varying tastes and dietary needs
Pollock Fish and Chips
INGREDIENTS
French Fries
1 1/2 lbs. russet potatoes
oil for frying
Beer Battered Cod
1 1/2 lbs. Signature Catch Atlantic Pollock
6-8 oz. pale lager
1 1/4 cup all-purpose flour, divided
1 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp Old Bay Seasoning
¼ tsp Cayanne
1/4 tsp paprika
INSTRUCTIONS
Preparing the Fries:
Cut the potatoes into fries that are approximately 1 cm thick. Place them in a colander and rinse under cold water to eliminate some of the starch. Lay the fries out on a towel and thoroughly pat them dry.
Pour about 2 inches of oil into a deep pot.
Heat the oil over medium-low heat to reach 250°F (121°C). Add the fries and allow them to cook slowly for 12 minutes, maintaining a consistent temperature of 250°F. This will result in soft and pliable potatoes.
Remove the fries from the oil and arrange them on a cookie sheet. Increase the oil temperature to 375°F (190°C).
Refry the fries in small batches for 5 to 7 minutes each, ensuring the oil temperature stays around 375°F. Once out of the oil, immediately sprinkle them with salt.
Preparing the Fish:
Cut the fresh cod into 8 evenly sized pieces. Use a paper towel to blot any excess moisture from the fish.
In a bowl, combine 3/4 cups of flour, along with baking powder, salt, pepper, garlic powder, paprika, and Old Bay seasoning. Gradually whisk in 6-8 oz. of cold beer. The batter consistency should be slightly thinner than that of pancake batter.
Toss the fish in the remaining 1/2 cup of flour, then dip each piece into the beer batter. Allow any excess batter to drip off for a few seconds before carefully placing the fish into the oil. Fry in small batches to maintain the oil temperature, and cook for around 7 minutes, flipping the pieces halfway through.
Serve the fish immediately while hot, alongside the prepared fries. Serve with tartar sauce, lemon wedges, and malt vinegar.
