Alaska Seafood Home
Alaska Pollock Po' Boy

Serves: 12
Pan-fried Alaska Pollock:
Alaska Pollock fillets, 4-5 oz. ea.
Peanut oil
Toasted pecans, ground
Cornmeal, yellow
Flour
Sea salt
Sugar
Black pepper
Cayenne pepper
Milk
Eggs, beaten

Spicy Tartar Mayo:
Mayonnaise
Pickle relish
Celery, ½" dice
Horseradish, prepared
Ginger, fresh, chopped
Lemon juice and lemon zest
Garlic, fresh, chopped
Chili paste
Sea salt
Garlic powder

Assembly:
Hoagie roll
Lettuce, shredded
Tomatoes, chopped
Yellow onion, chopped
Banana peppers, chopped


3-4 lbs.
as needed
16 oz.
16 oz.
1 cup
2 Tbsp.
2 Tbsp.
1 tsp.
1 tsp.
1 cup
4 ea.


16 oz.
4 oz.
4 oz.
2 oz.
2 Tbsp.
1 Tbsp. ea.
2 tsp.
2 tsp.
2 tsp.
1 tsp.


12 ea.
3 cups
12 oz.
12 oz.
12 oz.

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 fish in peanut oil for 3-4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300°F oven while frying remaining fish - 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.

Downloadable Recipe: