Alaska Seafood Marketing Institute (ASMI)

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	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: Alaska Pollock Po' Boy (Word format)