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Hot Alaska Pollock Sandwich

Hot Alaska Pollock Sandwich by Chris Cosentino
Elevate the iconic Nashville hot chicken sandwich to new heights with wild Alaska pollock. It's a tantalizing fusion of crispy, fiery flavors that celebrates the untamed spirit of Alaska.
  • Prep Time: 30 minutes
  • Cook Time: 5-15 minutes
  • Total Time: 35-45 minutes
  • Servings: 4
  • Yield: 4 sandwiches


  • 12 filets frozen breaded Alaska pollock
  • 4 potato buns
  • 4 tablespoons Kewpie mayo (or your favorite mayo)
  • 2 teaspoons lemon zest
  • 16 slices bread & butter pickles
  • 1 tablespoon fish bouillon powder
  • Black pepper, to taste
  • Vegetable oil, for frying
  • For cabbage slaw

  • 2 1/2 cups green cabbage, thin julienned
  • 1 1/2 cups carrot, thin julienned
  • 1 1/2 tablespoon jalapeno, seeds removed, thin julienned
  • 1/2 cup red onion, thin julienned
  • 1/2 cup leeks, white part only, thin julienned
  • 2 tablespoons apple cider vinegar
  • Kosher salt, to taste
  • Black pepper, to taste
  • Wet Chili Rub

  • 1 teaspoon cayenne powder
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon crushed chili flakes
  • 1 teaspoon sumac
  • 1/2 teaspoon Kosher salt
  • 2 garlic cloves, crushed into a paste
  • 1 tablespoon orange peel
  • 1/2 cup of hot vegetable oil
  • Dry Chili Rub

  • 1 tablespoon crushed chili flakes
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon paprika
  • 1/2 tablespoon cayenne powder
  • 1 tablespoon fish bouillon powder
  • 1/2 tablespoon black pepper
  • 1 teaspoon sumac
Recipe courtesy of Chef Chris Cosentino


  1. Step 1 Chef's Note

    The Nashville hot chicken sandwich is iconic, with the only debate being which level of heat to get at Princes. This is a perfect flip to fish dish, with options for cooking methods and spice. I have included three options of cooking in this recipe: classic deep frying, baking, and air frying for the ease of home cooking. There’s also different types of spice: one dry and one wet. Use both if you want that extra kick.

  2. Step 2 Make the slaw

    Add all ingredients to a mixing bowl. Season with salt and black pepper and the cider vinegar. 

  3. Step 3 Make the wet or dry rub

    For Dry Rub: Using a spice grinder or mortar and pestle blend all the spices together until a smooth powder, store in an airtight container until ready to use. 

    For Wet Rub: Place all the ingredients except the oil in a spice blender or mortar and pestle and blend into a smooth paste. Scrape the paste into a metal mixing bowl or small sauce pot.

  4. Step 4 Deep-fry pollock

    Fit a Dutch oven or a deep-frying pan with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 375°. 

    From frozen fry the breaded pollock filets for about 4 minutes until golden brown.

    While the fish is frying, take ½ cup of the hot frying oil and add it to the spice paste and mix well. The hot oil blooms the flavors of the spice mix. You want this spice oil to be hot when you dip the fried fish into it, this is what keeps the fish crispy. 

    Remove your fish from the hot oil and dip directly into the wet rub.

  5. Step 5 To bake

    Preheat the oven to 350 degrees.

    Place the filets on a sheet pan and bake for 13 minutes, flipping the fish halfway through the cooking time.

    Toss baked fish in a bowl with the dry rub. Use as much or as little as you prefer.

    You can use the wet rub for the baked fish, you will just need to heat up ½ cup of vegetable oil and add it to the spice paste.

  6. Step 6 To air-fry

    Set temperature to 400 degrees.

    Place frozen filets in the fryer basket like little soldiers lined up next to each other.

    Cook for 10 minutes.

    Toss air-fried fish in a bowl with the dry rub. Use as much or as little as you prefer.

    You can use the wet rub for the air-fried fish, you will just need to heat up ½ cup of vegetable oil and add it to the spice paste.

  7. Step 7 Build the sandwich

    On the bottom bun, add kewpie mayo and then grated lemon zest. 

    Add 3 breaded pollock filets per bun, then top with 4 bread and butter pickles, and then add the slaw on top. 

    Finish with the potato bun top and serve with at least one napkin.

Recipe courtesy of Chef Chris Cosentino