Alaska Pollock Po' Boy

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Pan-fried Alaska Pollock

Alaska Pollock fillets, 4-5 oz. ea.               3-4 lbs.

Peanut oil                                                       as needed

Toasted pecans, ground                            16 oz.

Cornmeal, yellow                                         16 oz.

Flour                                                                  1 cup

Sea salt                                                            2 Tbsp.

Sugar                                                                2 Tbsp.

Black pepper                                                   1 tsp.

Cayenne pepper                                             1 tsp.

Milk                                                                    1 cup

Eggs, beaten                                                  4 ea.


Spicy Tartar Mayo

Mayonnaise                                                     16 oz.

Pickle relish                                                       4 oz.

Celery, ½” dice                                                  4 oz.

Horseradish, prepared                                   2 oz.

Ginger, fresh, chopped                                   2 Tbsp.

Lemon juice and lemon zest                         1 Tbsp. ea.

Garlic, fresh, chopped                                    2 tsp.

Chili paste                                                         2 tsp.

Sea salt                                                              2 tsp.

Garlic powder                                                  1 tsp.



Hoagie roll                                                          12 ea.

Lettuce, shredded                                             3 cups

Tomatoes, chopped                                         12 oz.

Yellow onion, chopped                                    12 oz.

Banana peppers, chopped                            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 flsh in peanut oil for 3-4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300ºF oven while frying remaining flsh – 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.




Cut pollock fillets into finger size lengths and fry using same breading method.  Serve with French fries for an upscale “fish n’ chips.”


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.