Alaska Pollock Frites & Trio of Toppings


Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

ASIAN-STYLE GREMOLATA

4 ounces Scallions, chopped

2 ounces Jalapeno slices (red or green)

2 ounces Garlic, sliced

1 ounce Ginger, peeled and julienned

1 ounce Cilantro leaves

½ to 1 Tablespoon Sea salt

½ to 1 Tablespoon Ground pepper mix (black, green, red, white)

As needed, Corn starch

As needed, Vegetable oil

GREEK FETA

1-1/2 Cups Feta cheese, crumbled

1 Tablespoon Lemon zest

2 Tablespoons Fresh lemon juice

1 Tablespoon Olive oil

1-1/2 teaspoon Oregano, dry

½ teaspoon Thyme, dry

½ teaspoon Dill, dry

½ teaspoon Onion powder

½ teaspoon Garlic powder

½ teaspoon Crushed red pepper flakes

½ Cup Kalamata olives, drained, pitted and chopped

FRESH SALSA

2 each Firm tomatoes, seeded and diced

1/3 Cup Cilantro, fresh, chopped

2 to 3 Tablespoons Onion, finely chopped

1 to 2 Tablespoons Jalapeno (or serrano), minced

1 Tablespoon Lime juice, fresh

½ teaspoon Sea salt

POLLOCK

3 to 4 lbs. Alaska pollock fillets, cut into 1 to 1-1/2 oz. “frite” shapes

To taste, Sea salt and Pepper

As needed, Cornstarch

As needed, Cooking oil

12 Tablespoons Lime ponzu

Directions

ASIAN-STYLE GREMOLATA

Dredge gremolata ingredients, except cilantro, salt and pepper, in cornstarch.  Fry in hot (375°F) oil for one minute until garlic is golden brown.  When cool, toss with cilantro and salt and pepper to taste; reserve.

GREEK FETA

Combine all dry ingredients; blend in all remaining ingredients.  Cover and refrigerate until serving.

FRESH SALSA

Combine all ingredients.  Cover and refrigerate until serving.

POLLOCK

Heat oil in a fryer to 375oF.  Season Alaska pollock with salt and pepper to taste; dredge in cornstarch.  Fry pollock 2 to 3 minutes, until fully cooked throughout.  Place pollock frites in a parchment-lined cup or French fry basket.  Drizzle with lime ponzu.  Serve with gremolata or the trio of toppings.