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Fried Wild Alaska Pollock with Scallion Chile Salsa


12 Fillets Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653
4 Ounces Scallions, thinly sliced
1 lb Poblano Peppers (roasted, seeded and finely chopped)
10 Ounces Fresh Tomatoes (diced)
1/3 Cup Cilantro, chopped
1/4 Cup Lime Juice
1/4 Cup Olive Oil
 To taste Salt & Pepper
 To taste Aleppo Pepper
1/2 Cup All-Purpose Flour
1/2 Cup Corn Meal (coarsely ground)
1/2 teaspoon Cayenne Pepper
1 Cup Milk
For Frying  Oil (Frying)
7 Ounces Corn Tortillas (cut into thin strips)
 Garnish Scallions, thinly sliced


Combine scallions, poblanos, tomatoes, cilantro, lime, olive oil and season with salt, & black pepper and Aleppo pepper.

Whisk together flour, cornmeal, cayenne and salt & black pepper.

Coat Pollock in milk, dip into flour mixture, and fry until golden.

Fry tortilla strips until golden and remove; sprinkle with salt.

Serve Pollock with salsa, topped with tortilla strips and additional scallions.