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Fried Wild Alaska Pollock with Scallion Chile Salsa

Prep Time 11 minutes
Yield 12 servings
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.