Fried Wild Alaska Pollock with Scallion Chile Salsa

Name: Fried Wild Alaska Pollock with Scallion Chile Salsa | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 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 and pepper; To taste Aleppo Pepper; 1/2 Cup All-Purpose Flour; 1/2 cup cornmeal (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

12 servings

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 and pepper
To taste Aleppo Pepper
1/2 Cup All-Purpose Flour
1/2 cup cornmeal (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

Directions

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 the 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.