Fried Wild Alaska Pollock with Scallion Chile Salsa
Prep Time 11 minutes
Yield 12 servings
- 12 Fillets
- 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.
Wild Alaska Pollock Fillets 4-6 oz Skin-On, Boneless 422653Wild Alaskan Pollock is the most abundant fish species harvested in Alaska waters. Managed carefully by NOAA fisheries and certified sustainable, Alaska Pollock is an environmentally responsible seafood choice. Cousin to the codfish, its lean, snow-white meat, delicate texture and mild taste make it one of the most versatile and healthy choices available.
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