Fried Garlic Soy Wild Alaska Pollock
Here’s a great excuse to get out the deep fryer: crispy, battered and fried Alaskan Pollock tossed in a two-ingredient sauce. Make sure to use chili garlic sauce, not Sriracha in the dish…. it’s much thicker than sriracha…perfect for coating the fish. Serve the crispy battered Alaskan Pollock fillets with steamed rice and a simple cucumber salad.
Per Serving: 260 calories; 7 g fat; 26 g carbohydrates; 24 g protein; 75 mg cholesterol; 740 mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’
- 1/3 Cup Chili Garlic Sauce
- 1 Tablespoon Soy Sauce
- 3/4 Cup All-Purpose Flour
- 1/4 Cup Cornstarch
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 Cup Seltzer Water
- Frying Oil
- Sesame Seeds
- Scallions, thinly sliced
- 4 Fillets Wild Alaska Pollock Thai Red Curry
(For best results prepare using frozen fillets)
Cut Pollock Fillets in half.
In a small bowl, combine chili garlic sauce and soy sauce. Set aside.
In a medium bowl, whisk together flour, cornstarch, baking powder, soda powder and salt. Whisk in seltzer water. Set aside.
Heat oil in fryer or large deep pot to 375°F.
Dip Alaskan Pollock fillet halves into batter, letting excess batter drip off. Fry until golden brown, about 3-4 minutes.
Toss fillets in chili sauce mixture. Sprinkle with sesame seeds and scallions; serve.