Fried Wild Alaska Pollock with Scallion Chile Salsa

Fried Wild Alaska Pollock with Scallion Chile Salsa

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


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

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

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

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

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


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