"Crisp pollock fish fillets --which are plentiful and sustainable with a delicious cod-like texture--are the perfect foil for an umami-packed dipping sauce."
Crispy Fried Pollock with Hoisin Honey Dressing
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 fillets wild Alaskan pollock
- 2 large eggs
- 1 breadcrumbs or panko
- 1 cup AP flour
- 1 1/4 tsp ground coriander, divided
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/3 cup olive oil
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp rice wine vinegar
- 1/2 tsp Sriracha, to taste
- 1/4 chopped scallions
Method
Step 1
For sauce, combine hoisin, honey, Dijon, vinegar, soy, sriracha and 1/4 tsp coriander in a small bowl and stir to combine. Set aside.
Step 2
Pat fish dry with paper towel and cut each fillet into 4 pieces. Crack eggs into a bowl and whisk. Place flour with 1 tsp coriander, and breadcrumbs in two separate plates. Season both sides with salt and pepper. With one hand, thoroughly coat each fillet in flour, then coat with egg. Switch hands and then dredge in breadcrumbs, pressing to adhere and making sure fish is completely covered. Transfer all coated pieces to plate.
Step 3
Place a large non-stick or well-seasoned cast iron pan on stove and fill with olive oil. Oil should be about ¼” high. Turn on stove to medium high. Working in batches, cook fish (skin side down first) , until golden brown-approximately 3-4 minutes per side. Transfer to paper towel lined plate.
Step 4
Transfer fillets to serving plate, garnish with scallions and sauce in bowl alongside. Serve immediately!