For crispy bites, the wild Alaska pollock quick cuts will need to coated in an ingredient that enhances a crispy texture. Here are a few options to consider: To use: Season fish with salt and pepper, then toss in cornstarch to coat. To use: Season fish with salt and pepper.
Fried garlic soy Alaskan pollock is the ultimate choice for any seafood lover. This delicious dish is crispy on the outside and juicy on the inside. It has a savory garlic soy sauce that perfectly complements the flavors of the fish. This is great if you’re in the mood for something quick and easy.
Here are my top choices: Salt and freshly ground black pepper to your taste. I prefer to defrost Pollock slowly for the recipe. I simply take it out of the freezer a day before I am going to prepare the dish and leave in the fridge for a night. Before cutting fish, I get rid of all the fins.
When pan-frying any type of wild Alaskan fish, you will need to use a high-heat cooking oil — an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are good options.