Comfort food · Dinner · Fish Course

Cormeal Crusted Pollock

It seems that I have been on a fish and southern food kick.  This is yet another recipe where I took a southern classic, cornmeal crusted-deep-fried fish and tried to make it healthier and less messy (you the huge oil splaters with deep frying !!!!!!).  Pollock, may sound like an unusual fish but it is actually quite nice.  I tastes like most firm white fish and is much less saltier than cod.  This recipe was experimental, I like it and I will be making it again for myself.  Please try it and let me know how it works.

Ingredients:

1lb of pollock, approximately 4 medium-sized fillets

1/4 cup cornmeal (cornbread mix could work too)

3 stalks of scallion, chopped

Cayenne pepper, garlic powder, salt and pepper ( I am not including measurements since this is the place you will be adjusting the flavour to your taste.  I like my crust salty and spicy so I added a little extra dash of salt and lots of pepper).

1/2 Tbsp of olive oil

Just enough water to make the cornmeal come together in a thick paste.

Method:

Preheat oven to 375F

Mix all the ingredients together in a bowl till they combine to a thick spreadable paste–kind of like thick peanut butter.

Pat the fish dry and season with salt and pepper and top with the cornmeal topping.

Bake for about 15-20 mins till the fish is cooked through and crust is nice and golden.

Serve hot !!!

3 thoughts on “Cormeal Crusted Pollock

  1. Pollack is an excellent fish to use. In taste and texture it resembles haddock. For any Brits reading this recipe scallions = spring onions. I’m going to be trying this one. Thanks

    Like

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