Crispy pan-fried pollock has a crunchy panko coating and mild, flaky fish inside. Dip the fish in seasoned flour and egg, coat with breadcrumbs, and cook in a shallow layer of oil. Serve with lemon wedges, tartar sauce, and coleslaw for an easy fish dinner.
Quick Look: Pan-Fried Pollock
- What it is: Alaskan pollock fillets coated in seasoned flour, egg, and panko, then pan-fried in a skillet until golden and crisp.
- Why make this version: Crispy restaurant-style fish without the takeout bill or a deep fryer.
- Key ingredients: Pollock, flour, eggs, panko, garlic powder, onion powder, and vegetable oil
- Servings: 4
- Total time: About 25 minutes
- Pairs well with: Tartar sauce, coleslaw, and potatoes.
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Why You'll Love This Recipe
Frozen pollock is an affordable, easy-to-find option for a fish dinner. Look for wild-caught Alaska pollock, a mild white fish in the cod family.
Think of these as homemade fish sticks, with seasoned flour, egg, and panko for a golden, crunchy coating. They're pan-fried in a skillet-no deep fryer needed.
Finish with salt and lemon while it's hot, then add tartar sauce and fries for a restaurant-style meal at home.
Ingredients
- Pollock fillets: Fresh or fully thawed. You can use other thin white fish fillets, such as tilapia, flounder, sole, or thin pieces of cod or haddock.
- Eggs: Help the panko stick to the fish.
- All-purpose flour: A light first coating before the egg.
- Panko breadcrumbs: For a crisp, crunchy crust. You can also use plain breadcrumbs for a finer coating.
- Garlic powder and onion powder: Add flavor to the coating.
- Kosher salt and black pepper: To season the flour, plus a little salt for the hot fish.
- Vegetable oil: For shallow-frying in a skillet.
- Lemon: Squeeze over the fish while hot and serve extra wedges alongside.
How to Pan-Fry Pollock
Note: My thawed pollock held a lot of water. Gently squeeze out the excess, then pat the fish very dry with paper towels on both sides and in any folds. Moisture left on the fish can cause the breading to separate during frying.
Step 1: Cut the thawed pollock fillets crosswise into manageable pieces. The fillets come in long, thin strips, so cut each into two or three pieces, depending on its length.
Step 2: Set up three shallow bowls. In the first, mix the flour, garlic powder, onion powder, salt, and pepper. Beat the eggs in the second, and place the panko breadcrumbs in the third. Dredge each piece of fish in the seasoned flour and shake off the excess.
Step 3: Dip each piece in beaten egg, letting the excess drip off.
Step 4: Firmly press into the panko to coat both sides.
Step 5: Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Get the oil hot before adding the fish. Fry in batches without crowding the pan, about 3-4 minutes per side, until golden and crisp. Turn gently with tongs. Thin pieces may cook sooner.
Step 6: Lift the fish onto a wire rack to drain. While it is still hot, season with a little salt and squeeze fresh lemon juice over it. Serve immediately with tartar sauce.
Serving Suggestions
Season the fish with salt and a squeeze of lemon as soon as it comes out of the pan. Serve hot with homemade tartar sauce for a restaurant-style fish dinner.
The creamy, tangy sauce complements the crisp breading and flaky fish. Add sweet homemade coleslaw, French fries, roasted baby Yukon gold potatoes, or a side salad, or serve the fish in a toasted bun with lettuce and tartar sauce.
For a fish-basket dinner, add fries and a scoop of deli macaroni salad.
For more dinner ideas, see these easy side dishes for breaded fish.
Chef's Tips
- Keep loose sleeves and dangling jewelry away from the hot oil.
- Gently squeeze excess water from thawed fish, then pat very dry so the breading sticks.
- Use wide, deep bowls to keep flour and breadcrumbs off the counter.
- Press the panko firmly onto both sides and shake off loose crumbs.
- Heat the oil until shimmering before adding the fish. Fry in a single layer without crowding.
- Drain on a wire rack or a plate lined with several layers of paper towels, then season with salt and a squeeze of lemon while hot.
This coating works well with other white fish, too. Try my pan-fried mahi mahi with bang bang sauce.
Storage and Reheating
Store leftover fried pollock in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven or air fryer until hot and crisp. For the oven, place the fish on a wire rack over a baking sheet. Microwaving will not make it crispy.
Pan-Fried Pollock FAQ
Yes. Thaw it completely, gently squeeze out excess water, and pat it very dry before breading.
Excess moisture can keep the coating from sticking. Dry the fish thoroughly, shake off excess flour, and press the panko firmly onto both sides.
About 3 minutes per side, depending on thickness. Thin pieces may cook sooner.
Tilapia, flounder, sole, or thin pieces of cod or haddock work well with this coating.
Reheat it in a 375°F oven or air fryer until hot and crisp. For oven reheating, place the fish on a wire rack over a baking sheet.
Crispy Pan-Fried Pollock
Equipment
- Paper towels
- Large skillet
- Tongs
- 3 Bowls
- Fork
Ingredients
- 1 ½ pounds pollock fillets, fresh or thawed
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt plus more for seasoning the hot fish
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- vegetable oil for frying
- 1 lemon, cut into wedges
Instructions
- Gently squeeze excess water from the fully thawed pollock, then pat very dry with paper towels on both sides and in any folds. Cut the long fillets crosswise into manageable pieces.
- Set up three shallow bowls. Mix the flour, garlic powder, onion powder, salt, and pepper in the first. Beat the eggs in the second and place the panko in the third.
- Coat each piece of fish in seasoned flour, shaking off the excess. Dip in egg, let the excess drip off, then press into the panko to coat both sides.
- Pour enough vegetable oil into a large skillet to make a ¼-inch layer. Heat over medium to medium-high heat until shimmering.
- Fry the fish in a single layer, working in batches without crowding the pan. Cook for about 3-4 minutes per side, turning gently with tongs until golden brown. Thin fillets may cook sooner; adjust the heat if the coating browns too quickly.
- Transfer to a wire rack or a plate lined with several layers of paper towels to drain. Season with salt and a squeeze of lemon while hot. Serve right away with tartar sauce.
Felice Kaufman says
This fish turns out so crispy with frozen pollock and panko breadcrumbs. Be sure to pat the fish very dry before breading so the coating sticks!