Crispy Pan-Fried Pollock
Pollock fillets coated in seasoned flour, egg, and panko breadcrumbs, then pan-fried until golden and crisp. Serve hot with lemon wedges and tartar sauce.
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.
Notes
Dry the fish thoroughly: Pat fully thawed fillets very dry on both sides and in any folds.
Eggs: Use 2 large eggs for 1 pound of fish. If making 1 ½ pounds, use 3 eggs so you have enough to coat every piece.
Season while hot: Add salt and a squeeze of fresh lemon juice as soon as the fish comes out of the pan. Serve immediately with tartar sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer until heated through and crisp. Avoid the microwave, which softens the breading.
Nutrition
Calories: 418.7kcalCarbohydrates: 25.4gProtein: 41.1gTotal Fat: 17.2gSaturated Fat: 3.6gCholesterol: 166.9mgSodium: 576.2mgPotassium: 642.4mgFiber: 2.1gSugar: 2.2g
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