EASY FRIED POLLOCK

Ingredients

• 1 pound Pollock Fillets (skinless, cut into 4 equal pieces)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground if possible)
• ½ teaspoon Oregano (dried)
• ¼ teaspoon White Pepper (optional but recommended)
• ½ cup All-Purpose Flour (for coating)
• ¼ cup Cornmeal (fine or medium grind)
• 2 tablespoons Vegetable Oil (high smoke point oil for shallow frying)
• ½ cup Lemon Wedges (for serving, optional)

Instructions

1. Prepare Spice Blend

   In a small bowl combine smoked paprika, onion powder, garlic powder, salt, black pepper, oregano, and white pepper. Stir until evenly mixed.

   Time: PT3M

2. Season the Fish

   Pat the pollock fillets dry with paper towels. Sprinkle half of the spice blend over both sides of each fillet, pressing gently to adhere.

   Time: PT3M

3. Make Flour‑Cornmeal Coating

   In a separate bowl add all‑purpose flour, cornmeal, and the remaining spice blend. Whisk to combine.

   Time: PT2M

4. Coat the Fish

   Dredge each seasoned fillet in the flour‑cornmeal mixture, shaking off excess. Place coated fillets on a wire rack to rest for 2 minutes.

   Time: PT2M

5. Heat Oil

   Add vegetable oil to the skillet (enough to coat the bottom ~1/4 inch). Heat over medium‑high until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

6. Fry the Fish

   Carefully lay the fillets in the hot oil. Cook 3‑4 minutes per side, or until golden brown and crispy. Flip once using tongs.

   Time: PT8M

   Temperature: 350°F

7. Drain and Serve

   Transfer fried fish to a paper‑towel‑lined plate to absorb excess oil. Serve immediately with lemon wedges and your favorite sides.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

1g