I mean who doesn’t?! Like fried chicken, that is. It’s about as American as anything … maybe even more so than apple pie. Yes. I said it … fried chicken is more American than apple pie! OK. Maybe it’s a tie … either way, most people love fried chicken—be it served with waffles, cold out of a picnic basket, or slightly scalded straight out of the pan. And that’s great … I’m not going to tell anyone to stop eating it, but, since Americans need to eat more seafood why not try frying a thick piece of Alaskan pollock instead.
Don’t serve fish with chips! And forget the tartar sauce too.
Only don’t serve it like most restaurants and pubs—serve it like you would serve fried chicken … with sautéed green beans or collard greens … baked beans … maybe corn on the cob … biscuits or potato salad or coleslaw. I mean it’s not that fish and chips aren’t great, but if you’re trying to introduce fish into your diet (and that of your family’s) try serving it like its fried chicken and see what happens.
Sell the sides!
Pollock (the thicker the better)
Canola oil (or vegetable oil)
Eggs (the number depends on how many pieces your frying)
Cut Pollock into whatever size pieces you want—but if you ask me, the thicker, the better.
Put flour in a flat bowl; I use a pie dish
Whisk together egg(s) and milk in a separate bowl or pie dish
Pour oil into pan (I use a cast iron skillet) so it’s about two inches deep
Once the oil is hot, dip Pollock pieces into the flour and evenly coat. Then dip into the egg/milk mixture, then back into the flour mixture on last time. Carefully drop into oil and cook on each side for about five minutes; again, depending on the thickness of your pieces. Don’t be afraid to cut into one to check for “doneness” … the fish should lose its transparency and be a nice, pure white. Done. Eat. Enjoy. Simple.
Serve with whatever else floats your boat ; ) BUT, like I said above, if you really want to pull off a more traditional fried
chicken Pollock dinner, stick with the traditional fare and sell those sides.
A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.