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Nothing beats the sound of pollock fillets sizzling in a hot skillet, their coating turning crisp and golden while the inside stays tender and flaky. This recipe is all about transforming simple pollock, flour, eggs, and seasonings into a fast, satisfying fried fish dish.
If you’re ready to skip the fuss and dive straight into cooking, you’ll find the Jump to Recipe button and Table of Contents below to guide you quickly to each part.
Table of Contents
Ingredients You’ll Need
- Pollock fillets – 1.5 lb total (about 4–6 fillets), skinless, trimmed, and patted very dry
- Kosher salt – to season the fish and the coating
- Black pepper – freshly ground, for seasoning
- Neutral oil for frying – enough to cover about 1/4 inch in a skillet (canola, peanut, or vegetable oil)
- Lemon wedges – for serving
Egg Wash
- 2 large eggs
- 2 tablespoons milk or water
Seasoned Coating
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch (helps create a lighter, crispier crust)
- 1/3 cup finely grated Parmesan cheese (optional, adds savory depth)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
Step 1: Prep the fish
Pat the pollock fillets very dry with paper towels. Trim any thin tail ends so all pieces cook evenly. Lightly season both sides of the fish with a pinch of salt and pepper.
Step 2: Mix the coating and egg wash
In a shallow bowl, whisk together the eggs and milk until smooth. In another shallow dish, combine flour, cornstarch, Parmesan (if using), garlic powder, onion powder, paprika, salt, and black pepper.
Step 3: Dredge and double-coat
First, dredge each fillet in the seasoned flour mixture, shaking off the excess. Next, dip it into the egg wash, letting the excess drip off. Return the fillet to the flour mixture for a second coating, pressing lightly so the breading sticks well.
Step 4: Heat the oil
Pour about 1/4 inch of oil into a heavy skillet and set it over medium-high heat. Heat until the oil reaches 350°F, or until a small pinch of coating dropped in sizzles immediately.
Step 5: Fry the pollock
Carefully place the coated fillets into the hot oil, making sure not to overcrowd the pan. Fry for 3–4 minutes per side, adjusting the heat as needed to maintain a steady sizzle. The coating should be deep golden brown and the fish should flake easily with a fork.
Step 6: Drain and finish
Transfer the fried fillets to a wire rack or a plate lined with paper towels to drain excess oil. Sprinkle with a little salt while still hot and serve right away with lemon wedges.
Crispy Fried Pollock Fish Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Crispy fried pollock fillets coated in a seasoned flour mixture and pan-fried to golden perfection. Quick, simple, and ready in 25 minutes.
Ingredients
- 1.5 lb pollock fillets, skinless and patted dry
- Kosher salt, to season
- Black pepper, to season
- Neutral oil for frying (canola, peanut, or vegetable), about 1/4 inch in skillet
- Lemon wedges, for serving
- 2 large eggs
- 2 tablespoons milk or water
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/3 cup finely grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Pat the pollock fillets very dry and season lightly with salt and pepper.
- Whisk eggs and milk together in a shallow bowl.
- In another bowl, combine flour, cornstarch, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each fillet in the flour mixture, then dip in the egg wash, then coat again in the flour mixture.
- Heat about 1/4 inch oil in a heavy skillet over medium-high heat until 350°F.
- Fry fillets 3–4 minutes per side until golden brown and fish flakes easily.
- Drain on a wire rack or paper towels, sprinkle with salt, and serve with lemon wedges.
Notes
- For extra crunch, let coated fillets rest 5 minutes on a wire rack before frying.
- Avoid overcrowding the pan for the crispiest results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 0g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
Storage & Make-Ahead Tips
- Make Ahead: You can mix the dry coating (flour, cornstarch, Parmesan, and spices) up to 3 days in advance and keep it in an airtight container at room temperature. Fish can be breaded up to 2 hours ahead; place coated fillets on a wire rack, uncovered, in the fridge until ready to fry.
- Storing Leftovers: Allow fried pollock to cool completely before storing. Place in an airtight container lined with paper towels to absorb excess oil. Store in the refrigerator for up to 3 days.
- Reheating: To bring back the crispiness, reheat in a 400°F oven for 8–10 minutes or in an air fryer at 375°F for 5–7 minutes, flipping halfway. The microwave is not recommended since it makes the coating soggy.
- Freezing (Optional): Fried pollock can be frozen for up to 1 month. Wrap each piece individually in parchment paper, then place in a freezer bag. Reheat directly from frozen in the oven at 400°F for 12–15 minutes.
A Tasty Wrap-Up
Crispy fried pollock proves that simple ingredients can create an incredibly satisfying meal. With a light double-coating, steady oil temperature, and a squeeze of lemon at the end, you get golden fillets that are crunchy outside and tender inside.
You may also like:
– How to make Fried Cod Recipe
– How to Bake Pollock Fish
– Can you Combine Frying Fish and Grilling Fish?
It’s quick enough for a weeknight dinner yet impressive enough to serve when friends or family come by.
Give this recipe a try, experiment with your favorite seasonings, and let me know how it turned out in the comments.
Happy cooking!
