Description
Want to master crispy fried pollock at home? Our recipe delivers a golden crunch on the outside and tender flakes of fish inside. The magic happens through double-coating and precise heat control.
This foolproof recipe turns pollock filets into a restaurant-quality dish. The parmesan-boosted coating delivers a crispy exterior that protects the tender fish inside. The dish works great as a quick weeknight dinner or weekend lunch!
Ingredients
- 6–8 pollock filets
- 2 eggs, beaten
- 4 tablespoons milk
- 3/4 cup parmesan cheese
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Olive oil to fry
Instructions
- Mix your eggs and milk together in a shallow dish to create your egg wash
- Take a separate plate and mix parmesan, flour, and all seasonings
- Use paper towels to pat your fish filets until they’re dry
- Take each filet and dip it in the egg wash – let the extra drip off
- Cover the filet with the parmesan-flour mixture
- Get your heavy-based skillet hot with olive oil over medium-high heat
- Cook the filets until they turn a rich golden brown on each side for about 3-4 minutes
- Place them on paper towels so the excess oil drains away
Notes
Temperature Check: The oil reaches cooking temperature as small wisps of smoke appear
Don’t Overcrowd: Cook your food in smaller batches to keep the oil hot
Visual Cue: A perfectly crispy fish will detach from the pan naturally
Double-Coating Option: The coating becomes extra crispy if you repeat the egg and flour layers
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Fried