Skip to main content
Epicurious

Fried Garlic Soy Wild Alaskan Pollock

By Trident Seafoods
Image may contain Food Meal Fried Chicken and Dish

Looking for an excuse to break out the deep fryer? This crispy, battered and fried Wild Alaskan Pollock gives you all the reason to make it happen. With the Asian inspiration of Chili Garlic sauce and a super crispy exterior you only get from deep fried it’s the perfect meal when complement to a side of steamed rice or fresh salad.

Recipe information

  • Total Time

    25

  • Yield

    4 servings

Ingredients

1/3 cup Chili Garlic Sauce
1 tablespoon Soy Sauce
3/4 cup All-Purpose Flour
1/4 cup Cornstarch
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Seltzer Water
Sesame Seeds, To Taste
2 Scallions, Thinly Sliced
4 Fillets Trident Seafoods® Wild Caught Alaskan Pollock Fish Fillets
3 ounces Frying Oil

Preparation

  1. Step 1

    (For best results prepare using frozen fillets)

    Step 2

    Cut Pollock Fillets in half.

    Step 3

    In a small bowl, combine chili garlic sauce and soy sauce. Set aside.

    Step 4

    In a medium bowl, whisk together flour, cornstarch, baking powder, soda powder and salt. Whisk in seltzer water. Set aside.

    Step 5

    Heat oil in fryer or large deep pot to 375°F.

    Step 6

    Dip Alaskan Pollock fillet halves into batter, letting excess batter drip off. Fry until golden brown, about 3-4 minutes.

    Step 7

    Toss fillets in chili sauce mixture. Sprinkle with sesame seeds and scallions; serve.

TagsAsianFishSeafoodMainDairy Free30 Minutes or LessDeep FryEpicurious
Read More
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Shrimp Fajitas
Sizzling shrimp fajitas at home—in one pan and under 30 minutes.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.