Pollock Encrusted with Caramelized Onions
2 (6 ounce) Pollock fillets, skinless
1 cup onion, diced
3 cloves garlic, minced
3 tablespoons of vegetable oil
1/2 cup of dry vermouth
1 lemon, cut in half
1 tablespoon butter
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
- Combine salt, black pepper, and flour together. Heat saute pan on high heat. Add oil to the pan. Add onions and garlic and sauté until the onions are translucent.
- Coat the Pollock fillets in the seasoned flour. Lay the fillets on the sautéed onions and cook on high heat for two minutes. Use a spatula and turn the fillets once, being careful not to scrape the caramelized onions from the fillets. Cook for one minute.
- Deglaze the pan with the vermouth. Quickly squeeze the lemon over the fillets. Then add the butter and let cook on high heat for one minute before serving.
Fried Fish with Smashed Chips
1 2/3 cups all-purpose flour
1 tablespoon baking powder
2 cups cold good-quality wheat beer
2 pounds small red-skinned new or baby potatoes
Fine sea salt
6 tablespoons unsalted butter, melted
Freshly ground pepper
Vegetable oil, for deep-frying
2 pounds center-cut pollock fillets
1/3 cup roughly chopped fresh parsley
Malt vinegar, for serving (optional)
- Whisk the flour and baking powder in a bowl and make a well in the center. Gradually mix the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour.
- Preheat the oven to 400. Cover the potatoes with water in a medium pot and add a bit of salt. Boil over medium-high heat and cook until fork-tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the melted butter and spread on a baking sheet. Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper. Roast in the oven until crisp and golden, 15 to 20 minutes.
- Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain.
- Transfer the potatoes to bowls or plates along with the fried fish. Sprinkle with the parsley and serve with malt vinegar, if desired.
Lemon Dill Pollock
Ingredients:1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 tablespoon olive oil
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 garlic clove, minced
4 (6-ounce) pollock or other firm white fish fillets
- Combine all ingredients except cooking spray in a large plastic bag; marinate in fridge for 20 minutes. Remove fish from bag; discard marinade.
- Prepare grill or broiler.
- Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
Pollock in Garlic Butter Sauce
4 (6oz) Pollock fillets, 1/2" thick
3 tbsp fresh lemon juice
1 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced
2 tbsp finely chopped parsley
- Top fillets with 2 tbsp lemon juice, season with salt and pepper to taste
- For the sauce, in a large skillet heat oil over med heat until hot. Add butter to melt. Add garlic; cook and stir 1 min.
- Add fillets to skillet; cook covered, 3-4 mins per side or until fish flakes easily with fork. Transfer to a platter.
- Stir remaining 1 tbsp lemon juice into skillet. Drizzle sauce over fillets. Sprinkle with parsley.
Fried Fish Sandwiches with Cucumbers & Tartar Sauce
½ cup mayonnaise
¼ cup finely grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 Tbsp. Dijon mustard
1 small garlic clove, finely grated
Fish and Assembly
2 Tbsp. Old Bay seasoning
1 tsp. baking powder
1 tsp. cayenne pepper
¾ cup all-purpose flour, divided
¾ cup cornstarch, divided
Vegetable oil (for frying; about 6 cups)
5–6 mini seedless or Persian cucumbers
⅓ cup seasoned rice vinegar
8 potato rolls
2 Tbsp. unsalted butter, melted
1 large egg, beaten to blend
¾ cup light beer
8 4-oz. pieces skinless, boneless pollock fillets (¾"–1" thick)
½ cup very coarsely chopped dill
Lettuce leaves (for serving)
- Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
Fish and Assembly
- Prepare a grill for medium-high heat. Mix Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.
- Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°.
- Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
- Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Coat in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
- Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
- Do Ahead: Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.