Spicy Fried Pollock
Crispy, golden, and bursting with bold flavors, Spicy Fried Pollock is the perfect way to elevate your next seafood dinner. This irresistible recipe combines tender, flaky pollock fillets with a flavorful spice-packed coating made from smoked paprika, cayenne pepper, and garlic powder for just the right amount of heat. The fillets are dipped in tangy buttermilk and a splash of hot sauce to ensure every bite is juicy and flavorful. Fried to crunchy perfection in a sizzling skillet of vegetable oil, this dish delivers a satisfying balance of spice, texture, and freshness. Serve with a squeeze of lemon and a sprinkle of fresh parsley for a vibrant finishing touch. Ready in just 30 minutes, this quick and easy seafood recipe is perfect for weeknight dinners or as a centerpiece for your next fish fry. Whether you're a seafood lover or looking to try something new, Spicy Fried Pollock will definitely steal the show!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Pollock fillets
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 2 cups (for frying) Vegetable oil
- 4 pieces (for serving) Lemon wedges
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Rinse the pollock fillets under cold water and pat them dry with paper towels. Set aside.
In a shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and black pepper. Mix well to create the spice coating.
In a separate bowl, whisk together the buttermilk and hot sauce.
Dip each pollock fillet into the buttermilk mixture, ensuring it is fully coated, then dredge it in the flour mixture, pressing gently to adhere the coating to the fish. Repeat for all fillets and set them aside on a plate.
In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping in a small piece of the coating mixture; it should sizzle immediately.
Carefully place the coated pollock fillets into the hot oil, frying 2-3 pieces at a time to avoid overcrowding. Cook for 3-4 minutes on each side, or until the coating is golden brown and crisp, and the fish is cooked through. Internal temperature should reach 145°F (63°C).
Transfer the fried fillets to a paper towel-lined plate to drain excess oil. Repeat with the remaining fillets.
Serve the spicy fried pollock hot, garnished with freshly chopped parsley and lemon wedges on the side for squeezing over the fish. Enjoy!
Nutrition Facts
Calories |
4855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.7 g | 557% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3968 mg | 173% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.7 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 460 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
