cooking pollock

Posted: Sat Aug 02, 2008 6:32 am

Me mix seasoning and herbs with flour. Then egg and flour the fish then shallow fry until cooked. Serve the only way I know how - oven chips or new potatoes. Maybe a bit of salad if her indoors has anyything to say about it but then she can't standfish makes her urge just walking past the fishmongers counter in Asda....Colin

Posted: Sun Aug 10, 2008 6:53 pm

cookiemonster wrote:

Me mix seasoning and herbs with flour. Then egg and flour the fish then shallow fry until cooked. Serve the only way I know how - oven chips or new potatoes. Maybe a bit of salad if her indoors has anyything to say about it but then she can't standfish makes her urge just walking past the fishmongers counter in Asda....Colin

Unlucky no fish for you tonight

Posted: Mon Aug 11, 2008 8:20 pm

pollack tastes just as good as cod devil

Joined: Dec 31, 2007 Posts: 4

try this one it good cut pollock in to 1 inch cubes then wrap in streaky bacon put on baking tray in oven for 20 mins a old skipper told me to try it and its great

Joined: Jul 12, 2011 Posts: 2 Location: Edinburgh

Hi Guys,

I have been cooking fish for decades and there are generally two rules which I regard as almost absolutes - a) do not overcook and b) use salt.

There are two supplementary points to these rules. Firstly, a lot of the cod family contain nematodes in the flesh. These do require to be cooked, but remember cooking fish from the cold sea does not necessarily require boiling. The second point is that if you have high blood pressure, go easy on the salt, and get pills for hypertension from your doctor. That is very, very important. I only make these points out of concern for my fellow anglers, not to sound a know-all or to cause undue fears.

Pollack fillets can be cooked quickly thus: place some light olive oil and a knob of butter in a good solid frying pan. Heat it up until you see the oil responding- it does not need to be smoking! Put the fillet in skin down and cook it for about two to three minutes. The skin should become crispy*. Put some salt and pepper on the exposed side, pressing it down gently with a fish slice. Turn it over and cook it on the bare flesh for less time, say one minute. Turn over again onto serving plate.
* after this point you can also put it exposed side up into a hot oven to cook for four or five minutes.

Serve with a mixed salsa of gherkins, capers, shallot, lemon juice, coriander leaves or parsley, salt and pepper all whisked or chopped together.

Another recipe is to poach the skinned pollack fillet in milk gently or six or seven minutes. Drain off cooking fluid and keep to one side.Keep the fish warm meantime. In another pan melt a knob of butterand sweat a finely-sliced onion until it becomes translucent but not brown or crispy. Stir in 2 -3 tablespoonful of sifted plain flour and then add the fluid in which you have saved from the poaching and gently bring it to just below boiling, stirring all the time to keep the sauce smooth while it thickens. Once it is nicely creamy, stir in a couple of teaspoons of Coleman's mustard or any English mustard, chop in some parsley, capers and hard-boiled egg, check for salt and pepper, and serve with mashed potatoes, and boiled broad beans or peas with melted butter poured over them, with a little chopped and quickly fried smoked bacon through them. Much, much simpler than it sounds.
Serve this regularly and you will be allowed to go out fishing for eternity! Really tasty and digestible. smug