Crispy Fried Pollock with Hoisin Honey Dressing

Fish is always a perfect dinner go-to—quick cooking and super versatile. For this recipe I’ve used Alaskan Pollock, but you can swap out any firm white fish such as cod or halibut—shallow-fried with a crunchy panko crust and a hint of earthy coriander. The dipping sauce brings together all the flavor—hoisin's richness, honey's sweetness and the tang of Dijon and rice wine vinegar.

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Serves 2

INGREDIENTS

2 wild Alaskan pollock fillets
2 large eggs
1 cup breadcrumbs or panko
1 cup AP flour
2 tsp ground coriander
Salt and pepper
¼-⅓ cup olive oil, depending on pan size

For the sauce
2 tbsp hoisin sauce
2 tbsp honey
2 tbsp Dijon
1 tbsp rice wine vinegar
1 tsp soy sauce
½ tsp sriracha
¼ tsp coriander
¼ cup chopped scallions, for garnish

METHOD

For sauce, combine hoisin, honey, Dijon, vinegar, soy, sriracha and coriander in a small bowl and stir to combine. Set aside. 

Pat fish dry with paper towel and cut each fillet into 4 pieces. Crack eggs into a bowl and whisk. Place flour and breadcrumbs in two separate plates.  Season both sides with salt and pepper. With one hand, thoroughly coat each fillet in flour, then coat with egg. Switch hands and then dredge in breadcrumbs, pressing to adhere and making sure fish is completely covered. Transfer all coated pieces to plate.

Place a large non-stick or well-seasoned cast iron pan on stove and fill with olive oil. Oil should be about ¼” high. Turn on stove to medium high. Working in batches, cook fish (skin side down first), until golden brown—approximately 2-3 minutes per side. Transfer to paper towel lined plate.

Transfer fillets to serving plate, garnish with scallions and sauce in bowl alongside. Serve immediately!