How to Make Pollock

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If you want to make pollock, you're going to want to use salt and pepper for additional flavor. Make pollock with help from a 5-star chef with a lot of TV cooking experience in this free video clip.

Part of the Video Series: Fish & Seafood Recipes
Promoted By Zergnet


Video Transcript

How are you? Chef Ivan Flowers coming from beautiful San Diego. I'm going to show you how to cook pollock. Now pollock, cod, you know tender, sweet, white a lot of times in fish and chips. I'm gonna show you a different way. We're gonna put a spin on it. We've got beautiful pollock here and what I'm gonna do first is I'm gonna do a little salt and pepper. You want to make sure you do both sides, always. My pan is getting hot, I'm gonna take a little butter, probably about I'd say a tablespoon. I'm gonna let it start to work in that pan. Raise my heat up a little bit I want to melt that butter. Now what I'm gonna do is I took some crab meat. You can take any crab meat you want, dungeness, peekytoe, lump, with a little bit of mayonnaise and some herbs. I just mixed it together. I'm gonna take that crab meat, I'm gonna press it down a little bit, I'm gonna go on top of a pollock. I'm gonna do the second piece as well. My butter's starting to melt. I'm gonna go a little what they call beurre noir, a little brown on the butter, and then I'm gonna take Panko bread crumbs, Japanese bread crumbs. You can use any kind you want, these are good, they're light, they are not seasoned and I am gonna go right on the butter with the Panko and I am gonna press the fish so we turned off the heat, now we go and we check, we see our pollock got a beautiful perseard on it. We're gonna go onto a 350 degree oven for about 6 minutes. So there you have it a simple way to pan sear and then finish pollock. We did a blue crab perseard with the Panko bread crumbs and finish with some roasted peppers and a touch of citrus orange to make it work.


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