Ingredients with Measurements:
- 4 Alaska pollock fillets (4-6 oz each)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 4 brioche buns
- 4 slices of cheddar cheese
- 4 tbsp mayonnaise
- 4 lettuce leaves
- 4 slices of tomato
Special equipment needed:
- Large skillet
- Tongs
- Baking sheet
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, whisk together the milk and egg.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dip each pollock fillet into the flour mixture, then the milk mixture, and finally the panko breadcrumbs, pressing the breadcrumbs onto the fish to coat well.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the pollock fillets to the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
8. Place the cooked fillets on a baking sheet lined with a cooling rack and bake in the preheated oven for 5-7 minutes to ensure the fish is cooked through.
9. Toast the brioche buns and spread mayonnaise on the bottom half of each bun.
10. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
11. Add a pollock fillet to each sandwich and top with a slice of cheddar cheese.
12. Place the top half of the bun on each sandwich and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Skillet: medium-high heat
Oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 32g
Saturated Fat: 9g
Cholesterol: 125mg
Sodium: 1160mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 6g
Protein: 36g
Substitutions for ingredients:
- Alaska pollock fillets can be substituted with any white fish fillets.
- Brioche buns can be substituted with any type of bread.
- Cheddar cheese can be substituted with any type of cheese.
- Mayonnaise can be substituted with any type of sauce or spread.
Variations:
- Add sliced avocado to the sandwich.
- Use a different type of cheese, such as pepper jack or Swiss.
- Add a spicy kick by adding hot sauce or jalapenos.
- Make it a fish taco by serving the crispy pollock in a tortilla with coleslaw.
Tips and tricks:
- Make sure the oil is hot before adding the pollock fillets to the skillet.
- Use a cooling rack on top of a baking sheet to ensure the fish stays crispy.
- Don't overcrowd the skillet when cooking the pollock fillets.
- Use a meat thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Storage instructions:
Leftover pollock fillets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pollock fillets, place them on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes, until heated through.
Presentation ideas:
Serve the sandwich on a wooden board with a side of fries or coleslaw.
Garnishes:
Garnish the sandwich with a sprig of fresh parsley or cilantro.
Pairings:
Serve the sandwich with a side of fries, coleslaw, or a side salad.
Suggested side dishes:
- Sweet potato fries
- Caesar salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the pollock fillets are not crispy, make sure the oil is hot enough before adding the fillets to the skillet.
- If the pollock fillets are overcooked, reduce the cooking time in the skillet.
Food safety advice:
- Make sure the internal temperature of the pollock fillets reaches 145°F before serving.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
The crispy fish sandwich originated in the United States in the early 20th century and has since become a popular fast food item.
Flavor profiles:
The crispy pollock fillet is savory and crispy, while the brioche bun adds a touch of sweetness. The cheddar cheese adds a creamy and tangy flavor, while the lettuce and tomato add freshness and crunch.
Serving suggestions:
Serve the sandwich with a cold beer or a glass of lemonade.
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