breaded Pollock

Was in my favourite cafe the other day having my usual fry I was reading the lunch menu when i noticed they had breaded Pollock on it .It was the most expensive item on the menu Has anyone ever tried this, and what did you think of it?

Anto.

pollack is the "green cod" in restaurants, plentiful, tasty and way cheaper than alot of other white fish. some things i notice with it is it goes off faster than cod, its normally coalfish but called white pollack by suppliers. any method of cooking can be applied to it

it's on the menu at the cafe in the tate modern in london all the time.

quite tasty, though i'm more of a coalfish man meself....

there's good eating on pollack provided they're fresh - but man, do they go off fast - faster than mackerel.

i met a latvian guy durin the summer and all he wanted to catch was pollock. he had 2 mackerel to my 1 and gave them to me as they were "horrid". he said the best way to cook the pollack was put the fillets into a covered dish with the juice of 2 lemons, salt, pepper and some herbs. leave in the fridge for 2 days and cook in the oven.
cant say ive tried it tho.

i met a latvian guy durin the summer and all he wanted to catch was pollock. he had 2 mackerel to my 1 and gave them to me as they were "horrid". he said the best way to cook the pollack was put the fillets into a covered dish with the juice of 2 lemons, salt, pepper and some herbs. leave in the fridge for 2 days and cook in the oven.
cant say ive tried it tho.

sounds nice i might be a weary of keeping pollock in fridge for two days after reading other replys about pollock going off.

breaded or batterd, they are lovely. if anyone saw springwatch on bbc a few months back there was an interesting bit where they fed batterd cod, ling and pollock on a blind taste test to die hard cod eaters. i think it was cornwall, but they reckoned the ling tasted best so funny to see their reactions when they were told the one they thought tasted best was'nt the cod

breaded or batterd, they are lovely. if anyone saw springwatch on bbc a few months back there was an interesting bit where they fed batterd cod, ling and pollock on a blind taste test to die hard cod eaters. i think it was cornwall, but they reckoned the ling tasted best so funny to see their reactions when they were told the one they thought tasted best was'nt the cod

thats a good one. Wonder what the reaction would be if i went in to my local chippie after a few pints and asked for a battered ling.

A fisherman told me that they go off quick alright. He also said if you skin em they are way nicer! Guess its alrite if yer not gettin enuf decent sized bass.

Hugh fernly Whittingtwit from the River Cottage programme did an episode on pollock as a great alternative to cod. He caught a few and then took over the local chipper and forced a female bagpipe band to eat it and they approved. They looked like they would eat anything though!!

Here's how I cook Pollock - nice and simple but tastes lovely!

Fillet & skin the fish as quickly as possible when caught.
Get a large pot and gently fry half an onion (or all of a red onion) in some butter
Add in your fish and fry for a minute or so on each side
Put in a pot of cream (think they are 300mls or so)
Add milk until it covers the fish
Cook for about 5-10 mins until the fish is cooked - dont boil the milk though
Take out the fish and set aside
Then add cornflour or similar to the sauce until it thickens
Add in some parsley
Stick the fish back in for a minute or two, then serve.

Another way of doing it is similar to the method mentioned above.
Put into a medium oven in a large covered tray (ceramic is best).
Add in some lemon juice and a clove or 2 of garlic.
Drizzle with olive oil and then bake till the fish is cooked.
The fish can go very dry quite quickly using this method though so dont overcook!

Just thought of another one!

Make a portion size out of your fillet (again with no skin)
Grate a small plate of breadcrumbs
Beat an egg in a small bowl
To your breadcrumbs, add in some chilli powder, tumeric etc - anything to give it a kick!
Dip the fish into the egg and roll in the breadcrumb mix
Fry until cooked!

heres the oldfashioned way
1, head/tail/gut
2, chuck into hot frying pan
3, remove when it starts to smoke


this way is the best when you come back from the PUB!!!

Ling definitely tastier than Pollock. Caught some good ones years ago off the Daunt Rocks off Cork.

They keep better too, and it's often salted.

Never heard of Ling caught from the shore, though.

Here's a recipe: http://www.ulsterscotsagency.com/USrecipeslingfish.asp

[quote]Steep the ling in cowl water o'er night
The next day when ready tae cook, drain aff the cowl water an' add some mair fresh watter jis' covering the fish
Bring tae aboil and soddle fer about 15 tae 20 minutes
[/quote]

(Please do not tell me that taxpayers money is behind that site)

plain boiled ling..........

right. boiled ling. my dad (from Dalkey) thinks it's the only way. But then, conger boiled in milk is another Dalkey favourite too...

most fish fingers are pollock with omega 12 or something added for the laugh


pollack is gorgeous oven baked or on the bbq
catch it
chop the head off
gut it
stuff with scallions
sea salt and pepper
serve with
ice cold beers or captain and coke