FRIED POLLOCK FILLET RECIPE RECIPES

Steps:

• Trim chard, rinse well and shake dry. Cut stems into 1 cm (approximately 1/2-inch) pieces and cut leaves into strips, about 2 cm (approximately 1 inch) wide.
• Peel the onion and chop finely. Juice lemon half.
• Heat 1 tablespoon canola oil in a large pot, add the onion and sauté for about 2 minutes over medium heat. Add chard stems, 1-2 teaspoons lemon juice and the curry powder and cook for about 4 minutes while stirring.
• Pour in broth and cream and bring to a boil. Add chard leaves, raisins and almonds and stir to combine. Simmer over low heat for 3 minutes. Season with salt and pepper and cover to keep warm.
• Rinse fish, pat dry with paper towels and season with salt and pepper.
• Heat the remaining oil and butter in a large non-stick pan. Cook fish over medium heat for 3-4 minutes on each side. Season to taste with remaining lemon juice and serve on the chard curry.

Steps:

• Combine all the tartar sauce ingredients in a small bowl and mix until well-combined.
• Season with salt and ground black pepper to taste & adjust accordingly. Mix well and set aside.
• Heat up your oil in a deep skillet for frying.
• Brush the fillets with lemon juice, then season with salt & pepper all over. Allow it to marinate for 5 minutes.
• While waiting, beat the egg whites in a bowl until they are foamy.
• Season with salt & pepper, & add the flour. Fold until evenly incorporated, forming a batter. You may need to add water for this.
• Dip your fish into the batter, then coat with breadcrumbs.
• Place into the frying pan after the fish is coated. Deep fry until golden brown and repeat until all fillets have been fried.
• Slice the sandwich bun in half and toast briefly. Spread the tartar sauce on both sides of the bun.
• Place the fish fillet in-between, followed by the American cheese then seal sandwich.
• Serve with roughly 3 ounces of fries per serving.