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| Simply fried pollack fillet is served with spicy potato wedges and peas |
Pollack is a close relation to the Atlantic cod and presently a sustainable alternative to its widely threatened cousin. Although the reputation of pollack may not be great, it is absolutely delicious when cooked in an appropriate way and is also a lot cheaper to buy than cod. Essentially, pollack can substitute for cod in just about any recipe and like most types of fish, it should be cooked as fresh as possible. The pollack this piece of loin fillet came from was caught on rod and line on a boat out of Dunbar, near Edinburgh, and given to me to enjoy that very same day. While to many this may seem more like a dinner recipe than one for lunch, it is fairly quick to make and really helps set you up for the rest of the day. It's also of course perfect for a weekend lunch.
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| Pollack fillet and baking potato form basis of this meal |
Ingredients per Person
6 to 8oz fillet of pollack
1 medium baking potato
2 tbsp vegetable oil
2 tsp hot chilli powder
Salt and black pepper
2 tbsp plain/all purpose flour
1 tbsp extra virgin olive oil
Little bit of butter
2 tbsp frozen peas
Lemon wedge and freshly chopped parsley to garnish
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| Unpeeled potato is chopped in to wedges |
Start by getting your oven on to preheat to 400F/200C. Wash and dry the potato but don't peel it. Cut it in half lengthways and then cut each half in to quarters to form wedges.
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| Chilli powder and salt is mixed with vegetable oil for spicy potato wedges |
Pour the vegetable oil in to a bowl and stir in the chilli powder and a good half teaspoon of salt to form a paste. Add the wedges and carefully stir them around to evenly coat them in the oil. Lay the wedges in a single layer on a baking tray and pour over any remaining oil in the bowl. Cook for thirty-five minutes, turning half way through cooking.
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| Spicy potato wedges ready for the oven |
Scatter the flour on a plate and season with salt and pepper. I cut this particular piece of pollack in half to make for easier frying but that's not essential. Pat the pollack on both sides in the flour and shake off the excess.
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| Pollack is patted in seasoned flour before being shallow fried |
Pour the olive oil in to a small, non-stick frying pan and add about a half ounce of butter. Put on a moderate heat until the butter is melted.
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| Butter and oilve oil are used to fry the pollack |
The cooking time for the pollack will vary depending upon the thickness of the fillets but around three minutes each side is likely to be required. You should be able to see it cooking up the way from the side, so this should help you to judge.
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| Pollack fillets are added to the frying pan |
Put the frozen peas in to boiling water when the pollack is turned. They will need to simmer for about three minutes.
Drain the potato wedges on a plate covered with kitchen paper before assembling your meal and garnishing with the parsley and lemon wedge, if required.
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| Parsley and a lemon wedge provide the garnish for the pollack and spicy potato wedges |
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