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    • Fried Pollock with Tartar Sauce

    Fried Pollock with Tartar Sauce

    Mark Sharron
    Easy
    25 minutes
    01-Feb

    Fried Pollock with Tartar Sauce is a classic comfort food, perfect for any time of day. This dish is easy to prepare and is packed with flavour, making it an excellent choice for busy weeknights or a special occasion. The crispy pollock fillets are served with a delicious tartar sauce that is sure to please everyone at the table. This simple yet flavorful dish is sure to become a family favourite.

     

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    Ingredients

    • 1/2 cup all-purpose flour
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 pound pollock fillets
    • 1/2 cup vegetable oil
    • 1/2 cup mayonnaise
    • 2 tablespoons dill pickle relish
    • 1 tablespoon minced onion
    • 1 tablespoon minced fresh parsley
    • 1 teaspoon lemon juice
    • 1/4 teaspoon Worcestershire sauce
    • Salt and pepper to taste

    Method

    • Fried Pollock with Tartar Sauce: Step-by-Step Method
    • Gather all ingredients and measuring tools
    • Pat pollock fillets dry with paper towels
    • Slice fillets into desired serving portions
    • In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper
    • Dredge each pollock fillet piece evenly in the seasoned flour, shaking off excess
    • Place dredged fillets on a plate; let rest while preparing the tartar sauce
    • In a small bowl, add mayonnaise, dill pickle relish, minced onion, minced parsley, lemon juice, and Worcestershire sauce
    • Mix tartar sauce ingredients thoroughly until fully combined; season with salt and pepper to taste
    • Heat vegetable oil in a large skillet over medium-high heat until shimmering
    • Carefully add dredged pollock fillets to the hot oil without overcrowding the pan
    • Fry fillets for about 2–3 minutes per side, or until golden brown and cooked through
    • Transfer fried fillets to a plate lined with paper towels to drain excess oil
    • Arrange fried pollock on serving plates
    • Spoon a generous portion of tartar sauce beside or over the fried fillets
    • Optional: Garnish plates with extra fresh parsley and lemon wedges if preferred
    • Serve immediately while hot for best texture and flavor