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    • Pollock Fish Fingers

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Pollock Fish Fingers are a popular dish that is easy to prepare and is sure to please. This recipe features pollock, a mild white fish coated in a crispy batter and fried to perfection. Pollock Fish Fingers are a great way to get your daily dose of protein and essential vitamins and minerals. This recipe is also incredibly simple, requiring just a few ingredients and minimal effort. With this recipe, you can enjoy a delicious and nutritious meal in no time!  
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    Ingredients

    • 1 lb. Pollock fillets
    • 1 cup wheat flour
    • 1/2 cup water
    • 2 tablespoons corn starch
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon yeast
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon spices

    Method

    • How to Make Pollock Fish Fingers
    • Preheat oven to 220°C (428°F) or prepare a non-stick pan with a thin oil layer if frying.
    • Cut pollock fillets into even strips, each about 1x4 inches.
    • Pat pollock strips dry with paper towels to remove excess moisture.
    • In a bowl, combine wheat flour, corn starch, salt, sugar, baking powder, baking soda, and chosen spices.
    • In a separate small bowl, mix water and yeast until yeast dissolves completely.
    • Pour yeast-water mixture into the dry ingredients.
    • Stir batter gently until smooth and lump-free; let rest 10 minutes to allow light fermentation.
    • Place a wire rack or parchment on a baking tray if baking, or heat pan to medium-high for frying.
    • Individually dip each pollock strip into batter, ensuring full coverage.
    • If baking, arrange battered fish fingers spaced apart on tray; if frying, gently lay battered strips in preheated pan.
    • Bake 15–18 minutes, turning midway, until golden and crisp; if frying, cook 3–4 minutes per side until golden brown.
    • Transfer cooked fish fingers to a wire rack to cool slightly and retain crispness.
    • For plating, stack fish fingers neatly on a platter with lemon wedges and fresh herbs for garnish.
    • Serve immediately with light dipping sauces of choice and a side salad to complement.