Jump to content
Sign in to follow this  
alcamy22

Cooking Pollock

Recommended Posts

well lads any of you have any recipies for cooking pollock ? i fish from a kayak and constantly have pollock among others but never cooked it before so wanted to have some recipies many thanks in advance

Share this post


Link to post
Share on other sites

Pollock is a watery fish cooked fresh try and freeze it for a couple of weeks and then cook it filleted and rolled in season flour works for me, :thumbs:

Share this post


Link to post
Share on other sites

Put them back they are totally tasteless even fresh out the sea we've had them every way you can think of we only fish for them for sport Coalfish Mackeral and flatties are much better eating......

Share this post


Link to post
Share on other sites

Put them back they are totally tasteless even fresh out the sea we've had them every way you can think of we only fish for them for sport Coalfish Mackeral and flatties are much better eating......

are you serious coalfish better than pollock tried them both coalfish is only good for the dogs pollock fillet them make a batter up and deep fry them lovely

  • Like 1

Share this post


Link to post
Share on other sites

Mate i catch pollock all the time and i love them ,and the way i like to eat them is get some ordinary porrage oats onto a plate dip the pollock into an eggwash then the porrage oats and fry them in a pan of butter and olive oil untill golden.I realise the porrage oats thing might sound crazy but my mate is a chef and it was him told me to do it like that and believe me its delicious although at the time i thought he was yanking my chain.Mackeral are also lovely done in the oats too, gives it a nutty type of batter taste.One final point is i actually fooking hate porrage as a breakfast ,detest the stuff , but done with fish as described is a different story.Give it a rattle mate trust me you wont be disapointed.

Share this post


Link to post
Share on other sites

Mate i catch pollock all the time and i love them ,and the way i like to eat them is get some ordinary porrage oats onto a plate dip the pollock into an eggwash then the porrage oats and fry them in a pan of butter and olive oil untill golden.I realise the porrage oats thing might sound crazy but my mate is a chef and it was him told me to do it like that and believe me its delicious although at the time i thought he was yanking my chain.Mackeral are also lovely done in the oats too, gives it a nutty type of batter taste.One final point is i actually fooking hate porrage as a breakfast ,detest the stuff , but done with fish as described is a different story.Give it a rattle mate trust me you wont be disapointed.

Made me hungry lol, despite having just eaten a great dinner!

Share this post


Link to post
Share on other sites

i don't mind them smoked with a little butter on the top when they are done

Share this post


Link to post
Share on other sites

wapped in tinfoil with a knob of butter.... fantastic......

Nerves of steel, muscles of iron......knob of butter

  • Like 3

Share this post


Link to post
Share on other sites

I like Pollack, we get a lot off the wrecks down here...

Beer battered and fried not much different to cod,

Roll in flour, salt and pepper and fry in the pan with butter, parsley and dill

In the oven tinfoil with butter, salt pepper parsley etc

Cube it and use it in a fish pie

It's a decent alround white fish mate..

Share this post


Link to post
Share on other sites

thanks for all the replies lads went out there over the weekend and caught a few so will try them asap

Share this post


Link to post
Share on other sites

Pollock can be watery but I find it makes fantastic fish pie.

 

Poach fish in milk ( I like to add chopped garlic, wild garlic at this time of year is out so use that instead)

Once fish is pretty much cooked through, drain the fishy milk and use it to make a cheese sauce. (PM me if you need a good CS recipe)
Shove fish + sauce in a casserole dish, add some veg (Anything really) peas, sweetcorn, spinach, few chunks of carrot or whatever you like.
Top with mashed potato and bake in oven until the top is brown, add a little grated cheese and fresh parsley and bingo. fit for a king.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×