Pollock Po’ Boy

YIELD: 12 po’ boys

For the Pollock:
3-4 lbs. Alaska Pollock fillets, 4-5 oz. each
peanut oil, as needed
16 oz. toasted pecans, ground
16 oz. cornmeal, yellow
1 cup flour
2 Tbsps. sea salt
2 Tbsps. sugar
1 tsp. black pepper
1 tsp. cayenne pepper
1 cup milk
4 eggs, beaten

For the spicy tartar mayo:
16 oz. mayonnaise
4 oz. pickle relish
4 oz. celery, ½” dice
2 oz. prepared horseradish
2 Tbsps. ginger, fresh, minced
2 Tbsps. each lemon juice and lemon zest
2 tsps. garlic, fresh, chopped
2 tsps. prepared chili paste
2 tsps. sea salt
1 tsp. garlic powder

to assemble:
12 hoagie rolls
3 cups lettuce, shredded
12 oz. tomatoes, chopped
12 oz. yellow onion, chopped
12 oz. banana peppers, chopped

1. For the Pollock: Rinse, pat dry, cut into 4 to 5 oz. fillets. Combine pecans, cornmeal, flour, salt, sugar, black pepper and cayenne pepper. In a separate bowl, combine milk and egg. Dip each fish portion in milk mixture; coat with nut mixture in classic breading style.
2. Fry 1 or 2 pieces of fish in peanut oil for 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300°F oven while frying remaining fish—or fry fish fillets to order.
3. For the spicy tartar mayo: combine all ingredients and mix well. Refrigerate.
4. To assemble: Spread mayo on both sides of roll; place fillet on the bottom half. Top with shredded lettuce, chopped tomatoes, onion, banana peppers and roll top.

Photo and recipe: Alaska Seafood Marketing Institute