Battered Casco Bay Pollock Recipe

Prepare fish

Pat Pollock fillets dry with paper towels. If fillets are thick, halve lengthwise or cut into 4–6 oz portions so pieces are uniformly sized. Lightly season both sides with 0.25 tsp of the finishing salt and 0.25 tsp of black pepper.

Heat oil

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge fillets). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 45–60 seconds.

Make dredge

Place the extra 1/4 cup flour in a shallow dish and season with a pinch of salt and pepper. This will be used to lightly dust the fish before battering to help adhesion.

Make batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. Add 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. In a separate small bowl, beat the egg and then add the cold club soda or lager beer. Make a well in the dry ingredients and gently fold in the liquid mixture just until combined — do not overmix. The batter should be thick but still loose enough to coat (add a tablespoon more soda/beer if too thick). Keep batter cold: set bowl over an ice bath or place in fridge until ready to use.

Dredge and batter

Dust each seasoned Pollock piece lightly in the extra flour dish, shaking off excess. Hold the fillet by one end and dip into the batter, ensuring an even coat on all sides. Let excess batter drip back into the bowl for a few seconds.

Fry

Carefully lower battered fillet into the preheated oil (do not overcrowd — fry 2 pieces at a time depending on your pot size). Fry until batter is golden brown and internal fish temperature reaches 145°F (about 3–5 minutes per 4–6 oz piece, depending on thickness). Turn once if necessary for even color. Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle with the remaining 1/2 tsp finishing salt immediately while hot.

Keep warm

If frying in batches, keep finished pieces in a 200°F (95°C) oven on a rack to stay warm and crisp while frying remaining fillets. Reheat oil back to 350°F before each batch.

Combine 3/4 cup mayonnaise, 3 tbs finely chopped cornichons or dill pickles, 1 tbs chopped capers, 1 tbs finely minced shallot, 2 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tbs chopped fresh dill in a small bowl.

Season with 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/2 tsp hot sauce if using. Stir until well blended. Taste and adjust acidity with a little more lemon juice or seasoning as needed. Refrigerate for at least 20–30 minutes to let flavors meld (can be prepared ahead and stored up to 3 days).

Cut the lemon into wedges for serving. Sprinkle chopped parsley over the fish if desired.

Serve the hot battered Casco Bay Pollock immediately with a generous spoonful of house tartar sauce and lemon wedges on the side.