Trolley’s Famous Fish Recipe
Alaskan pollock, lightly coated, delicately fried and served with French fries, cole slaw and jalapeno tartar sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Jalapeno Tartar Sauce
In a bowl, mix together the mayonnaise, finely chopped jalapeno peppers, and lemon juice. Set aside in the refrigerator to chill.
- 2
Make the Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water and whisk until smooth.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Fish
Dip each Alaskan pollock fillet into the batter, allowing excess to drip off. Carefully place the battered fillets into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Cook the French Fries
In the same hot oil, fry the French fries according to package instructions or until golden and crispy. Drain on paper towels.
- 6
Serve
Plate the fried fish with French fries and cole slaw. Serve with jalapeno tartar sauce on the side.
