Pollock Fish Recipes

If you’re a seafood enthusiast looking to add some delightful flavors to your dining table, pollock fish recipes are the way to go. Known for its mild taste and delicate texture, pollock is a versatile fish that can be prepared in numerous delicious ways. In this article, Fish Aim presents a collection of scrumptious pollock fish recipes that will tantalize your taste buds and leave you craving for more.

1. Crispy Baked Pollock Tacos


  • 1 lb pollock fillets
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Sliced avocado
  • Lime wedges


  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Cut the pollock fillets into smaller pieces, approximately the size of your tortillas.
  • In separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
  • Dredge each piece of pollock in the flour, dip it into the beaten eggs, and coat it with breadcrumbs, pressing gently to adhere.
  • Place the breaded pollock pieces on the prepared baking sheet and bake for 15-20 minutes or until golden and crispy.
  • Warm the corn tortillas in a pan or microwave, then assemble the tacos with the crispy pollock, shredded lettuce, diced tomatoes, sliced avocado, and a squeeze of lime.

2. Creamy Pollock Fish Chowder


  • 1 lb pollock fillets, cut into chunks
  • 3 tbsp butter
  • 1 onion, finely chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 4 cups fish or vegetable broth
  • 2 cups potatoes, diced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook until softened, about 5 minutes.
  • Stir in the minced garlic and cook for another minute.
  • Pour in the fish or vegetable broth and add the diced potatoes, bay leaf, and dried thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the potatoes are tender.
  • Add the pollock chunks to the pot and cook for an additional 5 minutes or until the fish is cooked through and flakes easily with a fork.
  • Pour in the heavy cream, stirring gently to combine. Season with salt and pepper to taste.
  • Remove the bay leaf and ladle the creamy pollock fish chowder into bowls. Garnish with fresh parsley before serving.

3. Spicy Grilled Pollock Skewers


  • 1 lb pollock fillets, cut into chunks
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Wooden skewers, soaked in water


  • In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cayenne pepper, ground cumin, salt, and pepper to make the marinade.
  • Add the pollock chunks to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse.
  • Preheat your grill to medium-high heat.
  • Thread the marinated pollock chunks onto the soaked wooden skewers.
  • Grill the pollock skewers for 2-3 minutes per side or until the fish is lightly charred and cooked through.
  • Serve the spicy grilled pollock skewers with a side of your favorite dipping sauce and a fresh green salad.
Pollock Fish Recipes

Pollock fish recipes offer an exciting array of flavours and culinary experiences for seafood lovers. Whether you prefer the crispy goodness of baked pollock tacos, the comforting creaminess of pollock fish chowder, or the spicy kick of grilled pollock skewers, Fish Aim has you covered.

Get creative in the kitchen and indulge in these mouthwatering recipes to make your dining experiences even more memorable. Don’t hesitate to explore other fantastic pollock recipes on Fish Aim’s website to keep your seafood cravings satisfied all year round.

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