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Crispy Wild Alaskan Pollock
with Garlic Mashed Potatoes & Tartar Sauce
50 MIN
4 Servings
From the Test Kitchen
This comforting dish features flaky fish coated and pan-fried to achieve an irresistibly crispy crust. (Be sure to thoroughly pat the fish dry, which helps the coating stick.) Sides of mashed potatoes and roasted broccoli round out the meal—also served with a creamy tartar sauce made with mayonnaise, capers, and pickle relish.
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NutritionPER SERVING
-
Calories550 Cals (est.)
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fresh
ingredients
Title
- 21 oz Wild Alaskan Pollock Fillets
-
2 Pasture-Raised Eggs
- 2 cloves Garlic
- 1 lb Broccoli
- 1¼ lbs Golden Potatoes
- 2 Tbsps Butter
- 2 Tbsps Sweet Pickle Relish
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Capers
- ½ cup All-Purpose Flour
- ¼ cup Mayonnaise
-
1 cup Potato Flakes Or Matzo Meal
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove to flatten. Roughly chop the capers.
2
Roast the broccoli:
Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes:
While the broccoli roasts, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, sour cream, and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
4
Coat the fish:
While the potatoes cook, pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the flour on a large plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate large plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate.
5
Cook the fish:
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish fillets and cook 2 to 3 minutes per side, or until browned and cooked through. If the pan seems dry, add 1 teaspoon of olive oil between batches. Transfer to a paper towel-lined plate and immediately season with salt and pepper.
6
Make the tartar sauce & serve your dish:
While the fish cooks, in a bowl, combine the pickle relish, vinegar, mayonnaise, and chopped capers. Season with salt and pepper to taste. Serve the cooked fish with the mashed potatoes, roasted broccoli, and tartar sauce on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove to flatten. Roughly chop the capers.
2
Roast the broccoli:
Line a sheet pan with aluminum foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes:
While the broccoli roasts, add the diced potatoes and smashed garlic cloves to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter, sour cream, and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
4
Coat the fish:
While the potatoes cook, pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Place the flour on a large plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate large plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate.
5
Cook the fish:
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish fillets and cook 2 to 3 minutes per side, or until browned and cooked through. If the pan seems dry, add 1 teaspoon of olive oil between batches. Transfer to a paper towel-lined plate and immediately season with salt and pepper.
6
Make the tartar sauce & serve your dish:
While the fish cooks, in a bowl, combine the pickle relish, vinegar, mayonnaise, and chopped capers. Season with salt and pepper to taste. Serve the cooked fish with the mashed potatoes, roasted broccoli, and tartar sauce on the side. Enjoy!
Tips from Home Chefs