Crispy Baked Alaska Pollock

This crispy baked Alaska pollock transforms an everyday white fish into a restaurant-worthy meal with minimal effort. The panko coating creates a satisfying crunch without deep frying, making this a healthier alternative that doesn't sacrifice texture or flavor.

I first made this recipe when trying to find ways to incorporate more sustainable seafood into our weekly rotation. After my children cleaned their plates and asked for seconds, it quickly became our go-to Friday night dinner.

Ingredients

• Alaska pollock fillets: Wild caught Alaska pollock has a mild, delicate flavor perfect for this preparation
• Sea salt and cracked pepper: Freshly cracked pepper makes a noticeable difference in the final flavor
• All purpose flour: Creates the foundation for the breading to adhere properly to the fish
• Egg: Acts as the glue that holds everything together; ensures your crispy coating stays put
• Panko breadcrumbs: These Japanese style breadcrumbs create an exceptionally light and crispy texture
• Fresh Parmesan cheese: Adds a savory depth of flavor that complements the mild fish perfectly
• Italian herbs: A blend of dried herbs brings aromatic flavor to the coating
• Fresh lemon: Brightens the entire dish and cuts through the richness of the breading

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and allow it to fully preheat while you prepare the fish. This temperature is perfect for achieving a golden exterior while gently cooking the delicate fish inside. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prepare the Breading Station:

Arrange three shallow dishes in a row. Place flour in the first dish. Beat the egg thoroughly in the second dish until no streaks of white remain. In the third dish, combine panko breadcrumbs, grated Parmesan, lemon zest, and Italian herbs, mixing well to distribute all ingredients evenly throughout the breadcrumbs.

Prepare the Fish:

Pat the Alaska pollock fillets completely dry with paper towels. Any moisture will prevent proper adhesion of the breading. Season both sides of the fillets with sea salt and freshly cracked pepper, applying enough to enhance the fish without overwhelming its delicate flavor.

Bread the Fillets:

Working with one fillet at a time, dredge it first in the flour, coating completely and shaking off any excess. Next, dip into the beaten egg, allowing excess to drip off. Finally, press firmly into the panko mixture, ensuring an even coating on all sides. Place the breaded fillets on the prepared baking sheet with space between them.

Bake to Perfection:

Place the baking sheet on the middle rack of your preheated oven. Bake for 8 to 12 minutes, depending on the thickness of your fillets. The fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The coating should be golden brown and crispy.

Serve and Enjoy:

Remove the fillets from the oven and let them rest for one minute. Transfer to plates and serve immediately with lemon wedges for squeezing over the top. The acidity from the fresh lemon juice brightens the flavors and complements the crispy coating.

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Alaska pollock has become my favorite sustainable seafood choice for this recipe. My family especially loves our tradition of Crispy Fish Fridays where we serve this with homemade tartar sauce and a side of roasted vegetables. The way the fish stays moist inside while developing that perfect crunch outside never fails to impress everyone at the table.

Storage and Reheating

This dish is best enjoyed immediately after baking when the contrast between the crispy exterior and tender fish is at its peak. If you do have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place on a baking sheet in a 300°F oven for about 10 minutes. Avoid microwaving as this will make the coating soggy and unappetizing.

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Tasty Variations

While the classic preparation is delicious, you can easily customize this recipe. Try adding a teaspoon of Cajun seasoning to the panko mixture for a spicy kick. For a Mediterranean twist, incorporate chopped fresh herbs like dill and parsley along with a tablespoon of lemon zest into the breadcrumb mixture. You can also add a teaspoon of garlic powder or onion powder to enhance the savory notes in the coating.

Serving Suggestions

Turn this crispy Alaska pollock into a complete meal by pairing it with complementary sides. It works beautifully alongside a light salad dressed with lemon vinaigrette or atop a bed of lemony rice pilaf. For a more traditional approach, serve with homemade oven fries and coleslaw for a healthier take on fish and chips. A simple aioli or tartar sauce makes an excellent dipping option for those who enjoy a creamy accompaniment.

The Sustainability Factor

Alaska pollock is one of the most sustainable seafood choices available today. The fisheries in Alaska are carefully managed to ensure healthy populations and minimal environmental impact. By choosing Alaska pollock, you are supporting responsible fishing practices while enjoying a versatile, affordable protein source. This fish has a clean, mild flavor that makes it perfect for those who might be hesitant about stronger tasting seafood.

Frequently Asked Questions

→ Can I use other types of fish instead of Alaska pollock?

Yes, you can substitute cod or haddock for Alaska pollock in this dish. Keep in mind that these alternatives are typically thicker fillets, so you may need to adjust your cooking time accordingly to ensure they reach an internal temperature of 145°F.

→ What makes panko breadcrumbs better than regular breadcrumbs?

Panko breadcrumbs create a superior crunch because they're lighter, airier, and larger than traditional breadcrumbs. They absorb less oil and stay crispy longer when baked, resulting in that perfect golden crust. Regular or Italian breadcrumbs will work, but won't deliver quite the same texture.

→ How do I know when the fish is fully cooked?

The fish is done when it reaches an internal temperature of 145°F, which you can verify using a meat thermometer. Visually, the fish should be opaque and flake easily with a fork. For Alaska pollock, this typically takes 8-12 minutes at 350°F.

→ What side dishes pair well with this crispy fish?

This crispy baked pollock pairs beautifully with roasted vegetables, a light salad, garlic mashed potatoes, or steamed rice. For a classic pairing, serve with homemade oven fries or coleslaw for a healthier take on fish and chips.

→ Can I prepare this dish ahead of time?

For best results, bread the fish just before baking to maintain the crispy texture. However, you can mix the seasoned breadcrumb mixture ahead of time and store it in an airtight container. Fish is best enjoyed immediately after cooking while the exterior is crispy and the interior is moist.

→ How do I prevent the breading from becoming soggy?

To ensure a crispy coating, thoroughly pat the fish dry before breading, use parchment paper rather than foil for baking, and don't overcrowd the baking sheet. The panko breadcrumbs naturally help maintain crispiness, and the proper oven temperature (350°F) creates that golden crust without excess moisture.