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PAN FRIED POLLOCK RECIPE WITH SAFFRON RICE

Fried pollock fillets
 

Ingredients for 2 portions:

3 pollock fillets,
1 cup all-purpose flour,
oil for frying, as needed,
salt and pepper to taste.
For the saffron rice:
1 cup parboiled rice,
1 pinch saffron threads,
1 chopped onion,
1 clove crushed garlic,
2 oz. green peas and snow peas,
1 tablespoon butter,
salt and pepper to taste.

Recipe: Season the pollock fillets with salt and pepper and dredge them in the flour. In a frying pan, heat some oil (I recommend using sunflower oil or light olive oil) and fry the pollock fillets on both sides until golden. For the saffron rice: rinse and boil the rice with some saffron threads, add the snow peas and green peas during the last 2 minutes of boiling. Strain the rice. In a frying pan, heat the butter and saute the chopped onion and garlic for 3 minutes. Add the strained rice with peas and stir. Season the fried pollock to taste and serve it with a lemon wedge on the side.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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