Alaskan pollack is a whitefish that is caught in the Pacific and Atlantic Oceans, but the pollack caught in the Pacific Ocean is commonly known as the Alaskan pollack. The pollack is a member of the cod family and is idea for deep frying. Using a batter enhances the flavour of the pollack. After deep frying the fillet, the meat will have a flaky, white, sweet taste.
Pour vegetable oil in the deep fryer to the fill line inside the deep fryer. Lower the basket in the deep fryer. Close the lid and turn on the heat to 177 degrees Celsius.
Prepare the batter for the pollack in a small bowl. Add 1/4 tsp salt, 1/2 cup cornmeal and 1/2 cup flour to the bowl. Mix the ingredients. Add 113gr. of beer and mix. If the batter is too thick, add 28.4gr. of beer and mix. The batter mixture should be thin and not thick. This batter will prepare two Alaskan pollack fillets.
Open the cover to the deep fryer when the heat has reached the correct temperature. Dip each Alaskan pollack fillet in the batter. Let the excess batter drip off and place the fillet in the basket. Continue to coat each fillet and put it in the basket. Close the cover on the deep fryer.
Fry the pollack for five to eight minutes until the batter is a golden brown. Raise the basket and lift out of the deep fryer. Place the fillets on paper towel to drain. Serve hot alone or as a fish and chips dinner.