Properly prepared pollack can be appealing to both fish lovers and those who don't really care for the taste of most fish, because pollack has a mild flavour and low fat content. There are two types of pollack: Atlantic, which is also known as Alaskan, and Pacific. The biggest difference between the two types of fish is that Pacific pollack is more delicate than Atlantic pollack. Pollock has a white to off-white-coloured flesh. It's often sautéed, broiled or fried.
Mix 1 cup flour with 2 tbsp seasoning salt, garlic powder and black pepper.
Rinse 1 to 1 1/2lbs. pollack under cool water.
Coat each piece of fish with the seasoned flour and set aside on a plate.
Place 2 tbsp butter and 2 tbsp oil in a skillet. Turn the heat to medium. Push the butter around the skillet until it melts and blends with the oil.
Add a couple of pollack fillets to the hot skillet and adjust the heat to high. Let the fish brown for about three minutes before flipping over and browning the opposite side for three minutes.
Remove the fish from the pan and place it on a plate. Add oil and butter as needed to the skillet before adding another batch of raw pollack. Repeat Steps 5 and 6 as necessary until all the fish has been cooked.
Preheat the grill for 15 minutes before placing fish inside it.
Spray cooking oil on a baking tray to lightly oil the pan and prevent the pollack from sticking.
Rinse the pollack in cool water. Hold the fish while the excess water falls off, then place each piece of fish on the oiled baking tray.
Rub both sides of the fish with melted butter. Season both sides of the meat with salt and black pepper.
Place the baking tray in the oven and broil for about four minutes or until the exterior of the fish is opaque.
Pour vegetable or canola into a fry pot until it is about two inches deep. Place it on the hob and turn the heat to medium.
Mix 1/2 cup cornmeal with 1/2 cup flour, 1 tbsp cayenne pepper and 2 tbsp salt in a bowl.
Rinse the pollack with water. Coat the pollack with the seasoned cornmeal mixture.
Place the coated fish, one at a time, into the oil when it reaches 191 degrees Celsius. Adjust the heat to high to prevent the oil temperature from dropping as you add more fish to the pot.
Remove the pollack from the oil when it is a brown colour. Place the cooked fish on paper towels to remove some of the excess oil. Deep-fried fish does not take long to cook.