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wild alaska pollock po boy fish sandwich
Blog Home | Cooking + Recipes
wild alaska pollock po boy fish sandwich

Cornmeal Crusted Wild Alaska Pollock Po' Boy

February 28th, 2022

Marinated in a Zesty Buttermilk Marinade

Marinated in buttermilk and crusted in cornmeal, Wild Alaska Pollock becomes a zesty and crusty filling to pile into a Louisiana-style po’ boy fish sandwich.

A spiced buttermilk marinade infuses it with tangy flavor, elevating this po’ boy fish sandwich to legendary status. If you don't have any buttermilk in your kitchen, you can substitute with full-fat plain yogurt, thinning with a little water so that it's thick but pourable. Alternatively, you make your own buttermilk substitute by adding a 1/2 tablespoon of lemon juice to 1/2 cup of whole milk, allowing the mixture to sit for 10 minutes before using.

An integral part of any po’ boy sandwich recipe is the bread, which should be sturdy enough to hold together but light enough that it doesn’t compete with the filling. A French or Italian-style loaf is a good option, unless you live next to a Louisiana bakery or are in the mood to bake your own po’ boy loaf. 

To dress the sandwich, it’s worth making a tangy remoulade, a mayo-based condiment that’s dressed up with some pantry staples like dijon mustard, garlic powder, capers, and paprika. However, plain mayonnaise can be used instead, if you prefer. You’ll find the recipe for an easy remoulade below.

Print Recipe

Cornmeal Crusted Wild Alaska Pollock Po' Boy

By Wild Alaskan Company

Prep time

35 minutes

Cook Time

10 minutes

Total time

45 minutes

Yield

2 servings

Ingredients

  • 1 (6 oz.) pack Wild Alaska Pollock Quick Cuts or Fillets
  • ½ cup buttermilk
  • ½ teaspoon sea salt
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon sweet paprika
  • Freshly ground black pepper
  • ½ cup white flour
  • ½ cup cornmeal
  • High-heat cooking oil
  • Po’ boy loaf, or a light and airy French or Italian loaf split in half
  • Homemade remoulade (see ingredients below)
  • Shredded iceberg lettuce
  • Sliced ripe tomatoes
  • Sliced dill pickles
  • Vinegary hot sauce
  • Lemon wedges
  • For remoulade:
  • 2 tablespoons mayo
  • 1 teaspoon dijon mustard
  • 1 teaspoon parsley, minced
  • ½ teaspoon lemon juice, or more to taste
  • ½ teaspoon capers, chopped
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon vinegary hot sauce, or more to taste
  • ⅛ teaspoon garlic powder

Instructions

1. Whisk together buttermilk, salt, garlic powder, cayenne, paprika, and plenty of ground black pepper in a medium mixing bowl. Using a tea towel or paper towel, pat dry fish to remove excess moisture, then add to the buttermilk marinade and toss/turn gently to coat. Allow the fish to marinate in the refrigerator for 30 minutes or up to 2 hours.

2. Meanwhile, take this time to prep topping ingredients and make remoulade. To make remoulade, combine mayo, mustard, ½ teaspoon of lemon juice, capers, paprika, hot sauce, and garlic powder in a small bowl. Taste and adjust seasonings to your liking, adding more hot sauce if desired; add lemon juice if needed. Cover and chill until ready to use.

3. Set up your dredging station. On a large plate or in a medium mixing bowl, combine flour and cornmeal. Season generously with black pepper.

4. Heat up about a ¼ inch of oil in a medium, heavy-bottomed pot or pan with deep sides over medium heat. If you have a thermometer handy, use it to measure the temperature of the oil. Aim for 350F. If you don’t have a thermometer, the oil should be hot enough to sizzle when you sprinkle in a little flour/cornmeal.

5. Use tongs to coat pieces of fish in flour/cornmeal mixture. Dip back into the buttermilk marinade, then dredge one more time in flour/cornmeal mixture to create a hearty coating. Carefully lower into the hot oil, frying only ½ of the wild Alaska pollock at a time to ensure that the oil stays hot. Fry for about 4 or 5 minutes until golden and crispy, flipping just once. Remove and drain on brown paper bag or paper towels. Repeat process to fry remaining fish.

6. Spread remoulade on both sides of bread, then load it up with cornmeal-crusted fish and other toppings as desired. Enjoy immediately, with extra hot sauce and lemon wedges on the side.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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