Ingredients:

  • 1 - 1 ½ lbs Pollock fillets, skinless (450-680g)
  • 1 cup All-Purpose Flour (120g)
  • 4 oz Panko Bread Crumbs (113g)
  • 2 Large Eggs
  • 1 Tbsp Fresh Dill, chopped (or 1 tsp Dried Dill)
  • 1 Tbsp Fresh Parsley, chopped (or 1 tsp Dried Parsley)
  • Salt, to taste
  • Black Pepper, to taste
  • ½ tsp Garlic Powder
  • ¼ tsp Cayenne Pepper (or to taste)
  • 3-4 Tbsp Olive Oil (or Grapeseed Oil)
  • 2 Tbsp Unsalted Butter

Instructions:

  1. Cut the pollock fillets into even finger-sized pieces, about 1 inch wide and 3-4 inches long. Pat dry with paper towels and season lightly with salt. Set aside.
  2. In a large bowl, combine the all-purpose flour, salt, pepper, and cayenne pepper. Whisk to combine.
  3. In a separate shallow bowl, crack the eggs and whisk until lightly beaten. Season with salt and pepper.
  4. On a large plate, combine the panko breadcrumbs, salt, pepper, garlic powder, cayenne pepper, dill, and parsley. Mix well to distribute the seasoning evenly.
  5. Pour olive oil (or grapeseed oil) into a large non-stick skillet. Heat over medium heat until shimmering.
  6. One at a time, dredge each pollock finger in the flour mixture, ensuring it is fully coated. Shake off any excess flour. Then, dip the floured finger into the egg wash, allowing any excess egg to drip off. Finally, dredge the egg-coated finger in the panko mixture, pressing gently to ensure the crumbs adhere. Place breaded fish fingers on a clean plate.
  7. Gently place 4-5 breaded pollock fingers into the heated skillet, being careful not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and crispy.
  8. In the last minute of cooking, add butter to the pan. Tilt the pan to distribute the melting butter, which will add a rich, nutty flavor and extra browning.
  9. Remove the cooked pollock fingers from the skillet and place them on a paper towel-lined plate to drain excess oil. Repeat the cooking process with the remaining fish fingers.