Wild Alaska Pollock Goujons with Quick Tartare Sauce

Pollock Goujons with Quick Tartare Sauce

I’ve got a soft spot for pollock. Sure, it’s cod’s less-popular cousin but as a kid, when I’d go fishing with my dad and brother off Portland Naval Base in Dorset – now long gone – it was one of the first fish I caught, and one we caught most often.


I’d love to share some romantic story of how we’d bring the fish home and cook it over a fire in the back garden. But truth is I wasn’t a fan of fish and left them to my parents and brother - I much preferred the prawns we’d net at night, their tell-tale eyes lighting up in the glow from our torches.

And I soon got put off fishing after my dad kept losing the bait knife to the sea, and we’d have to pull the ragworms apart rather than cut them. It wasn’t pretty.

But I never lost the love for actually catching fish. And fast-forward a couple of decades and I love eating the stuff. So when Wild Alaska Seafood asked me to come up with a couple of recipes using their wild Alaska pollock I jumped at the chance - it was time to make up for all those childhood missed opportunities with a beautiful fish.

These wild pollock fillets come from fish caught in crystal clear Alaskan waters -  made up of three million lakes, 34,000 miles of coastline and 3,000 rivers - where they are fished responsibly and sustainably. They’re frozen at their peak when they’re ridiculously fresh.

The wilderness of Alaska is home to some of the world’s best seafood. 

No fish in these waters has ever been overfished and I love that. Sure, cod is lovely but stocks have dwindled and there’s so many other lovely species to eat. Be different and give these Wild Alaska Pollock Goujons a go. They’re easy to make and loved by kids and adults alike. I’ve even included a quick recipe for Tartare Sauce which takes a couple of minutes and is great.


Wild Alaska Pollock Goujons with Quick Tartare Sauce

Serves 4

600g frozen Wild Alaska Pollock fillets

1 egg

150g panko breadcrumb

100g flour

Salt & pepper

Pinch of cayenne Pepper (optional)

Oil for frying (sunflower, vegetable, rapeseed etc)

Lemon wedges, to serve


Quick Tartare Sauce

4 pickled gherkins, finely chopped

Tbsp capers, finely chopped

Big pinch of dill, finely chopped

1 shallot, finely chopped

1 tbsp finely chopped parsley

2tsp cider vinegar

4 tbsp mayonnaise


First, prepare the tartare sauce by mixing all ingredients in a small bowl and leave to stand (see note).


Defrost the pollock fillets and dab dry with kitchen towel. Cut into two-inch strips. Get three bowls ready. In one, beat the egg. Mix the flour, salt, pepper and cayenne pepper in the second, and add the panko to the third.

Dredge each piece of pollock through the seasoned flour, then the egg, and then the panko breadcrumbs. Leave for five minutes.

Add enough oil in a frying pan so it is about 1cm deep. Heat oil over a medium-high heat – check it’s hot enough by dropping a couple of panko crumbs in it – it should fizz after a second or two. If it darkens immediately, the heat is too high and if nothing happens it’s too low.

Using tongs, add the goujons one by one, going clockwise starting from the top middle, so you can turn them over in the same order.

Wait for them to turn medium-brown, and then turn over. Once browned all over, remove and drain on kitchen towel.


Serve with the tartare sauce and lemon wedge.

Note: fresh dill isn’t always the easiest herb to come by, and if you’re only using a bit for this recipe the rest can go to waste. Either freeze any you don’t use for vegetable stock, or drain the pickling liquid the gherkins come in and save the dill and onion mix it came with. This works as a brilliant substitute for fresh dill and is packed with flavour.

For more information and recipe ideas using Wild Alaska Seafood visit: www.alaskaforeverwild.com.

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