Dish the Fish: Ranch-Crusted Pollock Nuggets
- Nina Murray
- Jul 17
- 2 min read
Updated: 5 days ago
Firm, fresh Atlantic pollock holds up great in these bite-sized flavor bombs.
Pretty in Pink
Pollock fillets have a lot going for them: they taste tender and mild like most whitefish, but have a firmer flesh that makes them more versatile in the kitchen; they are high in protein, vitamins, and minerals; they're a member of the cod family, and they're usually priced quite affordably. Their flesh appears pink when raw, but turns white when cooked - so don't be turned off at the fish counter by their rosy complexion! In this recipe, small pieces of fresh Atlantic pollock are coated in a ranch-flavored Ritz cracker crust for maximum deliciousness.
Puttin' on the Ritz
Serves: 2-4
Prep & cook time: 45 mins
INGREDIENTS:
Fish nuggets:
1# pollock fillet, cut into ~2” pieces
⅓ c. cornstarch
1 egg
¼ c. water
1 sleeve Ritz crackers, crushed to fine crumbs
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. mustard powder
1 tsp. dried dill
1 tsp. dried parsley
¼ tsp. black pepper
Tartar sauce:
1 c. mayo
½ c. pickle of choice, finely minced
1 TB pickle juice
1 TB fresh parsley, finely chopped
1 TB lemon juice
1 TB mustard
INSTRUCTIONS:
Pre-heat oven to 375°.
In a small bowl, whisk together egg and water.
In a large bowl, place Ritz crumbs, onion powder, garlic powder, mustard power, dried dill, dried parsley, and black pepper.
In a medium bowl, place cubed pollock pieces. Sprinkle cornstarch over the top, and toss until pieces are coated in cornstarch on
all sides.
Dip pollock pieces one at a time into the egg mixture, and then into the Ritz mixture, tossing to coat on all sides with cracker crumbs.
Place finished pieces on a parchment-lined sheet tray and bake for 10-12 mins, until internal temp reaches 145° or fish is opaque.
To make the tartar sauce, mix together the mayo, diced pickles, pickle juice, parsley, lemon juice, and mustard.
Dip & snack!
Watch the full video below:
