Fried White Fish

I mean who doesn’t?! Like fried chicken, that is. It’s about as American as anything … maybe even more so than apple pie. Yes. I said it … fried chicken is more American than apple pie! OK. Maybe it’s a tie … either way, most people love fried chicken—be it served with waffles, cold out of a picnic basket, or slightly scalded straight out of the pan. And that’s great … I’m not going to tell anyone to stop eating it, but, since Americans need to eat more seafood why not try frying a thick piece of Alaskan pollock instead.

Don’t serve fish with chips! And forget the tartar sauce too.

Only don’t serve it like most restaurants and pubs—serve it like you would serve fried chicken … with sautéed green beans or collard greens … baked beans … maybe corn on the cob … biscuits or potato salad or coleslaw. I mean it’s not that fish and chips aren’t great, but if you’re trying to introduce fish into your diet (and that of your family’s) try serving it like its fried chicken and see what happens.

Sell the sides!

Fried Chicken Pollock or Cod

Pollock (the thicker the better)

Canola oil (or vegetable oil)


Eggs (the number depends on how many pieces your frying)



Cut Pollock into whatever size pieces you want—but if you ask me, the thicker, the better.


Put flour in a flat bowl; I use a pie dish

Whisk together egg(s) and milk in a separate bowl or pie dish


Pour oil into pan (I use a cast iron skillet) so it’s about two inches deep


Once the oil is hot, dip Pollock pieces into the flour and evenly coat. Then dip into the egg/milk mixture, then back into the flour mixture on last time. Carefully drop into oil and cook on each side for about five minutes; again, depending on the thickness of your pieces. Don’t be afraid to cut into one to check for “doneness” … the fish should lose its transparency and be a nice, pure white. Done. Eat. Enjoy. Simple.


Serve with whatever else floats your boat ; ) BUT, like I said above, if you really want to pull off a more traditional fried chicken Pollock dinner, stick with the traditional fare and sell those sides.

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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