What better way to prove that pollack is the new cod than by giving it the most classic British treatment? Mushy peas optional!
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How to cook pollack
You can use pollack for any recipe that calls for cod or haddock, and pan-frying, roasting and deep-frying all work well. A crust of breadcrumbs, herbs and a little olive oil will keep the fish moist, or try a beer batter. Like other white fish, it also goes well with creamy sauces. To make the most of the low-fat content of this fish you can either poach it in a little milk or cook it en papillote (in a greaseproof paper parcel) with herbs, lemongrass, sliced root ginger and garlic.
What to look for
Like any white fish fillets, look for translucent flesh, but don’t be put off by the colour, which is naturally slightly darker than cod. The fillets should also be uniform with no discoloured patches. The flakes of the raw fish should be tightly knit with no sections forming.
Pollack – a lean source of protein – supplies heart-friendly nutrients, including magnesium, potassium and B vitamins, and is also an excellent source of immune-boosting selenium.