Easy for American Homes: Whole Pollock (Alaskan Pollock) Semi-Dried Fish Pan-Fry
With crispy skin, juicy flesh, and a flavorful glaze made from the pan drippings, this semi-dried fish dish is a guaranteed hit on the family dinner table. This recipe uses Alaskan Pollock, a fish widely available in the U.S., and guides you to prepare a flavorful, family-sized meal. Best of all, it’s prepped the night before and finished quickly the next day.
What is Semi-Dried Fish? And Why Use It?
Semi-dried fish is a lightly salted, air-dried fish that is refrigerated overnight. This reduces surface moisture while concentrating flavor. The result is firmer texture, deeper umami, and better shape retention during cooking.
Step 1: The Night Before – Preparing the Whole Pollock
1. Clean and Gut the Fish
Open the belly from the anal vent to the gills.
Remove the internal organs and blood clots under running water.
Scrape off all the scales for better texture and drying efficiency.
2. Optional Scoring
To keep the shape intact, avoid deep cuts.
Add 2–3 shallow diagonal cuts on one side for even cooking and better sauce penetration.
3. Semi-Drying in the Fridge
Pat the fish dry and rub coarse kosher salt (1% of fish weight) evenly over the surface and inside the cavity.
Place the fish on a cooling rack over a tray, uncovered, in the fridge (bottom shelf).
Optionally place a rolled paper towel inside the belly to absorb internal moisture.
Change the towel once midway for optimal hygiene.
After 12–16 hours, your fish will be semi-dried: the surface tightens, while the inside remains juicy.
Step 2: Cooking Day – Pan Fry + Glaze Sauce
1. Pan-Fry the Fish
Dust the fish lightly with flour or starch to enhance crispiness.
Heat oil in a pan and fry the skin side first for 4–5 minutes on medium-high heat, then flip and fry for another 3–4 minutes.
Set the cooked fish aside and retain the leftover oil in the pan.
2. Make the Glaze with the Leftover Oil
Option A: Sweet Chili Glaze
Add minced garlic to the oil, stir until fragrant.
Mix in 3 tbsp sweet chili sauce, 1 tbsp lemon juice, 2 tbsp water.
Simmer for 2–3 minutes until thickened. Pour over fish or serve on the side.
Option B: Soy Butter Glaze
Melt 1 tbsp butter in the pan, then add garlic, 2 tbsp soy sauce, 0.5 tbsp honey or sugar, and 1 tbsp lemon juice.
Cook on medium heat until it becomes glossy and rich.
Sides and Plating Ideas
Lay grilled onions, potatoes, or broccoli under the fish to help support its shape while cooking.
Garnish with chopped parsley or cilantro and lemon slices for visual appeal.
Suggested sides: buttered quinoa, roasted vegetables, Caesar salad.
Storage and Reuse Tips
Semi-dried fish keeps for 2 days in the fridge and up to 2 weeks in the freezer (vacuum sealed).
Leftover glaze sauces can be reused for fried tofu, stir-fried rice, or grilled vegetables.
Conclusion: The Perfect Fish Recipe for Busy Families
This semi-dried Pollock pan-fry is a low-effort, high-impact dish. With simple overnight prep and next-day execution, it brings out rich, concentrated flavors with an elegant presentation. Since Pollock is easy to source in the U.S., this recipe is an excellent fusion-style dish that combines traditional Korean technique with a Western-friendly approach.
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Make your next weekend dinner special with this irresistible semi-dried Pollock dish!
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