Beer-battered pollock bites

What better way to prove that pollock is the new cod than by giving it the most classic British treatment? Mushy peas optional!

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • More effort

Nutrition per serving

  • Calories 600
  • Carbohydrate 31
  • Fat 43
  • Fiber 1
  • Protein 21
  • Saturated Fat 6
  • Sodium 0.53
  • Sugar 3


  • 400g pollock, fillets, skinned and cut into bite-size chunks
  • sunflower or vegetable oil
  • lime wedges, to serve
  • 200g plain flour
  • ½ tsp golden caster sugar
  • 330ml bottle full-bodied beer (any type)
  • 6 tbsp good-quality mayonnaise
  • juice 1 lime
  • handful coriander leaves, chopped


How to cook pollock

You can use pollock 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.Healthy benefits

Pollock – 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.


  1. First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.

  2. Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.