You'll Need

  • 10 Young’s Wild Alaska Pollock Fillets
  • 130g self-raising flour
  • 200ml water
  • 1 tsp. turmeric
  • ½ tsp. salt
  • Cooking time

    15 mins
  • Serves




  1. Firstly ensure the Wild Alaska Pollock fillets are defrosted and heat oil to 185°c.
  2. Next dust the Pollock fillets generously with flour, dip in batter mix and lower into the deep fryer.
  3. Then fry for 2-3 minutes and transfer to a plate lined with kitchen paper.
  4. Serve with minted mushy peas, chunky chips and most importantly tartare sauce.

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