Ingredients
2 wild alaskan pollock fillets
2 large eggs
1 breadcrumbs, or panko
1 cup all-purpose flour
1¼ tsp ground coriander, divided
¼ tsp kosher salt
1⁄8 tsp freshly ground black pepper
1⁄3 cup olive oil
2 tbsp hoisin sauce
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp rice wine vinegar
1⁄2 tsp Sriracha, to taste
¼ scallions, chopped
Preparation
In a small mixing bowl combine hoisin, honey, mustard, vinegar, soy, sriracha, and ¼ tsp coriander. Set aside.
Dry the fish by patting it with a paper towel. Season both sides with salt and pepper. and cut each fillet into 4 pieces.
Crack eggs into a bowl and whisk lightly. On a plate add flour and add 1 teaspoon of coriander. On a second plate add the bread crumbs.
With one hand, thoroughly coat the fillet in flour, then coat with egg. Switch hands and then cover with breadcrumbs, Press the fish to make sure it is completely covered. Transfer all coated pieces to a separate plate.
Place a large pan or well-seasoned cast iron pan on the stove and fill it with ¼ inch high of olive oil. Turn on the stove to medium high.
Fry the fish in batches skin side down first, for about 3 to 4 minutes per side or until golden brown. Drain excess oil on paper towel lined plate.
Transfer fillets to serving plate, and sprinkle with scallions to garnish. Add the sauce to a bowl. Serve immediately!
