from Executive Chef Al Levinsohn Pollock Fritters Serves 6 7 oz. Flour 1 Tbsp. Baking powder 1/4 tsp. Salt 1/4 tsp. White pepper 10 oz. Pollock - diced into 1/4 inch squares 6 oz. Clam juice 4 oz. Milk Procedure: combine all dry ingredients. Combine all wet ingredients, including pollock. Combine dry and wet ingredients. Drop the mixture by spoonfuls into 375° oil. Fry until golden brown. Serve with your favorite dipping sauce. Deep-fry the mushroom chopsticks again until golden brown and crisp. Arrange, slightly crossed, on empty half of plate. Garnish with baby greens and julienne vegetables tossed with a milk peanut and sesame oil vinaigrette. < back
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