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Smoked Wild Alaska Pollock and Prawn Pancakes

Smoked Wild Alaska Pollock and Prawn Pancakes

bar Smoked Wild Alaska Pollock and Prawn Pancakes
Filled with tasty smoked wild Alaska pollock and prawns, these pancakes are a quick, easy and healthy option for families to make together. This recipe is from the Alaska Seafood Marketing Institute.

Picture by Steve Lee

Serves 4

400g (14oz) fillets smoked wild Alaska pollock

100g plain flour
Pinch of salt
1 medium egg
300ml milk
sunflower oil

300ml skimmed milk
40g butter
40g plain flour (maida)
100g mature Cheddar cheese, grated
75g cooked peeled prawns, thawed if frozen
1 tbsp fresh dill, parsley or chives, chopped
Salt and freshly ground black pepper
Lemon wedges, to serve


Put the smoked pollock into a frying pan and cover with water. Heat and simmer for 5 or 6 minutes until the fish is cooked - the flesh should be opaque and flake easily. Drain and cool, then flake into large chunks. Set aside.

To make the pancakes, put the flour into a mixing bowl with the salt, egg and milk. Beat together with a whisk to make a smooth batter. Heat a heavy-based frying pan and add a few drops of oil. Make 8 small pancakes with the batter. Keep in a warm place.

To make the sauce put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk, until smooth and thickened. Add the cheese and stir until melted. Add the pollock, prawns and herbs and heat gently for a few moments. Season and spoon into the pancakes. Sprinkle with a few chopped herbs and serve immediately with lemon wedges.


If you want to prepare ahead, arrange the filled pancakes in a large greased baking dish. Cover with foil and refrigerate. Re-heat at 180°C, fan oven 160°C, gas mark 4 for 25-30 minutes until thoroughly heated.

(c) 2012

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