The secret behind making Wild Alaska Pollock Quick Cuts so intensely crunchy is tossing them in cornstarch before pan-frying them in hot oil. The result is crispy pieces of fish that soak up a punchy teriyaki sauce.
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Wild Alaska Pollock Quick Cuts
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Cornstarch
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High-heat cooking oil
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Bottled or homemade teriyaki sauce, thinned with a tablespoon of water
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Scallions
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Sesame seeds, to garnish
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