Food Network has a simple and easy to follow recipe for baked fish and chips that uses pollock. The recipe yields four servings, and is a healthier version of the classic fish and chips.
To make Food Network's recipe, preheat the oven to 450 degrees Fahrenheit, and position racks in the upper and lower thirds of the oven. To make the chips, cut 3 medium russet potatoes into 1/4-inch sticks. Toss with 1/4 cup olive oil and a pinch of cayenne pepper. Place the chips on a hot baking sheet, and bake on the top oven rack for 25 to 30 minutes. Season with salt.
To make the fish, crush 2 3/4 cups crispy rice cereal. Add 2 teaspoons salt and black pepper. In another bowl, whisk 3 large egg whites and a pinch of salt until frothy. Dip 1 1/2 pounds skinless, boneless Pollock that has been cut into 2-by-4-inch pieces in the egg whites, and roll in the cereal to coat. Place the fish on a wire rack, and spray with cooking spray. Bake the fish on the bottom oven rack for 12 minutes. Season with salt and black pepper, and serve with tartar sauce or malt vinegar.