Pub House Pollock Melt
Lightly battered pollock served over a crunchy French baguette with real applewood smoked bacon, butter lettuce, tomato, mayonnaise and provolone cheese.
Menu Part
Ingredients
| 4 | Each | Tavern Battered® Pollock Fillets 2-3 oz. (Item# 070043) |
| 8 | Slices | Applewood Smoked Bacon |
| 4 | Tablespoons | Mayonnaise |
| 1 | Each | Butter Lettuce, Leaf |
| 4 | Each | Tomato, Slices |
| 4 | Each | Provolone Cheese, Slices |
| 4 | Each | French Baguettes |
Directions
- Deep fry the Tavern Battered® Pollock in 350°F oil for 4–6 minutes to 165°F internal temperature or until golden brown.
- While the fish is frying, in a large skillet cook the bacon until it browns and becomes cripsy. Set aside.
- To plate, spread the mayonnaise over the baguette. Layer the lettuce and tomato and then bacon in bread. Place the Pollock in the baguette and then top with cheese. Place the whole sandwich in a salamander for 30–40 seconds or until the cheese browns and bubbles. Serve hot.
