CA Crispy Panko Breaded Pollock Strips & Dill Ranch Dipping Sauce

Crispy, golden, and effortless, our Fully Cooked Panko Breaded Pollock Strips deliver premium seafood satisfaction with none of the operational headaches. Because they’re fully cooked, operators can serve them with total confidence—no guesswork, no food-safety worries, and no need for skilled labor. Their quick heat-and-serve cook time keeps tickets moving, while the light, crunchy panko coating ensures every bite stays craveable and consistent. Paired simply with classic French fries and a scratch-made dill ranch dipping sauce, this dependable menu favorite offers maximum flavor with minimal back-of-house effort, making it a high-value, high-efficiency win for any operation.

Serves: 5

Prep time: 5 minutes

Cook time: 2.5-10 minutes

Ingredients

Preparation

15 ea Fully Cooked Panko Breaded Pollock Strips
425 g Frozen French Fries

Dill Ranch Dipping Sauce

2 ea Dill Pickles, Chopped
60 mL Mayo
60 mL Sour Cream
60 mL Buttermilk
10 mL Pickle Juice
1 g Garlic Powder
0.8 g Dried Dill
1.4 g Salt
0.4 g Pepper

Tips from the chef: Back-of-House Execution- Because the pollock strips are fully cooked, focus on crisping, not cooking. Fry or bake just long enough to reactivate the panko crunch (typically 2–3 minutes in the fryer or 6–8 minutes in a convection oven), and avoid overcrowding so the coating stays light and audibly crispy. Culinary Creativity- Use the fully cooked strips as a versatile base: toss them in signature dry rubs (lemon pepper, BBQ spice, Nashville-style seasoning) right out of the fryer or pair them with rotating house-made sauces to create easy LTOs without adding any prep labor. Operator Information- Coach staff to spotlight the value story: because the strips are fully cooked, guests get a perfectly crisp, worry-free seafood option every time. A simple phrase like “chef-quality consistency in every order” helps position them as a reliable, high-standards choice on the menu.

Prepare the Panko Breaded Pollock Strips according to the package instructions.
Mix the mayo, sour cream, buttermilk, pickle juice, chopped fresh dill (or 1 tsp dried dill), garlic powder, and salt and pepper, together with a fork or whisk in a small bowl. Stir in the chopped dill pickles. Reserve under refrigeration until ready to use.
Prepare the frozen French fries according to their package instructions. Assemble 5 serving plates each featuring three fully cooked Pollock strips and approximately 85g of cooked French fries. Serve with a ramekin of approximately 40g of dill ranch dipping sauce.