Korean Crispy Fish Street Fries

Our fully cooked Garlic & Herb Lightly Coated Pollock Strips bring bold flavor and convenience to your menu. These tender, flaky strips are seasoned with aromatic garlic and herbs, then finished with a delicate coating for a crisp, golden texture. Perfect for handhelds, bowls, or shareable appetizers, they shine in this Korean-inspired street fries build: a bed of crispy French fries topped with our savory pollock strips, drizzled with spicy-sweet gochujang sauce and a tangy minced kimchi ranch. Finished with fresh scallions and a sprinkle of sesame seeds, this crave-worthy creation delivers vibrant color, bold global flavor, and irresistible crunch—all in one unforgettable bite.

Serves: 2

Prep time: 20-25 minutes

Cook time: 2.5-10 minutes

Ingredients

Preparation

6 ea Fully Cooked Garlic & Herb Lightly Coated Pollock Strip
8 oz Frozen French Fries

For the Gochujang Sauce

4 tbsp Gochujang
4 tbsp Soy Sauce
2 tsp Rice Vinegar
2 tbsp Water
1/2 tsp Sesame Oil

Minced Kimchi Ranch

4 tbsp Ranch Dressing
4 tbsp Kimchi (minced)

For the Garnish

2 oz Scallions
2 tsp Sesame Seeds

Tips from the chef: Flavor & Presentation- Garnish with pickled daikon or a drizzle of sesame oil for added depth and authentic Korean flair. Menu Versatility- Repurpose the pollock strips for a Korean-style hoagie with kimchi slaw and gochujang mayo, or serve as a protein topper for rice bowls. Operational Efficiency- Repurpose the pollock strips for a Korean-style hoagie with kimchi slaw and gochujang mayo, or serve as a protein topper for rice bowls.

Prepare the Garlic & Herb Lightly Coated Pollock Strips according to the package instructions.
Preheat fryer to 350°F. Deep-fry, ensuring fries are a nice golden brown.
In a small bowl, mix all the ingredients (except the sesame oil). In a large non- stick pan over low to medium heat, heat the gochujang mixture until it starts to bubble, for about 1 – 2 minutes. Once it bubbles, stir the sauce quickly and continuously to prevent burning, while keeping the heat on for 15 – 25 seconds. Once the sauce thickens, turn the heat off, chill and reserve.
In a mixing bowl, add prepared ranch dressing and minced kimchi, mix well and set aside.
Transfer the fully cooked fries to two serving plates. Top each with three garlic & herb strips. Drizzle liberally with gochujang sauce. Garnish with sesame and scallions while serving the kimchi ranch in a ramekin on the side.