Enjoy a new take on fish fingers by making these delicious oriental-style hot fish bites. Perfect for distinctive party canap�s or as a quick snack, they are surprisingly easy to make. Simply slice some Pollock fillet, dip into batter and fry until golden brown. Serve accompanied by a sweet chilli sauce for dipping.

Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. For delicious, natural and environmentally sustainable pollock look for wild Alaska pollock, which is widely available. Alaska�s long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.

Alaska�s most abundant seafood species, genuine Alaska pollock is a lean, mild and tender member of the cod family. Swimming freely in the icy waters of the North Pacific Ocean, they feed on natural marine life. Wild Alaska pollock is low in fat and a natural source of protein, vitamins, calcium and Omega-3 oils, which may help maintain a healthy heart, as part of a balanced diet.

Alaska pollock is easy to prepare and the most versatile of all whitefish varieties, and great value for money too! You can also find ready-prepared wild Alaska pollock fish fingers in the ranges of your favourite fish finger brands.

If you would like to receive more recipes for wild Alaska seafood, please contact: The Alaska Seafood Marketing Institute, The Dialogue Agency, 8 Oak Lane, Twickenham, TW1 3PA Tel: 020 8607 0349 (24 hours), Email: alaskaseafood@dialogueagency.com

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Editor's Notes: HIGH & LOW RES ELECTRONIC IMAGES ARE AVAILABLE ON REQUEST call Lowri on 020 8607 0340 or email l.holness@dialogueagency.com. Many more recipes available. Copies of the recipe book �Wild Wonderful Alaska Seafood� featuring over 50 recipes are available on request. Tempura-battered Wild Alaska Pollock Fish Fingers

Serves 4 Preparation time: 20 minutes, plus 15-20 minutes chilling Cooking time: 10 minutes

500g (1lb 2oz) wild Alaska pollock fillet, skinned 2 tbsp plain flour Salt and freshly ground black pepper Sweet chilli dipping sauce, to serve

Batter: 100g (4oz) plain flour � tsp salt 1 tsp caster sugar 1 tsp baking powder 1 egg 150ml (� pt) water Vegetable oil, for frying

� Slice the Alaska pollock fillet into even-sized strips, measuring about 10cm x 2.5cm (4 x 1 inches). Sprinkle 2 tablespoons of plain flour on to a plate, season with salt and pepper, then roll the pieces of pollock fillet into the flour to coat lightly

� To make the batter, sift the flour, salt, sugar and baking powder into a large bowl. Add the egg and most of the water, then whisk together until smooth. Add a little extra water, if needed, to give the consistency of double cream. Chill for 15-20 minutes

� Heat the oil in a wok or deep fat fryer to a temperature of 180�C

� Dip the pieces of fish into the batter and carefully place in the wok, cooking a few at a time. Alternatively, place in the frying basket of the deep fat fryer and lower into the hot oil. Fry until golden brown and crisp, about 2-3 minutes. Lift out of the wok with a draining spoon, or raise the frying basket from the hot oil, drain for a few seconds, then dry on kitchen paper for a few seconds. Serve while hot, accompanied by sweet chilli dipping sauce

Cook�s tip: Instead of chilli sauce, serve the tempura with tartare sauce or tomato ketchup.