Directions

1. Prepare the Panko Breaded Pollock Square according to the package instructions.
2. Combine the cabbage, carrots and grated pickles in a bowl. In a separate bowl, make the dressing by combining the mayo, sugar, pickle juice, dill, and other spices. Whisk well before adding the cabbage, carrots, and pickles, toss to combine. Cover and refrigerate at least 1 - 2 hours to allow the flavors to combine.
3. Add the oil, crushed red pepper, cayenne powder and cut hot pepper to a double boiler or a glass bowl set over a saucepan of simmering water. Gently warm the mixture over low heat. Do not let it boil, as this can negatively affect the oil's flavor. Heat the mixture for 20 - 30 minutes, occasionally stirring. Remove the oil from the heat and allow it to cool completely. Remove the cut hot pepper before storing in an airtight glass bottle or jar. The oil can last for several months in a cool, dark place.
4. On bottom bun add the fully cooked Pollock square, brush with spicy cayenne- infused oil, top with creamy dill pickle slaw, two bread and butter pickles and finish with the top bun.

Tips from the chef:   Elevate the pollock square by using it as the centerpiece for global flavor profiles. Try a Korean-inspired build with gochujang aioli, kimchi slaw, and sesame brioche, or a Mediterranean twist with tzatziki, pickled red onions, and warm pita. Its mild flavor and crispy texture make it a versatile canvas for bold sauces and vibrant garnishes.  Pair it with other trending flavors like citrusy harissa or smoky chipotle to keep menus fresh and exciting.