Using polenta in this Polenta Crusted Fish dish is a great twist on crumbing. It also makes them gluten free and you still get a delicious crunch. Most white fleshed fish would work well. Remember to season well, both fried fish, and potatoes love salt so don’t be shy!
Polenta Crusted Fish with Oven Roasted Chips
- 500 grams white fish I used Blue Cod, cut into goujon sized chunks
- 1 cup polenta
- Zest of I lemon
- 1 egg
- 1/3 cup oil for frying
- Potatoes I use 2-3 per person depending on who I am feeding
- Lemon wedges to serve
- Tomato chilli pickle to serve
- Salt & Pepper
Preheat oven to 180 fan bake
Peel your potatos and cut into chip shape.
Place on an oven tray with oil and seasoning.
Cook for 30-45 mins, stirring a couple of times during cooking.
When they are done, keep the oven on full, and open the oven door for 2 mins while the chips are still in the oven. This takes the steam out and keeps the chips crunchy. A great tip from my friend Katherine.
While the potatos are cooking you can coat your fish.
On a plate, combine polenta & lemon zest and season well.
In a bowl, whisk your egg
Dip the fish first in egg, then coat in the polenta and put on a plate. Repeat until all fish has been coated. Place in the fridge for 15 mins.
When you are ready to cook the fish, heat a pan onto a medium heat and add a good slosh of oil.
When the pan is hot cook the fish, you will probably need to do this in batches. Once cooked, drain on a plate covered with a paper towel.
Serve with your choice of pickle/chutney/sauce/tartare, lemon and the chips and a good season with Salt and pepper again. and serve