This recipe may seem a little odd, coming to you on a freezing winter’s day here in Sydney.
As much as we love the roasts, soups and stews that we live on during winter, there are still days where we want a quick and simple protein and salad meal.
Taken from an idea found in Delicious magazine, June 2008, this crumbed fish recipe, using polenta instead of your usual bread crumbs, gives people who are gluten free a chance to enjoy a golden crunchy topping on their fish once again.
I usually like to buy my fish fresh, but for those days when I haven’t had the chance to get to the shops, I keep boneless and skinned firm white fish fillets in the freezer. Whether you simply pan fry them as they are, or put an easy crumb on them like this, it’s a speedy and nutritious dinner option that suits the whole family.
If you have children who love store-bought fish fingers, then these will surely impress them.
Enjoy x
- 1 cup polenta
- zest of 1 lemon, plus extra wedges to serve
- a handful of fresh herbs like parsley, rosemary, oregano or thyme, leaves only
- 1 egg
- 4-5 firm white fish fillets, boneless and skinless
- 2 tablespoons butter
- 3-4 tablespoons olive oil
- Combine polenta, zest and herbs in a food processor and blitz till combined and herbs finely chopped.
- Place on a plate.
- Whisk egg and place in a shallow bowl.
- Dip each fish fillet into the egg on both sides and then coat with the polenta mixture, using your fingers to press the mixture on all sides.
- Heat butter and oil in a large frying pan till hot, then cook 2 pieces of fish at a time, 3-5 minutes on one side and 3-4 minutes on the other. Cooking time will vary depending on how thick your fillets are.
- Drain on paper towel and serve with lemon wedges and salad.