Polenta crumbed fish with easy chips
The acidity and lovely citrus characters of Riesling are always a lovely addition to the flavour of fresh fish.
- 4 large well scrubbed potatoes, with skins on
- Spray olive oil
- Sea salt and black pepper
- 4 fillets of firm fish
- ½ cup of flour
- 1 egg beaten
- 1 cup of instant polenta
- 1 lemon quartered
This is based on a great recipe of Nikki Bezzant, which has become an easy favourite.
- Prepare your chips by slicing, thinly as possible 4 large potatoes (skins on) that have been well scrubbed. Spread the potato slices in one layer on a baking tray and spray with olive oil.
- Put into a 200°C oven for about 10 minutes. When golden, remove from the oven and turn the slices over, season with salt and pepper and spray with olive oil and return to the oven.
- After 5 to 10 minutes they should be golden and crisp, remove from the oven and keep warm.
- Use 4 fillets of firm fish (I use Monk Fish which I cut into bite size chunks), dust with flour, then dip into beaten egg and finally roll in the instant polenta.
- Heat a little oil in a heavy based fry pan, add the fish and cook until the polenta turns golden and the fish is just cooked.
Serve the fish with the "chips" and lemon wedges and a good quality mayonnaise which has had a couple of drops of Tabasco sauce added.