Polenta fish and chips with tartare sauce

Готовим Fish Polenta fish and chips with tartare sauce

Make gluten free fish and chips with polenta used in the coating instead of flour.

Lables: Low carb Lower gi Gluten free Shellfish free Soy free Wheat free
  1. Make Tartare sauce: Place mayonnaise, lemon rind, capers, gherkins and parsley in a small bowl. Season. Stir until well combined. Refrigerate.
  2. Combine polenta, garlic powder and lemon rind on a plate. Season with salt and pepper. Whisk egg in a shallow bowl.
  3. Dip 1 piece of fish in egg. Coat in polenta mixture. Place on a plate. Repeat with remaining fish, egg and polenta mixture. Refrigerate for 10 minutes.
  4. Meanwhile, combine radish, avocado and salad leaves in a bowl. Drizzle over lemon juice and 1 tablespoon oil. Toss.
  5. Heat remaining oil in a deep frying pan over medium-high heat. Cook fish, in two batches, for 3 to 4 minutes each side or until golden and cooked through, adding more oil if needed. Transfer to a plate lined with paper towel to drain. Serve with salad, tartare sauce and chips.

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1 cup polenta
1 tsp garlic powder
2 tsp finely grated lemon rind
1 egg
4 firm white fish fillets
4 radishes, trimmed, thinly sliced
1 avocado, chopped
80g mixed salad leaves
1 tbsp lemon juice
1/3 cup Alfa One rice bran oil
Oven-baked potato chips, to serve
1/2 cup reduced-fat whole-egg mayonnaise
1 tsp finely grated lemon rind
1 tsp finely chopped capers
2 gherkins, finely chopped
1 tbsp chopped flat-leaf parsley leaves

Adv

Autors
Preparation time
30
Cooking time
16
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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