Polenta fish and chips with tartare sauce

Recipes / Fish

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

Recipe «Polenta fish and chips with tartare sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.