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Polenta Fish And Chips With Tartare Sauce Recipe

Make gluten free fish and chips with polenta used in the coating instead of flour.
Polenta Fish And Chips With Tartare Sauce
Recipe Ingredients

  • 1 cup polenta
  •  1 teaspoon garlic powder
  •  2 teaspoons finely grated lemon rind
  •  1 egg
  •  4 (150g each) firm white fish fillets
  •  4 radishes, trimmed, thinly sliced
  •  1 avocado, chopped
  •  80g mixed salad leaves
  •  1 tablespoon lemon juice
  •  1/3 cup Alfa One rice bran oil
  •  Oven-baked potato chips, to serve

        Tartare sauce

  •  1/2 cup reduced-fat whole-egg mayonnaise
  •  1 teaspoon finely grated lemon rind
  •  1 teaspoon finely chopped capers
  •  2 gherkins, finely chopped
  •  1 tablespoon chopped flat-leaf parsley leaves
Recipe Method

  1. Make Tartar 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, tartar sauce and chips.

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