Crispy fish and chips

By Hope Malau
23 February 2016

Treat your family to this fish with a twist. Use polenta instead of flour for a crispy coating.

Serves 6 Preparation: 10 min Cooking: 15 min

Tartare sauce

  • 125 ml (½ c) mayonnaise
  • 2 gherkins, finely chopped
  • handful of parsley, chopped

Fish

  • 250 ml (1 c) polenta
  • 5 ml (1 t) garlic powder
  • 1 egg
  • 6 hake fillets
  • Oven-baked chips, to serve

1. Tartare sauce Put mayonnaise, gherkins and parsley in a small bowl. Season. Stir until well combined. Refrigerate.

2. Fish Combine the polenta and the garlic powder on a plate. Season with salt and pepper. Whisk the egg in a shallow bowl.

3. Dip 1 piece of fish in the egg. Coat it in polenta mixture and put it on a plate. Repeat with remaining fish, egg and polenta mixture.

4. Heat the remaining oil in a deep frying pan over medium-high heat. Cook the fish in two batches for three minutes each side or until golden and cooked through, adding more oil if needed. Transfer the fish to a plate lined with paper towels. Serve with tartare sauce and chips.

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