Crispy Polenta Fish Fingers With Easy Tartare Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the tartare sauce
- 1tablespoons white wine vinegar
- 1tablespoons capers, very finely chopped
- 1/2 lemon, finely grated zest
- 1tablespoons dill, finely chopped
- 2 gherkins, coarsely grated
- 6tablespoons good-quality mayonnaise
- 400grams skinless firm-fleshed white fish fillets, such as coley
- 2tablespoons plain flour
- 1 egg, lightly beaten
- 100grams fine polenta
- 1 pinch salt
- 1 pinch freshly ground black pepper
- sunflower oil, for frying
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
16.3grams
Fat
20.2grams
Carbs
34.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Home-made fish fingers are fun and healthy, and a light polenta coating gives them a lovely crunchy finish. Coley is sustainable, making it a good substitute for cod.
Method
Step 1 of 4
Cut the fish into 2cm thick strips. Pat it dry with kitchen paper. Lay the flour, egg, and polenta out in three shallow bowls. Season the flour well.
Step 2 of 4
Coat the fish fingers by dusting them first with the flour, then dipping them in the egg, then rolling them in the polenta, until they are well covered. Put them on a plate, cover with cling film, and chill for 30 minutes. This helps the coating to stick.
Step 3 of 4
Meanwhile, make the tartare sauce. First, put the grated gherkins onto a chopping board and chop again, finely, with a sharp knife. Mix the gherkins, mayonnaise, vinegar, capers, lemon zest, and dill, and season well. Cover and chill until needed.
Step 4 of 4
Heat a large, deep-sided frying pan and add enough oil to cover the base. Fry the fish fingers for 2 minutes on each side, turning carefully, until golden and crisp all over. Rest them on a plate lined with kitchen paper while you cook the rest. Serve with home-made chunky oven fries or Cajun-spiced potato wedges and the tartare sauce.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.