Vickys Spiced Polenta Battered Fish
- 140 grams gluten-free / plain flour
- 55 grams polenta
- 1/2 tsp gluten-free baking powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp chilli powder or to taste
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 180 ml water
- 180 ml coconut milk
- 600 grams white fish fillets
- For the best batter, chill ALL of the ingredients - the flour etc too.
- The water and milk should be ice cold and I like to mix the dry ingredients together then put them in the fridge for an hour before mixing the liquids in
- Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
- Slowly whisk in the water and milk to make a smooth batter
- Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
- Pat dry the fish then coat each side of the fillets in cornstarch
- Dip in the batter to completely coat
- Deep fry the fish in batches until the batter is crisp and golden, around 4 - 6 minutes depending on the size of fillets you use
- Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad
flour, polenta, baking powder, ground cumin, ground coriander, chilli powder, ground black pepper, salt, water, coconut milk
Taken from cookpad.com/us/recipes/348247-vickys-spiced-polenta-battered-fish (may not work)