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

1. For the best batter, chill ALL of the ingredients - the flour etc too.
2. 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
3. Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
4. Slowly whisk in the water and milk to make a smooth batter
5. Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
6. Pat dry the fish then coat each side of the fillets in cornstarch
7. Dip in the batter to completely coat
8. 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
9. 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)