Polenta fish and chips with tartare sauce

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How to make Polenta fish and chips with tartare sauce

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:16
  • Total Time : 0:46

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

Method

  • Step 1 Make Tartare sauce: Place mayonnaise, lemon rind, capers, gherkins and parsley in a small bowl. Season. Stir until well combined. Refrigerate.
  • Step 2 Combine polenta, garlic powder and lemon rind on a plate. Season with salt and pepper. Whisk egg in a shallow bowl.
  • Step 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.
  • Step 4 Meanwhile, combine radish, avocado and salad leaves in a bowl. Drizzle over lemon juice and 1 tablespoon oil. Toss.
  • Step 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, tartare sauce and chips.

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