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    You are in: Home / Australian / Fish Fillets in Cornmeal (Polenta) Crust Recipe
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    Fish Fillets in Cornmeal (Polenta) Crust

    Fish Fillets in Cornmeal (Polenta) Crust. Photo by Marlitt

    1/1 Photo of Fish Fillets in Cornmeal (Polenta) Crust

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    **Jubes**'s Note:

    Fish fillets with a cornmeal (polenta) crust instead of crumbed. Gluten free if you use a GF flour- you can use rice flour, maize cornflour or a good GF flour blend. You'll be pleasantly surprised with this fish. The polenta crumbing is delish! For lactose free use a soy or rice milk

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse fish in water and thoroughly pat dry with paper towel.
    2. 2
      Coat fish first in flour, then dip in the milk and then the cornmeal.
    3. 3
      Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
    4. 4
      Shallow or deep fry.

    Ratings & Reviews:

    • on May 28, 2007

      55

      I loved this what a great meal this made. I used Orange Roughy fish and followed the recipe. Very easy to make. Oh I used lemon pepper instead of pepper. I never used milk to dip the meat in before breading. This worked really well though. Thanks you. This will be made often. Made for zwt III .

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fish Fillets in Cornmeal (Polenta) Crust

    Serving Size: 1 (242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.6
     
    Calories from Fat 45
    13%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.9 g
    9%
    Cholesterol 108.1 mg
    36%
    Sodium 184.4 mg
    7%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.2 g
    0%
    Protein 45.7 g
    91%

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