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Polenta, Coconut & Lime Coated Fish

By **Jubes**

Added July 16, 2011 | Recipe #460400

Categories: Main dish Fish Seafood

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Total Time:

Prep Time:

Cook Time:

35 mins

15 mins

20 mins

Jubes's Note:

A tasty fish recipe that's gluten-free from Pamela Moriarty. You can use any white fish for this recipe

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Ingredients:

Servings:

Units: US | Metric

4 flathead fillets, cut into even sized thick fingers (sticks)

polenta coconut and lime coating

90 g fine polenta (one-minute)
60 g cornstarch, -1/2 cup (pure maize cornflour)
1/2 cup shredded coconut
2 limes, zest of finely grated

Additional ingredients

1/2 cup cornstarch (pure maize cornflour)
1 egg
1/2 cup milk
vegetable oil, for shallow frying

Directions:

1

Combine the ingredients for the polenta, cocnut and lime coating and set aside.
2

Place the extra cornstarch/cornflour on a plate.
3

Make an egg wash by whisking the egg and m,ilk together in a shallow bowl.
4

Place the fish in the cornstarch and turn to coat both sides, shake off any excess. Dip the fish in the egg wash and then press the coating ingredients onto each side.
5

Place coated fish pieces on a plate and refrigerate until required.
6

Heat 1 cm (1/2 inch) of oil in a frying pan over medium heat.
7

Cook fish pieces in batches. Timing will depend on the thickness of the fish.
8

Add more oil as necessary to the pan.
9

keep fish warm in a preheated oven 170°C / 325°F.