2 free-range eggs, beaten
1⁄2 bunch thyme, leaves chopped
1 cup ne polenta 1⁄2 cup plain our Sea-salt flakes and freshly ground black
pepper, to season
4 x 150g fillets boneless white sh Extra virgin olive oil, to shallow-fry
1 cup shredded red cabbage
1 cup shredded green cabbage
1 carrot, cut into ne batons
1⁄2 cup walnuts, chopped
1⁄4 bunch parsley, leaves chopped
1⁄4 cup mayonnaise, plus extra, to serve
1⁄4 cup plain yoghurt Lemon wedges, to serve
Put eggs, thyme and 2 Tbsp water in a medium bowl and whisk until smooth. Put polenta and flour in a shallow dish, season generously and mix. Dip fish fillets in egg mixture then coat in polenta mixture.
Heat oil in a large frying pan over a medium heat. Cook coated fish for 3 minutes each side or until golden and crisp. Drain well on paper towel.
Mix cabbages, carrot, nuts, parsley, mayo and yoghurt in a large bowl. Serve fish and slaw with lemon and extra mayo.