Ingredients
• 600g boneless fish fillet
• Sea-salt flakes, to season
• 1/2 cup plain flour
• 2 eggs, beaten
• 1/2 cup polenta
• 1/2 cup Kellogg’s Corn Flake Crumbs
• 1/2 cup grated parmesan
• 2 tsp dried thyme
• Vegetable oil, for frying
• Lemon wedges, to serve
Tartare sauce
• 1/2 cup mayonnaise
• 2 tsp capers, chopped
• 1 gherkin, finely diced
• 4 green olives, finely diced
• 2 sprigs parsley leaves, picked, finely chopped
• Pinch cayenne pepper
• Salt and pepper, to season
Method
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To make tartare sauce, put all ingredients, except salt and pepper, in a large bowl. Season lightly and stir to combine.
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Cut fish into finger shapes using a sharp knife. Season each side with salt. Coat in flour, then dip into beaten egg, shaking off excess. Put on a tray and set aside.
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Line an oven tray with paper towel. Combine polenta, crumbs, cheese and thyme in a large bowl. Press mixture onto fish pieces to coat. Heat oil in a large deep frying pan until it reaches 180C on a cook’s thermometer. Add fish and cook, in batches and turning several times, for 5 minutes or until golden and crisp. Transfer to prepared tray to drain. Serve with sauce and lemon wedges.