Homemade fish fingers with cheesy polenta crust and tartare sauce

To make tartare sauce, put all ingredients, except salt and pepper, in a large bowl. Season lightly and stir to combine.

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.

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.