Name: Polenta-crusted fish with slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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

For the best results, start with the freshest seafood, then give it a quick, crispy coating of polenta. It’s so good!

Ingredients

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

Method

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.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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