Vickys Spiced Polenta Battered Fish, GF DF EF SF NF
I don't often deep fry anything but I had frozen fillets to use and I thought by frying them I'd be able to impart more flavour and get rid of the noticeable frozen taste. The batter is a good flavour, not too strong but you can fry off a little then taste and see if you'd like to add more spices in
Vickys Spiced Polenta Battered Fish, GF DF EF SF NF
I don't often deep fry anything but I had frozen fillets to use and I thought by frying them I'd be able to impart more flavour and get rid of the noticeable frozen taste. The batter is a good flavour, not too strong but you can fry off a little then taste and see if you'd like to add more spices in
Open in Cookpad AppSteps
- 1
Slowly whisk in the water and milk to make a smooth batter
- 2
For the best batter, chill ALL of the ingredients - the flour etc too. The water and milk should be ice cold and I like to mix the dry ingredients together then put them in the fridge for an hour before mixing the liquids in
- 3
Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
- 4
Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
- 5
Pat dry the fish then coat each side of the fillets in cornstarch
- 6
Dip in the batter to completely coat
- 7
Deep fry the fish in batches until the batter is crisp and golden, around 4 - 6 minutes depending on the size of fillets you use
- 8
Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad
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