Vickys Spiced Polenta Battered Fish, GF DF EF SF NF
Vickys Spiced Polenta Battered Fish, GF DF EF SF NF

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys spiced polenta battered fish, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Great recipe for 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.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys spiced polenta battered fish, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:
  1. Take 140 grams gluten-free / plain flour
  2. Prepare 55 grams polenta
  3. Prepare 1/2 tsp gluten-free baking powder
  4. Get 2 tsp ground cumin
  5. Make ready 2 tsp ground coriander
  6. Take 1/2 tsp chilli powder or to taste
  7. Get 1/2 tsp ground black pepper
  8. Get 1/4 tsp salt
  9. Take 180 ml water
  10. Prepare 180 ml coconut milk
  11. Prepare 600 grams white fish fillets
  12. Prepare cornflour / cornstarch to coat fish
  13. Take vegetable oil for deep frying

Initially, 'Skink' referred to a type of broth made with the scrapings of beef from. Mix the polenta with some salt and pepper on a shallow plate and use to coat the fish fillets. Serve with the pepper mixture and a scattering of fresh herbs to garnish. In a medium bowl combine milk and lemon juice.

Instructions to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:
  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

Heat oil in large heavy frypan over medium heat. In a shallow bowl mix together polenta and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Fry fillets in hot oil until golden brown. Pour mixture into a flat pan large enough to hold the fillets.

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