- 600g boneless fish fillet (barramundi, bream, leatherjacket and snapper and oreodory are all good choices)
- salt flakes
- ½ cup plain flour
- 2 eggs, beaten
- ½ cup fine polenta
- ½ cup breadcrumbs
- ½ cup grated parmesan
- 2 tsp dried thyme
- vegetable oil, for frying
- simple tartare sauce, to serve
1 Cut the fish into finger shapes with a sharp knife. Season with salt, dust with flour and dip into beaten egg.
2 Combine the polenta, breadcrumbs, parmesan and dried thyme in a large bowl. Press onto the fish pieces. Fry in hot (180°C) oil for 5 minutes, turning several times, until golden and crisp. Drain on kitchen paper, then serve with tartare sauce.