Cheesy polenta fish fingers

Serves 4 people

We all have secrets, some more embarrassing than others. I, just between you and me, love a good fish finger. Is that so terrible? I don’t mean the pseudo-seafood that you’ll find in the freezer aisle of your supermarket, but a good homemade one with polenta for extra crunch.

  • 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.