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 a…more
Ingredients
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140 grams gluten-free / plain flour
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55 grams polenta
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1/2 tsp gluten-free baking powder
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2 tsp ground cumin
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2 tsp ground coriander
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1/2 tsp chilli powder or to taste
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1/2 tsp ground black pepper
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1/4 tsp salt
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180 ml water
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180 ml coconut milk
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600 grams white fish fillets
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cornflour / cornstarch to coat fish
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vegetable oil for deep frying
Steps
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Slowly whisk in the water and milk to make a smooth batter
![Vickys Spiced Polenta Battered Fish, GF DF EF SF NF recipe step 1 photo]()
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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
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Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
![Vickys Spiced Polenta Battered Fish, GF DF EF SF NF recipe step 3 photo]()
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Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
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Pat dry the fish then coat each side of the fillets in cornstarch
![Vickys Spiced Polenta Battered Fish, GF DF EF SF NF recipe step 5 photo]()
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Dip in the batter to completely coat
![Vickys Spiced Polenta Battered Fish, GF DF EF SF NF recipe step 6 photo]()
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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
![Vickys Spiced Polenta Battered Fish, GF DF EF SF NF recipe step 7 photo]()
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Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad
![Vickys Spiced Polenta Battered Fish, GF DF EF SF NF recipe step 8 photo]()
