Fish Fillets in Cornmeal (Polenta) Crust |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Fish fillets with a cornmeal (polenta) crust instead of crumbed. Gluten free if you use a GF flour- you can use rice flour, maize cornflour or a good GF flour blend. You'll be pleasantly surprised with this fish. The polenta crumbing is delish! For lactose free use a soy or rice milk Ingredients:
4 fish fillets |
plain flour, seasoned with |
salt and pepper (use a gluten-free flour if required) |
1/2 cup evaporated milk |
1 cup cornmeal (polenta) |
Directions:
1. Rinse fish in water and thoroughly pat dry with paper towel.
2. Coat fish first in flour, then dip in the milk and then the cornmeal.
3. Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
4. Shallow or deep fry.
|
|