My favourite way to crumb fish

With a resolution to include more fish in our diet (now helped greatly by a new fresh fish shop at our local shops) I have been looking for creative ways to prepare and serve the fish.

So let me share with you a recent dinner of ours.

Steering clear of wheat can usually be difficult when it comes to crumbed foods. But, with the help of one of my all-time favourite ingredients, I now have an allergy-friendly way to get crumbing.

Yep – it’s polenta to the rescue!

To make the crumb – I combined a cup of polenta, some fresh lemon zest and chopped parsley.

Then dipped the sliced fish (we used ling) into some lightly whisked egg whites, before coating it with the polenta mix.

All crumbed and ready to go.

I shallow-fried in a good amount of hot vegetable oil until the fish was cooked (this only took a couple minutes each side).

And crunchy fish fillets soon appeared before our very eyes.

Served simply with a side salad…

And a dollop of rocket mayonnaise (another AWW recipe)..

Mayonnaise, rocket and garlic…

Processed until smooth.

All together now!

Oh. my. lord.

This fish was good.

Light and crispy – just how a good crumbed dish should be really.  And the garlic-rocket-mayo was a nice alternative to the usual tartare sauce.

My mind is already wandering to other possibilities for this crumb…

Polenta schnitzel anyone???

What about you? Are you a fan of crumbed food? I was never the biggest fan, but this polenta crumb might just change that…