Try out this traditional Fish and Chips dish with a twist, use Polenta as a coating!

You will need:

Lamb Brand Polenta 1 cup

Lamb Brand Garlic Powder 1 tsp

Lamb Brand Table Salt for seasoning

Lamb Brand Ground Black Pepper for seasoning

Mixed Salad Leaves 80g

Firm White Fish Fillets 4, 150g each 

Radishes 4, trimmed, thinly sliced

Lemon Rind 2 tsp, finely grated

Egg 1

Avocado 1, chopped

Lemon Juice 1 tablespoon

Oil 1/3 cup

Tartare sauce

Gherkins 2, finely chopped

Fresh parsley leaves 1tbsp, chopped 

Lemon rind 1tsp, finely grated

Capers 1 tsp, finely chopped

Reduced-fat whole-egg mayonnaise 1/2 cup

All you have to do:

1. Make Tartare sauce: Place mayonnaise, lemon rind, capers, gherkins and parsley in a small bowl. 

2. Season and Stir until well combined and refrigerate.

3. Combine polenta, garlic powder and lemon rind on a plate. 

4. Season with salt and pepper.

5. Whisk egg in a shallow bowl.

6. Dip 1 piece of fish in egg and coat in polenta mixture. 

7. Place on a plate and repeat with the remaining fish, egg and polenta mixture. 

8. Refrigerate for 10 minutes.

9. Meanwhile, combine radish, avocado and salad leaves in a bowl. 

10. Drizzle over lemon juice and 1 tablespoon oil. Toss.

11. Heat remaining oil in a deep frying pan over medium-high heat and cook fish in two batches, for 3 to 4 minutes each side or until golden and cooked through, adding more oil if needed. 

12. Transfer to a plate lined with paper towel to drain. 

13. Serve with salad, tartare sauce and chips.