Homemade fish fingers with cheesy polenta crust and tartare sauce
Crunchy on the outside with delicious soft centres, these fish fingers tickle the tastebuds. The French call them goujons – now that makes them extra fancy!
Sea-salt flakes, to season
½ cup plain flour
2 eggs, beaten
½ cup polenta
½ cup Kellogg’s Corn Flake Crumbs
½ cup grated parmesan
2 tsp dried thyme
Vegetable oil, for frying
½ cup mayonnaise
2 tsp capers, chopped
1 gherkin, finely diced
4 green olives, finely diced
2 sprigs parsley leaves, picked, finely chopped
Pinch cayenne pepper
Salt and pepper, to season
Tips:
You can freeze the fish fingers for later (as long as the fish hasn’t previously been frozen). Cook them straight from the freezer – there’s no need to defrost.
Ingredients
600g boneless fish filletSea-salt flakes, to season
½ cup plain flour
2 eggs, beaten
½ cup polenta
½ cup Kellogg’s Corn Flake Crumbs
½ cup grated parmesan
2 tsp dried thyme
Vegetable oil, for frying
Lemon wedges, to serve
Tartare sauce½ cup mayonnaise
2 tsp capers, chopped
1 gherkin, finely diced
4 green olives, finely diced
2 sprigs parsley leaves, picked, finely chopped
Pinch cayenne pepper
Salt and pepper, to season
Method
1. To make tartare sauce, put all ingredients, except salt and pepper, in a large bowl. Season lightly and stir to combine.
2. Cut fish into finger shapes using a sharp knife. Season each side with salt. Coat in flour, then dip into beaten egg, shaking off excess. Put on a tray and set aside.
3. Line an oven tray with paper towel. Combine polenta, crumbs, cheese and thyme in a large bowl. Press mixture onto fish pieces to coat. Heat oil in a large deep frying pan until it reaches 180°C on a cook’s thermometer. Add fish and cook, in batches and turning several times, for 5 minutes or until golden and crisp. Transfer to prepared tray to drain. Serve with sauce and lemon wedges.
Tips:
You can freeze the fish fingers for later (as long as the fish hasn’t previously been frozen). Cook them straight from the freezer – there’s no need to defrost.
Notes
Barramundi, bream, leatherjacket and snapper all work well in this dish.
- Author:
- Stylist:
- Benito Martin, Andre Martin
- Photographer:
- Stephanie Souvlis
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