Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys spiced polenta battered fish, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Spiced Polenta Battered Fish, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Vickys Spiced Polenta Battered Fish, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys spiced polenta battered fish, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:

1. Prepare 140 grams gluten-free / plain flour
2. Prepare 55 grams polenta
3. Make ready 1/2 tsp gluten-free baking powder
4. Make ready 2 tsp ground cumin
5. Get 2 tsp ground coriander
6. Take 1/2 tsp chilli powder or to taste
7. Prepare 1/2 tsp ground black pepper
8. Get 1/4 tsp salt
9. Get 180 ml water
10. Make ready 180 ml coconut milk
11. Prepare 600 grams white fish fillets
12. Make ready cornflour / cornstarch to coat fish
13. Make ready vegetable oil for deep frying

Steps to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:

1. Slowly whisk in the water and milk to make a smooth batter
2. 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
3. Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
4. Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
5. Pat dry the fish then coat each side of the fillets in cornstarch
6. Dip in the batter to completely coat
7. 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
8. Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad

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