Vickys Spiced Polenta Battered Fish, GF DF EF SF NF
Source : Slowly Whisk In The Water And Milk To Make A Smooth Batterfor The Best Batter Chill All Of The Ingredients - The Flour Etc Too The Water And Milk Shou...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : May 29, 2026
Step:
Slowly whisk in the water and milk to make a smooth batter
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
Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
Pat dry the fish then coat each side of the fillets in cornstarch
Dip in the batter to completely coat
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
Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad
Ingredients
140 grams gluten-free / plain flour
55 grams polenta
1/2 tsp gluten-free baking powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp chilli powder or to taste
1/2 tsp ground black pepper
1/4 tsp salt
180 ml water
180 ml coconut milk
600 grams white fish fillets
cornflour / cornstarch to coat fish
vegetable oil for deep frying
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