Fish and Chips
This is a nice change to those heavy batters used for frying. The crispness of the polenta keeps the fish light and crunchy.
Ingrediends:
• 2 large russet potatoes, scrubbed
• Four fish fillets white flesh (about 10 cm thick), skin removed
• FOR THE SEASONING
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• FOR THE COATING
• 1/3 cup buttermilk
• 1/3 cup yellow polenta
• 1/4 teaspoon paprika
• FOR THE GARNISH
• Lemon wedges
• Malt vinegar
Method:
1. Preheat oven to 180 degrees. Arrange racks in upper and lower thirds of oven.
2. Cut potatoes lengthwise into thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
3. Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine polenta, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to polenta one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
4. Heat a large fry pan over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top
