Baked Stuffed Carp
Baked Gefilte Fish
Grey Mullet with Soy and Spice
Jewish Fried Fish
Mackerel with Cranberries
Morrocan Spiced Fishballs
Pollock stuffed with Parsley
Oriental Style Sea Bream
Fresh Salmon Fishcakes
Store Cupboard Salmon Fishcakes
Saloona - Spiced Fish (Salmon)
Simple Salmon Parcels with Orange
Smoked Salmon(Lox) & Cream Cheese Roulade
Smoked Salmon Soufflé
Smoked Salmon Pasta
Whole Spiced Sea Bass
Tilapia baked with Peppers
Tuna with Sherry Sauce
Sweet Yom Tov Fish in the Italian Tradition
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Sufficient for 10 fillets/portions
This is the nearest "Jewish English Fried Fish" Polenta gives a finish like Matzo meal - hence why I call it gluten free matzo meal. and the result has a good appearance and flavour. You do need the fine one as the coarse textured cornmeal is too gritty. Though I have been known to mix the too especially for adding a crunch. The yellow one is more easily available and gives it the colour associated with Fried Fish.
If you prefer a healthier option you can bake this but I find it better fried and well drained.
10 fillets of white fish i.e. cod, haddock, plaice or lemon sole
½ a lemon
250g (4oz) fine yellow cornmeal or polenta (not the instant one) approx.
Vegetable or sunflower oil for frying
Wash and pat dry your fish.
Beat together two eggs, the juice of half a lemon and seasoning.
Spread Polenta to a depth of about 1cm (½in) on a plate or a sheet of paper
Dip fish in polenta, then in the egg and then again in polenta making sure it is well covered.
Heat the oil 350ºF 180ºC either deep-fry in a fryer or shallow fry in which case turn half way through cooking time. Cook for 7-8 minutes until golden
If you choose to bake preheat the oven to 180 C Fan, 200 C, 400 F, Gas 6, Hot/quick oven. Place fish on a baking sheet and cook for 25 minutes turning half way.