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Jewish Fried Fish in Gluten Free Meal

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
2 eggs
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.