Cheesy polenta fish fingers

by Ed Halmagyi


  • 600g boneless fish fillet (barramundi, bream, leatherjacket and snapper and oreodory are all good choices)
  • salt flakes
  • ½ cup plain flour
  • 2 eggs, beaten
  • ½ cup fine polenta
  • ½ cup breadcrumbs
  • ½ cup grated parmesan
  • 2 tsp dried thyme
  • vegetable oil, for frying
  • simple tartare sauce, to serve


1 Cut the fish into finger shapes with a sharp knife. Season with salt, dust with flour and dip into beaten egg.
2 Combine the polenta, breadcrumbs, parmesan and dried thyme in a large bowl. Press onto the fish pieces. Fry in hot (180°C) oil for 5 minutes, turning several times, until golden and crisp. Drain on kitchen paper, then serve with tartare sauce.