peppertogetherina bowl.
Placepolentaina separate
bowl.Dipeachfilletintothe
buttermilkmixturetheninto
thepolentatocoatevenly.
Arrangecoatedfilletson
a trayandrefrigerate(1 hour).
4 Whenreadytocook,half-fill
a heavy-basedsaucepanor
deep-fryerwithoilandheat
to180ºC.Carefullylowerthe
fishpiecesintothehotoiland
fry,turningoccasionally,until
goldenandcookedthrough
(2-3minutes),beingcareful
nottolettheoilgetanyhotter
asyoumayburnthepolenta.
Drainfishonabsorbentpaper
anddustwiththeseasoningmix.
5 Toserve,pilesomefinely
slicedonionringsontothe
slicesofbread,layfishfillets
ontop,seasonwithseasalt
andgroundwhitepepper,
thensqueezeoversome
mustardandtopwithpickles.
NoteOldBaySeasoning
is availablefromselect
delicatessens,oronline
from usafoods.com.au➤8 (125gmeach)flathead,
KingGeorgewhitingor
otherfirm-whitefish fillets,
bonesremoved
1 egg
400 ml(12/3cups)buttermilk
400 gm(22/3cups)polenta
Canolaoil,fordeep-frying
Whiteonion,cutintothin
rings,whitebreadslices,
Americanmustardand
slicedpickles (gherkins),
toserve
SEASONING
1 tbspchillipowder
1 tbspsalt
FLOURMIX
200 gm(11/3cups)plainflour
1 tbspOldBaySeasoning
(see note)1 Fortheseasoning,combine
chilliandsaltin a bowl.Setaside.
2 Fortheflourmix,combine
flourandseasoningina bowl.
3 Patfishfilletsdryandcheck
thatallbonesareremoved,
thendustwithflourmixonboth
sides.Whiskegg,buttermilk,a
pinch of salt and ground whiteSpicyfish sandwiches
MAKES 4
Ideallythesesandwicheswouldbemadewithcatfish,though
flatheadorKingGeorgewhitingaregreat,too.If youdon’t
have access to any of these just use a local firm-white fish.
GOURMET TRAVELLER 93