Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys spiced polenta battered fish, gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Spiced Polenta Battered Fish, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vickys Spiced Polenta Battered Fish, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys spiced polenta battered fish, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:

1. Get 140 grams gluten-free / plain flour
2. Get 55 grams polenta
3. Take 1/2 tsp gluten-free baking powder
4. Get 2 tsp ground cumin
5. Take 2 tsp ground coriander
6. Make ready 1/2 tsp chilli powder or to taste
7. Prepare 1/2 tsp ground black pepper
8. Make ready 1/4 tsp salt
9. Get 180 ml water
10. Get 180 ml coconut milk
11. Take 600 grams white fish fillets
12. Make ready cornflour / cornstarch to coat fish
13. Prepare vegetable oil for deep frying

Instructions to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:

1. Slowly whisk in the water and milk to make a smooth batter
2. For the best batter, chill ALL of the ingredients - the flour etc too. The water and milk should be ice cold and I like to mix the dry ingredients together then put them in the fridge for an hour before mixing the liquids in
3. Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
4. Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
5. Pat dry the fish then coat each side of the fillets in cornstarch
6. Dip in the batter to completely coat
7. Deep fry the fish in batches until the batter is crisp and golden, around 4 - 6 minutes depending on the size of fillets you use
8. Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad

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