Polenta fish and chips with tartare sauce

Polenta fish and chips with tartare sauce

(2) Rate it

  • 0:30 Prep
  • 0:16 Cook
  • 4 Servings
  • Capable cooks

Make gluten free fish and chips with polenta used in the coating instead of flour.

Featured in
Main recipes, Polenta recipes


  • 1 cup polenta
  • 1 teaspoon garlic powder
  • 2 teaspoons finely grated lemon rind
  • 1 egg
  • 4 (150g each) firm white fish fillets
  • 4 radishes, trimmed, thinly sliced
  • 1 avocado, chopped
  • 80g mixed salad leaves
  • 1 tablespoon lemon juice
  • 1/3 cup Alfa One rice bran oil
  • Oven-baked potato chips, to serve

Tartare sauce

  • 1/2 cup reduced-fat whole-egg mayonnaise
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon finely chopped capers
  • 2 gherkins, finely chopped
  • 1 tablespoon chopped flat-leaf parsley leaves


  • Step 1
    Make Tartare sauce: Place mayonnaise, lemon rind, capers, gherkins and parsley in a small bowl. Season. Stir until well combined. Refrigerate.
  • Step 2
    Combine polenta, garlic powder and lemon rind on a plate. Season with salt and pepper. Whisk egg in a shallow bowl.
  • Step 3
    Dip 1 piece of fish in egg. Coat in polenta mixture. Place on a plate. Repeat with remaining fish, egg and polenta mixture. Refrigerate for 10 minutes.
  • Step 4
    Meanwhile, combine radish, avocado and salad leaves in a bowl. Drizzle over lemon juice and 1 tablespoon oil. Toss.
  • Step 5
    Heat remaining oil in a deep frying pan over medium-high heat. Cook fish, in two batches, for 3 to 4 minutes each side or until golden and cooked through, adding more oil if needed. Transfer to a plate lined with paper towel to drain. Serve with salad, tartare sauce and chips.

  • Low carb
  • Lower gi


  • 2577 kj


  • 40g

    Fat Total

  • 9g

    Saturated Fat

  • 3g


  • 30g


  • 143mg


  • 566.21mg


  • 10g

    Carbs (sugar)

  • 34g

    Carbs (total)

All nutrition values are per serve


Preparation time excludes refrigeration time.

  • Author: Claire Brookman
  • Image credit: Craig Wall & Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au


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