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Polenta Breaded Fish Fillets
Yield:
Serves 2-3Ingredients:
½ cup De la Estancia Organic Polenta
1/3 cup flour
Salt and pepper to taste
1 tsp parsley, very finely chopped
2 eggs, beaten
1 lb whitefish fillets, e.g. cod, rockfish, snapper, catfish
Directions:
Mix the De la Estancia Organic Polenta, flour, salt, pepper and parsley in a small bowl and then pour the mixture out onto a dinner plate. Beat the eggs on a second dinner plate. Dip the fish fillets first into the polenta mixture and then into the egg mixture to coat. Fry the fillets in a medium hot frying pan with a little bit of butter or olive oil. Don’t overcrowd the fillets. Serve hot with lemon wedges and additional parsley sprigs for garnish.
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