Recipe

Fish schnitzel butties with polenta chips

A fresh take on the classic fish burger. Served with polenta chips and zucchini tzatziki to make it that little bit special.

  • 50 mins preparation (plus refrigeration)
  • Serves 4
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Ingredients

  • ¾ cup (115g) plain (all-purpose) flour
  • 2 eggs, beaten lightly
  • 2 cups (150g) panko (japanese) breadcrumbs
  • 4 x200g skinless blue-eye trevalla fillets, trimmed
  • 300 grams purchased kale slaw
  • 2 tablespoons lemon juice
  • ¼ cup (60ml) extra virgin olive oil
  • vegetable oil, for shallow-frying
  • 4 large bread rolls (300g), split, toasted
  • lemon wedges, to serve (optional)
Polenta chips
  • 3 cups (750ml) milk
  • 1 cup (170g) instant polenta
  • ⅔ cup (55g) finely grated pecorino
  • 2 tablespoons fresh lemon thyme leaves
Zucchini tzatziki
  • 2 medium zucchini (240g), grated coarsely
  • 1 cup (220g) Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • ¼ cup finely chopped fresh mint
  • 2 tablespoons chopped fresh dill

Method

  • 1
    Prepare polenta chips.
  • 2
    Meanwhile, place flour, egg and breadcrumbs in separate shallow bowls. Add one piece of fish to flour; shake away excess. Dip in egg, then pat in breadcrumbs, pressing to coat well. Transfer to a plate. Repeat with remaining fish, flour, egg and breadcrumbs. Cover; refrigerate until needed.
  • 3
    Make zucchini tzatziki.
  • 4
    Combine kale slaw, lemon juice and oil in a bowl; season to taste. Refrigerate until required.
  • 5
    Preheat oven to 150°C.
  • 6
    Transfer polenta mixture to a chopping board; cut into thick fingers. Dust with reserved polenta from polenta chips.
  • 7
    Heat vegetable oil in a large deep frying pan over medium-high heat. Cook chips, in batches, turning, for 4 minutes or until golden. Transfer to a tray lined with paper towel to drain. Keep polenta chips warm in preheated oven while cooking fish.
  • 8
    Cook two pieces of fish at a time in same frying pan for 4 minutes; turn and cook for a further 3 minutes or until golden and cooked through. Drain on paper towel.
  • 9
    Top the base of each roll with slaw; place fish on top, then tzatziki and roll top. Serve with polenta chips and lemon wedges.
Polenta chips
  • 10
    Grease and line a 20cm (8in) square cake pan with baking paper. Place milk in a heavy-based saucepan, then season with salt and pepper; bring just to the boil over medium heat. Gradually add ¾ cup of the polenta in a thin stream, stirring constantly with a wooden spoon; reserve remaining polenta for dusting. Cook, stirring, for 2 minutes or until polenta is thick and comes away from sides of pan. Stir in pecorino and lemon thyme. Pour mixture into prepared pan; smooth surface. Cover; refrigerate for 2 hours or until chilled and set.
Zucchini tzatziki
  • 11
    Using your hands, squeeze out excess liquid from zucchini; transfer to a bowl. Add remaining ingredients; stir to mix well. Season to taste. Makes about 2 cups.

Notes

To save time, you can omit making the polenta chips and serve with oven fries. You can also use your favourite purchased tzatziki instead of making it.Instead of the blue-eye trevalla, use your favourite firm white fish fillets, such as flathead, snapper, john dory or bream.

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