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
  • Print


  • 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


  • 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.


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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