- 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)
- 3 cups (750ml) milk
- 1 cup (170g) instant polenta
- ⅔ cup (55g) finely grated pecorino
- 2 tablespoons fresh lemon thyme leaves
- 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
- 1Prepare polenta chips.
- 2Meanwhile, 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.
- 3Make zucchini tzatziki.
- 4Combine kale slaw, lemon juice and oil in a bowl; season to taste. Refrigerate until required.
- 5Preheat oven to 150°C.
- 6Transfer polenta mixture to a chopping board; cut into thick fingers. Dust with reserved polenta from polenta chips.
- 7Heat 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.
- 8Cook 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.
- 9Top the base of each roll with slaw; place fish on top, then tzatziki and roll top. Serve with polenta chips and lemon wedges.
- 10Grease 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.
- 11Using 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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