Polenta-Coated Gurnard with Sweetcorn and Tomato Relish and Jalapeño Mayonnaise

Crunchy polenta-coated gurnard fillets served with a fresh sweetcorn tomato relish and a zesty homemade jalapeño mayonnaise.

Fish Seafood Main Course Deep Fried

Estimated Nutrition

Calories

1572.7

kcal / serving

3145.4 kcal total

Carbs

51.4g

per serving

102.8 g total

Fat

121.2g

per serving

242.4 g total

Protein

69.1g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

Dairy

piece

Egg

free-range and beaten

piece

Egg Yolk

medium free-range

Parmesan Cheese

grated

Fruits

piece

Lime

juice only

GrainsCereals

Plain Flour

100

Fine Polenta

Liquids

Verjus

NutsSeeds

tbsp

Coriander

chopped

Flat leaf Parsley

leaves only, chopped

Coriander

leaves only, chopped

tsp

Sea Salt

OilsFats

500

Sunflower Oil

for deep-frying

Olive Oil

250

Sunflower Oil

for mayonnaise

Seafood

600

Gurnard

filleted and pin-boned

Vegetables

piece

Red Onion

finely diced

piece

Dutch Green Chilli

seeds in and finely chopped

piece

Corn-On-The-Cob

cooked kernels removed

piece

Plum Tomato

ripe

Rocket Leaves

chopped

Jalapeño Pepper

chopped, from a jar

Method

Fold herbs, rocket, parmesan, verjus, jalapeños, and salt into the mayonnaise.

Blend egg yolks while gradually adding oil to create a thick mayonnaise.

Mix onion, chilli, lime juice, coriander, corn, tomatoes, sugar, and olive oil in a bowl.

Fry the fish for 4-6 minutes until golden and drain on kitchen paper.

Coat fish fillets sequentially in flour, then egg, and finally polenta.

Heat sunflower oil in a deep-fat fryer or large pan to 180°C.

Serve fish with relish and mayonnaise, garnished with lime and coriander.