Fried Plaice Fillets with a Herb and Polenta Crust

A good way to avoid making breadcrumbs, and therefore save time, is to keep a packet of polenta (cornmeal) in the cupboard. It makes an excellent coating for all types of fish, and here we've used it, along with garlic, herbs and lemon, to coat plaice fillets. You can also use lemon or Dover sole instead of plaice.

Serves 2

This recipe is taken from The Delia Collection: Fish and has appeared in Sainsbury's Magazine.

Fried Plaice Fillets with a Herb and Polenta Crust
 2 plaice fillets, skinned, weighing approximately 6 oz (175 g) each
 1 teaspoon finely chopped fresh rosemary or 1 dessertspoon finely snipped chives
 1 teaspoon finely chopped fresh thyme
 2 oz (50 g) polenta
 2 cloves garlic, very finely chopped
 finely grated zest and juice 2 lemons
 1 large egg
 2 tablespoons olive oil
 salt and freshly milled black pepper


This couldn't be simpler. Just combine the herbs, garlic and polenta on a flat plate. Then add the lemon zest along with a good seasoning of salt and pepper.

Mix it all evenly, then wipe the plaice fillets with kitchen paper.

Beat the egg in a shallow dish, dip the fillets in the egg and coat them with the polenta mixture, pressing it on well.

Now take a very large frying pan and heat the oil in it over a high heat. When it is good and hot add the fish, then turn the heat down to medium and cook the fish for about 2-3 minutes on each side, depending on the thickness.

Drain on absorbent kitchen paper and serve on hot plates with the lemon juice squeezed over.

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