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Rosa Flanagan: Polenta Crusted Fish Tacos
Published 9 hours ago
Description
Rosa Flanagan of Two Raw Sisters is dishing up a delicious recipe for Polenta Crusted Fish Tacos.
Serves: 4 (3 tacos per person)
Time: 30 minutes
Ingredients
- ~500g fresh fish
- 1 cup polenta
- 1 tsp chilli flakes
- 1 tsp sea salt
- 1 egg, whisked
- Oil, for cooking
Tomato Salsa
- 200g cherry tomatoes, cut in half or quarters
- ½ cup coriander, chopped
- 2 cloves garlic, crushed and finely chopped
- 2 tbsp extra virgin olive oil
1/2 tsp sea salt - ½ tsp black pepper
Guacamole
- 2 avocados
- 1 lemon, juiced
- 1 tsp sea salt
- ½ cup coriander, chopped
To Serve
- ~12 tacos- we recommend using Tio Pablo- Authentic Corn Tortillas
- 1 small head of cos lettuce
- 2 lemons, cut into quarters
- Aioli, homemade or store brought
Method
- Add the polenta, chilli flakes, and salt to a bowl and mix together.
- Cut your fresh fish of choice into individual pieces.
- Dip each piece of fish in the whisked egg and then coat in the polenta. Then place on a plate. Continue this process with each piece of fish.
- Heat a pan up over a medium heat and add some oil. Place the fish pieces into a pan and cook on either side for ~3-4 minutes, until the outside turns golden and crispy.
- Once cooked, remove each piece from the pan and place on a plate. Continue this process until all fish pieces are cooked.
- For the tomato salsa, add all of the ingredients to a mixing bowl and mix to combine. Set aside.
- For the guacamole, add your avocado to a mixing bowl and lightly smash. Add the remaining ingredients and mix to combine. Set aside.
- Heat another pan over a medium-high heat. Add your tortillas, one at a time. Heat for ~30 seconds on each side. Place and cover in a clean tea towel. Continue, until all tortillas are heated.
- To assemble your tortillas, add some cos lettuce, followed by a generous dollop of guacamole, a piece or two of fish, then topped with the tomato salsa. Squeeze over some lemon juice and lastly dollop on the aioli.
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