Ease of Preparation: Easy
Yield: 4 – 6 servings
Ingredients:
For the polenta:
- 2 ½ cups chicken stock (625 millilitres)
- 3 cups water (750 millilitres)
- ½ teaspoon minced garlic
- 1 ½ cups polenta (12 ounces)
- 8 tablespoons unsalted butter at room temperature (4 ounces)
- 2 tablespoons mascarpone (30 millilitres)
- Salt and pepper
For the fish:
- 1 ½ pounds fresh white fish such as cod or haddock (750 grams)
- 1 egg yolk
- ½ cup milk (125 millilitres)
- 1-cup cornmeal (250 millilitres)
- Salt and pepper
- Vegetable oil for frying
Method:
Preheat the oil to 375 degrees Fahrenheit
Bring the chicken stock, garlic and water to a boil in a pan. Whisking constantly, pour in the polenta in a steady stream. Return the liquid to a simmer and cook the polenta over a low heat for 25 to 30 minutes, stirring frequently, until the polenta is thick and smooth.
When it is cooked, stir in the butter and mascarpone and salt and pepper to taste. Spread the polenta in a 1 centimetre thick layer in a baking tray and set aside to cool and set. Refrigerate until ready to use. Cut into potato fry shapes.
Cut the fish into six servings or several smaller ones if you like. Season the cornmeal with salt and pepper. Dip the fish in the milk, then in cornmeal. Dip the fish pieces in the egg and then roll them in cornmeal for a second time.
Drop the polenta fries into the oil to cook until golden. Remove and drain on kitchen paper. Put the fish pieces into the oil and cook for a couple of minutes before turning over, depending on the thickness of your fish. Remove when the cornmeal is golden and crisp. Serve the fries with salt, paprika, pepper and lemon zest sprinkled over.
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