We ate this last Friday I think. I’ve been rushed off my feet recently so I’m only just getting round to posting this now. I’m getting ready to move house, work is busy and, as an added bonus, I went down to London midweek to film my slot on a cooking show. It was amazing fun but totally exhausting! And I get to do it all again on Friday!
I was afraid that this would be disapointing, or fiddly or something but it was a doddle to make and tasted great. I saw the crust in a recipe for posh fishfingers but I immediately thought it might be a great way to make a sort of low fat fritto misto by skipping the deep frying… which essentially means I can’t call it fritto misto but I’m happy to take liberties with something this delicious!
Serves 4 (just scale up or down for however many)
3 fillets of white fish (I used basa)
250g king prawns
3 squid tubes
4 tbsp cornflour
4 tbsp polenta
– Defrost any fish that needs defrosting and heat the oven to gas mark 6.
– Cut the squid tubes lengthwise then into approximate squares.
– Slice the fish fillets across the fillet into fish finger sized bits.
– Pat dry all of the seafood using towels or kitchen paper.
– Sprinkle the polenta and corn flour over a plate and mix well.
– Cover each piece of seafood in the polenta mixture, pressing each side into it to coat.
– Place the coated fish and squid on one large baking tray and the prawns on a smaller one.
– Lightly spray with just a little oil.
– Put the fish and squid in the oven for 15 minutes.
– Turn over the fish and squid carefully and put back in the oven.
– Add the prawns and cook everything for a further 10 minutes.
– Serve with basmati rice, edamame and a dipping sauce.