Polenta-coated gurnard with sweetcorn and tomato relish and jalapeño mayonnaise
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating.
Method
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For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.)
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Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.
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Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.
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To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.
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For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.
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Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.
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To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves.
Ingredients
For the polenta coated gurnard
- sunflower oil, for deep-frying
- 1 free-range egg, beaten
- 50g/1¾oz plain flour
- 100g/3½oz fine polenta
- 1 x 600g/1lb 5oz gurnard, filleted and pin-boned
For the relish
- 1 small red onion, finely diced
- 1 Dutch green chilli, seeds in and finely chopped
- 1 lime, juice
- 1 tbsp coriander, chopped (save a few pretty bits for the finished dish)
- 1 fresh corn on the cob, cooked and kernels removed
- 3 ripe plum tomatoes
- 1 tsp caster sugar
- 50ml/2fl oz olive oil
For the jalapeño mayonnaise
- 2 medium free-range egg yolks
- 250ml/9fl oz sunflower oil
- 10g flatleaf parsley, leaves only, chopped
- 10g coriander, leaves only, chopped
- 30g/1oz rocket leaves, chopped
- 15g/½oz grated parmesan cheese
- 20ml/¾fl oz verjus
- 40g/1½oz chopped jalapeño pepper, from a jar
- 1 tsp sea salt
To garnish
- 1 lime, halved
- fresh coriander leaves
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