Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys spiced polenta battered fish, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Vickys Spiced Polenta Battered Fish, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Spiced Polenta Battered Fish, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys spiced polenta battered fish, gf df ef sf nf using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:
- Get 140 grams gluten-free / plain flour
- Prepare 55 grams polenta
- Prepare 1/2 tsp gluten-free baking powder
- Prepare 2 tsp ground cumin
- Make ready 2 tsp ground coriander
- Take 1/2 tsp chilli powder or to taste
- Get 1/2 tsp ground black pepper
- Get 1/4 tsp salt
- Prepare 180 ml water
- Prepare 180 ml coconut milk
- Take 600 grams white fish fillets
- Get cornflour / cornstarch to coat fish
- Prepare vegetable oil for deep frying
For those of you who are wondering what the meaning of the abbreviations VE, VG, GF, DF, EF, SF and NF above each of my recipes are… I will explain them to you in detail in this diary post. First of all, let me tell you that this is an effort by myself and my team to help provide information to those of you. Vickys Blancmange (Vanilla Pudding), Gluten, Dairy, Egg & Soy-Free. Find this Pin and more on Mrs.
Instructions to make Vickys Spiced Polenta Battered Fish, GF DF EF SF NF:
- Slowly whisk in the water and milk to make a smooth batter
- For the best batter, chill ALL of the ingredients - the flour etc too. The water and milk should be ice cold and I like to mix the dry ingredients together then put them in the fridge for an hour before mixing the liquids in
- Sift the flour, polenta, baking powder, cumin, coriander, chilli powder, pepper and salt into a bowl
- Heat the oil in a deep pan or fryer to 180C / 350F, a medium heat on the stove top
- Pat dry the fish then coat each side of the fillets in cornstarch
- Dip in the batter to completely coat
- Deep fry the fish in batches until the batter is crisp and golden, around 4 - 6 minutes depending on the size of fillets you use
- Drain on kitchen towel and serve immediately with chunky chips, lemon wedges and a garden salad
Vickys Blancmange (Vanilla Pudding), Gluten, Dairy, Egg & Soy-Free. Find this Pin and more on Mrs. Making the polenta rounds couldn't be easier. Hot milk is infused with herbs and garlic. Then the herbs and garlic are fished out and discarded.
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