Lime and polenta fish fingers
500g sustainable white fish, filleted and skin removed
Pinch sea salt
1 lime, zest and juice
Olive oil, to shallow fry (a low grade oil is fine here), about 5 tbsp
Cut the fish into large pieces. Place the cornflour in a plate. Beat the eggs in a medium bowl and add a pinch of salt, some pepper and the zest and juice of the lime. Pour the polenta into another plate.
Cut the fish into large chunks. Dip each piece first into the cornflour, then into the beaten egg making sure all surfaces are coated. Dip the eggy fish into the polenta . Proceed the same way with the other pieces of fish.
Heat up a large frying pan with the olive oil. Place the battered pieces of fish in the pan and fry on each side for about 4 to 5 minutes. The fish needs to be cooked thoroughly inside and the polenta to have browned a little.
Serve immediately with a squeeze of lime juice or a wasabi flavoured mayonnaise and a side of fries.