By the way, my BIL tells me there are no flies in summer where he lives in the US. I so-o-o-o want to do summer there!!!!!
So, no photo...but a yummy recipe, regardless. In search of something 'different' to do with fish, I found somewhere to begin my fishy travels. Dh wondered why we couldn't have it whole....I told him to pretend, because there was only a few little additions, really.
Polenta-Crusted Fish Cakes
- 375g boneless white fish fillets, roughly chopped
- 1/4 small red onion, finely diced
- 2 tbs chopped fresh continental parsley
- 1 tbs grated fresh ginger
- Salt & ground black pepper, to taste
- 1 lemon
- 120g (2/3 cup) polenta
- 1 egg, whisked
- 500ml (2 cups) peanut oil
- Sweet chilli sauce, to serve
- Place the fish in the bowl of a food processor and process until finely chopped. Add the onion, parsley, ginger, salt, pepper and the juice from 1/2 of the lemon. Process to combine. Transfer the mixture to a bowl.
- Divide the mixture into 8 and shape into patties about 5cm in diameter and 1.5cm thick. Place the polenta on a plate. Dip the fish cakes in the egg and then the polenta, pressing the polenta on firmly to form a thick coating.
- Heat the oil in a large shallow frying pan (about 30cm base measurement) over medium heat. Add 1/2 the fish cakes and cook for 3-4 minutes each side or until golden and cooked through. Drain on paper towel. Repeat with the remaining fish cakes.
- Cut the remaining lemon half into wedges. Serve the fish cakes with the sweet chilli sauce and lemon wedges.
This recipe came from www.taste.com.au