Polenta-crusted mackerel

[rydra_wong]

Okay, did everyone know about this apart from me?

Take one egg and some quick-cook polenta. Beat the egg in a bowl, and pour the polenta on a plate. Dip the mackerel in the egg, roll it in the polenta to coat it, and pan-fry.

Get delicious crispy crunchy coating.

Served with fennel and kohl-rabi, sliced into sticks and thrown into the pan for 30 seconds after the fish was done.

(P.S. Thanks to everyone who answered my cry for osso bucco help!)

Comments

[lacey]

Not much better than delightfully simply cooked fish, is there? I'm a sucker for cod and pollock myself, just not wih coating.

[rydra_wong]

Or even delightfully raw fish, for that matter. But sometimes crunchy is nice.

I'm thinking it could work with other things, too. I was wondering about trying polenta crusting on vegetables, sort of like a vegetable tempura: maybe broccoli, with some red pepper flakes in the coating ...

[nigeltde]

I've made fried green tomatoes with a polenta and it was dee lish.

[minxy]

I am really, seriously considering running to the store today to try this on cauliflower, or some other awesome vegetable.

[rydra_wong]

You could get very creative mixing herbs with the polenta.

[fish_echo]

Oh my goodness, that sounds delicious! Mmmmmmmmm, fish!

[ultranos]

Ooh, it's like tempura, only with polenta! And probably less oil. Kare-age then? I wonder if it'd work on not-mackerel. *muses*

I have a bit of a love affair with fish, which I do not get to indulge that often due to a)lack of people who also eat fish in the house I live in, and b)fish selection/prices at the local store, which I'll never understand because I live next to a bloody ocean.

[rydra_wong]

Ooh, it's like tempura, only with polenta!

Definite similarity, yes. But the polenta has a sort of harder-edged crunch, and I'd agree that it almost certainly has less oil as you're pan-frying rather than deep-frying it.

I wonder if it'd work on not-mackerel. *muses*

Googling "polenta-crusted" turns up references to it being done with various sorts of fish, and also with chicken pieces, shrimp, meatballs, and chilies. So, there's definitely potential there, and I'm planning to try it with vegetables a.s.a.p. I'm betting that anything that would work in a vegetable tempura would work here.

[sobelle]

What a fabulous idea!!

thanks!

[lacey]

That could be delicious! You'll have to let us know how it goes if you do!