Tempura cob and polenta chips

    Serves: 2
    Cooking Time: 45 mins + 4 hrs or overnight, to set


    • 90g polenta
    • 500ml (2 cups) water
    • salt and freshly ground black pepper, to taste
    • 2 x 250g fresh farmed cob fillets/white sustainable fish (like hake)
    • 5ml (1 tsp) paprika
    • 2 lemon wedges, to serve
    • Tomato relish

    • 1 x 400g tin peeled and chopped tomatoes
    • 1 garlic clove, peeled
    • 3 sprigs fresh basil
    • 5ml (1 tsp) sugar
    • 15ml (1 tbsp) olive oil
    • 2L sunflower oil
    • 50g cornflour
    • 50g cake flour
    • pinch salt
    • 125ml (½ cup) water



    Place the polenta and 500ml (2 cups) water in a medium-size pot and bring to a boil. Cook for 10 minutes, stirring continuously, until you have a smooth consistency. Remove from heat and season to taste. Grease a small deep-sided baking tray and pour the polenta into the tray. Refrigerate to set, at least 4 hours or overnight.


    For the tomato relish, place the tinned tomatoes, garlic, basil and sugar in a small pot over low heat. Season to taste and bring to a simmer. Cook until the relish has thickened, 20 minutes. Remove from heat, discard the garlic and basil and set aside to cool.


    Preheat the oven to 180°C. Using a spatula, release the polenta bake and flip onto a chopping board. Slice into 1cm x 10cm chips. Place on a baking tray, drizzle over the olive oil and bake for 15 minutes.


    Heat the sunflower oil in a medium size deep pot or deep-fryer to 180°C. For the tempura, combine the cornflour, flour, salt and the 125ml (½ cup) water and whisk to form a batter. Do not overmix – lumps are essential. Pat the fish dry, dip into the tempura batter and deep-fry until the batter is golden, 5 – 10 minutes. Remove from oil with a slotted spoon and drain on paper towel. Remove the polenta chips from the oven, sprinkle over a little paprika and serve with the tempura fish, tomato relish and lemon wedges for squeezing.