Tempura cob and polenta chips
Ingredients
- 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
Instructions
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.
