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Polenta, Coconut & Lime Coated Fish

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“A tasty fish recipe that's gluten-free from Pamela Moriarty. You can use any white fish for this recipe”

Ingredients Nutrition

  • 4 flathead fillets, cut into even sized thick fingers (sticks)
  • polenta coconut and lime coating
  • 90 g fine polenta (one-minute)
  • 60 g cornstarch, -1/2 cup (pure maize cornflour)
  • 12 cup shredded coconut
  • 2 limes, zest of finely grated
  • Additional ingredients
  • 12 cup cornstarch (pure maize cornflour)
  • 1 egg
  • 12 cup milk
  • vegetable oil, for shallow frying


  1. Combine the ingredients for the polenta, cocnut and lime coating and set aside.
  2. Place the extra cornstarch/cornflour on a plate.
  3. Make an egg wash by whisking the egg and m,ilk together in a shallow bowl.
  4. Place the fish in the cornstarch and turn to coat both sides, shake off any excess. Dip the fish in the egg wash and then press the coating ingredients onto each side.
  5. Place coated fish pieces on a plate and refrigerate until required.
  6. Heat 1 cm (1/2 inch) of oil in a frying pan over medium heat.
  7. Cook fish pieces in batches. Timing will depend on the thickness of the fish.
  8. Add more oil as necessary to the pan.
  9. keep fish warm in a preheated oven 170°C / 325°F.

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