Polenta is a great alternative to breadcrumbs. Combined with Cajun spices it gives a very crisp, spicy casing for tender fish and prawns.
Fish and prawns
4 x 150 gram fillets firm white fish (I used Terakihi)
16 raw prawns, peeled with tail on
2 tablespoons Cajun spice mix, divided
½ cup instant polenta
¼ cup plain flour
olive oil and butter for cooking
2 tablespoons capers
1 tablespoon olive oil
½ cup mayonnaise
1 clove garlic, crushed
2 tablespoons finely chopped gherkins
1 tablespoon wholegrain mustard
4 long slices bread, grilled
1-2 tomatoes, sliced
Remoulade: Combine the ingredients in a bowl, adding Tabasco sauce to taste.
Capers: Heat the oil in a small saucepan and when hot add the capers. Cook for 1 minute, stirring constantly and taking care as they will spit furiously. Drain on kitchen towels.
Fish: Whisk the eggs, a pinch of salt and half the Cajun spice mix in a shallow dish.
Combine the polenta, flour, remaining spice mix and a little salt in a separate shallow dish.
Dip the fish in the egg mixture, letting the excess drip off, then coat in the polenta, pressing it on to coat well.
Heat a little oil and butter in a sauté pan and cook the fish on both sides until golden and just cooked through. Drain on kitchen towels and keep warm in a low oven.
Wipe out the sauté pan and add a little more oil and butter. Toss the prawns in the egg mixture and then the polenta and cook until golden and just cooked through.
To serve: Spread a little remoulade on the bread. Top with salad leaves, sliced tomato and a fillet of fish. Top with dollops of remoulade and place 4 prawns along the top of fish. Scatter with the capers and serve with lemon wedges and garnish with parsley.
Pantry note: Cajun spice mix is available at supermarkets and food stores. There are many variations but generally it will contain cayenne pepper, dried oregano, dried thyme, garlic powder, onion powder, sea salt and black pepper.