Curry Polenta Fish Burgers
Sustainably-caught white fish coated in spiced polenta and shallow-fried until golden, then served on soft rolls with crisp salad, cucumber, and lime pickle. The curry paste and lemon zest infuse the crispy exterior while keeping the fish moist inside.
Ingredients
- 1 ¼ lb sustainably-caught skinless white fish (pollack, haddock, or large whiting), 4 pieces of 150g each
- 2 tbsp curry pastegaram masala or curry powder0.5:1vegan if paste was vegan
spice level may differ
- 1 tbsp olive oil
- 6 oz polentacornmeal1:1gluten-free
same texture and flavor
- 2 green onions, very finely chopped
- 1 lemon, juice and zest
- vegetable oil, for shallow frying
- 4 soft bread rolls or sliced crusty white bread
- mayonnaise
- salad leavesrocket or spinach1:1
peppery alternative
- cress
- cucumber, sliced
- lime picklemango pickle or chutney1:1
similar sweet-sour-spicy profile
- lime wedges
Instructions
- 1
Pat the fish dry with kitchen paper.
- 2
Smear all over with curry paste mixed with olive oil.
- 3
Mix polenta with green onions, lemon juice, and zest on a plate.
- 4
Press the coated fish into the polenta mixture to cover completely.
- 5
Heat vegetable oil in a frying pan over medium-high heat.
- 6
Cook the fish for 3-4 minutes each side until golden and cooked through.
- 7
Drain on kitchen paper.
- 8
Spread rolls or bread with mayonnaise.
- 9
Top with salad leaves, cress, fish patty, cucumber slices, and lime pickle.
- 10
Serve with lime wedges.
Tips
Use sustainably-caught white fish for best flavor and environmental impact.
Dry the fish thoroughly so the polenta coating adheres properly.
Do not skip the kitchen paper drainage to remove excess oil and keep the coating crisp.
Good to Know
Store leftover fish burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven.
Prepare the polenta coating mixture and coat the fish up to 2 hours ahead. Refrigerate until ready to cook.
Serve immediately while the coating is still crisp, with lime wedges and additional lime pickle on the side.
Common Mistakes
Do not skip drying the fish to avoid the polenta coating slipping off.
Do not overcrowd the pan to avoid the fish steaming instead of frying.
Do not cook over excessively high heat to avoid the coating burning before the fish cooks through.
Substitutions
Vegan Options
spice level may differ
Gluten-Free Swaps
General Alternatives
peppery alternative
similar sweet-sour-spicy profile