- Crush the peppercorns and put into a large bowl. Add the dried herbs, cayenne pepper and some salt. Peel the garlic and crush it into the bowl, then add the polenta and stir thoroughly.
- Skin the fish fillets if necessary, add to the herb and spice mixture and press it on firmly to coat well.
- Heat the peanut oil in a large, heavy-based frying pan until it begins to smoke. Add the fish and fry for 1½ minutes on each side, or until the fillets are lightly browned and cooked through.
- Meanwhile, cut the lemon into wedges. Drain the cooked fish on paper towels, then transfer the fillets to a warmed serving dish and garnish with the lemon wedges.
Serve this spicy fish with steamed new potatoes and a green salad or, to continue the Louisiana theme, the Cajun Potato Salad recipe on this site.
NUTRIENTS PER SERVING, USING BREAM:
good source of vitamin E.
Any round white fish fillets are suitable for this dish. Fish cutlets can be used too, but you will have to allow them a little longer to cook – they will need about 6–8 minutes. Flatfish, such as sole and flounder, are too thin and too delicate to be cooked this way.