Polenta Crumbed Snapper

Polenta Crumbed Snapper

Combine polenta, parmesan and Simon Gault Home Cuisine Italian seasoning in a shallow dish. Place flour in a separate shallow dish. Place beaten eggs in a separate shallow dish. Season the snapper fillets with salt and pepper then dip in the flour, then the egg, then coat in seasoned polenta. Allow to stand for 5 minutes. In a frying pan heat oil until it shimmers then add the butter and fry the fish fillets for 2 minutes each side or until golden brown. If the fillets are large you can continue to cook after frying in an oven preheated to 180°C until cooked. Serve with lemon and a green salad.