Serves 4
4 x 200 g (7 oz) wild Alaska pollack fillets thawed if frozen
4 tablespoons plain flour
150 ml (1/4 pint) milk
50 g (2 oz) instant polenta
4 large baking potatoes, each cut into 8 wedges
2 tablespoons olive oil
1 tablespoon paprika
salt and freshly ground black pepper
tartare sauce to serve
* Preheat the oven to 200°C / 400°F / Gas Mark 6. Grease a large baking sheet with a little vegetable oil
* Rinse the pollack fillets in cold water and pat dry with kitchen paper
* Sprinkle the flour onto a large plate and season with salt and pepper. Pour the milk into a shallow bowl. Sprinkle the polenta onto a separate large plate. Roll the pollack fillets in the seasoned flour, then dip them into the milk. Coat them with the polenta, then arrange the fillets on the baking sheet
* Put the potato wedges in a roasting pan and sprinkle with the olive oil. Add the paprika and some salt and pepper, then toss to coat. Bake them for 30 minutes, then put the fish into the oven and bake for a further 20 minutes
* Serve the fish and paprika chips at once with tartare sauce