Tempura cob and polenta chips – Food & Home Magazine

Ingredients

• 90g polenta
• 500ml (2 cups) water
• salt and freshly ground black pepper, to taste
• 2 x 250g fresh farmed cob fillets/white sustainable fish (like hake)
• 5ml (1 tsp) paprika
• 2 lemon wedges, to serve
• <h3>Tomato relish</h3>
• 1 x 400g tin peeled and chopped tomatoes
• 1 garlic clove, peeled
• 3 sprigs fresh basil
• 5ml (1 tsp) sugar
• 15ml (1 tbsp) olive oil
• 2L sunflower oil
• 50g cornflour
• 50g cake flour
• pinch salt
• 125ml (½ cup) water