Serves 4 4 x 200g (7oz) wild Alaska pollock fillets thawed if frozen 4 tbsp plain flour 150ml (¼ pt) milk 50g (2oz) instant polenta 4 large baking potatoes, each cut into 8 wedges 2 tbsp olive oil 1 tbsp paprika Salt and freshly ground black pepper Tartar 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 pollock 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 pollock fillets in the seasoned flour, and 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, and 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 tartar sauce Recipe from the Alaska Seafood Marketing Institute.