Ideally these sandwiches would be made with catfish, though flathead or King George whiting are great, too. If you don’t have access to any of these just use a local firm-white fish.

8 (125gm each) flathead, King George whiting or other firm-white fish fillets, bones removed
1 egg
400 ml (12/3 cups) buttermilk
400 gm (22/3 cups) polenta
Canola oil, for deep-frying
White onion, cut into thin
rings, white bread slices, American mustard and
sliced pickles (gherkins), to serve
1 tbsp chilli powder
1 tbsp salt
200 gm (11/3 cups) plain flour
1 tbsp Old Bay Seasoning

 1  For the seasoning, combine chilli and salt in a bowl. Set aside.
 2  For the flour mix, combine flour and seasoning in a bowl.
 3  Pat fish fillets dry and check that all bones are removed, then dust with flour mix on both sides. Whisk egg, buttermilk, a pinch of salt and ground white pepper together in a bowl. Place polenta in a separate bowl. Dip each fillet into the
buttermilk mixture then into the polenta to coat evenly. Arrange coated fillets on a tray and refrigerate (1 hour).
 4  When ready to cook, half-fill a heavy-based saucepan or deep-fryer with oil and heat to 180ºC. Carefully lower the
fish pieces into the hot oil and fry, turning occasionally, until golden and cooked through (2-3 minutes), being careful
not to let the oil get any hotter as you may burn the polenta. Drain fish on absorbent paper and dust with the seasoning mix.
 5  To serve, pile some finely sliced onion rings onto the slices of bread, lay fish fillets on top, season with sea salt and ground white pepper, then squeeze over some mustard and top with pickles.