Fish Fillets In Cornmeal (Polenta) Crust - cooking recipe

Ingredients

4 fish fillets
plain flour, seasoned with
salt and pepper (use a gluten-free flour if required)
1/2 cup evaporated milk
1 cup cornmeal (polenta)

Preparation

Rinse fish in water and thoroughly pat dry with paper towel.
Coat fish first in flour, then dip in the milk and then the cornmeal.
Chill for 10 minutes in the refrigerator-this helps the cornmeal set onto the fish.
Shallow or deep fry.