Fish Fingers with Creamy Polenta

Name: Fish Fingers with Creamy Polenta
Yield: 8 Servings
Ingredients: 1 cup all-purpose flour; 6 teaspoons kosher salt, divided; 2 teaspoons freshly ground black pepper, divided; 4 large eggs; 1 1/2 cups yellow cornmeal; 3 pound striped bass or catfish fillets, cut into 4x3/4x3/4' strips; 2 cups heavy cream; 3 tablespoons unsalted butter; 2 teaspoons kosher salt plus more; 2 cups medium-grind stone-ground polenta or grits; 1 8-oz. package cream cheese or mascarpone, room temperature; 1 cup finely grated Pecorino; Freshly ground black pepper; Vegetable oil (for frying)

By Maxcel Hardy

September 12, 2011

Recipe notes