GARFISH WITH POLENTA

1 Cup Course Polenta
500gms Whole Garfish
Pinch Salt and Pepper - To season flour
Olive Oil - For Frying
2 Eggs - Lightly Beaten
Flour - For Coating

Coat the garfish in the seasoned flour, lightly shaking off any excess flour. Dip the garfish into the egg the firmly press the fish firmly into the polenta until completly coated. Heat enough oil to cover the bottom of a heavily based frying pan and bring to medium heat. Add fish and then cook until the crust in golden brown and the garfish opaque and beginning to flake when tested.