Step 1
Mix ¾ cup buttermilk, hot sauce and paprika together in a large bowl and season well. Add the fish and gently toss to coat.
Step 2
Preheat the oven to 200C fan-forced (220C conventional). Place a large baking tray in the oven to preheat for 10 minutes.
Step 3
Combine the flour and polenta in a large bowl and season. Dredge each piece of fish in the polenta mix to coat well.
Step 4
Remove the hot tray from the oven. Drizzle the tray with half the oil, place the fish onto the hot tray and drizzle the fish with the remaining oil. Bake for 15 minutes, or until golden and crisp, turning halfway through.
Step 5
For the green apple slaw, combine the apple, cabbage, chilli, chives and pistachios in a large bowl. Mix the remaining buttermilk, lemon juice and mustard together in a cup. Pour the dressing over the slaw and toss to coat. Serve alongside the fish with lemon wedges.
