Brazilian cooks adopt polenta crust for air‑fried fish

Chefs and home cooks in Brazil are using dry polenta as a substitute for traditional breadcrumbs to create a firm, golden crust on fish fillets cooked in an air‑fryer or conventional oven. The technique relies on pressing the fish dry, coating it with seasoned dry polenta, and cooking at high heat so the corn granules lose moisture and harden, delivering a crunchy exterior without deep‑frying. The method reduces oil use, cuts cleanup, and aligns with health‑focused trends while preserving the flavor and texture of classic fried fish.