Fried Fish with Polenta

Fried Fish with Polenta – A Traditional Recipe Full of Flavor

If you are looking for a simple yet absolutely delicious recipe that brings back memories of family meals or moments spent in nature, "Fried Fish with Polenta" is the perfect choice! This recipe combines the crispy texture of fried fish with the creaminess of polenta, resulting in a dish that will not only delight your taste buds but also transport you back in time to when food was lovingly prepared with simple ingredients.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4

Ingredients:

For polenta:
- 200 g cornmeal
- 1 liter water
- Salt to taste

For fish:
- 1 kg small perch
- 50 g flour
- 50 g cornmeal
- Salt to taste
- Oil for frying

Recipe visualization:

1. Preparing the polenta
In a large pot, bring water to a boil with a pinch of salt. Wait until the water starts to boil. At that moment, gradually add the cornmeal, stirring constantly with a whisk or wooden spoon to prevent lumps from forming. If you prefer a firmer polenta, you can add a bit more cornmeal, depending on your preferences. Cook the polenta on low heat, stirring occasionally, until it becomes creamy and pulls away from the sides of the pot. When ready, take it off the heat and pour it onto a plate or into a special mold to give it an attractive shape.

2. Preparing the fish
Before you start with the fish, make sure you have all the tools at hand. Rinse the perch under cold running water and clean it. Cut off the head and gut it, removing the intestines. Rinse it again and pat it dry with paper towels, both inside and out, to remove excess water. Now it’s time to prepare the coating mix for the fish: in a bowl, mix the flour, cornmeal, and salt. Dredge each perch in this mixture, ensuring it is evenly coated.

3. Frying the fish
In a deep frying pan, pour enough oil to cover the bottom of the pan. Heat the oil until it reaches the right temperature (about 180°C). Carefully add the fish, being careful not to overcrowd the pan. Fry each perch for 4-5 minutes on each side or until golden and crispy. Once finished, remove the fish to a platter lined with paper towels to absorb excess oil.

4. Assembling the plate
Arrange the polenta in the center of the plate and place the fried perches around it. Cut a few lettuce leaves and garnish the plate for a touch of freshness and color. It is recommended to serve this dish with garlic sauce, which will enhance the flavors and add a hint of savoriness.

Serving suggestions and variations:

- You can add a few slices of lemon to the fish for a citrusy note.
- If you want to diversify, replace the perch with other types of fish, such as carp or trout, to experiment with different flavors.
- Instead of garlic sauce, you can prepare a yogurt sauce with dill, which will add a note of freshness.

Nutritional benefits:
Fish is an excellent source of protein and omega-3 fatty acids, beneficial for heart health. Polenta, on the other hand, is a good source of carbohydrates, providing long-lasting energy.

Frequently asked questions:

1. Can I use whole cornmeal?
Yes, whole cornmeal will give the polenta a richer flavor and higher nutritional content.

2. How can I enhance the polenta?
For added flavor, you can add some herbs to the water, such as parsley or dill.

3. What other side dishes can I use?
Besides salad, you can serve the dish with pickles or grilled vegetables.

Whether you are preparing this recipe for a weekend dinner or a special occasion, "Fried Fish with Polenta" is a choice that will bring joy to the table. With every bite, you will savor not only the taste but also the memories that accompany this traditional dish. Enjoy your meal!