Fried fish with garlic sauce and polenta

Name: Fried fish with garlic sauce and polenta
Ingredients: 1 fresh fish half a kg cornmeal salt; pepper garlic for mujdei cornmeal for fish flour for fish water for polenta oil for frying

Over - Fried fish with garlic sauce and polenta by Gabriela L. - Recipia

Often, when I want something simple and filling, I prepare fried fish with garlic sauce and polenta. It's the kind of recipe I've made in a hurry, but also when I've had the time to clean the fish carefully, piece by piece. It may seem tedious at first, but once you go through all the steps, it becomes second nature. The taste is consistent every time, and the combination is hard to beat. Quick Info Total time: about 45 minutes Preparation time: 20 minutes Cooking time: 25 minutes Servings: 3-4 Difficulty: easy Recipe type: lunch or dinner, usually for regular days Ingredients 1 fresh fish (approx. 600-800 g, any local variety) 500 g cornmeal salt pepper garlic (for the garlic sauce) cornmeal (for coating the fish) flour (for coating the fish) water (for polenta and garlic sauce) oil (for frying) Instructions 1. Cleaning and portioning the fish I thoroughly descale the fish, being careful not to break the skin. I cut it open on the side and remove everything that needs to be discarded from the inside. I wash the fish in several waters until there's nothing unpleasant left. I cut it in half lengthwise, then remove the head. I slice each half, not too thin, so it doesn't dry out while frying. 2. Marinating I place the fish pieces on a plate, sprinkle salt and pepper on each side, and let them sit for about 15 minutes. Not longer, just enough to absorb some flavor. 3. Polenta I bring water to a boil in a pot over medium heat. When it starts to boil, I add salt, then slowly add the cornmeal while stirring continuously. When the polenta thickens and starts to pull away from the edges of the pot, I turn off the heat. I pour it onto a plate and let it cool slightly. 4. Frying the fish On a platter, I spread a mixture of cornmeal and flour (about half and half, I don’t measure exactly, but I don’t add too much flour to avoid a heavy crust). I coat each piece of fish in this mixture on both sides. I heat oil in a deep pan. When the oil is hot enough, I add the fish to fry, not too many pieces at once. I turn them on each side until they develop a golden crust. I place the fish on paper towels to absorb the excess oil. 5. Garlic sauce I peel the garlic, grate it or crush it well. I add salt to taste, a little water, and mix. For the sauce, I only use water, no other additives. 6. Serving I place the fried fish pieces next to a hearty slice of polenta, with garlic sauce on top or on the side. Why I make this recipe often It's a quick and inexpensive combination, especially when I find fresh fish. Frying is straightforward; you don't need special techniques. The polenta pairs well with the hot fish, and the garlic sauce adds flavor. I love that there's almost never any left, and if there is, there's no need to throw anything away. Tips and variations Tips The most important thing is to clean the fish well before anything else. If there are any scales or uncleaned parts left, they will be felt in the crust. Don't fry the fish over too low a heat, or it will become greasy and won't develop a crispy crust. For polenta, use more water at first, then adjust the cornmeal to achieve the desired texture. Substitutions If you don't have cornmeal for coating, you can use just flour, but the texture will be different, softer. You can make the garlic sauce with crushed garlic alone; it's not mandatory to use a grater. Variations If you're feeling adventurous, you can add a pinch of paprika to the coating mixture, but the basic recipe is just salt and pepper. Any type of fresh fish can be used. Sometimes I've tried to make the polenta softer, other times firmer, depending on my taste. Serving ideas The fish is best eaten hot, with freshly made polenta. The garlic sauce can be placed directly on the fish or on the side, depending on preference. Frequently Asked Questions 1. Can I use frozen fish for this recipe? Yes, but it needs to be thoroughly defrosted and dried with paper before seasoning and frying. The texture differs slightly from fresh fish. 2. Can the recipe be made with only flour for coating? Yes, but the crust won't be as crispy. The cornmeal provides a better coating. 3. What type of fish is best suited for this? Any fresh fish with firm flesh. Usually, carp, bream, or perch. 4. What kind of oil is used for frying? Sunflower oil is the most suitable, as it is neutral and withstands high temperatures. 5. What do I do if the polenta turns out too soft or too firm? If it's too soft, add a little more cornmeal and let it cook to thicken. If it's too firm, add hot water gradually and mix vigorously. Nutritional values (estimates) A serving of fried fish with polenta and garlic sauce (approximately 250 g fish, 150 g polenta, 1 tablespoon absorbed oil, sauce): Calories: 420-480 kcal Protein: 25-30 g Fat: 15-20 g Carbohydrates: 40-50 g These values may vary depending on the type of fish, the amount of oil absorbed during frying, and how much polenta you serve. Storage and reheating Fried fish doesn't store well, as it loses its crust. If there are leftovers, I keep it in the fridge, covered, for a maximum of 24 hours. When reheating, I try to place it in a dry pan for a few minutes, not in the microwave, to keep it somewhat crispy. The polenta can be stored separately, wrapped, and reheated well by steaming or in the oven. I do not recommend storing the garlic sauce from one day to the next, especially if it's made only with water and garlic.

Fried fish with garlic sauce and polenta

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