Fried fish in a crispy crust

Name: Fried fish in a crispy crust - Profira M.
Ingredients: 1 kg of goldfish salt; pepper; a little crushed garlic lemon 5 tablespoons of flour 7 tablespoons of cornmeal oil for frying

Fish - Fried fish in a crispy crust by Profira M. - Recipia

Fried fish in a flour and cornmeal crust is prepared simply, but needs a little time for marinating. Before frying, the cleaned fish should be left for a few hours with salt, pepper, garlic, and lemon juice. The crust is made from white flour and cornmeal, and the mixture gives a crispy texture after frying. In our recipe, we served the fish with rice and tomatoes, although you can also serve them with polenta and garlic sauce. A simple salad and a cold white wine are also recommended. Quick Info Total time: not specified exactly; the fish should be marinated for a few hours or even overnight until the next day Preparation time: cleaning and preparing the fish takes time depending on the quantity Cooking time: not specified; the fish are fried in hot oil until the crust becomes crispy Servings: the number depends on the size of the fish and the chosen side dish Difficulty: easy Recipe type: fried fish in a crispy crust, suitable for a family lunch or dinner Ingredients 1 kg of small fish, preferably carp salt pepper a little crushed garlic lemon juice 5 tablespoons of flour 7 tablespoons of cornmeal oil for frying Preparation method 1. Clean the fish well and wash them if necessary. Let them drain, then place them in a bowl. 2. Season the fish with salt, pepper, a little crushed garlic, and lemon juice. Mix carefully so that the spices cover all the fish. 3. Cover the bowl and let the fish marinate for a few hours. You can also prepare them the night before and keep them until the next day when you will fry them. 4. Before frying, drain the fish well from the marinade. This step helps the flour to stick better and reduces oil splatter. 5. In a bowl, mix the flour with the cornmeal, then add salt and pepper. Coat each fish with this mixture until covered on all sides. 6. Heat the oil in a pan and fry the fish in hot oil. Do not remove them immediately; the crust needs to brown and become crispy. 7. Remove the fried fish onto an absorbent paper towel to eliminate excess oil. 8. Serve them hot while the crust is crispy. Polenta with garlic sauce is a suitable choice, but in this version, we chose rice with tomatoes. A simple salad and a cold white or green wine go well alongside. Why I make this recipe often It is a useful recipe when I have small fish and want to prepare them without a long list of ingredients. The marinade with lemon, garlic, salt, and pepper gives flavor, and the mixture of flour and cornmeal forms a pleasant crust after frying. The actual preparation is simple, and the side dish can be chosen based on what is available at home. Another advantage is that the fish can be seasoned in advance. If you marinate them the night before, the next day you only need to drain, coat in the dry mixture, and fry. Tips and variations Tips The fish must be well cleaned before marinating. After sitting with lemon and spices, it's important they are drained before being coated in flour and cornmeal. If they are too wet, the mixture will not adhere evenly to their surface and may come off in the oil. The oil must be hot when you start frying. In insufficiently heated oil, the crust may absorb more oil and will not become as crispy. After frying, place the fish on absorbent paper in a single layer if possible. The salt in the marinade and that in the crust mixture should be measured, as the fish are seasoned in two stages. Substitutions The recipe uses carp, but the indicated quantity is for small fish, suitable for frying. No specific substitution is indicated in the basic recipe, so if you change the type of fish, you must consider its size and texture. The amounts of flour and cornmeal remain as in the recipe, and the mixture is used for coating the fish. Variations For the basic version, the crust contains only flour, cornmeal, salt, and pepper. The taste of the fish is supported by the marinade with lemon and garlic, without other additions. You can choose between the two side dishes mentioned in the recipe: polenta with garlic sauce or rice with tomatoes. The first is the more traditional option for fried fish, while the rice with tomatoes is a suitable alternative that pairs well with crispy fish. Serving ideas Serve the fish immediately after frying, with polenta and garlic sauce. If you prefer a heartier side dish, rice with tomatoes is the choice used in this recipe. A simple salad completes the meal, and alongside the fish, a cold white or green wine can be served. Frequently asked questions How long should the fish marinate? The fish should be left for a few hours with salt, pepper, garlic, and lemon juice. You can also prepare them the night before to fry them the next day. Do I need to wash the fish after marinating? No. The fish should be well drained from the marinade before being coated in flour and cornmeal. Rinsing them after marinating is not mentioned. Why is cornmeal used in the crust? Cornmeal contributes to the crispy texture of the coating. In the recipe, it is mixed with white flour, salt, and pepper, then used to coat the fish before frying. What side dish is served with the fried fish? You can serve them with polenta and garlic sauce or with rice and tomatoes. A salad is also recommended. Both side dishes appear in the basic recipe. Can I marinate the fish from one day to the next? Yes. The fish can be seasoned and left to marinate even the night before. Before frying, they should be well drained. Nutritional values The values below are estimates and can vary greatly depending on the size of the fish, the amount of oil absorbed, the size of the portion, and the amount of crust left on the fish. Since the portioning is not specified, the estimate is indicative for 100 g of fried fish with crust. Calories: approximately 220-300 kcal Protein: approximately 18-22 g Fat: approximately 10-17 g Carbohydrates: approximately 10-18 g Fish provides protein, while flour and cornmeal contribute to the carbohydrate content. The biggest difference is made by the oil absorbed during frying, which is why the values cannot be considered exact. Storage and reheating Fried fish is best served immediately when the crust is crispy. If there are leftovers, store them in the refrigerator in a closed container and consume them within one to two days. After storage, the crust loses its original texture, and reheating does not fully restore it to the state after frying. For the best result, fry only the quantity that will be served.

Fried fish in a crispy crust

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