Fish in cornmeal crust with garlic sauce and polenta

Name: Fish in cornmeal crust with garlic sauce and polenta - Sanziana G.
Ingredients: 3 hake fish 150 ml oil salt 100 g cornmeal (in which we coat the fish) 2 cups of coarse cornmeal 5; 6 cups of water 1 teaspoon salt 1 head of garlic

Over - Fish in cornmeal crust with garlic sauce and polenta by Sanziana G. - Recipia

The first time I made this fish with polenta, I was convinced it wouldn't turn out well. I had some rather thin hake, I added too little salt, and honestly, I didn't even know how much oil to put in the pan, so the first batch stuck to the bottom completely. It was a mess everywhere, but at least I learned my lesson – don't leave the pan unheated and don't overcrowd it with fish. Now I make it quite often, not just because it turns out crispy on the outside and soft on the inside (yes, it's a cliché, but that's actually how it happens), but also because it pairs perfectly with cold garlic sauce and steaming polenta on the side. Plus, it's one of those dishes that you can quickly serve, and nothing is left on the plates, whether it's cold or hot in the kitchen and everyone is sweating. As a quick note, it takes about an hour in total (if you're organized, otherwise you might take longer since you always forget something), yielding 3-4 hearty portions, depending on how hungry the people around you are, and it's not exactly simple if you're not patient with the fish or if you've never worked with polenta before. But the more you repeat it, the better you get at it. Why do I keep returning to this recipe? Because for us, when I say "I'm making fish," everyone already knows what to expect. I've tried more modern versions with all sorts of spices or lemon zest, but this remains a kind of weekend ritual. Plus, you don't need too many ingredients – a good fish, decent cornmeal (this really matters; if it's old or of poor quality, it sticks), oil, some healthy garlic, and that's it. I've also had unexpected guests, so the cornmeal-crusted fish always saves me. And let's not forget: don't skimp on the garlic sauce. It's pointless. 1. The first step is with the fish. Clean it well, remove the head if you don't want to look at it unpleasantly on your plate (I always cut off the head; don't ask me why, it's just a family habit). Make sure there's no trace of blood or skin left, wash it thoroughly in several waters to avoid any strange smell when frying. I usually portion it based on my mood – sometimes I leave larger pieces, other times I cut it into two-finger-wide slices. Very important: salt. Use enough, don't be stingy, but don't pour it with a ladle. Rub the salt on each piece and put everything in the fridge for at least half an hour. I know some people leave it even longer, but after an hour it seems too salty to me. 2. In the meantime, I get the polenta going, as that depends on each person. I don't have the patience to watch over it, but I at least make sure the water is boiling when I add the cornmeal. For 2 cups of cornmeal, I use about 5-6 cups of water, depending on whether I want it softer or firmer. I add salt by eye, about one or two teaspoons for a medium pot. And be careful when pouring the cornmeal – add it slowly, "in the rain," with a whisk or a wooden spoon, to avoid lumps. I've learned from some early failures that if you don't mix well, you'll end up with some weird clumps, and it's not pleasant to encounter them. Once it starts bubbling, I lower the heat and let it cook for about 20 minutes, stirring occasionally. I turn it out onto a wooden board if I'm in the mood; otherwise, I just put it directly on a large plate and cover it with a clean towel to keep it warm. 3. I take the fish out of the fridge, pat it dry with paper because I don't want oil splattering everywhere. I prepare a plate with cornmeal (I use the coarser kind, not the fine one like flour) and coat each piece in cornmeal until it's well covered – not just dusting it, but coating it nicely. I heat the pan with oil thoroughly. If you put the fish in the pan and it doesn't sizzle like you've thrown water on a hot stove, wait a bit longer. Don't rush this step; otherwise, it will stick and turn into mush. 4. Frying: don't overcrowd the pan; leave space between pieces. Fry each side for about 3-4 minutes until it's nicely browned, not just yellowish. Don't move the fish too much, or it might break apart. If you have thick pieces, you can lower the heat a bit after they form a crust so they don't remain raw in the middle. Once they're done, I take the pieces out onto paper to absorb the oil. Many people throw them directly onto the plate and then complain that it's too oily. The paper saves the day! 5. I usually make the garlic sauce by eye. I clean a large head of garlic (it seems a bit little for 3-4 people if it's not healthy), add salt, and mash it with a wooden spoon or a pestle until it forms a paste. I don't use a mixer; I don't like that too-fine texture. I dilute it with cold water to taste, but I don't want it to be soup. You can also add a bit of oil, but I don't always do that. Anyway, the garlic sauce should be strong and flavorful. That's it, everything is served while it's hot. I put the fish on a large platter, the polenta in a bowl, and the garlic sauce separately, so everyone can take as much as they want. If there are leftovers, don't expect it to taste just as good the next day, but we'll talk about that below. If you're in the mood, you can also add a tomato salad, but at our place, no one ever gets around to making that; everyone dives into the fish and garlic sauce. Tips and substitutions: If you don't have hake, any firm white fish will do, even carp or crucian (but for carp, cut it thinner so it doesn't remain raw). If you want, you can coat the fish in flour before the cornmeal, but the crust turns out thicker, and I don't like that texture. Don't use olive oil for frying – it's a waste and doesn't give a good flavor here, especially at high heat. If you don't have a large pan, fry in batches; don't crowd them, even if it takes longer. A tip: if you want to avoid a strong smell in the kitchen, keep the kitchen door closed and ventilate well before you start – fried fish can be quite pungent throughout the house. If you don't have the patience to make polenta, you can buy pre-made, but honestly, it's not the same. As for drinks... at our place, it goes well with cold beer, sometimes with dry white wine, nothing complicated. And if it's summer, a tangy lemonade works too; don't laugh. For a complete menu, let's say you're making this fish as a main course, you can start with a light soup (I prefer a vegetable one or even a clear broth), then the fish with polenta and garlic sauce, possibly with some pickled cucumbers on the table, and finally something sweet – a simple cake or a pudding. That's what I usually do when I have guests or a larger family gathering. Variations: If you want, you can add a bit of paprika or pepper to the cornmeal for a different flavor (but not too much, as it can overpower the fish). I've also seen recipes with sesame seeds in the crust, but that seems too fancy to me. You can also use fish fillets if you don't want to deal with bones, but personally, I like having options; it's more charming to find good pieces among the bones. If you want something lighter, try baking it with a bit of oil on top, but don't expect the same crust. What pairs best with it? Steaming polenta, strong garlic sauce, cold beer or white wine, as I've mentioned. It also goes well with pickles (cucumbers in brine or green tomatoes) or a tangy cabbage salad. Some say it's good with fried potatoes too, but I think that's a shame; it disrupts the balance. Frequently asked questions (because I get some on Instagram and from friends): 1. Can I use a different type of fish? – Sure, any firm white fish. I don't recommend very fatty fish (like mackerel or salmon) because they fall apart, and the flavor doesn't go well with the cornmeal. 2. What do I do if the fish sticks to the pan? – Most often, it's because the pan or oil isn't hot enough, or you turned the fish too quickly. Use a good cast iron or non-stick pan, and don't move the fish until you see a solid crust forming. If it sticks, let it brown, then try to gently loosen it with a spatula. 3. The polenta has lumps; what do I do? – You need to pour the cornmeal slowly, "in the rain," and mix well from the start. If lumps still appear, you can pass the polenta through a large sieve while it's still hot, but it loses some charm. It's better to be patient next time. 4. How firm should the polenta be? – By eye, but as a guideline, if you want to cut it into slices that stand upright, make it firmer (less water for the same amount of cornmeal). If you want it soft and creamy, add more water, but it might cool down faster. 5. Can the garlic sauce be made with other flavors? – Yes, you can add parsley, a bit of oil, or a drop of lemon juice. Some even add milk, but that's not my style. It's good as is, simple. 6. Can I prepare everything in advance? – Fried fish doesn't taste the same reheated, but you can make the polenta and garlic sauce 1-2 hours ahead. Fry the fish just before serving; otherwise, the crust will soften. Nutritional values (as I estimate them, without getting into tables): Fried fish in a crust has, for a medium portion (about 200g of fried fish), around 300-350 kcal, of which about 25-30g protein, and about 15-18g fat (depending on how much oil it absorbs; this can't be measured exactly). The cornmeal for the crust adds some carbohydrates, but not too much. Polenta, for a portion, is about 150-200 kcal, almost fat-free, just carbohydrates from the cornmeal (it also has some fiber). The garlic sauce, if you don't add oil, has almost zero calories, just vitamins and a garlic boost for immunity, let's say. If you're on a diet, you can fry the fish in an air fryer or bake it with less oil, but don't expect the same taste. Overall, it's not a calorie bomb, but it's not strict diet food either; let's not kid ourselves. Fried fish isn't something you eat every day, but as a weekend meal or for a "craving," it's absolutely fine. How to store and reheat: I don't recommend keeping fried fish for more than a day in the fridge – it gets soggy, the crust becomes chewy, and it's not the same as it was. If you still want to reheat it, put it in the oven at 180°C, directly on the grill or on baking paper, for 5-6 minutes, but it won't be as crispy as at the beginning. Polenta can last for up to 2 days in the fridge, but it gets hard; I cut it into slices and fry it in a bit of oil to bring it back to life. I never keep the garlic sauce for more than a day; it turns bitter and doesn't taste the same. Ingredients + the role of each: - 3 hake (or another firm white fish) – the base of the recipe, provides flavor and texture; it should be as fresh as possible - 150 ml oil for frying – helps form the crispy crust, adds flavor and color to the fish, but also extra calories (if you want it lighter, reduce the amount) - salt – enhances flavors, conserves a bit, and helps with the crust - 100g cornmeal (for the crust) – makes the fish crispy on the outside, doesn't absorb too much oil if coated evenly - 2 cups coarsely ground cornmeal (for the polenta) – the main carbohydrate, adds volume and balances the plate - 5-6 cups water (for the polenta) – controls texture; less water = firmer polenta, more water = softer polenta - 1 teaspoon salt (for the polenta) – to avoid blandness, enhances the flavor of the cornmeal - 1 head of garlic – for the garlic sauce, adds intensity, flavor, and a bit of a kick to the dish

Fish in cornmeal crust with garlic sauce and polenta

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