Fried catfish with garlic sauce and polenta

Fried Carp with Garlic Sauce and Polenta

The desire to enjoy a tasty meal full of tradition often leads us to fried fish, especially when it comes to carp, a versatile fish with tender meat and a delicious taste. This fried carp recipe, accompanied by a fragrant garlic sauce and creamy polenta, not only combines the flavors of the ingredients but also evokes childhood memories when family meals were filled with laughter and stories.

Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 40 minutes
Servings: 4

Necessary ingredients:
- 4 large pieces of carp (approximately 1-1.5 kg)
- 50 g cornmeal
- 30 g flour
- Fish seasoning (salt, pepper, sweet or hot paprika, to taste)
- Oil for frying (enough to cover the bottom of the pan)
- 3-4 cloves of garlic for the sauce
- Water (for the sauce)
- 200 g cornmeal (for polenta)
- 800 ml water (for polenta)
- Salt (to taste)

Preparation:

1. Preparing the fish
Start by cleaning the carp of scales, carefully gutting it, and removing the intestines, gills, and fins. It’s important to use a sharp knife to avoid damaging the fish's flesh. After cleaning, rinse it well under cold running water several times to remove any impurities. Then let it drain on a paper towel.

2. Seasoning the fish
In a plate, mix the cornmeal with the flour and fish seasoning. If you wish, you can also add a bit of pepper or paprika to enhance the flavor. Sprinkle seasoning on the outside and inside of the fish, ensuring it is well covered. This step is crucial for achieving a crispy and flavorful crust.

3. Coating in the flour and cornmeal mixture
Dredge each piece of fish in the cornmeal and flour mixture, ensuring it is well coated. This layer will become crispy during frying, providing a pleasant texture.

4. Frying the fish
In a deep pan, heat the oil over medium heat. Once the oil is hot (you can check this by throwing in a small piece of batter - if it sizzles, it's ready), carefully add the pieces of carp. Fry them for 5-7 minutes on each side or until they turn golden and crispy. The secret here is not to overcrowd the pan - if necessary, fry the fish in batches. Once done, remove the pieces from the pan and place them on a paper towel to absorb excess oil.

5. Preparing the garlic sauce
While the fish is frying, you can prepare the garlic sauce. Crush the garlic cloves with a pestle or the flat side of a knife and mix them with a little water to create a smooth paste. Add salt to taste. The garlic sauce is the detail that will enhance the flavor of the fried fish, providing a contrast of taste.

6. Preparing the polenta
In a pot, bring the water to a boil with a little salt. When the water is boiling, add the cornmeal in a rain, stirring constantly to avoid lumps. Reduce the heat to low and cook the polenta for 10-15 minutes, stirring frequently, until it becomes creamy and pulls away from the sides of the pot.

7. Serving
Serve the fried carp alongside warm polenta and garlic sauce. A side of fresh salad or pickles can perfectly complement this traditional meal.

Practical tips:
- Choose fresh fish with firm flesh and a pleasant smell. A fresh carp has shiny eyes and red gills.
- You can experiment with different spices, adding herbs like dill or parsley to customize the recipe.
- If you prefer a leaner fish, you can opt for baking or grilling.

Nutritional information:
Carp is an excellent source of protein, rich in omega-3 fatty acids, which are essential for heart health. Polenta, on the other hand, is a good source of complex carbohydrates, providing long-lasting energy.

Variations:
- Instead of garlic sauce, you can try a yogurt sauce with dill or a tartar sauce for a fresher note.
- Polenta can be enriched with cheese or sour cream for a richer taste.

What it can be paired with:
This dish pairs perfectly with a dry white wine that will enhance the delicate flavors of the fish. Additionally, a pale lager can be an excellent choice for beer lovers.

Frequently asked questions:
1. Can I use another type of fish for this recipe?
Yes, you can experiment with other types of white fish, such as trout or perch, adjusting the cooking time based on the thickness of the fillets.

2. How can I make the polenta creamier?
By adding a splash of milk or butter at the end, the polenta will have a richer and creamier texture.

3. Can I prepare the garlic sauce in advance?
Although it’s best served fresh, the garlic sauce can be made a few hours ahead and stored in the refrigerator. Make sure to stir it well before serving.

This fried carp recipe with garlic sauce and polenta is not just a delicious meal but also a connection to culinary traditions. Whether you are an experienced cook or a novice in the kitchen, this recipe will delight you and bring smiles to the table. Enjoy your meal!