Today I realized that I'm craving that fried fish, but not just any fish, rather exactly how my mom used to make it, with warm polenta and enough garlic to keep you healthy for a week. I don't know what got into me, because usually, I wouldn't think about frying fish on a Thursday, but today, when I searched for something in the freezer and found a nice carp left by my husband, I immediately pictured the frying pan in front of my eyes. I don't know who can resist that crispy cornmeal crust and the smell of fish that, even if it seeps into your curtains, somehow makes you hungry every single time.
Time? I wouldn't say it's a recipe that keeps you in the kitchen for long; if you have the fish already cleaned and cut, it takes about 15-20 minutes total, including frying and making the polenta on the side. If it's your first attempt, you might take longer, but after two tries, you'll know exactly what to do. These quantities are enough for two to three servings, depending on how hungry you are and how much polenta you want on the side. Difficulty? I've never heard of anyone failing at this, just don’t rush when flipping the fish.
Honestly, I think I make this recipe about twice a month. It's clearly one of those dishes that will never go out of style at my house. I usually have fish in the freezer because my husband loves fishing, and if it's not carp, it's perch or crucian carp, so there’s always a frying pan with fried fish. Besides being quick to make, it doesn’t require hard-to-find ingredients. Plus, it’s the kind of meal that brings everyone to the table—there’s rarely anything left at the end.
1. First, I deal with the fish. I take the pieces out of the freezer in advance to thaw, wash them well under running water, but I don’t leave them too long in the sink because I don’t like the skin to get soggy. I cut the fish into smaller pieces, about two fingers each, not too thick or too thin, so they get a nice crust but don’t dry out in the middle. I pat them dry a bit with a paper towel; I don’t know why, but that’s how I learned from family—apparently, the cornmeal sticks better that way.
2. Salt—I don’t hold back. I rub each piece with salt, not too early before frying, because it releases water and makes it soft. I salt it right when I start to coat it. Some people add pepper or other spices, but in my house, it’s just simple salt.
3. The cornmeal. I put the cornmeal in a deep plate; I don’t mix it with flour because I don’t like a thick crust, but if you prefer, feel free to add flour. I coat the fish pieces one by one, rolling them well to ensure no part is left without cornmeal, and I shake off any excess lightly so there’s no mess all over the kitchen (I admit that sometimes I still make a mess anyway).
4. I heat a larger frying pan and add enough oil to cover the bottom by about two fingers. When you see it starting to sizzle if you sprinkle a bit of cornmeal, it’s ready. I don’t put the fish in the pan too early; I made that mistake once, and it all stuck together, and the taste wasn’t great either. The pan should have enough oil, not just enough to coat the bottom. It’s not diet food, but I don’t do this every day.
5. I throw the fish into the pan, not filling the entire bottom so I can flip it easily. Over medium heat, not too hot, because it will burn on the outside and stay raw in the middle. I leave it for 3-4 minutes on each side until it’s golden and crispy—I don’t take it out too early because I don’t like it semi-raw. I flip it with a wide spatula or two forks, carefully, so it doesn’t break apart. I take it out onto a plate lined with paper towels to absorb the oil.
6. Meanwhile, I start on the polenta. I can’t give exact measurements in grams or spoons; I do it by eye and feel. I boil water with a bit of salt, then add the cornmeal in a steady stream, stirring with a wooden whisk like my mom used to. On low heat, I stir often for about 10-15 minutes. It shouldn’t be too thick or too soft, so you can slice it if you want.
7. Lastly, the garlic sauce. I keep it simple—3-4 crushed garlic cloves, salt, a bit of water, and finally, a little oil, and if I feel like it, I add some lemon juice or vinegar. I mix until it becomes a whitish paste. Some people add parsley or lovage; I don’t, but it works.
If you want to switch things up, you can use almost any fish: crucian carp, perch, pike, catfish, even mackerel, although it doesn’t have the same charm, but for those who don’t have other options, it’s fine too. I’ve also tried using fish fillets, but I don’t like the texture; it feels like something is missing if you don’t have skin or a bit of fat on it. You can also add a bit of butter to the polenta at the end if you want it creamier. If you want a complete meal, after the fish and polenta, a cabbage salad or some pickles would go well. To drink, I prefer cold beer, but my dad always said it pairs well with a glass of semi-dry white wine.
If you don’t have cornmeal, you can coat the fish in plain flour, but it won’t be as crispy. I’ve seen some people use breadcrumbs, but I don’t like that; it gives a different taste, makes the crust too thick, and it burns faster. The best oil is sunflower oil; I don’t fry with anything else because it changes the flavor. You can use a cast-iron skillet if you have one; it’s even better than a thin one, as it cooks evenly. And if you want to try a different garlic sauce, you can add yogurt to it; it makes it milder.
Fried fish goes best with warm polenta, garlic sauce, and maybe a bit of salty cheese on the side. If you have a simple salad of cabbage or tomatoes, you’re living the good life. It also goes well with boiled potatoes, but it feels like a shame; with polenta, it’s a whole different experience.
A nice variation is to bake it if you don’t want the smell of frying. I’ve tried it—coat the fish in cornmeal and place it on parchment paper, brushing it with oil. It doesn’t come out as crispy, but it’s lighter for those who don’t want too much oil. For those on a diet, you can even grill it with a bit of salt and garlic, but don’t expect the same flavor. Sometimes, I add a bit of sweet paprika to the cornmeal; it gives a nice color. If you feel like it, you can make a sour cream sauce with garlic instead of the garlic sauce; it’s a different experience, but not for traditionalists.
At this meal, a hot chili pepper goes well for those who are brave, or some pickles to cut through the grease. I’ve also made it with beetroot salad, but I admit it’s not my favorite combination. If you’re fasting, you can try the fish with a salad of green beans boiled with garlic and vinegar; it doesn’t make you feel as guilty.
Questions I’ve often received (or asked myself the first time):
How do you get rid of the fish smell in the kitchen?
You can’t completely escape it; that’s the reality. But you can boil a pot of water with a bit of lemon juice or vinegar on the stove after frying. Some people leave vinegar in a bowl on the kitchen counter. Or you can turn on the hood from the start, crack a window, and after two hours, it won’t smell so strong.
What do you do if the fish sticks to the pan?
If the pan is old, there’s not much you can do. I heat the oil well before adding the fish. And I don’t flip it until it’s formed a crust—if you force it too early, it breaks and sticks. It’s best to have a cast-iron skillet or a good non-stick one.
Can I use frozen fish?
Yes, but it should be well-thawed beforehand, and you should pat it dry with a towel to remove any water; otherwise, it splatters and makes a mess in the pan. Don’t put frozen fish directly into the pan; it won’t turn out well.
What kind of oil is best?
Sunflower oil is the best for frying; it doesn’t change the fish’s flavor. I once made it with olive oil, and I didn’t like it at all, and lard isn’t great either; it changes the aroma.
What kind of cornmeal works?
I use regular cornmeal, neither too fine nor too coarse. If you have cornmeal that’s too fine, it won’t form a crust. I’ve also tried instant cornmeal; I didn’t like it; it seems too “soft.”
How do I store and reheat fried fish?
If there’s any left (which is very rare in our house), I let it cool well, then I put it in the fridge in a container with a lid. When reheating, it’s best in the oven on parchment paper for about 10 minutes at 180°C; it comes out crispy again. I don’t recommend the microwave; it makes it soft and greasy. The polenta also keeps in the fridge, but it’s best fresh, honestly.
Nutritional values—I rarely look at them, but I know it’s not light, especially with frying in oil. If you have a portion of about 200g of fried fish (with the crust), it’s around 250-300 kcal, maybe even more if it absorbs oil. Protein is about 30g, fats can be 15-20g, especially if you don’t let the oil drain well. Carbohydrates from cornmeal are low, but if you add polenta, you’re looking at an additional 20-30g. The garlic sauce doesn’t have many calories unless you add more oil. It’s not a diet meal, for sure, but it’s not a calorie bomb if you don’t serve huge portions. Fish itself is super healthy; it has Omega 3, minerals, vitamin D. Polenta provides complex carbohydrates, which I think are better than bread. The oil is the only somewhat problematic thing, so I try not to overdo it.
Reheating—again, if you have leftover fish, let it come to room temperature for 10-15 minutes, then put it in the oven, not the microwave. If you have leftover polenta, you can slice it and grill it on a dry skillet; it’s amazing and can even be used as “bread.” The garlic sauce lasts up to a day; after that, I don’t like it anymore. In fact, we rarely have leftovers after this meal.
Ingredients—not many and not complicated:
Carp (or another fish, about 700-900g for two to three servings) – tasty meat, not too dry; you can also use crucian carp, perch, pike, or even mackerel if you don’t have anything else.
Cornmeal (10-15 tablespoons) – for the crust; it makes a difference, gives a different texture and taste.
Salt – enhances the fish’s flavor and helps with the crust.
Oil for frying (sunflower) – for even frying, gives that crispy texture we all love.
For polenta: water, salt, cornmeal (each according to their eye and habit).
For garlic sauce: 3-4 garlic cloves, salt, water, a bit of oil, optional lemon juice or vinegar (for those who want).
Time? I wouldn't say it's a recipe that keeps you in the kitchen for long; if you have the fish already cleaned and cut, it takes about 15-20 minutes total, including frying and making the polenta on the side. If it's your first attempt, you might take longer, but after two tries, you'll know exactly what to do. These quantities are enough for two to three servings, depending on how hungry you are and how much polenta you want on the side. Difficulty? I've never heard of anyone failing at this, just don’t rush when flipping the fish.
Honestly, I think I make this recipe about twice a month. It's clearly one of those dishes that will never go out of style at my house. I usually have fish in the freezer because my husband loves fishing, and if it's not carp, it's perch or crucian carp, so there’s always a frying pan with fried fish. Besides being quick to make, it doesn’t require hard-to-find ingredients. Plus, it’s the kind of meal that brings everyone to the table—there’s rarely anything left at the end.
1. First, I deal with the fish. I take the pieces out of the freezer in advance to thaw, wash them well under running water, but I don’t leave them too long in the sink because I don’t like the skin to get soggy. I cut the fish into smaller pieces, about two fingers each, not too thick or too thin, so they get a nice crust but don’t dry out in the middle. I pat them dry a bit with a paper towel; I don’t know why, but that’s how I learned from family—apparently, the cornmeal sticks better that way.
2. Salt—I don’t hold back. I rub each piece with salt, not too early before frying, because it releases water and makes it soft. I salt it right when I start to coat it. Some people add pepper or other spices, but in my house, it’s just simple salt.
3. The cornmeal. I put the cornmeal in a deep plate; I don’t mix it with flour because I don’t like a thick crust, but if you prefer, feel free to add flour. I coat the fish pieces one by one, rolling them well to ensure no part is left without cornmeal, and I shake off any excess lightly so there’s no mess all over the kitchen (I admit that sometimes I still make a mess anyway).
4. I heat a larger frying pan and add enough oil to cover the bottom by about two fingers. When you see it starting to sizzle if you sprinkle a bit of cornmeal, it’s ready. I don’t put the fish in the pan too early; I made that mistake once, and it all stuck together, and the taste wasn’t great either. The pan should have enough oil, not just enough to coat the bottom. It’s not diet food, but I don’t do this every day.
5. I throw the fish into the pan, not filling the entire bottom so I can flip it easily. Over medium heat, not too hot, because it will burn on the outside and stay raw in the middle. I leave it for 3-4 minutes on each side until it’s golden and crispy—I don’t take it out too early because I don’t like it semi-raw. I flip it with a wide spatula or two forks, carefully, so it doesn’t break apart. I take it out onto a plate lined with paper towels to absorb the oil.
6. Meanwhile, I start on the polenta. I can’t give exact measurements in grams or spoons; I do it by eye and feel. I boil water with a bit of salt, then add the cornmeal in a steady stream, stirring with a wooden whisk like my mom used to. On low heat, I stir often for about 10-15 minutes. It shouldn’t be too thick or too soft, so you can slice it if you want.
7. Lastly, the garlic sauce. I keep it simple—3-4 crushed garlic cloves, salt, a bit of water, and finally, a little oil, and if I feel like it, I add some lemon juice or vinegar. I mix until it becomes a whitish paste. Some people add parsley or lovage; I don’t, but it works.
If you want to switch things up, you can use almost any fish: crucian carp, perch, pike, catfish, even mackerel, although it doesn’t have the same charm, but for those who don’t have other options, it’s fine too. I’ve also tried using fish fillets, but I don’t like the texture; it feels like something is missing if you don’t have skin or a bit of fat on it. You can also add a bit of butter to the polenta at the end if you want it creamier. If you want a complete meal, after the fish and polenta, a cabbage salad or some pickles would go well. To drink, I prefer cold beer, but my dad always said it pairs well with a glass of semi-dry white wine.
If you don’t have cornmeal, you can coat the fish in plain flour, but it won’t be as crispy. I’ve seen some people use breadcrumbs, but I don’t like that; it gives a different taste, makes the crust too thick, and it burns faster. The best oil is sunflower oil; I don’t fry with anything else because it changes the flavor. You can use a cast-iron skillet if you have one; it’s even better than a thin one, as it cooks evenly. And if you want to try a different garlic sauce, you can add yogurt to it; it makes it milder.
Fried fish goes best with warm polenta, garlic sauce, and maybe a bit of salty cheese on the side. If you have a simple salad of cabbage or tomatoes, you’re living the good life. It also goes well with boiled potatoes, but it feels like a shame; with polenta, it’s a whole different experience.
A nice variation is to bake it if you don’t want the smell of frying. I’ve tried it—coat the fish in cornmeal and place it on parchment paper, brushing it with oil. It doesn’t come out as crispy, but it’s lighter for those who don’t want too much oil. For those on a diet, you can even grill it with a bit of salt and garlic, but don’t expect the same flavor. Sometimes, I add a bit of sweet paprika to the cornmeal; it gives a nice color. If you feel like it, you can make a sour cream sauce with garlic instead of the garlic sauce; it’s a different experience, but not for traditionalists.
At this meal, a hot chili pepper goes well for those who are brave, or some pickles to cut through the grease. I’ve also made it with beetroot salad, but I admit it’s not my favorite combination. If you’re fasting, you can try the fish with a salad of green beans boiled with garlic and vinegar; it doesn’t make you feel as guilty.
Questions I’ve often received (or asked myself the first time):
How do you get rid of the fish smell in the kitchen?
You can’t completely escape it; that’s the reality. But you can boil a pot of water with a bit of lemon juice or vinegar on the stove after frying. Some people leave vinegar in a bowl on the kitchen counter. Or you can turn on the hood from the start, crack a window, and after two hours, it won’t smell so strong.
What do you do if the fish sticks to the pan?
If the pan is old, there’s not much you can do. I heat the oil well before adding the fish. And I don’t flip it until it’s formed a crust—if you force it too early, it breaks and sticks. It’s best to have a cast-iron skillet or a good non-stick one.
Can I use frozen fish?
Yes, but it should be well-thawed beforehand, and you should pat it dry with a towel to remove any water; otherwise, it splatters and makes a mess in the pan. Don’t put frozen fish directly into the pan; it won’t turn out well.
What kind of oil is best?
Sunflower oil is the best for frying; it doesn’t change the fish’s flavor. I once made it with olive oil, and I didn’t like it at all, and lard isn’t great either; it changes the aroma.
What kind of cornmeal works?
I use regular cornmeal, neither too fine nor too coarse. If you have cornmeal that’s too fine, it won’t form a crust. I’ve also tried instant cornmeal; I didn’t like it; it seems too “soft.”
How do I store and reheat fried fish?
If there’s any left (which is very rare in our house), I let it cool well, then I put it in the fridge in a container with a lid. When reheating, it’s best in the oven on parchment paper for about 10 minutes at 180°C; it comes out crispy again. I don’t recommend the microwave; it makes it soft and greasy. The polenta also keeps in the fridge, but it’s best fresh, honestly.
Nutritional values—I rarely look at them, but I know it’s not light, especially with frying in oil. If you have a portion of about 200g of fried fish (with the crust), it’s around 250-300 kcal, maybe even more if it absorbs oil. Protein is about 30g, fats can be 15-20g, especially if you don’t let the oil drain well. Carbohydrates from cornmeal are low, but if you add polenta, you’re looking at an additional 20-30g. The garlic sauce doesn’t have many calories unless you add more oil. It’s not a diet meal, for sure, but it’s not a calorie bomb if you don’t serve huge portions. Fish itself is super healthy; it has Omega 3, minerals, vitamin D. Polenta provides complex carbohydrates, which I think are better than bread. The oil is the only somewhat problematic thing, so I try not to overdo it.
Reheating—again, if you have leftover fish, let it come to room temperature for 10-15 minutes, then put it in the oven, not the microwave. If you have leftover polenta, you can slice it and grill it on a dry skillet; it’s amazing and can even be used as “bread.” The garlic sauce lasts up to a day; after that, I don’t like it anymore. In fact, we rarely have leftovers after this meal.
Ingredients—not many and not complicated:
Carp (or another fish, about 700-900g for two to three servings) – tasty meat, not too dry; you can also use crucian carp, perch, pike, or even mackerel if you don’t have anything else.
Cornmeal (10-15 tablespoons) – for the crust; it makes a difference, gives a different texture and taste.
Salt – enhances the fish’s flavor and helps with the crust.
Oil for frying (sunflower) – for even frying, gives that crispy texture we all love.
For polenta: water, salt, cornmeal (each according to their eye and habit).
For garlic sauce: 3-4 garlic cloves, salt, water, a bit of oil, optional lemon juice or vinegar (for those who want).