Fried fish with polenta and garlic sauce

Fried mullet with polenta and garlic sauce

If you're looking for a delicious and comforting recipe, I invite you to discover our fried mullet dish, accompanied by creamy polenta and aromatic garlic sauce. This traditional recipe is perfect for a family dinner or to impress friends at a festive meal. I will guide you step by step, so you achieve a perfect result every time!

Preparation time
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Number of servings: 4

Ingredients
For fried mullet:
- 1 kg mullet (or other freshwater fish)
- 300 g flour (optional, with a little paprika)
- Oil for frying

For polenta:
- 400-500 g cornmeal
- 1.5 l water
- ½ teaspoon salt

For garlic sauce:
- 2 heads of garlic
- Salt (to taste)
- Lemon juice (optional)
- Oil (to achieve desired consistency)
- Tomato paste or red wine (optional)
- Chopped parsley (optional, for flavor)

Short history
Polenta with fish is a traditional dish that recalls simple yet tasty meals from the past. This recipe is a true culinary treasure, combining the natural flavors of fish with the creamy texture of polenta. Fried fish is a cherished dish, and garlic sauce provides an unmistakable flavor accent.

Step-by-step preparation

Step 1: Preparing the fish
1. Start by cleaning the mullet of scales, fins, and intestines. This step is essential to ensure a pleasant texture and fresh taste.
2. Rinse the fish under cold running water and cut it into suitable portions. You can opt for fillets or larger pieces, depending on your preference.
3. Generously salt the fish, allowing it to absorb the flavors.

Step 2: Frying the fish
1. In a bowl, sift the flour and mix it with a little paprika if you desire a more intense flavor and attractive color.
2. Dredge each piece of fish in flour, ensuring it is well coated.
3. In a skillet, heat the oil over medium heat. You can check if the oil is hot enough by tossing in a small piece of flour; if it bubbles, it's ready for frying.
4. Add the fish to the skillet and let it fry for about 5-7 minutes on each side until golden and crispy. Avoid overcrowding the skillet to allow the fish to fry evenly.
5. After frying, place the fish on a paper towel to absorb excess oil.

Step 3: Preparing the polenta
1. In a cauldron, add 1.5 liters of cold water and place it over heat.
2. When the water starts to boil, add salt, then sprinkle in some cornmeal, stirring quickly to prevent lumps from forming.
3. When the water reaches a boil, add a handful of cornmeal, stirring constantly. Let it boil over medium heat for 10 minutes.
4. Use a rolling pin to stir the polenta, being careful not to let it stick to the bottom of the cauldron. If the polenta becomes too soft, you can add a little more cornmeal and mix well.
5. Once the polenta reaches the desired consistency, cut it with a spoon or string into your preferred shapes.

Step 4: Preparing the garlic sauce
1. Peel the heads of garlic and crush them well in a mortar or with a food processor.
2. Add salt and oil, rubbing the ingredients until you obtain a smooth paste. You can gradually add lemon juice for a fresher taste.
3. If desired, you can also incorporate a bit of tomato paste or red wine, as well as chopped parsley for extra flavor.

Serving
Serve the fried mullet alongside warm polenta and garlic sauce. Add a touch of freshness with a tomato and onion salad, and for a complete experience, you can accompany the meal with a glass of white wine or a cold beer.

Useful tips
- Choosing the fish: Choose fresh mullet with firm flesh and a shiny appearance. You can adapt the recipe to other types of fish, such as carp or trout.
- Perfect polenta: If you want a softer polenta, you can add more water, but be careful not to make it too liquid.
- Garlic sauce: You can experiment with different herbs to customize the sauce, adding, for example, basil or dill.

Frequently asked questions
1. Can I use frozen fish? Yes, but make sure to completely thaw it before cooking.
2. What type of oil is recommended for frying? Sunflower oil or canola oil are ideal for frying due to their high smoke point.
3. How can I store polenta for the next day? Keep the polenta in an airtight container, but it's best to consume it fresh.

This fried mullet recipe with polenta and garlic sauce is an excellent choice to bring a touch of tradition to your kitchen. Prepare it with love and enjoy pleasant moments with your loved ones!