Crispy carp with green garlic sauce

Name: Crispy carp with green garlic sauce - Jeana F.
Ingredients: 1 carp of 1.2 kg; 1 bunch of green garlic; lemon; pepper; flour; cornmeal; oil for frying

Over - Crispy carp with green garlic sauce by Jeana F. - Recipia

Sometimes I cook fish when I manage to find a good carp at the market, especially in spring when green garlic appears. It's not complicated, but you need a bit of patience when cleaning and portioning it without breaking it apart. Usually, I also make polenta beforehand, so I don't have to stand over the pan thinking about the side dish. Quick Info Total time: about 50-60 minutes Preparation time: 20-25 minutes Cooking time: 25-30 minutes Servings: 4-5 (from a 1.2 kg carp) Difficulty: medium Recipe type: main, seasonal (spring or when you find green garlic) Ingredients 1 fresh carp, around 1.2 kg 1 bunch of green garlic 2 tablespoons of cornmeal 3 tablespoons of flour oil for frying (I use classic oil) salt black pepper 1 lemon Preparation method 1. Carefully clean the carp, both outside and inside. Cut it into thick slices (about 2-3 cm) so it doesn't break apart when frying. Wash them well in cold water and let them drain for a few minutes. 2. Pat each piece dry with kitchen paper to make them as dry as possible. Sprinkle salt over each slice and refrigerate until you finish the rest of the preparations. 3. While the fish is cooling, prepare the garlic sauce. Crush the green garlic and mix it with salt and a little water, to taste. Set aside. 4. Take the fish out of the fridge and sprinkle ground black pepper over each piece. 5. In a bowl, mix the flour with the cornmeal (3 tablespoons of flour, 2 of cornmeal). Coat each piece of carp in this mixture, shaking off the excess. 6. Heat a wide pan with enough oil over medium to low heat. Place the fish pieces skin-side down and let them brown without moving them too much. Carefully turn them over, being careful not to break them, and fry until they are crusty on both sides. 7. Remove the fish onto a paper towel and let it drain for 2-3 minutes to remove excess oil. 8. Serve immediately with the green garlic sauce, lemon slices, and warm polenta. Why I make this recipe often It doesn't require complicated ingredients and doesn't take long. If I have fresh fish, it's one of the simplest ways to cook it. It's suitable for weekend meals or when I want something hearty without spending too much time in the kitchen. Tips and variations Tips If the fish is not dried well before frying, the flour and cornmeal won’t stick properly. Don’t turn the fish too often, so it doesn’t break apart. For a more intense flavor, you can let the fish sit with salt and pepper in the fridge for 30 minutes. Substitutions You can also use dried garlic if you don't have fresh, but the flavor will be stronger. If you don't have cornmeal, you can use only flour, but the crust won't be as crispy. Variations The recipe also works with other types of firm-fleshed fish (for example, crucian or smoked carp). If you don’t want to fry it, you can try baking it, but the crust will be different. Serving ideas Fried carp is good with polenta, garlic sauce, and lemon. It also goes well with a simple salad or pickles, depending on the season. Frequently asked questions What can I do with leftover fried fish? It can be eaten cold the next day or gently reheated in the oven, but the texture won’t be as crispy as fresh. How do I choose a good carp for frying? It’s best to choose a fresh one, with clear eyes and firm flesh. If it’s too big, cut off just a part and keep the rest in the freezer. Can I make this recipe without garlic sauce? Yes, but the absence of green garlic significantly changes the final taste. You can try using lemon juice or just pepper. Is the recipe suitable for freezing? I do not recommend freezing fried fish, as the texture of the crust suffers during thawing. Nutritional values Approximately, for one serving (about 200-220g including the crust): Calories: 260-320 kcal Protein: 27-30g Fat: 13-18g (depending on how much oil remains on the fish) Carbohydrates: 10-15g (from flour and cornmeal) Values may vary depending on how much oil is absorbed and the size of the portions. The garlic sauce and lemon do not add significant calories. Storage and reheating It’s best to eat the fish immediately after frying. If there are leftovers, they can be stored in the fridge in a sealed container for up to one day. When reheating, the crust will not be crispy, but the taste remains good. For reheating, I recommend the oven, not the microwave. The garlic sauce should be kept cold and used quickly.

Crispy carp with green garlic sauce

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