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Fried Carp with Polenta and Garlic Sauce
Ingredients
Method
- Rinse the fillets and pat dry.
- Beat the egg and place the breadcrumbs on a plate.
- Add some salt and pepper to the egg mixture.
- Dip the fillets in the egg, and then coat with breadcrumbs.
- Heat the vegetable oil.
- Fry the fish for 5-6 minutes on each side.
- Pour the water in a pot and add the salt.
- Warm the water for 1-2 minutes, and then add the cornmeal, stirring continuously.
- Bring to a boil and reduce the heat to minimum.
- Cook for 20 minutes and stir frequently so the polenta doesn't stick to the bottom of the pot.
- Crush the garlic and add the salt. Stir well with a wooden spoon.
- Mix in the olive oil and stir again.
- Add the tomato paste and the sour cream. Whisk for the flavors to combine.
- Serve the fried fish with polenta and garlic sauce.
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I believe the best way to cook the carp is frying. Even if it's a fat fish and you add more fat by frying it still remains delicious. This is why you should serve it with garlic sauce. Eating garlic with fish is something brilliant. I cannot think about many other combinations that taste so good and fit so perfect together: maybe tomatoes and basil.
Another great addition for fried fish is polenta. Sometimes I even eat polenta with nothing else but garlic sauce. This dish is specific to Eastern Europe and it is served with almost anything from sour cream and cheese to beef stew.
Even you need to prepare more than one dish, this is a quick dinner because you may do everything else while the polenta is boiling. You will need 2 fish fillets (about 5 oz each), 1 egg, breadcrumbs, cornmeal, tomato paste, garlic and sour cream.
Beat the egg and season with salt and pepper.
Place the breadcrumbs on a large plate.
Dip one fish fillet in the egg mixture, and then coat with breadcrumbs. Repeat for the second fillet.
Heat the vegetable oil and fry the fish for 5-6 minutes on each side since the fillets are thicker. Check the fish and if you see that the crust is getting brown flip over, not to burn. Also reduce the heat.
You may flip over more than once to have an evenly cooked fillet.
To prepare the polenta pour the water in a pot. Add the salt and place on medium heat. After 1-2 minutes, add the cornmeal stirring continuously. Cover and bring to a boil. After that reduce the heat to minimum (it is very important to keep the heat on low) and cook for 20 minutes.
It will thicken because the cornmeal absorbs the liquid. Stir frequently because it tends to stick to the bottom of the pot.
To prepare the sauce, crush the garlic and mix it with salt and olive oil.
Add the canned tomatoes and crush them with the spoon or a fork.
Stir in the sour cream. You may use plain yogurt instead of sour cream as it contains less fat, but I prefer this creamy and soft texture for the garlic sauce.
Serve the fried fish with polenta and garlic sauce. I sometimes like to eat some extra garlic cloves. I simply chew them without crushing anymore.
Enjoy!
Fried Carp with Polenta and Garlic Sauce
Ingredients
Method
- Rinse the fillets and pat dry.
- Beat the egg and place the breadcrumbs on a plate.
- Add some salt and pepper to the egg mixture.
- Dip the fillets in the egg, and then coat with breadcrumbs.
- Heat the vegetable oil.
- Fry the fish for 5-6 minutes on each side.
- Pour the water in a pot and add the salt.
- Warm the water for 1-2 minutes, and then add the cornmeal, stirring continuously.
- Bring to a boil and reduce the heat to minimum.
- Cook for 20 minutes and stir frequently so the polenta doesn't stick to the bottom of the pot.
- Crush the garlic and add the salt. Stir well with a wooden spoon.
- Mix in the olive oil and stir again.
- Add the tomato paste and the sour cream. Whisk for the flavors to combine.
- Serve the fried fish with polenta and garlic sauce.
Fried Cheese with Balsamic Tomatoes
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