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Fried fish with garlic sauce and polenta

Fried fish with garlic sauce and polenta



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We clean the fish well of scales;

We open the fish from the side and take out everything that is not good;

Rinse the fish well, cut in half;

We cut off the head;

We cut each piece of fish into slices;

Season with salt and pepper; Let marinate for about 15 minutes;

In a pot, put water on medium heat until it boils;

Add salt, and slowly, slowly, until it thickens;

Remove to a plate and leave to cool;

We give the fish by mixing corn with flour, and fry it in hot oil on both sides;

Peel the garlic, grate it, season with salt to taste, pour water and serve with fish and polenta.


What else to eat for dinner: fried salmon with polenta

When you don't know what to cook for dinner quickly, salmon is a good option.

Grease a stove grill / frying pan with oil, sprinkle a little salt on a few salmon fillets, maybe pepper, but not necessarily.

Fry over medium heat on both sides until you notice that the flesh changes color and breaks easily.

Make a mujdei and a polenta and dinner is ready.

Now remove the smell of fish from the house.

11 comments

That's why I made the lord of my heart buy a barbecue, after an episode in which I washed all the curtains in the house because he missed the mackerel.

bravo big coana, and the grill doesn't smoke?

and when you think that the problem was as if solved with two or three newspapers & # 8230

Vote for something like that! Fried fish with lemon, polenta and mujdei? Dap. Anytime!
I started squeezing lemon over any newer frying. In combination with mujdei, it's even cooler. It's a very interesting taste!

I have a hood and I have no problems with the smell. Ok, there is a little smell left, but if I let the hood go for 30 minutes after that, it disappears completely. Now, I don't know what kitchen you have, if it's open space, the problem is probably harder to solve.

I make it in the oven. I rub it with a little oil and spices (some mix of Mediterranean herbs) and turn it over when I see that it is browning. I didn't notice any difference between frying and baking. This is to solve the problem with the smell.

And I prefer to bake it. I may be more inexperienced, but when fried it risks being left undone in the middle and almost burned on the surface, while in the oven I can leave it as long as I want (covered).

Deedee, less fire in the future. Many dishes come out tastier on low heat, you are in no hurry to put on high heat.

Funny, I just produced the act. For those # săraki, who don't have money for fresh salmon, the best price / quality ratio is the frozen one from Lidl (Wild salmon). My son has this thing for at least 1 day / week at school. Suggestion: green pods, possibly from Edenia, cooked to be slightly crispy, drained, put olive oil + salt + garlic powder. It goes razor sharp.

For the smell / annoyance, I also go to the oven, as if it stinks less.

In the end, it's important that everyone cooks what and how they want, but I realize that sleep has such good and soft meat that it's a shame to be overcooked, being one of the top choices for Sushi or tartar. I had already read that Cetinians like well-fried meat, but pork and chicken are super-fried, fish (especially catfish and tuna), beef and duck have a texture and taste that are not worth covering with caramelized meat.

You may be right, but a pregnant woman would probably not risk eating something that is not well cooked, and I generally do not eat if I do not see with my own eyes the meat cooked well in the middle :))

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4 mujdei recipes for barbecue

What would the Romanian barbecue be without a healthy bowl, full of mujdei eyes made by the housewives? Wherever I went, I came across so many different mujdei recipes. Because we like grilled chicken and everything that comes with it, we want to find out how and how others prepare it. What is most important is how we serve this grilled chicken.

In addition to grilled vegetables, french fries, mashed or baked potatoes, white cabbage salad, lettuce or pickles, the sauce is the only one that is not missing from any table where the grill will be served.

We visited various regions of the country and had lunch with the locals who shared their famous delicious mujdei recipes. We have tried them and we want you to know them too. We tell you the recipe, you make it and call us to the grill. Sounds good?

Make the big barbecue because we are the big team!

Mujdei Moldovenesc

It is ours and we serve it at every table where we have a barbecue.

  • Grind the garlic. It is important to use pisalog and not the garlic grinder. With the help of the pisalog you manage to get the most delicious out of it. The juice.
  • After you have crushed it, you will sprinkle it with oil and salt and rub it until it turns into a white paste. After you have cooked the tomatoes, squeeze all the juice over the garlic paste and finely chop the pulp and add it in the same bowl.
  • Stir to taste, add water.

Mujdei Dobrogean

Did you think that those by the sea do not serve mujdei? Well, a fish fried with polenta can't be missed.

  • Garlic
  • Salt
  • Baked / raw tomatoes
  • Oil
  • Wine vinegar
  • Pepper
  • Grind the garlic and rub well with salt and oil. Peel the tomatoes, finely chop and add the garlic paste.
  • Bake the hot pepper on a plate and pass it along with the garlic and tomatoes.
  • At the end add a tablespoon of hot vinegar.

Mujdei from Muntenia

And here you eat a lot of mujdei, for almost all dishes. Garlic is also added to dishes, especially in baked steaks.

  • After you have crushed the garlic well, you need salt and oil to rub it and turn it into a delicious white paste. Over this pasta, add the fresh, finely chopped larch and continue to simmer.
  • At the end, add a little lemon juice and as much water as you want.

Transylvanian Mujdei

Here, too, the mujda is eaten, but more special and tastier, some would say!

  • Garlic
  • Vinegar
  • Salt
  • Honey
  • Fat cream
  • Tarhon cut into pieces

After you have crushed the garlic and formed the famous paste, add the tarragon and mix, then add the honey, sour cream and, finally, the vinegar.


Pan-fried mackerel

Mackerel is a small fish with a length of 30-50 cm.

These fish also live in the Black Sea, laying their eggs in the cold waters of Norway and Iceland.

Mackerel is a fatty fish that is prepared fried in a pan in just a few minutes.

Ingredient:

- 1.5 kg of mackerel,

Method of preparation:

Clean the scum, cut it in half lengthwise and salt it.

Heat the pan well on the fire, without butter and without oil, because the mackerel being greasy they leave fat alone.

Dry well in a clean cloth, grease with a little oil, then put in a hot pan and fry on one side and on the other.

How to serve:

Place on a long plate garnished with lemon slices and parsley leaves. Because the mackerel is fatty, it is served with lemon and possibly with vegetable garnish (natural potatoes, Mexican vegetables).

Equally tasty are the fried asparagus with garlic sauce and polenta.


Fried fish

The fried fish is delicious, and most of the time I avoid cooking because the smell in the kitchen is too strong and I can hardly breathe. However, I learned a few tricks to reduce the problems. It is good for the fish to be as fresh as possible, to have boneless, thicker fillets, to use corn or breadcrumbs so that the fish does not stick. And . do not fry in oil. Yes, use coconut fat or our classic lard.


Fried fish (novac) with garlic brine

As we know, fish is a healthy food. It can be prepared in many ways. I chose to make it, fried with a clove of garlic, a little more diluted, but believe me it's like a tongue: J)) I usually buy, because we live near the Danube, (We really like this fish). It is a fish with a white meat, tasty, without puddle taste.

For us, three people, we needed the following ingredients:

  • 3-4 rounds of novac fish (I have one more :: J)))
  • 1 and ½ teaspoon salt
  • 4-5 tablespoons flour
  • 1 clove of garlic
  • 150 ml oil
  • 1 cup and ½ water
  • Half a lemon (optional)

Method of preparation:

I unwrapped and cut the novac slices in half. I washed them well, placed them in a pan, salted them and let them sit for about 2 hours. Then I put the TEFAL pan on the stove, in which I put the oil, over medium heat, I put each piece of novac through the flour and I put it in the pan, to fry, over medium heat. (click on the pictures).


I kept turning the fish on all sides until it became copper. In the meantime, I cleaned and cut the garlic and mashed it with a teaspoon and a half of salt and left it to wait until the fish was fried. (click on the pictures).


When the fish was ready, I put it on the stove, in a kettle, a cam and a half with water, to heat it well. When the water warmed up well, I put as much garlic as I could mix. In a bowl (bowl), I put 2-3 tablespoons of the oil in which the fish was fried, then I put the garlic with hot water well. We added more water, tasting, of course, until it was to our taste. And the table! I, over that garlic juice (because it's very hot), squeeze my lemon, the men of the family, no (click on the pictures).


You can make thick garlic sauce by squeezing the garlic with a little oil and adding very little mineral water. You can make mujdei lightly rubbed with yogurt or sour cream. According to everyone's taste & # 8230 Good appetite!

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Recipe for bellies

Given that everyone is crazy today to consume as many unsaturated fatty acids as possible, ie Omega 3, I thought I would make fried fish today, because everyone knows that fish contains the most Omega 3.
We buy 2 fresh Romanian carp from the fishery, we clean them with a fork of scales, we wash them, we eviscerate them (and maybe with a little luck we find some caviar or milk), we cut their heads and tails and we put them in cold water for a while. We can keep our heads and tails in the freezer as we never know when we feel like a fish borscht. We must not forget, in case we keep the heads, to take out the gills and throw them away.
We put water with a little salt to boil for the polenta and separately, on another fire from the stove we put a pan with oil to heat. After the oil has heated up, we give each piece of fish with a little salt and then we roll it through the corn and fry it, and so we proceed with each slice. While the polenta is boiling and frying the fish, cut 2 fresh tomatoes, half a clove of garlic and a bunch of parsley, add oil and salt and make the final sauce with the mixer.


To prepare a delicious fried fish with polenta, try the following simple steps:

  1. Clean the fish on the outside and inside and wash it in 2.3 waters then cut it into 4-5 pieces.
  2. Salt the pieces of fish well and then pass them through the flour that has been mixed with the cornstarch and a pinch of salt.
  3. Fry the fish in hot oil on one side and on the other for about 10 minutes.
  4. Remove the fish on a plate lined with napkins to absorb excess oil.
  5. Serve with polenta and garlic sauce and garnish with lemon slices.

DietaPersonala.ro wishes you a good appetite!

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Fried sprot recipe. How to make it and what ingredients you need

If you want to make a quick recipe for fried fish, we recommend sprot. Here is the best fried sprout recipe. How it is made and what ingredients you need to prepare it.

For those who don't know, the sprot (father, ciacia or cecea) is a small marine fish with dimensions of 8-16 cm, which lives in the Black Sea, the Mediterranean Sea, the Adriatic Sea and the Atlantic Ocean.

The sprot lives in cards, has an elongated body, covered with scales and deciduous. It feeds on planktonic crustaceans, lays pelagic eggs in spring and summer or all year round near the coast.

According to researchers, sprot has special nutritional qualities and can work wonders for the human immune system. It is rich in nutrients and fatty acids, extremely beneficial to the body. Even more interesting is the fact that sprot has a low number of calories. You don't have to be a nutritionist to notice the benefits of eating fish.


Set of 3 food vacuum pans (0.7L, 1.4L, 2.4L)

Oven bowl, lid, enameled cast iron, 2.84L, round, red

Frying pan, enameled cast iron, round, 20cm, turquoise

Mihaela11 (Chef), March 28, 2010

Very tasty! Good polenta idea made in the microwave, saves you a lot of effort. Congratulations.

Doina Varga (Chef), March 25, 2010

A wonderful recipe. Congratulations.

maria mihalache (Chef de cuisine), March 24, 2010

burdulea maria elena (Chef de cuisine), March 16, 2010

Congratulations on this wonderful menu. Whoever understood understood. Even if it's bad, ask how much flour you need to fry the fish.

burdulea maria elena (Chef de cuisine), March 9, 2010

dicarmencitta1957 (Chef de cuisine), March 3, 2010

Very good as you make polenta in the oven, so do I and it turns out very good, so I was not alone. Good recipe for polenta and fried fish. Congratulations and you have my vote.

mariana scarlat (Chef de cuisine), February 24, 2010

Fried fish hurts me, so I prefer to bake it and polenta on the fire. Anyone who has no problems with the gallbladder can fry it. Everyone can prepare it as they like. With more or less garlic, or with more or less salt.

Doina Varga (Chef de cuisine), February 23, 2010

Very interesting recipe. I just didn't quite understand: is the recipe for microwave polenta or pangasius? And how much garlic do I use, or how much flour, for pangasius. I understood the polenta. If it doesn't come out right away, I'll try again until it comes out. I have to chew well and it's OK, right? What about frying the pangasius in oil?


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