Traditional recipes

Caras fried with polenta and garlic sauce

Caras fried with polenta and garlic sauce


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  • Caras or other fish
  • corn
  • Garlic
  • Frying oil
  • 1 yolk
  • flour

Spices:

  • thyme,
  • pepper,
  • paprika,
  • vegetate,
  • oregano etc

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fried caras with polenta and garlic sauce:

I prepare the fish the day before. I clean it of scales, intestines and ears then wash it under a stream of cold water but not very much. I wipe it with a clean kitchen towel and then season it well on all sides. In order to catch the ingredients better, you can grease it with a little olive oil. Put it in the fridge until the next day when we prepare it. Make a garlic sauce: rub the crushed garlic with a little vegeta and yolk. Gradually add a little olive oil and rub vigorously. Put salt water in a saucepan and put corn in the rain. If you want to be sure of the success of the polenta, not to come out lumpy, you can put the corn from the beginning while the water is cold, also in the rain. I roll my eyes. Stir in it all the time. If it is not boiled and needs water, add only hot water. We put the fish in a little flour and shake it off the excess. Fry whole in hot oil so it will be even and the meat will not burn. Hold for a few minutes on one side and then return to the other. .


  • carp, crucian or any other fish
  • garlic
  • flour and corn
  • salt and pepper

Fried carp or crucian recipe

Wash and cut the fish into moderate pieces, as you think should be a portion. Add a pinch of salt and let it rest, possibly overnight. It is said that no matter how much salt you give it, the fish takes as much as it needs, and the rest will be washed before cooking.

Use a non-stick pan to avoid sticking the fish and losing its shape. Put oil about an inch deep.

Put in a bowl a mixture of flour, cornstarch and / or breadcrumbs with a little salt and pepper.

The fish is ideal to be of Danube, the one of pond having a repulsive smell and taste, of shore and statutory water. Size is also important, so as not to be tormented by the bones of these species. If you find crucian smaller than a palm, can be consumed without too much worry, large bones are easy to remove and small ones do not cause problems if swallowed. The carp is cut into transverse pieces, and the best part is the one on the belly, which has no bones except the big ones. Otherwise, with a lot of care and patience, you manage to escape without a bone in your throat.

To make sure that the thickness of the fish is perfect, so that it does not remain raw in the middle and burns on the outside, cut each fish in 2 lengthwise, exactly as the fish fillet is made. I do not remove the spinal cord before cooking, it is easier after cooking, when the meat is soft. Keep in mind, however, that the fish does not need much time to be perfectly cooked.

Pay attention to the size of the flame or the power of the electric hob, you must not burn or smoke the oil. Keep a medium level of frying.

You have the option not to give it through the mixture of flour and corn, some say that it behaves like a sponge and accumulates a lot of oil, but I really like this crispy and tasty peel. In addition, you have the guarantee that the fish stays whole, the shell hardens well and does not let the soft meat break when you turn the pieces of fish.

At the end, prepare a clove of garlic from a few cleaned and crushed dogs, then rub with a little salt and dilute with water or tomato juice. It's crazy, I would eat breakfast in the morning, at the risk of having to chew gum all day.


To fish

Caras or other fish, corn, garlic, oil for frying, 1 egg yolk, flour
Spices: thyme, pepper, paprika, vegeta, oregano, etc

fish can be prepared the day before. It is cleaned of scales, intestines and ears then washed under a stream of cold water but not very much. wipe with a clean kitchen towel and then season well on all sides. In order to catch the ingredients better, you can grease them with a little olive oil. Put it in the fridge until the next day when we prepare it. Make a garlic sauce: rub the crushed garlic with a little vegeta and yolk. Gradually add a little olive oil and rub vigorously. Put salt water in a cauldron and put corn in the rain. If you want to be sure of the success of the polenta, not to come out lumpy, you can put the corn from the beginning while the water is cold, also in the rain. Stir in it all the time. If it is not boiled and needs water, add only hot water. We put the fish in a little flour and shake it off the excess. Fry whole in hot oil so it will be even and the meat will not burn. Hold for a few minutes on one side and then return to the other.


Sprot fried


Sprot, anchovies & # 8230 bleach as they say, I eat them fried less often at home and more often at sea or at festivals :). Here's how I cook them, they seem healthier than fried in an oil bath.

We need :
sprot (I bought thawed)
about 4 tablespoons white flour
pepper
a little bit of oil

I washed the sprout well and kept it in cold water for about 1 hour (it was salty) and wiped it with a few paper towels. I peppered it and to make my work easier, I put it in a bag, added flour, twisted the bag at the end and mixed well.

In the large tray from the stove I put a little oil, I put the sprout in the bag (I shook it well from the flour) and I put the tray in the hot oven at high temperature.

After 10 minutes it was ready.

I topped it with garlic sauce, lemon and of course beer. I hope you prepare it too, it's done quickly.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Caras fried

We clean the fish of scales and intestines (fresh fish must have shiny eyes, after that I orient myself all the time). We wash them well, wipe them with an absorbent napkin and season them with salt and pepper. Let it cool a bit, then pass it through corn flour and fry it in oil over a good heat, for a few minutes on one side, a few on the other.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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Related


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Caras fried

Wash the crucian pieces, add salt and leave them in the fridge for an hour. Drain them with a dry napkin and then pass them through the flour.

Brown on both sides in hot oil, then remove to a plate.

It can be served with a garnish, but I preferred it with polenta and garlic sauce.

Caras fried

I cleaned each crucian carp, washed it well and let it drain. Then I gave them salt.

CARAS PRAJIT

The fish is cleaned, washed, drained well, notches are made on each side of the fish at a distance


Fried fish with garlic sauce and polenta

Fried fish with garlic sauce and polenta from: fish, flour, corn, oil, garlic, salt, parsley.

Ingredient:

  • 1 2 kg fish (carp, pikeperch, crucian carp) or 6 medium fish (mackerel, trout)
  • 2 tablespoons flour + 2 tablespoons cornmeal
  • 1 cup oil
  • 1 head of garlic
  • salt
  • 6-8 stems of green parsley
  • 600 g of corn

Method of preparation:

Clean the fish of scales, fins, head and tail (if you have large fish), then empty it and wash with plenty of cold water.

Allow the fish to drain into a large plastic sieve. Salt inside and out and let it sit for 1/4 hour with the salt on it, then cut into thick slices and place on a dry plate.

Mix flour and cornstarch (or use only what you like) on the work surface, pass the fish pieces through the mixture and fry them in hot oil.

Work on high heat for the first 2-3 minutes so that the fish catches the crust and does not soak in oil. Make the right fire and fry the fish, turning it often.

Remove on paper towels, then transfer to serving plates.

Make polenta from 2 1 warm water, 1 tablespoon salt and corn in the rain. Boil for 20 minutes, stirring often in a cauldron.


Video: Ο Τραχανάς της θείας Σοφούλας (May 2022).