It tastes really good, I hadn't done it before
- 1 piece over maricel carp
- 3 tablespoons cornstarch
- 1 tablespoon flour
- frying oil
- salt pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Fried carp in corn:
The fish must be cleaned and cut into suitable pieces.
Wash well, drain and season.
The pieces of fish are passed through the mixture of corn and flour and fried in hot oil.
Remove on a paper napkin.
Serve with polenta and garlic sauce
Carp fried in kefir dough with almonds
I will present you a quick snack, full of flavor, given by kefir and almonds. Fried carp and kefir dough with almonds, a quick, effective preparation that can be consumed on any day, but especially at important family events.
What about almonds: The Romans considered almonds to be a magical food that promotes fertility. There are more than 30 types of almonds. The US state of California produces 83% of the world's almond production, Australia 7%, Europe 5%, Iran, Turkey and Tunisia 1%.
If you try to lose weight or gain more natural nutrients during the day, almonds will help you provide exactly what you need. your body needs & # 259. Almonds they are white, covered with brown fur and closed in a shell.
According to taste, they are & icircmp & # 259r & # 539ite & icircn two & # 259 categories: sweet & # 537i spicy. Sweets are the ones I consume daily. They have an oval shape, a more resistant texture and a specific nutty aroma. The spicy ones are used to produce almond oil, which is used to flavor different foods & liqueurs. They are not suitable for consumption because they contain naturally occurring toxic substances such as cyanogenic acid, which are eliminated during the manufacture of almond oil.
Photo: Fried carp with kefir dough with almonds
& Icirc & # 539i must:
6 carp fillets
1 l kefir or milk fatter
3 or & # 259
2 tablespoons white wine
4-5 tablespoons f & # 259in & # 259
100 g of ground almonds
Preg & # 259te & # 537ti a & # 537a:
Sprinkle on salt and pepper to taste and pour over 750 ml kefir fillets. Store them in the refrigerator.
Mix the eggs together with the milk, wine, flour and salt to taste. Pass the slices of fish through this mixture, then through the ground almonds. The pr & # 259je & # 537ti & icircn oil bath & icircncins. Take them out on absorbent paper towels and serve them hot.
Preparation 10 minutes Bake 20 minutes
Re & # 539et & # 259 & # 8239de Andrei Jagyi, N & # 259dlac, jud. Arad
Fried trout in corn crust
I have told you before that I have been and still am quite capricious when it comes to eating fish. But, as he said a few weeks ago when I published the recipe for nile pikeperch with cream and lemon sauce, I decided to overcome my "fear" of the many bones that fish has and to introduce it more often. in the menu.
And not only that. I decided to experiment with recipes with different fish that I used to avoid, as is the trout I had heard about because, well, it would have some bones, because it doesn't have many. And I said to convince myself so I started cooking trout.
I also baked it with parsley and lemon, but the hunger was too great, so it didn't end up being photographed and, implicitly, the recipe won't reach the site yet. More fortunate was the trout fried in cornmeal crust that I managed to photograph, as you can see.
In other words, and in short, today we have "on the menu" fried trout in cornmeal crust for which we used 2 pieces of ready-gutted trout, about 500 grams.
Preparation of small fish fried in corn
This is such a simple and no-holds-barred recipe! It's no different than the larger fish fried in corn crust. Roll the fish in cornstarch and fry in oil. That's it.
If I had to say something, it would be to look for a country corn, it has a completely different taste than the one bought in stores, which is ultra-processed.
If you want to have crispy fish, and the corn does not absorb much oil, then you must make sure that the oil is very well heated when you put the fish and the fire is high.
It is a quick and easy recipe to prepare. Simply wonderful.
valentina ionita (Chef de cuisine), June 24, 2009
I do not use delicately or other derivatives of this kind. I just salt it, leave it for a few minutes, then put it in flour mixed with cornstarch and fry it in hot oil. After frying, take it out on absorbent paper to remove excess oil.
cristina i. (Chef de cuisine), June 23, 2009
Dear Sidy, I don't like anything with paprika, I think it gives a bitter taste that I don't like and it doesn't do me any good. I season the fish of any kind, leave it like this for at least half an hour, put it in flour mixed with corn flour and then fry it. It looks wonderful! I'm sorry I don't have any pictures.
burdulea maria elena (Chef de cuisine), June 23, 2009
It looks good, but I don't know, I don't recognize the bitter bone that makes food bitter. I made a soup on a carp's head, I didn't know how to remove that bone and the soup was thrown away.
Sidy (Chef), June 23, 2009
If you put a little paprika in the flour, the fried carp will have a wonderful color.
Corn fried fish & # 8211 Grandpa's recipe
My grandfather was a fisherman after he retired. Fishing was his greatest passion. I didn't understand him very well at the time. Why did he keep us quiet when we were fishing with him and especially what was so nice about all this? He often returned from Cris with fresh fish. Moreover, he knew how to make a lot of fish recipes.
FISHED WITH MALAYS
Fried fish in corn & # 8211 fish trout fried in corn & # 8211 simple, traditional recipe, fish fried in corn crust, which is eaten with mujdei and hot polenta.
We like it very much fish fried with corn. I think it's done every month in our house.
My father was a fisherman, I grew up cooking fish in every way, but the first idea that comes to mind when I have a common fish on the table is this.
You can replace corn with flour, but it's not the same thing.
I took the last picture in the recipe when my child's friend came to sleep with us. David had never eaten fried fish in corn. His parents often cook fish in the oven or on the grill, seafood, but they do not cook it fried, not in the pan.
He had some restraint, like any child when he wakes up with a new food in front of him. He ate everything and asked for another piece of fish fried with corn.
A few months later, when he returned to sleep with us, he asked his mother to ask us if we were still doing it. fried fish because he liked it very much.
And I did! Bonus, were the pictures and the recipe I post here, so that anyone can prepare. Because there is no more common recipe.
Fish fried in corn can be made from trout (whole or halves), sea bream, carp (but it seems to me that it has too many bones), novac, herring, anchovies, sea wolf, pikeperch, etc.
I wouldn't use salmon for that. I tried and it seemed to me that I lost something of the value of the fish.
I used trout here. It is not very expensive and can be easily threaded at home. You can find more trout recipes here.
If you like fish recipes, I invite you to see the collection fish recipes, where I grouped the recipes into categories: with trout, salmon, sea bream, tuna, and others.
You will not find on Diva In The Kitchen recipes with pangasius. It is the cheapest fish, it has no bones, it has no taste, and its smell is very strong even after cooking and it seems that it has a lot of fans. I read about this type of fish how unhealthy it is, so I will never cook pangasius!
It grows in highly polluted waters and I understand that it is a genetically engineered fish to live in that environment. I hardly managed to convince my in-laws not to buy this type of fish anymore.
In conclusion, do not rejoice that it is cheap. The cheapest. Better an idea more expensive and better, healthier.
If you have the chance to catch trout in mountain waters, it would be ideal. If you fish in the Delta or other lakes it is just as good.
Don't buy any fish. Make sure it is fresh!
Because it's a fish fried in Malay it deserves to be a good, tasty fish.
fish fillets (trout in this case)
a pepper powder
The fish cleaned of scales and bones, washed and dried, will be seasoned with salt and very little pepper. We then roll it through the cornfield, on both sides.
Heat the oil well in a pan. When it starts to sizzle, fry the fish, browning it nicely on each side.
You can test with a wooden spoon inserted in the oil. If air bubbles form around it, the oil is at the right temperature for frying.
We take it out of the pan and put it on a plate, on a paper napkin, which will absorb the excess oil.
Fish fried in corn crust
Romanian specialty spread all over the country and perfect in the Danube Delta, the fish & # 8211 usually, crucian or carp & # 8211 fried in corn crust has a special sweetness and a crunchy texture. Easy to make even for the most inexperienced chefs, the fish fried in corn has some secrets that the people of the Delta know best.
Preparation time: 1 hour
- 2.5-3 kilograms of crucian carp or carp
- 200 grams of corn
- 500-600 ml oil, for frying
- 2 tablespoons salt
- hasty (soft) garlic polenta
- mushroom (hot pepper, Bulgarian, longer, more twisted and less fierce)
- Peel a squash, grate it and squeeze the juice.
- Remove the heads and intestines.
- Cut the smaller fish into 2, lengthwise, or the larger one into 2 finger-thick cross-sections (per section).
- Wash the fish well with blood.
- Allow the fish to drain from the water on a wooden board or bottom.
- Heat 2-finger oil in a frying pan.
- Add 1 teaspoon of salt to the oil and mix well to dissolve.
[tip] Using the trick above, the fish will take its own salt and the oil will not tend to jump out of the bowl.
- Pass the water-soaked, but not too dry, fish through the corn.
- Roast the fish with the skin facing up. This way, the skin will not stick / break.
- Fry the fish over medium heat on both sides.
- Remove the fish and let it drain.
[note] Replace the oil that burned with fresh oil. [/ note]
Roasted fish in cornmeal crust is served hot or at room temperature, with polenta, mujdei and mushroom.
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Speaking of secrets, this fish, fried and crispy is great if it is drowned for half an hour in a garlic juice juice (boil about 1l of water, and when it is warm, add a pinch of vinegar, and another of oil, a little salt and crushed garlic, about 4-5 puppies). Of course, vinegar can be replaced with lemon juice, and mujdei juice can be salted harder and the brine comes out, and you can also add hot pepper pieces. Usually, the fish bowl in brine is covered with a lid and left a little. Ah, I was going to forget & # 8230. It is served with polenta and sheep cheese.
Appetizing. I give the fish before frying it in flour mixed with corn. I also like fish cooked with vegetables (brine) and breaded fish, in the oven. In a word, the fish is wonderful.
tudorita, October 19, 2018
Claudiu, September 20, 2017
Never put the paprika in the frying pan, this is specified on the bag in which the spice is sold, on the back according to the instructions.
nasea alina (Chef de cuisine), May 8, 2009
I think it could have been better, Mrs. Sidonia!
katy (Chef de cuisine), April 16, 2009
I really like caramel and I give it before frying it with a mixture of flour, corn and salt. It comes out very tasty! But also the fish you prepared, if you gave it to me :). I would eat it with gusto!
Cely Snijec (Chef), April 13, 2009
I like breaded fish.
cristina i. (Chef de cuisine), April 9, 2009
I leave the fish after it has been salted for about 2-3 hours so that it has time to draw its salt and I give it through the flour mixed with corn flour and I add a little more salt.
Fish rolled in corn and baked in the oven
Because fish contains omega 3, protein, calcium, it is recommended to consume at least 3 servings a week. It is important to pay attention to the species of fish chosen when buying it, because some fish contain negligible amounts of omega 3, and some dangerous amounts of mercury and other pollutants in water. More useful information about the healthiest fish you can find in Romania, how often and how to eat them can be found in my article here.
The most harmful way to cook fish is fried in oil, but unfortunately it is also the tastiest. I love fried fish rolled in corn, so I decided to try to cook it in the oven in the hope that it will be just as tasty. Surprising, but it really was. In addition, it is very easy to prepare, we do not risk spraying ourselves with oil and the house smells much less like fish.
A piece of carp with long cut skin
I bought a whole carp caught by the Danube. I recommend you avoid farmed fish because it is fed all kinds of concentrates, and the fact that its diet is completely changed compared to the one it has in nature, also affects the amount of fatty acids in the body. Most of the time, farmed fish has much less omega 3 than wild fish. Another problem is that it is grown in a confined space where it has no freedom of movement which usually leads to a higher concentration of omega 6 acids.
I cut the carp's head and tail and put them in the freezer for a fish soup and divided the body into 3 pieces that I deboned. Here I encountered some problems. I thought it was much easier to debone a fish, but it's not that easy because the goal is to keep as much of the meat intact, and the carp has some solid bones, well anchored to the meat. Sardines, for example, are very easy to debone because the bones come off immediately, even by hand. It took me a few minutes to figure out how best to hold the knife, but then things got easier.
I put in a plate large enough malai to cover the fish and I mixed the malai with salt and pepper.
I broke an egg and separated the egg white from the yolk. I beat the egg white and greased the fish on all sides with an egg foam brush. I put the fish over the corn and pressed it well to dress well in the golden coat. I turned it on the other side and pressed it again, and on the sides I put the malai with the palm until I covered the fish completely.
I placed it in the oven tray with the skin facing down. In the tray I previously spread a baking paper greased with a few drops of oil so that it does not stick. I turned on the grill in the oven, but the fish can also be cooked in ovens that do not have a grill. I kept it on one side for about 15-20 minutes (until the corn begins to brown), after which I turned it over and left it until it lightly browned on the second side as well.
In the meantime, I made a mujdei rubbed well with olive oil and a softer polenta because that's how I like it.
I served it with polenta next to it, sprinkled in abundance with mujdei. I can tell you that it turned out very tasty and I did not regret at all that I did not fry it in oil.