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Fish Fried with Mamaliguta

Fish Fried with Mamaliguta

For polenta: Put water with a pinch of salt on the fire and leave until it starts to boil, when the water boils add the corn block approximately 2-3 hands and start mixing, it must be mixed well so as not to get caught, if desired to make the polenta stronger (vartoosa) add more corn, when it is noticed that the polenta is ready, take it off the heat and turn it over on the plate.

For the design I made, I took a special shape and filled this shape with a spoon, the polenta taking that shape.

The fish is washed and cleaned, its head is cut, it is split on the belly, it is cleaned inside, it is washed once more and it is tamponed with the absorbent napkins inside / outside. Then the fish is given through a mixture of flour, corn and salt. Remove the fish and leave it on the absorbent napkins to remove the excess fat.

To arrange the plate, place the polenta in the middle, fish around the polenta, cut 2-3 lettuce leaves and decorate, it is recommended to serve with garlic sauce.

Good appetite.


FRIED CARP WITH MEUNIERE SAUCE

Because it was still a fish release, I thought I would prepare a fried carp medallion with miller sauce and natural potatoes today.

ingredients:

  • 2 carp medallions
  • ½ teaspoon salt
  • 1 or
  • 2 tablespoons flour
  • 2 tablespoons breadcrumbs
  • 80 gr. butter
  • Juice from half a lemon
  • 2 tablespoons capers
  • a bunch of parsley

Season the washed and dried carp medallions well with salt and then give them flour, beaten egg and breadcrumbs.

Fry them in a suitable oil bath until they penetrate and acquire a beautiful color, then take them out on a plate covered with a paper towel to remove excess oil.

Meanwhile, prepare the miller's sauce in a pan in which I put 80 gr. butter that I let melt over very low heat.

Add the juice squeezed from half a lemon, the two tablespoons of capers and freshly chopped parsley.

Mix a few times in the sauce obtained and set it aside.

Next to a portion of natural potatoes sprinkled with rosemary and a little green parsley, my carp medallion with miller sauce looks so enticing and is so tasty covered with sour caper sauce that nothing is left on the plate fast enough.


Traditional brine fish brine recipe from the Danube & # 8211 carp brine

Fish brine traditional recipe from the Danube. How to make carp or other fish brine with polenta and sarmuzac? What fish do we use for brine? Carp, novac, crucian, redfish, bream or other freshwater or saltwater brine, baked on a hot plate with salt or grilled.

Our dear friend Mya Benea offered us this traditional recipe for fish brine from the Danube. She lives in Galati, on the banks of the Danube, and carp brine is often found in her family's menu. Spicy, garlicy fish brine, made with baked tomatoes and peppers and aromatic herbs. Fish brine made according to an old family recipe.

Traditionally, brine fish is baked in the open air on a plate sprinkled with salt. Possibly on a classic grill with embers. The picture belongs to our reader Vasile Barbu. After baking, remove the excess salt and continue the recipe.

The fish baked on a hot plate sprinkled with salt or on the grill, over a wood or charcoal fire has a special flavor, but what do we do in winter or when we live in a block of flats?

Well, we adapt the recipe and we manage with the pan and the stove & # 8230

Mya is also a moderator Urban Flavors Group on Facebook and delights us almost daily with culinary photos of the menus prepared by her. The other day he prepared this wonderful fish brine again and documented the recipe through step-by-step photos.

This dish can also be cooked in a cauldron, outdoors. It's even tastier. More recipes in the cauldron (bograci) find here.

From the quantities below it results approx. 3-4 servings of fish brine.


Fish (phytophagous) fried with polenta and jute sauce

Clean the fish, cut it into larger pieces, drain it, then add salt, roll in flour and fry in hot oil.

Separately prepare the crushed garlic sauce rubbed with oil and a little vinegar, to which is added yogurt and chopped green dill.

Prepare the polenta from the above ingredients (corn flour, water, salt to taste).

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.


Fried fish with polenta

This combination has something irresistible: the fish rolled in flour and corn, fried quickly, sprinkled with fresh mujdei and accompanied by polenta, makes you forget the label, roll up your sleeves and pull your plate close, not to miss somehow such a catch.
Here we have some hanusi (the hanus is just a bigger and tastier guvid, don't be fooled by this monster) and some sardines, neighboring the anchovy level :)

1.The quantities are not important, adjust them to the eyes according to the number of people.
Clean the catfish, wash them well and let the water drain well. Keep the fish cold until it's their turn.


2.Mix 2 handfuls of flour with a handful of cornstarch on a plate and prepare a flat tray with paper towels to drain the oil from the frying pan.
3.Put the polenta, a healthier one. Friends to clean some garlic and make a mujdei, be ready for action.
4.Heat the oil in a pan. The fish is salted and peppered, passed through a mixture of flour and cornmeal, then fried in small portions to make them crispy. Drain oil on paper towels.
5.They are served immediately, with polenta and mujdei. Glide well with some cold beer or - even better - with a dry white wine, such as a Riesling.


Fish recipes for the New Year's menu

It is said by the elders that on New Year's Eve we have to eat fish. This will make us slippery all year round, getting rid of any situation. I don't know to what extent superstition helps or not, it's clearly quite nice, but I think the reason why fish should not be missing from a festive menu is that it is tasty, light, and the taste of fish dishes is itself a celebration of the taste buds. We have made for you a selection of recipes with fish or seafood published so far. The recipes I propose to you are for all tastes and pockets: both for the traditionalists, who will prefer trout or carp with polenta in the New Year's menu, and for those who do not give up when it comes to seafood.

There are recipes of all kinds: grilled fish, fried fish, baked fish, grilled or pan-fried shrimp and squid, with or without sauce. I hope I managed to give you a touch of inspiration and to put on your festive New Year's table a recipe with fish brand retetecalamamaro :).


Fried fish with Garlic Mujdei

step 1. We clean well, wash the fish and portion it. We salt it and leave it for 10 minutes.

step 2. In a flat plate add corn flour.

step 3. In a well-heated pan add the oil.

step 4. We pass the fish through corn flour, on one side and the other so that it is covered very well.

step 5. Put the fish pieces in the pan and let them fry without a lid. After about 10 minutes we try to turn it over to see how much it has browned.

step 6. When the fish is well browned on one side, turn it on the other side and cook it until it is well browned.

step 7. When the fish is ready, take it out on a plate and let it cool a bit until we prepare the garlic sauce.

step 8. In a pan add 8 tablespoons of plain water, 1 tablespoon of oil, a little salt and crushed garlic. Stir until it boils and turn off the heat.


How to prepare fish recipe (crucian) & bdquoprajit & rdquo in the oven, without flour, with a little oil?

You can read further the written recipe or go directly to the video recipe here:

We clean the fish of scales, we eviscerate it, after which we wash it very well.

We make several cuts, on both sides, at a distance of 3-4 millimeters, which reach to the bone, but do not cut the bone. The cuts will make the fish penetrate better, deep.

We will jump the fish on the outside, on one side and on the other, then on the inside. I used about a tablespoon of salt. Add pepper as much as you can with four fingers.

Inside each fish we put a bunch of parsley and sliced ​​garlic.

Place the fish in the pan and sprinkle with oil, no more than three tablespoons.

Put the tray in the oven, at 230 degrees Celsius, fire up and down with ventilation, in the electric ovens. At the gas ovens, turn the heat to maximum and place the tray in the middle.

Baking takes about 1 hour, see when the fish is nicely browned.

You know that word: the Turks fought at our mouths & # 128512

Try the recipe too, everything is made simple, no smoke in the house, very quickly.


Fried Fish (Dorada and Stavrid)

Fish are washed, cleaned well, then wiped well by dabbing with a napkin. Season each fish both inside and out with half a teaspoon of marjoram, half a teaspoon of oregano, and pepper, vegeta and fish seasoning are put to taste.

Let it sit for 15 minutes, then pass it through the flour. After being passed through the flour, they are shaken well, leaving only the flour that holds well on the fish.

The fish thus prepared are placed in hot oil in a non-stick pan, at the right heat. They turn on the other side only when they have browned well on the opposite side.
When the fish has browned well on both sides, take them out on a plate lined with napkins.
Serve next to the desired garnish, I served next to french fries and a leurda salad.