Crispy on top

Crispy Fish with Garlic and Tomatoes – A Simple and Delicious Recipe

Imagine a summer day, with the sun shining and the air filled with delicious aromas. This crispy fish recipe is perfect for bringing a touch of joy to your table. Whether you enjoy freshly caught fish or have bought it from the market, the result will be equally tasty. In the following, I will guide you step by step in preparing this savory dish.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4

Ingredients:
- 500-600 g fish (carp, roach, perch, zander, etc.)
- 6 heaping tablespoons of white flour
- 1 teaspoon of cornmeal
- Salt, to taste
- 1 lemon (juice)
- 500 ml oil (for frying)
- 10 cloves of garlic
- 1 tomato

Preparation:

Step 1: Preparing the fish
Start by cleaning the fish. If it is a large fish, you can cut it in half and then cut each half into two or leave it whole if it is small. It is important to wash the fish well under cold running water to remove any impurities. Once finished, sprinkle each piece with lemon juice. This step not only adds a note of freshness but also helps remove the specific fish smell.

Step 2: Seasoning and coating in flour
Salt the fish on each side, to taste. Mix the white flour with the cornmeal in a bowl. The cornmeal will add a crispy texture on the outside, as well as a special flavor. Coat each piece of fish in the flour mixture, making sure it is well covered. This step is essential for achieving that golden, delicious crust.

Step 3: Heating the oil
In a deep frying pan, heat the oil over medium heat. It is important that the oil is hot enough before adding the fish; otherwise, it will absorb too much oil and not become crispy. Test the oil temperature by throwing a small amount of flour into it; if it sizzles, then the oil is ready.

Step 4: Frying the fish
Carefully add the fish slices to the pan, making sure not to overlap them. Let them fry for about 5-7 minutes on each side, until they become golden and crispy. Remember to turn them carefully using a spatula to avoid breaking them.

Step 5: Preparing the garlic and tomato sauce
In the meantime, peel the garlic and chop it into small cubes. You can use a mortar to crush it well, which will enhance the flavor. Grate the tomato and mix it with the crushed garlic and a teaspoon of oil. Add salt to taste. This sauce will add a fresh and flavorful touch on top of the crispy fish.

Step 6: Serving
When the fish is ready, remove it to a paper towel to absorb excess oil. Serve it warm, alongside the garlic and tomato sauce and, of course, a healthy portion of polenta. This dish pairs perfectly with a green salad or grilled vegetables for a complete and balanced lunch or dinner.

Useful tips:
- If you want to experiment with different flavors, try adding spices like paprika or herbs to the flour mixture.
- You can prepare the garlic sauce in advance and let the flavors blend, which will enhance its taste.
- For a healthier option, try baking the fish instead of frying it, covering it with a little olive oil and spices.

Nutritional values (per serving):
Calories: approximately 450 kcal
Proteins: 30 g
Carbohydrates: 35 g
Fats: 20 g

These values may vary depending on the type of fish chosen and the amount of oil used.

Frequently asked questions:
1. Can I use any type of fish?
Yes, the recipe works well with various types of fish, but it is recommended to choose a fish with firm flesh for the best results.
2. How can I avoid the fish absorbing too much oil?
Make sure the oil is well heated before adding the fish and avoid adding too many pieces at once.
3. Can I replace the garlic?
If you are not a fan of garlic, you can use green onions or herbs to add flavor.

This crispy fish recipe is not only easy to prepare but also full of flavors that will delight your taste buds. Make it for a family dinner or a special occasion and enjoy every bite! Bon appétit!

 Ingredients: Fish caught by your husband or, in the worst case, bought (about 500-600g). It can be carp, crucian, perch, catfish, etc. 6 tablespoons of white flour 1 teaspoon of cornmeal Salt to taste 1 lemon 500 ml of oil 10 cloves of garlic 1 tomato