Fingerlings with Fried Polenta

Fish, whether from the sardine, sprat, or sardine category, is a delicacy that we can turn into a savory dish. We start by thawing the fish, making sure to wash it thoroughly, whether it is fresh or has been frozen. After washing it, we place the fish between two kitchen towels to dry it as well as possible. This is an essential step, as it will help us achieve an even and delicious frying.

For frying the fish, the choice is up to everyone: we can fry it directly as it is, without anything added, or we can coat it in flour, making sure to shake off the excess. Another option is to dip it in pancake batter, made from very cold mineral water, not milk, to achieve a lighter and crispier crust. We start frying the fish in small batches in a bath of hot oil, so as to achieve a perfect texture. The fried fish is taken out onto an absorbent towel to remove the excess oil.

Now let’s take care of the polenta fingers. In a pot, we bring water to a boil, adding, if our diet allows, a bit of butter and salt. It is important to add salt only after the water has started boiling, as this makes the water boil more slowly. When the water is boiling, we pour in all the cornmeal at once and stir vigorously for about 7 minutes. This polenta will be less cooked, as it will be finished later in oil or in the oven.

We prepare a platter, which should be longer than it is wide, generously greased with oil. We pour the hot polenta onto the platter and spread it evenly, smoothing the surface with the help of a previously moistened wide knife. It is important to wet the knife with each pass through the polenta to achieve a smooth texture. We let the polenta cool, and then, using the wet knife, we cut the polenta into strips, which we call "fingers."

In the remaining hot oil, we fry these strips of polenta. Unlike French fries, polenta fingers can be just as crispy on the outside and soft on the inside even the next day, making them perfect for breakfast or a snack. This combination of fried fish and polenta fingers promises a unique culinary experience, bringing a touch of the Delta in every bite.

 Ingredients: 1 cup cornmeal, 3 + 3/4 cups of water, salt to taste, 1 teaspoon butter (optional), 1/2 kg sardines, sprats, fresh freshwater fish.

 Tags:  cream recipes for children