Caras fried with polenta and garlic
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The fish is cleaned of scales, the heads are cut, the intestines are removed and they are washed well.
Sprinkle with coarse salt (absorb only as needed) and leave in a colander for an hour.
Shake off the excess salt and roll in flour on all sides.
Fry in hot oil on both sides until nicely browned.
For the polenta, put salt water to boil by sprinkling a tablespoon of cornstarch on top.
When the water boils, turn on the heat and sprinkle the cornstarch, stirring to prevent lumps.
Boil for 15-20 minutes, stirring.
When it is almost ready, add the butter, mix well and cook for another 2-3 minutes.
Pour over a wooden bottom or in a bowl.
Garlic is cleaned and can be made into juice.
I ate it like this because it was new garlic and it is very good, better than the old (dry) garlic.
Put in a plate fish, polenta and garlic and eat together.