Carp in corn breading
12 servings
60 minutes
Cornmeal-crusted carp is a vibrant dish of Moldovan cuisine that combines the tenderness of fresh fish with the crunchy texture of a golden crust. Moldovan chefs have long preferred using cornmeal instead of traditional flour for frying fish, giving the dish a light sweetness and rich flavor. Infused with the aroma of fried oil, the carp retains its juiciness while the crust forms an appetizing crunch. This dish is perfect for festive tables or cozy home dinners, especially when accompanied by fresh vegetables and white wine. Cornmeal-crusted carp is not just a gastronomic delight but also a tribute to the traditions of Moldovan cuisine, known for its simplicity and rich flavors.
1
Clean and gut the fish.
- Carp: 2 kg
2
Cut into portioned pieces.
3
Coat the fish in cornmeal.
- Cornmeal (polenta): 150 g
4
Heat the pan and pour in frying oil. Fry the fish on one side over low heat until golden brown for 3-4 minutes.
- Vegetable oil: to taste
- Carp: 2 kg
- Salt: to taste
5
Flip the fish, cover with a lid, and fry until cooked for 3-4 minutes.
- Carp: 2 kg