Pește Prăjit cu Mujdei
Pește Prăjit cu Mujdei·(pesh-teh pruh-zheet koo moozh-day)
Mămăligă: 30-Minute Daily Mainstays
If you grew up in a Romanian household, the crackle of a hot pan and the sharp, undeniable scent of raw garlic meant one thing: peasant cooking at its finest. This is the ultimate weeknight comfort, but an authentic, golden crust requires a grandmother's touch. The secret is twofold. First, cut the cornmeal with a little wheat flour to glue the crust to the fish. Second, slowly whip oil into the crushed garlic to create a thick, fluffy emulsion before folding in sour cream and a splash of sparkling water. It takes thirty minutes, requires nothing you can't find at a Midwestern supermarket, and tastes exactly like home.
Before you start
Remove all surface moisture from the fish.
Use paper towels to pat the fillets aggressively dry, as any remaining water will turn to steam in the hot oil and blow the breading right off the fish.
Ingredients
- white fish fillets1 1/2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- yellow cornmeal1 cup
- all-purpose flour1/2 cup
- sweet paprika1 tsp
- sunflower oil2 cup
- garlic1 large head
- coarse salt1/2 tsp
- sunflower oil3 tbsp
- full-fat sour cream1/2 cup
- sparkling mineral water1 tbsp
- fresh lemon juice1 tsp
- lemon1 med
- polenta2 cup
Method
- 01
Season the fillets and let them rest.
Season the dried fish heavily with kosher salt and black pepper on both sides, letting them sit at room temperature for 10 to 15 minutes to draw out slight moisture and create a tacky surface.
- 02
Whip the garlic sauce.
Smash the garlic and coarse salt into a fine paste in a mortar and pestle. Stirring continuously, add the three tablespoons of oil drop by drop to create a thick emulsion, then fold in the sour cream, sparkling water, and lemon juice.
- 03
Heat the oil and mix the breading.
Pour about a half-inch of sunflower oil into a heavy-bottomed skillet over medium-high heat. In a shallow dish, whisk together the cornmeal, flour, and paprika.
- 04
Dredge and fry the fish in batches.
Press each fillet firmly into the cornmeal mixture, shake off the excess, and lower away from you into the hot oil. Fry 3 to 4 minutes per side until deep golden brown, being careful not to crowd the pan.
- 05
Drain and serve immediately.
Transfer the fish to a paper towel-lined plate to drain, but never cover them, as trapped steam will quickly destroy the crust. Serve piping hot alongside fresh lemon wedges, a steaming heap of polenta, and the fluffy garlic sauce.
Notes
Mind the crust ratio.
The 2-to-1 ratio of cornmeal to flour is the absolute secret to a crust that stays crispy but sticks to the fish perfectly without sliding off in the pan.
Sparkling water is the secret.
A splash of highly carbonated mineral water aerates the heavy garlic paste, creating the signature fluffy texture grandmothers are famous for.
Watch the smoke point.
Stick to neutral oils like sunflower or canola for frying, as butter or extra-virgin olive oil will burn long before the crust can crisp properly.
From Cook Romanian in America.