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Caras fried in corn and flour

Caras fried in corn and flour

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I admit, it's not my favorite fish ... the slightly sweet taste bothers me, but when and when, fried enough to become crispy, with garlic sauce, it works ...

  • 10 one-handed carts;
  • Rye flour;
  • corn;
  • garlic sauce;
  • Lemon;
  • ground black pepper;
  • salt.

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Caras fried in corn and flour:

Peel a squash, grate it and squeeze the juice.

Wash well inside with water as needed, drain.

Grow, salt and set aside for about 30 minutes.

Fry in hot oil, soaked in flour or corn (this time I used rye flour and corn).

After frying, sprinkle with lemon juice, sprinkle with ground black pepper and serve with garlic sauce.

Good appetite!

Corncake, the delicacy that delighted our childhood years

Corn cake, a kind of "poor relative" of bread, is very little known today. Instead, our grandmothers certainly remember how often it was made in any country kitchen.

Today it has become a kind of "curiosity" for the little ones, but, properly prepared, it is just as delicious.

It is true that corn is far from as "famous" as it was in the last century, when it was a staple food in modest families. However, corn cakes, if well prepared, can delight any family meal.

"Bread, our mother used to make us less often, we often had corn on the table. The cakes weren't in the peasant houses either, all the corn. My mother made a tray of sweet cornmeal and quenched our appetite for sweets ", says Aunt Ileana, an 83-year-old woman who lived through the terrible period of the war in a village in Maramureş for Adevă

"At that time, in poor families in the country, corn was basic. If we had corn in the attic, we knew we would get through the winter well, ”she recalls. The recipe was simple, and today it is rarely prepared, just for appetite.



  • cornmeal - 3 cups
  • white flour - 1 cup
  • boiled water
  • salt
  • 1 or
  • Sugar - optional

The quantities are not relevant, but more important is the ratio between the corn flour and the white one, as the old woman also shows.

"It depends on how much you want to do. It is important to put about a quarter of the amount of white flour, and three quarters to be corn flour ", she explains.

Method of preparation:

"The cornmeal must be scalded first. The hot water in which a little salt was put is poured one by one, with the polish, into the bowl with the corn flour, until a soft, flowing bird is obtained ”, she also explains. Then pour into the bowl with white flour and mix until you get a thick dough, not too hard. Sugar is added to taste, only if we want to make gingerbread cake.

"Normally, the dough is placed in a tray and placed with a wet hand to cover the cracks formed in the dough. I prefer to make small dumplings, which I then place in the tray and bake ”, the old woman tells me.

The tray in which they will bake, whether we make them small cakes or put all the dough, will be lined with a little butter and flour, or cornmeal, and the dough is greased with egg.

Preheat the oven to 180-200 degrees and bake for about an hour.


Bulz recipes. Bulz oltenesc


  • corn - 500 grams
  • smoked sausages - 150 grams
  • smoked ham - 150 grams
  • smoked ribs - 150 grams
  • telemea - 150 grams
  • butter - 100 grams
  • cheese - 100 grams
  • 10 eggs
  • oil
  • salt

Method of preparation

The polenta is prepared with corn, salt and water. But be careful, because for this type of bulz, the polenta must be a little stronger. After cooking, allow to cool. Then the filling is done. To start, cut the ribs into cubes and fry in a pan. Then add the ham and sausages and let the mixture fry for a few more minutes. Meanwhile, grate the cheese and mix with the beaten eggs. They are placed over the meat in the pan. When I notice that the eggs have set, the filling is ready.

The filling is added to the pieces we make of polenta. Grease the formed balls with a little oil and fry on both sides. Finally, put melted butter and cheese on each bulz. All done! Sounds delicious, doesn't it? Good appetite!

Three cornmeal recipes, as it was cooked a century ago. Delicacies from grandma's cookbook

More than 100 years ago, in the village, polenta and corn cake were the staple food. Wheat flour bread was delicate and was made infrequently or on special occasions.

Grandparents' stories about the past also remind us that they raised and raised their children with corn, because of poverty and limited opportunities. Today, many Romanians do not know what cornmeal looks like and what it tastes like, so Uica Mihai, a well-known chef in the Banat area, offered us three cornmeal recipes, which he knew from his grandfather.

Simple corn

Scald half of the grated cornmeal flour with half a liter of boiling milk and mix it quickly with the wooden spoon so that the cornstarch does not spread, but only swells and breaks its grain. Then let it cool to the temperature of your hand.

Make a mayonnaise from 30g of yeast, a few tablespoons of lukewarm milk, a tablespoon of sugar and three tablespoons of flour. Let the mayonnaise swell a little. In the cooled cornmeal, mix the mayonnaise, three eggs, a quarter of a kilogram of white flour, a tablespoon of salt, add liquid to obtain a dough consistency between the pancake dough and the bread dough and knead by adding liquid as you feel on hand and you have to you get a dough without lumps and even.

Take a high tray of cake, grease it with oil, powder it with white flour and pour the composition there. Put the tray in the oven at 210-220 degrees for half an hour. The baking test is to puncture the corn in the pan with a straw pulled from the broom and rinse well with water. If the thread comes out of the dough glossy and without traces, it is a sign that the corn is on the right track. Now make a cheek of flour dissolved in lukewarm water and with a brush spread this dressing over the cornmeal and put it in the oven for another five minutes until the white flour cheek browns nicely. If you grease and powder the baking tray well, the corn will come out on its own. But don't start eating it so hot that it hardens in your stomach and makes your stomach tangled.

Source, author: Antena 3, Iulia Gorgorin. Views: 394. Votes: 8. Worth reading

Yellow worms have been approved as a novel food in the European Union. The new food can be consumed as a snack, in the form of dried, whole insects, or as an ingredient in some foods. For example, in the form of powder in protein products, biscuits, or dough-based products, say representatives of the European Commission. Mihaela Bilic, spoke exclusively on Antena 3 about this food habit, used for years by other peoples.

The nutritionist, Mihaela Bilic, spoke on Sunday, on Antena 3, where she spoke about the introduction of insects as food in the European Union.

"The flour worm grows spontaneously. Grandma sifted the flour before using it."
"This flour worm, as far as I remember, my grandmother would sift through the flour before using it, because it would spontaneously develop into flour that was moist and not stored in optimal conditions. I had both corn and flour. Everything that means education and ethical restrictions or imposed rules prevents us Europeans from consuming such insects, otherwise if we look at the eating habits of other countries, especially if we go to Asia, we will see that there they have been part of the regular diet for many years.

Certainly, if we find out later that we have consumed something like this, we realize that we did not even realize it. The taste is similar to other proteins, and if they are also fried I could say that they can be delicious.

"Everything fried is crispy and tastes delicious"

Certainly, in terms of health, we have nothing to fear. These are just some of the protein sources that are being marketed. If we have a choice between classic chicken breast and insects, we might choose chicken breast, because we are accustomed to it, but in other countries, these options are not available, even when you have no other sources of protein. (Africa, Asia), they can be, from a nutritional point of view, an extremely interesting issue for an organism, an option. Proteins are essential and then, no matter what we take them from, it is important to take them, '' Mihaela Bilic said on Sunday on Antena 3's News Magazine.

Yellow flour worms, approved as food in the European Union
Member States in the Community bloc approved on Tuesday a European Commission proposal to allow the use of dried yellow flour worms as a novel food.

This first authorization to place yellow flour worms on the EU market as novel foods is the result of a rigorous scientific assessment by the European Food Safety Authority, EFSA.

The new food can be consumed as a snack, in the form of whole dried insects, or as an ingredient in some foods, for example in the form of powder in protein products, biscuits or dough-based products.

The Farm to Consumer Strategy identifies insects as an alternative source of protein that can support the EU's transition to a more sustainable food system, as millions of people already eat insects every day, according to a statement on the European Commission's website.

In addition, according to the Food and Agriculture Organization of the United Nations (FAO), insects are a healthy and highly nutritious food source with a high content of fats, proteins, vitamins, fiber and minerals.

The Commission's official decision will be taken in the coming weeks.

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31 comments to Roasted Fish as to Clisure

It turned out great! Thank you!

Your fried fish recipe is the best in the world! I made for my guests and they felt like at the restaurant, thousands of kisses and thanks!

If it's made in oil, it's fried, it's not fried! Great chefs!

Dear Gogu, you are really nice. When the title of the recipe contains a geographical indication, don't you expect it to contain a regionalism as well? If in the whole Danube gorge you will meet someone to fry the fish, not to It burned him , I don't know what the promise of fried fish should do to you, but believe me, the locals don't use the word "fry".

Vegetable fish? How sad & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 some even have the impression that vegeta can be added anywhere and without any culinary rules!

Mrs. Elena, it's sad that I am I did not use vegeta or the fact that some people like it? The people from whom I picked this recipe made vegeta fish. I was their guest and I did not allow myself to give lectures on culinary rules. In fact, people have been fishermen on the Danube for generations, I assure you that they know how to prepare fish better than most chefs who are colder than a fish in pubs. At home, I removed the vegeta, it was my choice.

banatian clisura?
I think you are joking
clisura e in oltenia & # 8230

Have you thought about asking its inhabitants where exactly they think they live, so we can joke together?

dear lady laura I am a person who likes to cook a lot but now with your recipes I feel that I can still thank you very much to live a lot and a lot of health I wish you are very appreciated all the menus and I did a lot of part I know them too I really want to talk, I'm a beginner on the net, thanks to the children at home, we still talk and see you with love Angela Dica from Brasov

Tomorrow I make a fried fish & # 8230.just like this one. Sure goes to the tabs, I can't wait.

Pansy, it works without corn, of course it does. :)

Ciusca & # 8211 right? :)) Better than forelle blau, meuniere, bonne-femme and anything else ever invented!

Mihaela, I'm glad you liked it! I'm still waiting for you :).

Madeineu & # 8211 eats well at my husband's compatriots, it's true! :))

felis, to be useful to you)

She & # 8211 thanks, my dear! I'm still waiting for you!

Seima- Marina, I'm very happy to see you here :). You know what I'm thinking about the same thing now: how can I get some more of this fish? :))

Guvi dear, I do not want to kill you, but to lure you)! Maybe you can bear to visit me! :))

alison, i'm dead after the fish! I think I forget about myself when I have the chance to taste it :)).

Naina, it was delicious, too bad I don't have anything to eat, for now! :))

I don't kill myself with the polenta, maybe if it were parga, I'll fry the fish like that, it gives me thrills of pleasure! I fry the fish with about the same mixture but without corn.

Hey, yes. On me more than mixing some dried garlic in the usual combination of flour and corn did not take me :)
I will try it at the first opportunity, because among the many ways I could cook a fish too rarely I resist not having it fried in a plate next to a little polenta and a lot of mujdei :)

Laura, how good it looks, very beautiful presentation, and especially for the remaining bones :) that's how I like fried fish, and especially with garlic sauce :)
Alison, and in Oltenia the same is said: & quot over, polenta perishes! & Quot

F fain. This year, in fact, in the summer, I first arrived at the gorge and passed by Moldova Noua. It was really nice but unfortunately I didn't eat fish.

By the way, I wanted to say that I didn't eat anywhere in Serbia. I was at Vrsac this week and the food is gorgeous :)
A wonderful evening

Superb looking fish & # 8230 Thanks for the secret & # 8230

although I eat 90% only fish & # 8211 salivate every time I read, or talk to someone about fish .. and this recipe is no exception :) congratulations for the description!

Laura, I'm swallowing hard and I'm trying to figure out how to get some fresh fish NOW!

Laura, kill me with your goodies! : D

I could never refuse such a goodness, no matter how satiated I am!

Caras fried

Caras fried from: fish, corn, flour, butter, oil, salt, pepper.


  • 1 kg of fish
  • hominy
  • flour
  • butter
  • oil
  • salt
  • pepper

Method of preparation:

clean crucian of scaly, remove the intestines and ears (gills), wash it and let it drain. We dance with a napkin.

Mix 3/4 sifted corn (very fine) with 1/4 flour (otherwise it will not catch the fish). Sprinkle a little pepper and salt. we corn and flour on a parchment paper.

Saram little bit fish in. Heat in a pan butter with oil a lot, we wipe the fish again (maybe it left juice after the salt), we roll it in flour and corn and we fry it.

When it has been fried on one side, turn it with a metal shovel or a knife (not with a fork, so that the skin does not peel off) on the other side. Then we take it out on a piece of paper, in a plate, and we put it in the oven, so that it is hot.

Cornmeal, a good substitute for rice, wheat and other gluten-free cereals

Cornmeal (corn or polenta) is a traditional food consumed since ancient times. Corn is a very versatile raw material for the food industry, obtaining from it: starch, fructose, fructose syrup, feed, etc.

Corn is widely grown and is, unfortunately, the first food to be genetically modified. For consumption, the BIO version of corn and corn is recommended. Corn is rich in unsaturated fatty acids, contains many hydrocarbons, starch, albumin, many B vitamins, vitamin E, vitamin K, iron, phosphorus, magnesium, zinc, potassium and fiber.

Even if they lose their nutrients by boiling, over 60% of them are preserved. Corn grains contain substances with detoxifying effects, which help the liver eliminate toxins and prevent cirrhosis, liver failure or other liver diseases. It has an effect on stress, being rich in B vitamins, especially vitamin B1, which acts on the function of the nervous system, heart muscles and the production of red blood cells. Hyperacid gastritis and ulcers are relieved by eating hot polenta instead of bread.

Corn has astringent, diuretic, anti-inflammatory, tonic properties, being used first as a food and then as a medicinal plant. Corn porridge can reduce by 20% the risk of liver cell disease, and polenta increases the secretion and evacuation of bile. The consumption of polenta regulates the concentration of glucose in the blood, being useful for diabetics. Corn does not contain gluten, being recommended for people suffering from celiac disease, and successfully replaces rice, wheat and other cereals with gluten.


ingredients: 3 cups cornmeal, 1 cup wheat flour, water, salt, 1 teaspoon paprika, 1 teaspoon cumin, 1 baking powder, 1 large onion, 1 bell pepper, 1 grated carrot, 1 tablespoon olive oil, one cup of mineral water, a can of soy cream, pepper, turmeric.

Method of preparation: Finely chop the onion and put it to harden with olive oil, then add the grated carrot and finely chopped bell pepper, salt, pepper, turmeric and let it simmer for 4-5 minutes on low heat, then cooled. In a bowl, put the corn flour, wheat flour, paprika, cumin, baking powder, mineral water and soy cream mix well, then add the hardened vegetables, then put the resulting mixture in a oven tray, lined with baking paper. Bake at 180 degrees until golden brown. Serve hot cake with tofu cheese and vegetable yogurt.

Corn and blueberry cake

ingredients: 200 g cornmeal, 100 g wheat flour, 200 g margarine, 200 ml coconut or soy milk, 200 g sugar, 2 teaspoons baking powder, a pinch of salt, vanilla sugar, 200 g blueberries.

Method of preparation: In a bowl, mix the cornmeal with the wheat flour and baking powder, then add the melted margarine, sugar, salt, vanilla, coconut milk / soy, mix well until you get a cake-like dough. Pre-washed and dried blueberries are passed through flour, then poured over the dough and mixed lightly with a spatula. The resulting composition is placed in a tray lined with baking paper. Bake for 20-30 minutes at 180 degrees.

Fried fish, as in the Delta. without bones, flour or corn

/> This post was supposed to appear in the fall, after the last expedition to the Delta, but I simply forgot to write it. I remembered after a small party with some fishing friends, where obviously there were several fish on the table, from the category of the smallest easter from the ponds, especially bream & # 8211 one of my favorite fish, if they are prepared correctly. In addition to the freshwater flounder, with the fat and fragrant meat, the widow & # 8211 the older sister of the redhead that we find in abundance in the Delta, the slipper & # 8211 of the same family, but with orange wings and the well-known crucian with sweet and velvety flesh.

What do all these fish have in common besides an exceptional taste? Many bones, especially on the belly, but this problem is easily solved by vertical incisions on the fish's trunk, about 5 mm apart, with a sharp knife, without piercing the meat. When frying, the bones become crispy, practically no longer sense. The same procedure is valid for the grilled mackerel, which mackerel has already appeared in the markets, it is mid-March, it entered the Danube to lay its eggs. By the way mackerel, I give you a tip: when you buy it, try to find out where it was fished. The best mackerel is the one climbed on the Danube upstream of Galați, because after entering the sea, it manages to gain enough weight beyond Galați and to change the texture of its meat. The delight of mackerel does not come so much from the meat as from the fat accumulated after entering the Danube. I will come back in the next few days with a special recipe for mackerel.

Let's go back to our grandparents with a lesson we received a few years ago aunt Olga from Maliuc. The most well-known method of frying the fish is the one in which the fish is previously drawn through flour or corn, so that it does not disintegrate in the pan. This method applies to freshly cleaned and fried fish immediately. Delta natives use this method only for tourists, at their table you can rarely find fish pulled through flour, except for oblates.

The method is as follows: after the fish has been notched, a pinch of salt is given on the notches, on the inside and left to cool in the warm season or outside in the wind in the cold season, for 3-4 hours. The salt removes the water from the fish and gives the meat a firm texture. In the version where the fish is refrigerated, the water left by the fish is drained from the plate every hour and the meat is wiped with a napkin. At the end wash the fish again & # 8211 more rinse & # 8211 wipe well and fry as such, 3 minutes on each side or 3 minutes in the fat bath, enough for a fish slightly larger than palm, just two palms. As for the ideal fat, I give you another tip learned at a boarding house in Sulina: duck or goose lard is sacred but in its absence, we can replace it with a truly pagan lard. In both variants, the fried fish will have a different story, incomparable to the one in which it is fried in flower oil. After being fried, the fish is placed on absorbent napkins.

Another polenta is missing from the landscape. Also from Aunt Olga I learned the recipe for a polenta that kisses with any fish: polenta with garlic. 3 minutes before the polenta is overturned, mix in a cauldron a few cloves of crushed garlic and rub with salt. I also need a wine, when it comes to gorge fish, I like to have a sprint wine on the table, for example an Aligote from Sarica Niculițel, with a taste of Dobrogea land.

Out of love. for Cooking

Portion the duck, wash the pieces of meat well and boil them in salted water.
Cut the fatty pieces into small pieces and set aside.
(Will be used for quality cabbage).

Foam and after the meat has penetrated a little, the pieces are removed for the second way - the chest, the lower and upper thighs.

After frothing and removing the pieces of meat for the second course, boil the onion and the roots.

Carfo be cut into cubes
Finely chop the peppers.

When the meat is almost cooked, add the potatoes and after they are cooked, add the peppers and tomato juice.

At the end, straighten the soup with the whole egg and the cream (I used the blender to mix the egg, the sour cream and 2-3 tablespoons of the soup well).

I like to sprinkle the greens directly on the plate, I don't usually add them to the whole soup
it seems to me that the color of the soup changes, the vitamins are lost. I like to feel its fresh taste directly on the plate, plus it has an aesthetic role. :)