Quoting Dave Drum to Jim Weller <=-

pan fry with a cornmeal based coating.

Canadians hardly ever use cornmeal at all for anything. Probably
cause we don't grow a lot of corn.

Title: Cornmeal Coating
1/3 c Cornmeal; not too coarse
1/3 c A-P flour
1 ts (ea) paprika & lemon zest
1/2 ts (ea) black pepper & salt
1/2 ts (ea) garlic powder & dried
- thyme
1/8 ts Cayenne pepper; to taste

That all looks good. My own mixture often has mustard powder in it
too.

TO USE: In a medium bowl, combine milk and lemon juice.
Add fillets, and marinate 5 minutes.

But wouldn't that just give you curdled milk? I favour a milk and egg
wash, with lemon wedges garnishing the serving dish along with the
fried fish for applying juice to taste at the table.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Moldavian Fried Carp With Polenta And Garlic Sauce
Categories: Moldovan, Fish, Corn, Sauces, Garlic
Servings: 4

700 g freshly caught carp
400 g corn maize
1 whole garlic
some olive oil
some salt and pepper

This is a recipe from Moldova. The carp is commonly found here and
it's a white meat fatty still-water fish very used in Romanian
kitchens (as is polenta). The combination of the two (and the garlic
sauce) is a replica of what our grandfathers used to put on the
table in the past hundreds of years. Simple, but valuable to us in
its ancestor-ish charm. Ready in 30-40 minutes.

Remove the carp's head and bowels and throw them away. Don't remove
the flippers. Slice the fish in more manageable pieces and remove
every scale you can find with a knife or fish scaler.

After you're done de-scaling, cut the fish into thinner slices. When
you're done, put all the pieces in a bowl. Cover the bottom of a
large plate with some corn maize. Heat some cooking oil in a large
frying pan (traditionally sunflower kernel oil is used).

Add some salt and pepper to the corn maize plate, mix and start
pressing each fish piece into it on all sides. Once you covered a

fish piece in maize, put it in the frying pan. Repeat the procedure
for more pieces until the pan is full (each piece should be in
direct contact with the pan's surface).

Let them fry for about 7-10 minutes on medium-high heat intensity
(but adapt according to the thickness). Turn them on the other side.
and let them fry for another 7-10 minutes until they're done. Repeat
the procedure for the remaining fish pieces.

In the meantime, peel and clean the garlic. Smash the garlic until
they gain a creamy consistency.

Put the remaining corn maize in 750 ml of water. Add a dash of salt.
Put it over a heat source and let it come to boil.

Return to the garlic sauce. Add some salt to it and mix again,
making sure it's creamy.

If you want, you may add some olive oil and the juice from half a
lemon to the sauce and mix again, but the traditional (and somewhat
too intense and raw tasting version) is only supposed to contain
garlic, salt and maybe a spoon of water to make it more fluid.

Return to the polenta. When boiling, leave to boil for 5 minutes
more, stirring. When it has a creamy consistency, it's done.

Put the fish, polenta and garlic sauce on plates and serve while
it's hot.

From: Adventuresinflavorland

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Cheers

Jim


... To eat is a necessity, but to eat well is an art.

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JIM WELLER wrote to DAVE DRUM <=-

pan fry with a cornmeal based coating.

Canadians hardly ever use cornmeal at all for anything. Probably
cause we don't grow a lot of corn.

At least not the maize version of corn. Bv)=

Title: Cornmeal Coating
1/3 c Cornmeal; not too coarse
1/3 c A-P flour
1 ts (ea) paprika & lemon zest
1/2 ts (ea) black pepper & salt
1/2 ts (ea) garlic powder & dried
- thyme
1/8 ts Cayenne pepper; to taste

That all looks good. My own mixture often has mustard powder in it
too.

Hmmmmm ... I *always* have a container of Colman's to hand.

TO USE: In a medium bowl, combine milk and lemon juice.
Add fillets, and marinate 5 minutes.

But wouldn't that just give you curdled milk? I favour a milk and egg wash, with lemon wedges garnishing the serving dish along with the
fried fish for applying juice to taste at the table.

I don't always have buttermilk available without a special trip to the
market. But, milk and RealLemon are staples.

There are a number of substitutes for buttermilk. The one I use most
often is - for each cup of buttermilk, use 1 tablespoon of white vinegar
or lemon juice plus enough milk to measure 1 cup. Stir, then let stand
for 5 minutes. I only do the vinegar if I happen to have let myself run
out of lemon juice. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttermilk Biscuits, Revised
Categories: Breads
Yield: 30 Biscuits

4 c Flour
2 tb Baking powder
1 ts Baking soda
1 ts Salt
2 ts Sugar
2/3 c Butter; softened
1 1/2 c Buttermilk; see note
1/4 c Butter; melted

Sift flour with baking powder, soda, salt, and sugar. Cut
in 2/3 cup of butter until mixture resembles coarse meal.
Add buttermilk, stirring until dry ingredients are
moistened.

[NOTE regarding buttermilk: If you are using commercial,
cultured buttermilk, use the ingredients as specified.
Commercial buttermilk is a "sour milk" product and has
enough acid to activate the baking soda. If you are using
the buttermilk left over after you make your own sweet
cream butter you MUST sour it first by adding a tablespoon
of white or cider vinegar to the measured buttermilk and
allowing it to stand for a few minutes. If you don't do
this, the biscuits will not rise as well or as lightly
because there will not be enough acid in the dough.]

Turn dough out onto a lightly floured surface; knead
lightly 4 or 5 times. [When you turn the dough out onto
the board it will be slightly elastic and somewhat
layered. Knead it simply and quickly by merely folding
the dough in half and pressing it out with the hands.
Keep your hands cool as you work with the dough and don't
fold more than the number of times called for in the
recipe. Overworking the biscuits will make them tough.]

Roll dough to 1/2" thickness; cut with a 2 1/2" biscuit
cutter. Place biscuits on a lightly greased baking sheet
[or on a sheet lined with baking parchment (preferred)].
Brush tops with the melted butter and bake at 450°F/230°C
for 8 minutes or until golden brown.

When cutting biscuits, never twist the cutter; that will
seal the edges and prevent proper rising. If the cutter
is not cutting all the way, consider a new cutter. [Use
a sharp cutter, not a glass tumbler. The rounded edges
of a tumbler also press the biscuit's edges closed and
won't allow proper rising. No biscuit cutter? Try cookie
cutters for interesting shapes. My daughter *loves*
heart-shaped biscuits.]

From "Traditions" by Houston A&M University Mother's
Club.

Shared by Wesley Pitts 11/7/93 [Revisions by Dave
Sacerdote, 02/97, set off in brackets.]

Uncle Dirty Dave's Archives

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