Grandma Victoria’s Fried Carp with Garlic Sauce Mujdei – A Romanian Classic

carp

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in fat, while catfish is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is often cheaper.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, and dried parsley is cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice provides a similar flavor, while citric acid is economical.

Wash and thoroughly clean the carp, removing all scales.

Pat dry with paper towels.

Generously season with salt, pepper, and fish seasoning.

Let the carp sit for 20 minutes to absorb the flavors.

Mix cornmeal and wheat flour in equal amounts (adjust to your preference, using more flour if desired).

Coat the fish pieces in the mixture, shaking off excess flour to avoid burning.

Heat oil in a deep skillet (180°C is ideal). The oil should fully cover the fish.

Fry each side for 2–3 minutes, ensuring a golden crust.

Remove and place on a plate lined with paper towels.

Serve with lemon wedges, mujdei, and polenta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens