
The Rich Flavors of Romanian Cuisine: A Celebration of Carp and Garlic
Romanian cuisine is renowned for its hearty, flavorful dishes, and fried carp recipes hold a special place at the heart of this culinary tradition. Carp, one of Romania’s favorite fish, is often paired with bold flavors like garlic and complemented by a comforting side of creamy polenta. Garlic sauce (mujdei) is a staple in Romanian cooking, adding a punch of flavor to dishes like grilled mici, and of course, fried fish. Garlic is more than just an ingredient here – it’s a culinary treasure, celebrated for its ability to transform simple recipes into unforgettable meals.

One whiff of fried carp and garlic sauce (mujdei) takes me back to the days I spent in Granny Victoria’s cozy kitchen. She passed away in 2012, but her recipes, especially this fried carp with garlic sauce (mujdei) and polenta (mamaliga), keep her spirit alive. The aroma of sizzling fish and freshly crushed garlic still stirs my emotions, making me grateful for the memories she created. Garlic has always been my favorite “vegetable” (if we can call it that), and it stars in this recipe, bringing boldness to every bite. For the recipe of mamaliga made in my Granny’s green cast iron, check this link:
Carp Around the World: A Culinary History

Carp has been a prized ingredient for centuries, appearing in kitchens across Europe, Asia, and the Middle East. This versatile fish is often featured in cuisines known for their love of freshwater fish, such as:
Hungarian Fisherman’s Soup (Halászlé): A spicy paprika-based soup with chunks of tender carp.
Jewish Gefilte Fish: A traditional dish made from minced carp, often served during Passover.
Chinese Sweet and Sour Carp: A vibrant dish balancing tangy and sweet flavors.
Polish Carp with Horseradish: Popular during Christmas Eve dinners.
German Fried Carp: Breaded and pan-fried, served with potatoes and lemon.
If you’re curious to explore these recipes, check out some fantastic cooking blogs, such as The Hungarian Cookbook or Asian Fish Recipes.
Romanian Carp Recipes: A Taste of Tradition
In Romania, carp has been an essential part of the culinary landscape for centuries. Whether served as plachie (baked carp with onions and tomatoes), saramură (grilled carp in brine), or fried and paired with mujdei, this fish has found a home in countless traditional dishes. Its mild, slightly sweet flavor makes it perfect for absorbing robust seasonings and marinades.
If you’re interested in trying other Romanian classics, consider recipes like baked chicken with garlic or oven-roasted chicken breast, which pair wonderfully with mujdei and polenta.
Grandma Victoria’s Fried Carp Recipe with Garlic Sauce (Mujdei) and Polenta – A Romanian Classic
Course: MainCuisine: RomanianDifficulty: Easy2
servings25
minutes20
minutes447
kcal45
minutesWhy This Is the Best Fried Carp Recipe: 5 Reasons
1. Simple ingredients: No fancy extras – just fresh carp, garlic sauce (mujdei), and pantry staples.
2. Authentic flavors: Inspired by generations of Romanian cooks.
3. Crispy coating: Perfectly fried for a golden, crunchy texture.
4. Garlic sauce perfection: The garlic sauce (mujdei) recipe is foolproof and full of flavor.
5. Comfort food at its best: A dish that satisfies every craving.
Ingredients
- Fried Carp
2 large carp rings
Salt
Pepper
Fish seasoning
Lemon for serving (optional)
- Garlic Sauce (Mujdei)
2 heads of garlic
Salt
Vegetable oil
Vinegar or lemon juice
Sparkling water
Directions
- Fried Carp
- 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.
- Garlic Sauce (Mujdei)
- Use a mortar and pestle to crush the garlic.
- Gradually add oil in small amounts while mixing.
- Add salt and lemon juice (or vinegar) to taste, continuing to mix.
- Finally, stir in 1 or 2 tablespoons of sparkling water for a creamy texture.
Recipe Video
5 Pro Tips for the Best Fried Carp and Garlic Sauce (Mujdei)
- 1. Use fresh, high-quality carp for the best flavor.
- 2. Allow the fish to marinate in seasonings for at least 20 minutes.
- 3. Ensure the oil is hot enough to create a crispy crust.
- 4. Use a mortar and pestle for authentic, flavorful garlic sauce (mujdei).
- 5. Pair with freshly made polenta for the ultimate Romanian experience.
When Do Romanians Eat Fried Carp?
Fried carp is a popular dish for family gatherings, Sunday lunches, and festive occasions like Easter or Christmas. It’s a dish that brings people together, reminding us of the importance of tradition and togetherness.
5 Reasons to Eat Carp
Nutrient-rich: High in protein and omega-3 fatty acids.
Affordable: A budget-friendly fish option.
Versatile: Can be baked, fried, grilled, or used in soups.
Flavorful: Mild yet rich, it pairs well with bold seasonings.
Sustainable: A responsible choice for freshwater fish lovers.
This recipe is a celebration of Romanian heritage and a tribute to my beloved Grandma Victoria. Try it today and bring the flavors of Romania to your table!

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Vivi is a passionate teacher, story teller and photographer. Adara is a passionate accountant, businesswoman and videographer. On Cooking Romania by Vivi, the Mom and Daughter play together at the intersection of self and food mastery.