Name: Fish with Ghomi — Cornmeal-Coated Grey Mullet and Samegrelo Corn Porridge
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Georgian
Ingredients: 250 g coarse white corn grits; 75 g fine white cornmeal; 1.4 L water, plus up to 150 ml boiling water if needed; 4 g fine salt; 800 g skin-on grey mullet fillets, about 4 equal portions, pin bones removed; 45 g fine cornmeal, for coating; 3 g fine salt; 0.5 g freshly ground black pepper; 30 ml neutral sunflower oil, for shallow-frying; 1 lemon, cut into wedges, optional for serving

Grey-mullet fillets frying in a pan beside a pot of ghomi.

Yield4 servings

Serving basis1 fish fillet with one quarter of the ghomi

DifficultyModerate; two components finish close together and the fish is shallow-fried

Preparation25 minutes

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The dish

About Fish with Ghomi — Cornmeal-Coated Grey Mullet and Samegrelo Corn Porridge

თევზი ღომით · 4 servings · Moderate · 1 hour 10 minutes

Ghomi is a thick corn dish associated with Samegrelo and western Georgia. It is often served with fried fish. This measured home meal pairs plain ghomi with lightly cornmeal-coated grey mullet fillets, without claiming that one fish species or formula is the only regional version.

Two corn grinds give the ghomi its dense, smooth finish: coarse white grits soften first, then fine cornmeal is kneaded in gradually. Keep the heat low and scrape the bottom as the mixture thickens. It should move in heavy folds and pull away from the pot rather than pour like soft porridge.

Grey mullet is a practical fish choice for this coastal Samegrelo-inspired plate. Ask the fishmonger for skin-on fillets with pin bones removed. If grey mullet is unavailable, use another firm white fish fillet and adjust the frying time to its thickness; the substitution changes the fish but not the ghomi method.

Cook the dish

Ingredients

Fish with Ghomi — Cornmeal-Coated Grey Mullet and Samegrelo Corn Porridge

For the ghomi

250 gcoarse white corn grits
75 gfine white cornmeal
1.4 Lwater, plus up to 150 ml boiling water if needed
4 gfine salt

For the fish

800 gskin-on grey mullet fillets, about 4 equal portions, pin bones removed
45 gfine cornmeal, for coating
3 gfine salt
0.5 gfreshly ground black pepper
30 mlneutral sunflower oil, for shallow-frying
1lemon, cut into wedges, optional for serving

Method

Rinse the grits. Place the coarse corn grits in a bowl and rinse in several changes of cold water, gently rubbing the grains until the water is mostly clear. Drain well.
Start the ghomi. Put the rinsed grits, 1.4 L water and 4 g salt into a heavy pot. Bring to a gentle simmer, stirring once or twice as the grains settle. Lower the heat, partly cover and cook for 25–30 minutes, stirring more often as it thickens. If it becomes dry while the grains are still firm, add a little boiling water.
Thicken and hold the ghomi. Sprinkle in the 75 g fine cornmeal gradually while stirring and pressing with a sturdy wooden spoon or paddle. Keep the heat low and cook for 8–10 minutes, scraping the bottom and sides, until smooth and very thick and pulling away from the pot. Cover and hold over the lowest heat while frying the fish. If it sets too firmly, stir in a little boiling water.
Prepare the fish. While the ghomi cooks, pat the fillets very dry and check carefully for pin bones. Season both sides with 3 g salt and the black pepper. Spread 45 g fine cornmeal on a plate and lightly coat both sides of each fillet; shake off excess.
Shallow-fry. Heat the sunflower oil in a wide skillet over medium heat until it shimmers but does not smoke. Fry the fillets in uncrowded batches, skin-side down first, for about 3–4 minutes per side, depending on thickness, until golden and cooked through. Let the oil return to temperature between batches.
Check and serve. Insert a clean food thermometer into the thickest part of each fillet. The fish must reach 63 °C / 145 °F. Spoon hot ghomi onto four warmed plates and add one fish portion to each. Offer lemon wedges at the table if desired.

Excerpt

Golden, cornmeal-crusted grey mullet is served with hot, dense ghomi, a Samegrelo corn porridge cooked until smooth and cohesive.

Practical guidance

White corn products vary in grind and absorption. If the ghomi is too firm before the grains soften, add boiling water in small amounts. If it is loose after the fine meal has cooked, continue stirring over low heat until it gathers into a thick mass. Stir steadily near the end to prevent sticking.

Dry fish browns more evenly. Do not crowd the skillet: a crowded pan cools the oil and softens the cornmeal coating. If the fillets are thick, lower the heat slightly after turning and continue cooking until the thermometer reaches the required temperature.

Keep raw fish at or below 4 °C / 40 °F and cook it within 1–2 days of purchase, or freeze it. Refrigerate cooked fish and ghomi in separate shallow containers within 2 hours; keep at or below 4 °C / 40 °F and use within 3–4 days. Reheat leftovers thoroughly to 74 °C / 165 °F. Ghomi firms as it cools; stir in a small splash of water as it reheats.

Nutrition per serving

Nutrition per serving (approximate)

Serving size: one fish fillet with one quarter of the ghomi
Energy: 580 kcal
Carbohydrates: 65 g
Protein: 44 g
Fat: 18 g
Fibre: 6 g
Sodium: 820 mg

Allergens and food safety

Contains finfish. Corn is naturally gluten-free, but verify product labels and cross-contact statements if cooking for someone with coeliac disease. Keep raw fish, its packaging and utensils separate from cooked food; wash hands and equipment after handling it. Check each fillet with a food thermometer and cook the thickest part to at least 63 °C / 145 °F. Flaking and golden colour are useful quality cues, not replacements for the temperature check.

To serve

Bring the fish and ghomi to the table as soon as both are ready, while the coating is crisp and the porridge is hot.
Add lemon at the table if you like a fresh, sharp contrast to the mild corn and fish.