The fish is cleaned, washed and cut into slices about 3 cm thick.
In a bowl, put the cornstarch, add a tablespoon of spices and grind a little salt with herbs. Mix well and pass each slice of fish through this mixture.
Prepare a larger pan, pour oil about two fingers and heat. Place the fish slices in the pan, being careful not to jump out of the oil, cover the pan with a lid and let it fry, over a good heat, for about 10 minutes on each side. Meanwhile, bring the water to a boil, with a pinch of salt for the polenta and clean the garlic.
In a tall, narrow bowl, cut the garlic, add the olive oil, a pinch of salt and the washed and cut tomatoes in half. I put the blender in action and mix well, well. Put the sauce in the fridge.
Pour the cornstarch into the water and mix well, leave to boil, stirring occasionally. When it is done, we turn it over in a bowl.
Serve the fried fish with garlic sauce and hot polenta. A madness!