Fried Carp

Source: Ministry of Foreign Affairs of Poland in English

Carp is one of the most important dishes on Christmas Eve. Poles put carp scales into their wallets, hoping that they will bring them luck with money. It is one of the symbols of Christmas and it is served fried or cold in jelly.

1 dressed carp*
mixed fish seasoning (optional)
flour for dredging
vegetable oil for frying
* If we have a whole carp, we have to dress it ourselves: scrape off the scales, cut off head and fins, slit belly open and remove entrails. Rinse thoroughly (inside and out) and pat dry.

Rinse and pat dry dressed carp. Slice into steaks crosswise, sprinkle with salt and fish seasoning (sparingly). Place in bowl, cover tightly and refrigerate 1-2 hours.
Heat about 0.5 cm oil frying pan, dredge fish in flour and transfer to frying pan. Fry about 5 – 7 minutes on medium heat until bottom of fish has browned. Flip over and cook the other side for about 5 minutes. Fry the sides 2-3 minutes each and remove from frying pan. Discard oil, wash the frying pan and repeat the process if any pieces of fish still need to be fried.
You will find an original recipe in Polish HERE.


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