The 12 Dishes of Polish Christmas: Carp

carp

🥗Healthier: trout

💰Cheaper: catfish

Trout offers a similar flavor with fewer bones.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a distinct flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple juice

Non-alcoholic wine maintains flavor without alcohol.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative for binding.

Wash the fish in cold water.

Cut the fish into single portions and put them in a deep dish.

Squeeze the juice out of 2 lemons and add a generous pinch of salt to the fish, letting it marinate for 30 minutes.

Take the carp fillets out and pat them dry.

Heat 2 or 3 tablespoons of canola oil in a pan until smoking hot.

Add the carp to the pan skin side down, seasoning with salt and pepper.

Cook on moderate heat for a few minutes, flattening the fish down if the center curves upwards.

Check the bottom of the fish; once it's nicely brown, flip it upside down and cook for a few more minutes on high heat.

Repeat with the remaining fish, replacing the oil with fresh oil between batches.

Serve the fish on your Christmas table or over a pile of baked potatoes and greens with a splash of olive oil or dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens