Fried carp with traditional łazanki pasta | The Polish Plate

łazanki pasta

🥗Healthier: whole wheat pasta

💰Cheaper: egg noodles

Whole wheat pasta adds fiber while egg noodles are often less expensive.

carp

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is a leaner option, while pollock is generally more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is usually cheaper.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the added smokiness.

Soak dried mushrooms in water for around 12 hours to make them tender.

Cook sauerkraut in water for around 1 hour to soften it.

Chop the onion finely.

Melt butter in a pan and add the chopped onion, frying for around 3-5 minutes until golden brown.

Chop the soaked mushrooms roughly and add them to the pan with the onion, frying until golden brown.

Add the cooked sauerkraut and some cooking liquid from the mushrooms to the pan.

Add 1 teaspoon of myam and let it cook for around 5 more minutes.

Add the cooked łazanki pasta to the pan and combine everything over low heat for 2-3 minutes.

Season with salt and black pepper to taste and mix well.

Prepare the carp by descaling it and cutting it into steaks, keeping the head and tail for stock.

Season the carp steaks with salt, black pepper, and lemon juice, letting them sit for 30 minutes.

Mix breadcrumbs and flour with a little salt for coating the carp.

Coat the carp steaks in the breadcrumb and flour mixture, ensuring they are covered on both sides.

Heat oil in a pan and fry the carp steaks for around 2-3 minutes on each side until golden brown and crispy.

Serve the fried carp with a piece of lemon and the łazanki pasta as a side dish, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens