Recipe for: Fried Carp with Onion and Horseradish Sauce - photo 1
← Recipes

Recipe for: Fried Carp with Onion and Horseradish Sauce

Main Dishes Regional Cuisine of Poland 40 min Medium 13 wyświetleń ~52.31 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish fried carp in onion is a rustic, festive dish that contrasts the delicate meat of the fish with sweet, caramelized onions and a sharp horseradish sauce. The origin of the dish is linked to Polish Christmas Eve cuisine and home traditions, but the version with a slightly sour horseradish sauce gives it a modern, fresh character. The dish pairs wonderfully with young potatoes with dill, barley groats, or a light salad of fresh vegetables; visually, it is dominated by a golden crust, soft strands of onion, and a white, creamy note of horseradish sauce.

Ingredients Used

Ingredients (12)

Servings:
4
  • Carp 800 g
  • Onion 2 szt. (~300 g)
  • Wheat flour 120 g
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 80 g
  • Rapeseed oil 60 g
  • Grated horseradish 100 g
  • 18% cream 200 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Lemon 0.8 szt. (~60 g)
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~52.31 PLN (13.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish

1

If you have a whole carp: place the fish on a cutting board, separate the fillets or ask the seller to portion it. If you have fillets, dry them thoroughly with a paper towel. Cut into 4 equal portions (about 200 g each). Sprinkle with salt and pepper on both sides: use about 3 g of salt and 2 g of pepper evenly - sprinkle with your hand and gently rub in.

Ingredients: Carp, Salt, Black pepper
Use a sharp knife and a cutting board. Drying is key — a wet surface of the fish will cause the coating not to stick. If you don't know how to portion, ask the seller for the fillet already divided.

Breading

2

Prepare three wide bowls: in one, flour; in the second, beaten egg (crack 2 eggs and whisk with a fork until smooth); in the third, breadcrumbs. Dust a portion of the carp with flour, shaking off the excess. Dip it in the egg, allowing the excess to drip off, then coat it in breadcrumbs, gently pressing with your fingers to ensure the coating adheres evenly.

Ingredients: Wheat flour, Breadcrumbs, Carp
Use two plates and flat bowls — it's easier to work in a line (flour → egg → breadcrumbs). If the coating comes off, make sure the fish is dry before the flour and that the egg is well beaten.

Frying

3

Heat a pan (preferably 26-28 cm) over medium heat. Pour in 60 g of rapeseed oil (about 4 tablespoons). The oil is ready when a small amount of breadcrumbs added to it starts to gently sizzle immediately. Place the portions of carp in the pan and fry for 3-4 minutes without moving them, until the coating turns golden brown. Carefully flip them using a spatula and fry for another 3-4 minutes. Once cooked, transfer to a plate lined with paper towels to drain excess fat.

Ingredients: Rapeseed oil, Carp
Use a non-stick or cast iron skillet; do not overcrowd the pan — fry in 2 portions at a time. Temperature: medium (about 170–180°C). Check for doneness: the meat should easily pull apart and be opaque in the center.

Onion

4

Peel the onions and cut them in half, then slice them into thin half-rings. In the same pan where you fried the carp, leave about 1 tablespoon of fat (if needed, add 15 g of oil). Add the sliced onion and sauté over medium heat for 8-10 minutes, stirring every 1-2 minutes, until the onion softens, turns golden, and develops a sweet aroma. If you want to speed up the caramelization, add a pinch of sugar and 1 tablespoon of water, but do not let it burn.

Ingredients: Onion, Rapeseed oil
Use a wide pan so the onion has contact with the surface. Stir with a wooden spoon — stirring too often slows down the caramelization. The onion should be soft and slightly golden; it should not be black.

Assembly

5

Arrange the fried portions of carp on a platter. Spoon hot, sautéed onions over each portion. Briefly heat together (about 1 minute) to combine the flavors, but do not cook the fish again for too long to avoid it becoming dry.

Ingredients: Carp, Onion
Use a slotted spoon to transfer the onion without excess fat. If you want to serve the fish drier, drain the onion on paper before placing it on the carp.

Horseradish sauce

6

In a bowl, mix 100 g of grated horseradish with 200 g of 18% cream. Add the juice of half a lemon (about 1 tablespoon = 15 g) and season with a pinch of salt and pepper. Taste the sauce, and if it is too spicy, add another 1–2 tablespoons of cream. Set aside for 5-10 minutes in a cool place to let the flavors meld.

Ingredients: Grated horseradish, 18% cream, Lemon, Salt, Black pepper
Use a small bowl and a spoon to mix. If the horseradish is very strong, start with a smaller amount and gradually adjust the seasoning. You can prepare the sauce in advance and chill it.

Serving

7

Serve portions of carp with a generous amount of onions on top. Place a bowl of horseradish sauce on the plate next to it. Garnish with parsley and optionally a slice of lemon. Serve with young potatoes with dill or pearl barley to balance the textures.

Ingredients: Carp, Onion, Grated horseradish, 18% cream, Parsley, Lemon
Use a large serving platter to neatly arrange the portions. Additionally, you can add sliced lemon and chopped parsley for freshness.

Fun Fact

💡

Carp has been a popular element of Polish Christmas Eve since the 19th century; many hosts kept carp in backyard ponds, making it easy to have fresh fish on the holiday table.

Best for

Wigilia Świąteczny obiad Rodzinne spotkanie

Tips

🍽️ Serving

Serve the carp immediately after frying so that the coating remains crispy. Serve the horseradish sauce chilled in a separate bowl — everyone can take as much as they like. Add dill to the potatoes, and butter and fried onions to the pearl barley.

🥡 Storage

Store the fish and sauce separately in the refrigerator for up to 24 hours. The fish loses its crispiness after cooling — to reheat, use the oven at 180°C for 8-10 minutes to restore some of the crispiness of the coating. Store the horseradish sauce in an airtight container for up to 3 days.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Hungarian Cake with Beef Goulash and Beets 120 min

Hungarian Cake with Beef Goulash and Beets

Main Dishes
Buckwheat pancakes for winter with creamy cottage cheese, roasted beetroot, and caramelized apples 90 min

Buckwheat pancakes for winter with creamy ...

Desserts
Pierogi fusion: buckwheat with cottage cheese, roasted beets and sauerkraut, buttermilk-horseradish sauce with plum and apple chips 120 min

Pierogi fusion: buckwheat with cottage che...

Regional Cuisine of Poland
Sweet Potato Pancakes with Rhubarb and Yogurt 75 min

Sweet Potato Pancakes with Rhubarb and Yogurt

Breakfasts for Kids
Vegetable soup with sauerkraut and roasted oyster mushrooms 90 min

Vegetable soup with sauerkraut and roasted...

Soups
Turkey leg baked with potatoes and grilled vegetables 120 min

Turkey leg baked with potatoes and grilled...

Main dishes

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama