Festive fish dishes

Festive fish dishes

Most of us cannot imagine Christmas Eve without carp, and rightly so, because it is a traditional Polish dish. Some of us decide to buy live fish, to prepare it yourself from scratch, while another one chooses ready-made fillets, from which you can also make a delicious dish. Here are some recipes for tasty and healthy fish dishes on Christmas Eve:


Fried carp


1 kg of carp bells

2 eggs

3 spoons of milk


bread crumbs

lemon juice


Spray the carp and sprinkle with lemon juice. We leave it on 2-3 hours in the refrigerator. Mix the eggs with the milk and lightly beat. Then roll the fish in flour, soak in eggs with flour and breadcrumbs. Fry the bells in hot oil. Finally, sprinkle with parsley.


Yiddish carp

Will be needed:

1 kg of carp

5 spoons of raisins

2 large onions

5 tablespoons of flour

8 spoons of beer


grated lemon peel

spoon of wine vinegar

salt and pepper

Scrape the carp from the shells and cut them into a bell and salt them, we fuck, add vinegar and sprinkle with cloves. Fry the finely chopped onion in a deep frying pan in butter or olive oil. We pour beer into it and put the carp. Stew it under cover for about half an hour. Then remove the prepared fish. Add raisins and lemon zest to the sauce made of boiled fish and bring to the boil. Serve the carp on a platter and pour the sauce generously over it.


Carp in jelly


1,5 kg of carp

carrot, parsley, onion, for, celery


bay leaves

spoon of vinegar

3 tablespoons of gelatin

3 proteins

stock cube


Cut the carp into portions. Boil the fish head with the carrots, parsley, although, celery and parsley, we season with Vegeta, bay leaves and English herb, add the stock cube. Strain the decoction (we take out the head), let it cool down and put the rest of the carp in it. We cook it for about half an hour, then take the fish out, we take the bones out of it and put them in a large bowl. Dissolve gelatin in cold water. Add proteins to the fish stock, vinegar and gelatine - beat the whole thing and boil it. Strain the stock and pour it over the carp. We leave it to solidify.