Polish Food: Recipe: Fish: Fried Carp with Cabbage and Mushrooms
Fried Carp with Cabbage and Mushrooms
Serves: 4
Fish Ingredients
One cleaned, filleted carp weighing 2-4 lbs
Salt
Flour
2 eggs, lightly beaten
Dry bread crumbs
Butter and oil for frying
Cabbage and Mushroom Ingredients
1 lb sauerkraut
2-3 oz dried mushrooms
2 tbsps butter or margarine
1 onion, finely chopped
1 1/2 tbsps flour
Salt and pepper
1. Cut the cleaned and scaled carp into even-sized portions and sprinkle lightly with salt. Leave to stand for half an hour. Skin carp, if desired.
2. Place sauerkraut in a heavy based saucepan and add one cup of water. Bring to a boil and allow to simmer until tender.
3. Place the mushrooms in a separate pan and add enough water to cover the mushrooms. Cook over gentle heat until softened. Slice the mushrooms and reserve them and their cooking liquid.
4. Melt the butter in a frying pan and, when foaming, add the onion. Cook in butter until golden brown. Sprinkle over the flour and mix thoroughly.
5. When the sauerkraut is tender, strain the cooking liquid over the butter and onion mixture. Stir very well and bring to a boil. Cook until thickened and add the sauerkraut, along with the sliced mushrooms and their liquid. Stir thoroughly and set aside to keep warm.
6. Dredge the carp lightly with flour, shaking off the excess.
7. Coat the carp with the beaten egg using a pastry brush, or dip the pieces into the egg with a fork.
8. Coat the fish with the crumbs, shaking off the excess. Heat the butter and oil together in a large frying pan until very hot. Place in the fish and cook on both sides until golden brown - about five minutes per side. Make sure the oil and butter come halfway up the sides of the fish.
9. Drain the fish on paper towels and serve immediately with the cabbage and mushrooms.
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