04 August 2014,12:28 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the cleaned and scaled carp into even-sized portions and sprinkle lightly with salt. Leave to stand for half an hour.
  • Place the sauerkraut in a heavy-based saucepan and add water. Bring to the boil and then allow to simmer until tender.
  • Place the mushrooms in a separate pan and add enough water to cover. Cook over gentle heat until softened. Slice the mushrooms and reserve them and their cooking liquid.
  • Melt the butter in a frying pan and, when foaming, add the onion. Cook in the butter until golden brown. Sprinkle over the flour and mix thoroughly.
  • When the sauerkraut is tender, strain the cooking liquid over the butter mixture. Stir very well and bring to the boil.
  • Cook until thickened and add to the sauerkraut, along with the sliced mushrooms and their liquid. Stir thoroughly and set aside to keep warm.
  • Dredge the carp lightly with flour, shaking off the excess.
  • Coat with beaten egg using a pastry brush, or dip the pieces into the egg using two forks.
  • 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 5 minutes per side. Make sure the oil and butter come half way up the sides of the fish.
  • Drain fish on paper towels and serve immediately.


  • 1 kg cleaned, filleted carp
  • Salt to taste
  • 100 grams Flour
  • 4 eggs, lightly beaten
  • Dry breadcrumbs
  • Butter and Sesame oil for frying

Cabbage and Mushrooms Polish Style

  • 500 grams canned sauerkraut
  • 100 grams dried mushrooms
  • 2 onion, thinly sliced or finely chopped
  • 50 grams flour
  • Salt and pepper

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