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Polish Fish Recipes

Here are a few of our favourite freshwater fish recipes from Poland, together with some cooking tips. You might also like these Polish Carp Recipes.

Cooking Tips:

  • When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil.
  • Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.
  • Never be afraid to experiment with recipes. Change the seasonings to reflect your personal tastes.
  • To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate.
  • Spend the extra time making sure no bones remain in your fillets. Nothing puts off the appetite more quickly than finding bones in your fish.
  • Leftover fish? Cut it into bite sized pieces and add it to a salad.
  • Try the microwave if you're dieting. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick.
  • Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork.


Panfish Chowder

4 slices bacon
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
1 pound yellow perch (or other fish) cut in 1-inch chunks
1 can cooked potatoes, diced
1 cup water
1 cup milk
1 can creamed corn
Makes 4 servings

Cook the bacon and reserve two tablespoons of bacon drippings. Place the bacon drippings in a large pan that has a cover. Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly. Stir in the fish, potatoes, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.


Baked Silver Carp

1/4 cup butter
Dash of wine or cooking sherry
1 cup grated Swiss cheese
1 pound of silver carp fillets (or any similar fish)
1/2 cup bread crumbs
1/2 teaspoon garlic powder
1 teaspoon chopped parsley
1/4 cup melted butter
Lemon wedges

Put butter and wine in a long, glass baking dish. Place in the oven at 400 degrees F until butter is melted. Lay fillets in the pan in a single layer. Mix cheese, bread crumbs, garlic powder, parsley, and melted butter. Top the fillets with this mixture. Return to the oven and bake until the fish flakes easily with a fork, in about 10 minutes. Squeeze a little lemon juice over the top and serve with lemon wedges on the side.


Fancy Fried Eel

1 1/2 pounds sliced eel
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup flour
butter or margarine
1 cup or more sliced fresh mushrooms
1/4 cup green onions
2 tbls. dry white wine
1 tbls. lemon juice

Place the flour on a plate. Sprinkle eel with salt and pepper, then dredge lightly in flour. Melt about 2 tbls. butter or margarine over medium heat. Fry the eel until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.


Fish in Poland



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