Karp po Polsku (Polish Carp)
Whole carp braised in a tangy vinegar and raisin sauce with caramelized onions and spices—a traditional Polish holiday dish that's elegant yet approachable. Rich, sweet-sour, and deeply aromatic.
- Total time
- 55 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 1.5 lb whole carp, cleaned and gutted
- 3 medium yellow onions, sliced
- ¾ cup apple cider vinegar
- ½ cup raisins
- 1 cup beef or vegetable broth
- 3 bay leaves
- 5 whole cloves
- 1 tbsp granulated sugar
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat carp dry inside and out with paper towels. Season generously inside cavity and outside with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering.
- 3
Sear carp 3 minutes per side without moving. Edges should look opaque; flip only once. Transfer to a plate.
- 4
Reduce heat to medium. Add sliced onions to the same pan. Cook, stirring occasionally, until softened and starting to caramelize, about 8 minutes.
- 5
Stir in vinegar, scraping the bottom of the pan to release browned bits. Add broth, raisins, bay leaves, cloves, and sugar.
- 6
Return carp to the pan, nestling it among the onions. Cover and simmer gently until the flesh flakes easily at the thickest part, 25–30 minutes.
- 7
Taste the sauce. Add more salt, pepper, sugar, or vinegar as needed—it should balance sweet, sour, and savory.
- 8
Slide carp onto a serving platter. Spoon onions and sauce over the top. Serve hot with boiled potatoes or dark rye bread.
Tools you’ll need
- large heavy skillet or Dutch oven with lid
- paper towels
- wooden spoon
- fish spatula or wide slotted spoon
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
