MAIN INGREDIENTS
Fried fish is a classic Polish dish that can be prepared with whole fish, single or butterfly fillets, or various cutlets. Any fish variety can be employed, and whichever cut is used, the fish is usually breaded or lightly dusted with flour, before it is pan-fried until golden.
Fried fish is especially popular during Lent, but it is commonly eaten all year round. It is typically accompanied by boiled potatoes, fries, or salads, and is occasionally served drizzled with lemon juice.
MOST ICONIC Ryba smażona
Ryba po grecku is a traditional fish dish originating from Poland. Although there are variations, the dish is usually made with a combination of fish fillets (cod, haddock, tilapia, perch, pike, etc.), carrots, celery, leeks, parsley, onions, oil, tomato paste, lemon juice or vinegar, bay leaves, paprika, salt, and pepper.
The fillets are seasoned with salt and pepper, fried in oil on both sides, and set aside. The carrots and celery are grated and mixed with the other chopped vegetables before the mixture is sautéed over medium heat until soft. Near the end of cooking, the rest of the ingredients are stirred in and everything is sautéed for a few more minutes.
Traditional Polish fish soup usually consists of fish fillets, vegetables, and a variety of spices and fresh herbs. Even though the choice of ingredients and the method of preparation might vary, the soup is usually made with a flavorful fish broth.
For most Poles, this hearty soup is a vital part of every Christmas Eve dinner, when it is traditionally prepared with carp and enjoyed as one of the first courses.
MOST ICONIC Zupa rybna
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