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.