Pan waldek’s oregano-fried carp

Pan waldek’s oregano-fried carp

By
From
Polska
Serves
4
Prep
20 mins
Photographer
Laura Edwards

I was never a huge fan of Poland’s favourite fish, the carp, until I met Pan Waldek. Pan Waldek lives on a magical farm next to his two fishing ponds, with his wife, son and cow. We asked him to try and catch us a pike, but the pike wouldn’t bite. The carp did luckily, so we drove to the next village to pick it up from him. Upon arrival we were sat down in the shade and given carp rosół prepared by Waldek’s wife, followed by his own fried carp. On the side we ate juicy tomatoes and crunchy cucumbers from their garden. Pan Waldek is a great believer in organic farming. He said that his carp were especially good because the ponds were so clean that they didn’t even have mosquitoes in them. Pan Waldek’s other secret was to marinate the carp for at least an hour in a blend of oregano and salt, with a few bay leaves.

If you would like to try carp, make sure you get it from a good, clean source. Ask your fishmonger to fillet it in two. You can also substitute carp for another fish – a fresh trout, for example, or simply ask your fishmonger what other local fish they would recommend on that particular day

Ingredients

Quantity Ingredient
1 carp fillet (half a carp), about 500 g each
2 tablespoons dried oregano
5-6 bay leaves
100g plain flour
100g dried breadcrumbs
rapeseed oil, for frying
salt
white pepper

Method

  1. Massage the fish with a mixture of oregano and salt and pepper. Place the bay leaves at the bottom of a dish and place the fish on top. Leave this to marinate in the fridge for 1–2 hours.
  2. Mix together the flour and breadcrumbs and pour onto a shallow plate or bowl. Place the carp fillets on the plate, turning them over and making sure that they’re completely covered in breadcrumbs.
  3. Shallow-fry the rapeseed oil in a frying pan over a high heat. Once the oil is hot (a few breadcrumbs should sizzle as soon as they hit the oil), add the carp and fry until golden brown and crunchy, about 3–4 minutes each side.
  4. Serve immediately with bread or fries and plenty of slaws or surówka.
Tags:
polish
eastern european
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