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
9 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat carp dry inside and out with paper towels. Season generously inside cavity and outside with salt and pepper.
Step 2
Heat 2 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering.
Step 3
Sear carp 3 minutes per side without moving. Edges should look opaque; flip only once. Transfer to a plate.
Step 4
Reduce heat to medium. Add sliced onions to the same pan. Cook, stirring occasionally, until softened and starting to caramelize, about 8 minutes.
Step 5
Stir in vinegar, scraping the bottom of the pan to release browned bits. Add broth, raisins, bay leaves, cloves, and sugar.
Step 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.
Step 7
Taste the sauce. Add more salt, pepper, sugar, or vinegar as needed—it should balance sweet, sour, and savory.
Step 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
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
