Jewish Carp

7. 10. 2025

Thinking about the menu for the Christmas holidays, there is one wonderful dish – Jewish baked carp. 

This dish exists in many countries where Jewish communities live. Over time, it assimilated into the cuisines of these countries, which is why there are several recipes for its preparation. 

We chose one of the variations that is most often found in Polish cuisine and without which Christmas Eve is not complete in many families.

Ingredients

Carp

• 1 carp
• 1 lemon
• salt and pepper to taste
• frying oil

Sauce

• 3 onions
• 1/2 cup of raisins
• 1 spoon of sugar
• 1/2 cup butter
• ½ teaspoon of salt
• ½ teaspoon of cinnamon
• 2-3 dried carnations
• ½ teaspoon ground ginger
• ½ teaspoon paprika
• 1 glass of dry white wine

Method

• Prepare all the ingredients for preparing carp the Jewish way.
• Preheat the oven to 350°F. Clean the fish from the guts and scales, and wash it well.
• Make several cuts on each side of the fish. Drizzle the carp with lemon juice and leave to marinate for 30 minutes.
• Meanwhile, prepare the sauce. To do this, peel 3 onions and cut them into slices.
• Heat a pan with the butter and fry the onion until soft. Add the dry white wine.
• Add all raisins to the onion and wine.
• Add 1 tablespoon sugar, ½ teaspoon salt, ½ teaspoon cinnamon, 2-3 dried cloves, ½ teaspoon ground ginger, and ½ teaspoon paprika. Cook everything together for about 5 minutes on low heat.
• Heat another pan with 2 tablespoons of oil. Add the carp and fry until golden on both sides.
• Place the fish in a baking dish and add the sauce. Bake for 1 hour and regularly pour the sauce over the carp.

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