Name: Fried Fish (Ryba Smażona)
Cuisine: Poland
Ingredients: Flour for dredging; 1 cup bread crumbs; ½ cup butter; Pike, cut in pieces; 2 tablespoon water; 1 onion, sliced; Salt and pepper; 1 egg, slightly beaten

Preparation info

Difficulty
Easy

Appears in

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

About

The flavor of all fried fish is enhanced by adding sliced raw onion to the cleaned salted fish. Fish should be salted for at least an hour before frying. An over night salting is better yet. Do not use the onion from the fish. If you must be careful with butter, it will be worth your while to save all week for Fridays fish. No other shortening can do for fish what butter does.

Ingredients

Method

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Ingredients

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