Polish Fried Fish (Ryba Smażona) is a perfect choice for most of our family. My sister doesn’t eat mammals; our daughter is pescitarian.
Fried fish it is when looking for a main dish to serve for my dad’s birthday dinner. Many recipes I found on Polish food blogs involve marinating the fish in lemon juice for 30 minutes or so before patting drying and flouring and frying.
You might decide to take this path. I chose a method described on Polska Foods, a maker of organic pierogi that has sadly ceased operations. Their technique involves brining the fish before cooking.
What to Serve with Fried Fish
What else did we serve for this family dinner? About 4 dozen pierogi ruskie, a small batch, I know. My sister and I made them the day before.
The pierogi were very popular. Only a few remain for Ed’s lunch tomorrow. I’m happy to say we had extra filling, so it’s waiting in the freezer ready to make another appearance.
We also had mizeria, a cucumber salad in a sour cream dressing. I also tried a variation on Polish Cabbage Salad making it instead with a package of broccoli slaw fixings. I just chopped it a little finer and substituted it for the cabbage in the recipe.
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I used cod for our Polish Fried Fish (Ryba Smażona), but any mild white fish would work perfectly. There were no leftovers, so this is a recipe you might consider for a Lenten supper of Christmas Eve when you’re going meatless.
To accompany our fried fish, I mixed up a tartare sauce. Actually, it would be more accurate to say I pulled ingredients out of the fridge and pressed my mom into service mixing up this sauce. This is what went in: mayo, finely diced dill pickle, a sprinkle of dried minced onion, and a squirt of Srirachia sauce.
I hope this is a handy recipe for you to have on hand!
Quck and easy brining makes for moist delicous fried fish
- enough water to cover fish (4-6 cups)
- 1/4 cup sugar
- 2 tablespoons salt
- 2 pounds cod fillets
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cups bread crumbs
- oil for frying
- Place cod in a shallow pan
- Combine water, with sugar and salt in a shallow dish, add the fillets and brine for 30 minute
- Removed fish and pat dry and season with salt, set up 3 dishes, the first with flour, the second with beaten egg, and the final dish with breadcrumbs
- Coat each fillet with flour (remove excess), dip into egg, and then roll in bread crumbs
- Heat oil 1/2 inch deep to approx. 350 F, and cook on both sides, unti lbrown and interal temp is 145 F, drain on paper towels
Amounts for flour and bread crumbs are approxiamte. Start with a smaller amount if you like and add more as needed.