Fried fish with sweet and sour vegetables is called simply – Greek-style fish – Ryba po grecku /ˈrɨba pɔ grɛt^sku/. Why ”Greek-style” fish…it is really hard to say, and why it became Christmas Eve dish is an even bigger mystery. We have few dishes in Polish cuisine which pretending to be brought from other countries. Greek-style fish, Russian dumplings, Hungarian flat-cake or Japanese herring. Why pretending? Because no one in those countries has ever heard about such dishes.
Originally Greek-style fish is served along with 11 other traditional dishes made especially for Christmas Eve dinner.
I always prepare fish in sweet and sour vegetables few hours before serving, later on I warm it up or serve room temperature. Taste great with freshly backed bread or yeast drop scones. For this recipe I usually use white fish like cod, pollock, zander or hake. I love cod because of the very delicate taste, but my family often choose zander fillets.
- 5 large carrots
- 1 large parsley root
- ¼ large celeriac
- 1 large onion
- 0,5l / 17.3 oz sieved tomato - passata
- 2 tbsp tomato puree
- 1 cup of boiling water
- 450g /16 oz of white fish (cod, pollock, zander or any of your choice)
- 1 tsp sweet paprika
- 3-4 dried bay laurel
- 5-7 berries of allspice
- ground pepper
- ¼ tsp ground allspice
- all purpose flour for coating (use gluten-free if prefered)
- vegetable oil for frying
- ½ tsp ground chili (optional)
- sea salt
- Shred the carrots, parsley root and celeriac on a large holes grater. Chop finely the onion.
- In a frying pan heat one tbsp of oil and fry the onions until translucent. Add all shredded vegetables, fry for few minutes.
- Pour the sieved tomato and one cup of boiling water to the pan and bring to a boil. Season with salt and other spices. Cook for around 15 minutes until soft, partially covered with a lid.
- Add tomato puree and cook for another 5-10 minutes. Take off the lid and reduce sauce if needed.
- While your sauce is cooking, prepare your fish. Choose any white fish with little fish-bones.
- When you use frozen make sure to pat it dry with kitchen towels before frying. Season with salt and pepper and cut into smaller pieces. Coat with all-purpose flour. Fry in hot oil starting with the skin side for 3-5 minutes or until golden brown and crispy.
- Fried fish cover completely with hot sauce, allows it to rest for few minutes. The other way is to let it cool for a night and serve the next day, warmed up or cool with bread. Not knowing why it always tastes much better the next day, when all tastes bite through.