Polish Fish With Root Vegetables Recipe

Name: Polish Fish With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, beaten; 3/4 cup all-purpose flour; salt and black pepper to taste; 2 pounds firm white fish fillets (cod, haddock or halibut), cut into 1 1/2-inch pieces; 3/4 cup vegetable oil, divided; 1/4 cup vegetable oil; 2 onions, cut in half and thinly sliced; 2 carrots, peeled and coarsely grated; 1 large parsnip, peeled and coarsely grated; 1/2 celeriac (celery root), peeled and coarsely grated; 1 cup water; 4 tablespoons tomato paste

Servings: persons

2 eggs, beaten
3/4 cup all-purpose flour
salt and black pepper to taste
2 pounds firm white fish fillets (cod, haddock or halibut), cut into 1 1/2-inch pieces
3/4 cup vegetable oil, divided
1/4 cup vegetable oil
2 onions, cut in half and thinly sliced
2 carrots, peeled and coarsely grated
1 large parsnip, peeled and coarsely grated
1/2 celeriac (celery root), peeled and coarsely grated
1 cup water
4 tablespoons tomato paste

1
Place eggs and flour in 2 shallow bowls. Season eggs with salt and pepper. Dip fish pieces first in the beaten eggs, then dredge in the flour.
2
Heat 3/4 cup vegetable oil in a deep skillet over medium heat until hot. Add fish in batches and fry on both sides until golden, 5 to 8 minutes per batch. Remove fish from skillet and set aside.
3
Heat remaining 1/4 cup oil in a separate skillet and cook onions until soft and translucent, about 5 minutes. Add carrots, parsnip, and celeriac; mix well. Add water and season with salt and pepper. Cover and simmer on low heat until vegetables are soft, about 30 minutes. Check and add more water if mixture becomes too dry. Stir in tomato paste and simmer for 5 minutes more.
4
Layer vegetables and fried fish in a 10-inch round serving dish, starting and ending with vegetables.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, beaten, 3/4 cup all-purpose flour, salt and black pepper to taste, 2 pounds firm white fish fillets (cod, haddock or halibut), cut into 1 1/2-inch pieces, and more.

Yes, Polish Fish With Root Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polish Fish With Root Vegetables

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