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Catholic Recipe: Carp


  • Carp
  • 5 cups water
  • 1 onion
  • Peppercorns
  • 1 crumbled bay leaf
  • 3 1/2 Tablespoons flour
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon vinegar


Prep Time: 2 1/2 hours

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Poland


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Feasts (1)

Christmas Eve was formerly one of the strictest fast days in the Church year. Certain fish dishes have been used for generations. We have found that the simpler the supper is on a vigil the better the dinner on the holiday. Children are too excited to eat on Christmas Eve anyway.

In Poland carp has been the fish most often chosen for Christmas Eve.


Wash and salt carp. Boil onion, peppercorns and bay leaf in water for about 15 minutes. Tie the nose of the carp to his tail to make a circle. Simmer slowly in boiling water mixture for about 90 minutes. Brown flour in skillet. Add butter and brown sugar. Thin to a medium gravy with about three cups of strained fish stock. Bring to a boil. Add lemon juice and vinegar. Drain fish. Pour gravy over fish and serve.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999