Dish

Pijani šaran

Drunken carp

The carp is first marinated in white wine, then coated in flour and fried until crispy. The sauce is made with onions, garlic, paprika, and tomato paste, and is simmered with the fried carp until thick and flavorful. The dish is typically served with boiled potatoes or bread.

European cuisine› Mediterranean cuisine› Balkan cuisine› Serbian cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

Pijani šaran has been a popular dish in Serbia for centuries, and is often served at special occasions such as weddings and holidays. The dish is said to have originated in the Vojvodina region of Serbia.

Dietary considerations

Gluten-free if served without bread or flour coating. Contains alcohol from the wine marinade.

Variations

Variations of the dish may include different types of fish or variations on the sauce. Some recipes call for the addition of sour cream or cream cheese to the sauce for added richness.

Presentation and garnishing

The dish is typically served on a large platter with the carp in the center and the sauce poured over the top. Garnish with fresh parsley or chopped green onions for added color and flavor.