Carp with raisins in Jewish style

Prepare all the ingredients for cooking carp in Jewish style.

Preheat the oven to 180 degrees. Clean the fish from the entrails and scales, wash well. Make several cuts on each side of the fish (watch photo 2). Sprinkle the carp with lemon juice and leave for 30 minutes to marinate.

Meanwhile, prepare the sauce. To do this, peel 3 onions and cut into slices.

Heat a frying pan with 50 g of butter and fry onion until it becomes soft. Pour 250 ml of white dry wine.

Add 70 g of raisins to the onion with the wine.

Add 1 tbsp. of sugar, ½ tsp. of salt, ½ tsp. of cinnamon, 2-3 dried carnations, ½ tsp. of ground ginger and ½ tsp. of paprika. Simmer all together for about 5 minutes on low heat.

Heat another pan with 2 tbsp. of oil. Place the carp and fry until golden brown on both sides.

Put the fish in a baking dish and add the sauce. Bake for 1 hour. Periodically pour sauce on carp.