WE REMEMBER OLD AND ORIGINAL DISHES - A secret recipe for carp on forks from Bilja

The traditional dish "Carp in forks" (Hungarian: Csiptetős ponty) and the lesser-known dish "Pike in mundir" (Hungarian: Mundéros csuka) originally came from the village of Kopačevo, a village within the municipality of Bilje. How in that old fishing village, once upon a time, the locals were engaged in ribolto this, traditional fish dishes were created that were easy to prepare.

Since it was important for fishermen to be able to prepare their meal along the coast as easily and simply as possible, "Carp in a fork" was created, which required a processed branch in the shape of a fork, fish, salt, spices and fire.

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In the same way, "Pike in uniform" needed a slightly different branch, salt, spicy paprika, red onion and fire. Today, you can find Carp in forks in almost every restaurant, and Pike in uniform a little less often.



  • 1 carp
  • salt, ground Baranja pepper

If possible, clean freshly caught carp from the shell and wash it well. Cut it in half, following the spine with firm strokes of the knife from head to tail, and clean it of the entrails. Pierce the cleaned carp with two rods so that it can stand stably on the fork. It should be salted and seasoned with ground Baranja pepper to taste.

Place the carp on a fork and secure it with burnt wire. Put the fork on the fire, not too close to the fire so that it does not burn you. The carp on the fork should be rotated every 15 minutes. The carp is done when the meat on it is completely white and most of the fat has melted.

Good luck and come to Baranja to try carp on forks!

Source and photo: TZ Bilje

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