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Catfish paprikash served with pasta
Juicy catfish paprikash with fresh parsley

Hungarian Catfish Paprikash

Author: Flavelo
Recipes Main Courses
Catfish Paprikash is a pinnacle of Hungarian cuisine, where rich catfish meets thick paprika sauce. Catfish meat is firmer than other fish, holding up well in stew, with a texture almost like veal. The secret is the 'pörkölt base': pureed onion and paprika give the sauce body, smoothed out by sour cream.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Cutting board, knife
  • Ladle

Allergen Information

⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Wash fish, dry, and cut into 1.5-inch cubes. Salt well and refrigerate.

Tip: Salt firms up fish flesh.
2 ✓

Make base: Sauté chopped onion in fat. Remove from heat, stir in paprika.

Tip: Paprika burns and turns bitter on direct heat. Dissolve in fat off heat.
3 ✓

Add diced pepper, tomato, and a splash of water. Stew until veggies disintegrate (15-20 mins).

Tip: This thick sauce is the soul of the dish.
4 ✓

Add fish. Pour water just to cover. Simmer uncovered 10-15 mins.

Tip: Don't stir with spoon, you'll break fish! Shake the pot.
5 ✓

Mix sour cream with a little flour (optional) and hot sauce (temper), then pour back. Boil once.

Tip: Tempering thickens and smooths flavors.
6 ✓

Serve hot with parsley.

Recipe FAQ

Sour cream curdled, why?
You added cold cream to hot stew. Always temper it: mix hot sauce into cream before pouring back.
What side dish fits?
Traditionally curd cheese pasta (túrós csusza), but dill-cottage cheese dumplings work too.

Ingredients

  • 1.3 lbs Catfish Fillets
  • 2 whole Yellow Onions
  • 2 cloves Garlic
  • 2 tbsp Lard or Oil
  • 2 tsp Sweet Paprika Powder
  • 3/4 cup Sour Cream
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 bunch Parsley
  • 1 whole Bell Pepper
  • 1 whole Tomato