After having meat the past days, let’s have a Fish Day with the famous Hungarian Catfish Paprika – Harcsapaprikás
Hungary is landlocked, but is lucky to have many running rivers and lakes, whereas Catfish are all full around. The Catfish may grow up to several hunbdreds of kilos by weight. At the markets can buy cca 1-2 kgs in weight. As many may know the Catfish belongs to the grioup of freshwater’s white fish. This fish has flat head, wide mouth and scale kless body. It is a mouthwatering delicious fish, firther more …safe to eat for it has nobones. Before cooking the skin has to be removed cause is inedible. About the garnish… can be the original home-made Hungarian noddles used for the dish, that has to be torn by hand into uneven fingernail sized pieces and boiled in water (see the method the home made previous receipt steps in cookng). Otherwise may garnish with Fusilli or large macaroni instead of home-made noddles… that will save time. At the end may place bacon pieces that hgave a higher fraction of fat. By-.the.-way the Hungarian cured meat cuts are not the same as the anglo-saxon cuts.
Getting closer to the receipt just one more to add to the Catfish Paprika …Harcsa paprika is a traditional dish using freshwater catfish with sauce made from paprika and tomatoes. This dish is calorie-laden stew for pleasant labourers with spice. The “Cottage Cheese Slider” “Túrós Csúsza” is a savoury curd cheese noddle dish which is a perfect garnish to the Catfish meal. Maybe only a few people know that one of the fastest Hungarian dishes the Catfish is ready very quickly and just the juicy roast is to be prepared.
Ingredients: for 4 persons. preparing time: cca 30 plus 30 mins.
This meal doesn’t only appease your taste buds, it is also enriched in all the nutrients for the body.
Paprikas: 1 onion, 600 g catfish fillet, 2 tomatoes, 2 Hungarian sweet yellow peppers, 1/2-1/2 tbs sweet and hot red paprika powder to have a little kick, salt, pepper to taste, 2 bs oil.
Cooking: Sauté the finely chopped onions in a little oil to glossy a bit. Remove from the fire an stir with paprika powder. Mix it well and give a touch of water, thenafter just simmer for 4 to 5 mins. Place the chopped tomatoes and pepper in the sauce. Season a bit with salt and pepper. Keep it cooked for 5 to 10 mins to have a nice gravy. Mixed in the catfish pieces and cook for 5 to 10 mins. Gently stir at the ear of the vessel not to break/tore apart the fish pieces.
Túrós csúsza: 100 g bacon, 400 fg frilly squared paste, 200 g cottage chesse, 200 ml sour cream, 2 tbs oil.
Cooking: Using pasta instead of home-made noddles …Cook the pasta in salty water with a tbs of oil. Drain the mix it with some oil. Add some crumbled curd cheese of cottage cheese on top. Cut the bacon into small cubes. Place some oil in the saucepan, fly the bacon, be careful not to get burned. Serve the bacon it on the paste.
… Guess became Hungry, so make your day with cooking this fine traditional Hungarian meal … Don’t have to be a pearl chef to prepare it, goes quickly and very tasty.
sure no feathers are left on it. Can easily burn over the fire.
May read more about other traditional Hungarian dishes by visiting previous recipe @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.
© by Aggie Reiter
Rolling in Budapest 