Harcsapaprikás (Hungarian Catfish Paprikash)

Name: Harcsapaprikás (Hungarian Catfish Paprikash)
Total time: 40 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1½ lb catfish fillets, in 1½-inch chunks; 1 onion, finely diced; 1 green bell pepper, diced; 1 Roma tomato, diced; 3 tbsp butter; ⅔ cup sour cream; 1½ lb baby potatoes; chopped parsley; 2 tbsp flour; 3 tbsp sweet Hungarian paprika; 1 tsp salt; ¼ tsp pepper; 1 cup water

DinnerHungarian40 minServes 4530 kcal32 g protein

Photo: Atilla the Great · CC BY-SA 4.0 · source

Chunks of catfish dredged in paprika flour, seared in butter and folded into a creamy pepper and tomato paprika sauce, with parsley potatoes. A river-country favorite from Hungary.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

1½ lb catfish fillets, in 1½-inch chunks
1 onion, finely diced
1 green bell pepper, diced
1 Roma tomato, diced
3 tbsp butter
⅔ cup sour cream
1½ lb baby potatoes
chopped parsley

From your pantry: 2 tbsp flour, 3 tbsp sweet Hungarian paprika, 1 tsp salt, ¼ tsp pepper, 1 cup water.

Instructions

Boil the potatoes in salted water until tender, 15 to 18 minutes. Drain and toss with half the parsley.
Mix the flour, paprika, salt and pepper. Toss the catfish in it to coat and keep the leftover mix.
Melt the butter in a large skillet over medium-high and sear the fish until lightly browned, 1 to 2 minutes per side. Lift it out onto a plate.
Lower the heat to medium, add the onion and pepper and cook until soft, 4 to 5 minutes. Add the tomato and ¼ cup water and cook 2 minutes. Stir the leftover paprika flour with ¼ cup water and add to the pan.
Return the fish and simmer gently until it just flakes, 4 to 5 minutes. Stir the sour cream with ½ cup water, pour it in and heat through without boiling. Serve with the potatoes and parsley.

Tip: Stir gently once the fish goes back in so the chunks stay whole. In Hungary this is often served with túrós csusza, noodles tossed with curd cheese and bacon.