This recipe is private

Fish Paprikash

Russ Myers


This recipe was kindly donated by Chef Louis Szathmary, The Bakery Restaurant, Chicago, Illinois.
Chef louis is a famed cook and writes a gourmet food column that is syndicated in well over 100 newspapers throughout the United States. Chef Louis notes that in his native Europe, this tradional Hungarian dish is prepared with a true gourmet fish, the carp.
Reprinted with permission, Wisconsin DNR
Recipe by: Vern Hacker, Fish Control Specialist
Wisconsin DNR Bureau of Fish Management
Stock photo

★★★★★ 2 votes
4 / 6
30 Min
40 Min


6 lb
whole carp
3 Tbsp
cooking oil
1 small
onion, finely chopped
1 tsp
1/2 c
sour cream, room temperature


1 small
onion, thinly sliced
4 or 5
parsley stems
1 tsp
washed bones, heads and fish tails
water to cover


1Have the fish cleaned and filleted.
Make the stock using enough water to cover and simmer 30 minutes uncovered. Strain.
Wash and dry fillets, salt them lightly, and place in a lightly oiled baking dish.
2Saute chopped onions in remaining oil.
Stir in paprika and 1 cup fish stock.
Simmer 10 minutes, then take pan off the heat and let it cool to lukewarm.
3Blend some of the paprika mixture into the sour cream, then slowly pour back into the sauce.
Taste for seasoning and consistency; if necessary, dilute sauce with more fish stock or water.
Pour sour cream sauce over fillets, cover and bake 20 minutes in a 300 F oven.
Serve with *Hungarian Galuska. (*Recipe on this site)

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Hungarian
Other Tag: Heirloom