Fish Paprikash

Recipe Rating:
 2 Ratings
Serves: 4 / 6
Prep Time:
Cook Time:
Cooking Method: Bake


6 lb whole carp
3 Tbsp cooking oil
1 small onion, finely chopped
1 tsp paprika
1/2 c sour cream, room temperature
1 small onion, thinly sliced
4 or 5 parsley stems
1 tsp salt
washed bones, heads and fish tails
water to cover

The Cook

Russ Myers Recipe
Well Seasoned
Necedah, WI (pop. 916)
Member Since Jun 2012
Russ' notes for this recipe:
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
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Have 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.
Saute 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.
Blend 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)

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user Nicole Hall Nicole1978 - Jun 15, 2013
I tried this recipe and say it's Family Tested & Approved!
user Russ Myers Beegee1947 - Mar 14, 2014
Russ Myers [Beegee1947] has shared this recipe with discussion group:
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