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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


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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

How to Make Fish Paprikash


  • 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)

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About Fish Paprikash

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

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