Catfish Paprikash
Description
The recipe won't take much time. Catfish paprikash turns out no worse than meat versions, and for fish lovers it might even be better. The rich, spiced sauce makes catfish steaks incredibly tender, practically melting in your mouth. You can, of course, prepare any other kind of fish this way, though not too fatty. Serve hot.
Instructions
- 1
Step 1
1. The recipe for catfish paprikash is quite similar to the original. First, place lard in a skillet and render the fat. Then remove the lard and add diced onion, cut into small cubes, into the hot fat. Sauté until soft, then add paprika. Stir vigorously so that the paprika absorbs the fat evenly and doesn't form lumps.
- 2
Step 2
2. Wash the peppers and tomatoes and cut into small pieces. Add to the pan with the onion and mix well.
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Step 3
3. Season the peppers with onions to taste with salt. Add pepper, cumin, and other spices to taste. Pour in a little water and simmer over low heat until the peppers become soft.
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Step 4
4. When preparing catfish paprikash at home, you can first coat the fish in flour and fry it in a separate pan. However, this step can be skipped—simply season the fish lightly with salt.
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Step 5
5. Place the catfish pieces in the pan. Cover with the lid again and simmer for about 30 minutes. Periodically, you can flip the fish.
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Step 6
6. About 5 minutes before completion, prepare the sour cream sauce. Mix the sour cream with flour and, if necessary, add a little water. Stir thoroughly until no lumps remain. Season with salt and pepper to taste. Pour the sauce into the skillet. Cook over heat for about 3–5 minutes.
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Step 7
7. The recipe for catfish paprikash is coming to an end. However, I recommend removing it from the heat and letting the dish sit, covered, for another 15 minutes.
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Step 8
7. The recipe for catfish paprikash is coming to an end. However, I recommend removing it from the heat and letting the dish sit, covered, for another 15 minutes.