Paprika Carp

Paprikás Ponty


  • 1 carp, 6 to 7 pounds
  • 1 teaspoon salt
  • ½ cup whole-wheat flour
  • ¼ cup lard
  • 1 medium-sized onion, minced
  • 1 tablespoon paprika
  • ¾ cup fish stock
  • 1 cup lecsó
  • 1 tablespoon flour
  • 3 tablespoons sour cream
  • Green pepper rings


  1. Cut 4 slices from the carp, each weighing ½ pound. Use the rest of the fish to make the fish stock.
  2. Sprinkle salt on fish slices, then dip the fish into whole-wheat flour. Shake off excess.
  3. Heat lard to frying temperature in a large frying pan. Brown fish for 2 to 3 minutes on each side. Place browned slices in an ovenproof casserole.
  4. In the same frying pan used for the fish fry onion until it turns light brown in color.
  5. Remove from heat, mix in paprika, and immediately add ½ cup cold fish stock. Add lecsó, bring to a boil, then mix in flour and sour cream. Simmer for a few minutes.
  6. Strain the sauce on top of the fish slices in the casserole. The sauce should have the texture of a thin cream sauce.
  7. Cover casserole and bake the fish in a 400°F. oven for about 20 minutes. When the stew is finished, the sauce must be quite rich and thick, somewhat like the sauce for paprika chicken.
  8. Put very thin-sliced green-pepper rings on the fish before serving. Accompany with rice mixed with chopped flat parsley, or with Little Dumplings.