Catfish Fillets with Sauerkraut

Name: Catfish Fillets with Sauerkraut (Harcsaszeletek savanyú káposztával)
Cuisine: Hungarian
Ingredients: 1 kg/2¼ lb catfish fillets, cut into chunky pieces; 30 ml/2 tbsp cornflour (cornstarch); 30 ml/2 tbsp cornflour (cornstarch); 30 ml/2 tbsp olive oil; 150 g/5 oz bacon rashers; 1 onion, sliced into rings; 600 g/1 lb 6 oz sauerkraut; 5 ml/1 tsp sweet paprika; 15 ml/1 tbsp tomato purée (paste); 15 ml/1 tbsp tomato purée (paste); 100 ml/3½ fl oz/scant ½ cup dry white wine; salt and ground black pepper; salt and ground black pepper

Harcsaszeletek savanyú káposztával

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Catfish is a popular fish in Hungary and it can be found in just about every lake and river. Its smooth and succulent white flesh, without bones, is a favourite with restaurateurs, householders and fishermen alike.

Ingredients

1 kg/2¼ lb catfish fillets, cut into chunky pieces
30 ml/2

Europe
Hungary
Stew
Gluten-free
Low carb
Low sugar
High protein

Method

Dust the fish with the cornflour and season with salt and pepper. Pour the oil into a heavy non-stick pan and add the bacon. Cook until crispy, then remove from the pan, using a slotted spoon.
Sauté the fish fillets on both sides and set aside. Ad

PER SERVING: Energy 471kcal/1966kJ; Protein 53g; Carbohydrate 14g, of which sugars 6g; Fat 21g, of which saturates 4g; Cholesterol 135mg; Calcium 148mg; Fibre 0.9g; Sodium 1814mg