Hungarian cuisine is a mixture of traditions of different nations: Austrians, Turks, Italians and Slavs. It is characterized by hearty dishes with lots of meat and paprika. One of the most famous dishes is goulash, a thick soup with meat and potatoes and Hungarian-style fish with sauce, as well as
perkelt, lecho and Debrecen sausages. For dessert Hungarians often eat strudels, rolls with poppy seeds or nuts.
As for fish, it is not as popular in Hungary as meat. Nevertheless, there are recipes for fish soups, fried and baked fish
Hungarian-style fish has become a relevant dish not only in the country, but also abroad
Let’s tell you how to prepare this dish
Ingredients:
- Thickhead fish – 1 kg;
- Onion – 1 pc;
- Garlic – 2 cloves;
- Sour cream 20% – 2 tbsp;
- Coriander – ½ tsp;
- Turmeric – 1 tsp;
- Paprika – 1 tsp;
- Dried parsley – 1 tsp;
- Water – 100 ml;
- Laurel leaf – 2 pcs;
- Green onion – bundle.
Ingredients for the mixture:
- Flour – 2 tbsp;
- Black pepper – ½ tsp;
- Salt – 1 tsp;
- Paprika – 1 tsp.
Preparation of Hungarian-style fish:
Cut the fathead fish into large pieces, clean from the insides and bones. Make a mixture of flour, black pepper, salt and paprika, roll the fish in it.
In a frying pan in vegetable oil fry the fish on both sides on high heat. Then take the golden fish out of the frying pan. Chop
the onion and garlic finely, fry in the same oil until soft. Add coriander, turmeric, paprika, dry parsley and flour to the onions. Fry the onion and spices for 3 minutes, stirring constantly.
Add the sour cream to the onions and stir.
Pour in water as it thickens, the sauce should eventually turn out thick.
Put the fish in the sauce, add a bay leaf. Stew the fish under a lid over low heat for 20 minutes.
After
10 minutes pour the sauce over the fish and continue cooking.
After cooking you can decorate the fish with chopped green onions
.
You will get a tender thick-caught fish in Hungarian sauce.
