Catfish Paprikash with Cottage Cheese Noodles

Catfish paprikash is a gem of Hungarian fish dishes: a silky, paprika sauce and tender fish, served with the classic curd cheese pasta.

Catfish paprikash

1. Cut the catfish fillet (800 g) into larger, bite-sized pieces and salt it lightly.

2. Chop the onion (2) finely and fry it glassy in the lard (2 tablespoons) over a low heat. Add the crushed garlic (2 cloves), then, off the heat, scatter in the paprika (2 teaspoons) so it does not burn.

3. Pour in a little water immediately, bring it to the boil, add the catfish pieces, and cook them gently tender, covered and barely simmering, in 10-12 minutes.

4. Mix the sour cream (200 ml) smooth with the flour (1 tablespoon), stir in a few spoons of hot sauce (to temper it), then thicken the paprikash with this. Simmer it a further 2-3 minutes.

Curd cheese pasta

5. Cook the pasta (400 g) in plenty of salted, boiling water, then drain it.

6. Cut the bacon (100 g) into small cubes and fry it until it renders and is crisp.

7. Toss the pasta together with the crumbled curd cheese (250 g) and the sour cream (150 ml), then sprinkle over the crisp bacon.

8. Serve the catfish paprikash with the curd cheese pasta.

Tip: Do not stir the catfish while it cooks, and do not overcook it – it falls apart easily. It is enough to shake the pan gently.