Paprikash is a Hungarian dish known in the main for its chicken variant, I’ve seen chicken paprikash recipes attempted by writers from all over the world but it’s lesser known cousin Catfish Paprikash of harscapaprikás as it is known around these parts is just as common in our corner of Hungary. We live not far from lake Tisza, a man made lake designed to alleviate the flood risk on the Hungarian great plain and it is teaming with fish. I have been pretty damning of fresh water fish here over the years and I will not go back on that, however there is on fresh water fish that I think is really worth eating. The good old catfish, a beast of a fish with a good meaty and firm texture, it seems to be popular with cooks in the deep south of the US although I rarely see others cooking with it, if you are one of those people who have never cooked with it then I would urge you to give it a try.
The keen eyed among you may have spotted me using pasta as a side dish for this catfish paprikash, something I genuinely try and avoid where ever possible… I just don’t get it, but csusza teszta the name for this rather foxy little pasta affair that I can’t even translate really does work so well with this dish. In fact it just works well with everything, in fact at the moment it is my wifes favourite way to eat pasta and she is constantly looking for excuses to put it on the menu. Go figure my wifes favourite pasta dish is as Hungarian as the Rubiks Cube! If you want to make this recipe and are struggling to find catfish, give it a go with some monkfish tail, if you do please let me know how it works out, I suspect it will need cooking a smidge longer but I would love to give it a try, alas monkfish is not readily found here in the Hungarian countryside.