Catfish Paprikash with Nokedli Dumplings

Why You’ll Love This Recipe

• Classic Hungarian comfort: silky onion–paprika sauce, cool tangy sour cream, and tender catfish.
• Nokedli dumplings are quick, foolproof, and perfect for soaking up every drop of sauce.
• Balanced warmth from paprika without being heavy or spicy (unless you want it).
• Weeknight-feasible yet elegant enough for guests.

Grocery List

• Produce: 2 large yellow onions, 3 garlic cloves, 1 Hungarian wax pepper (optional), flat-leaf parsley
• Dairy: Unsalted butter, sour cream, whole milk, eggs
• Pantry: Catfish fillets, all-purpose flour, Hungarian sweet paprika, hot paprika (optional), tomato paste (optional), fish or chicken stock, sunflower oil (or neutral oil), salt, black pepper

Full Ingredients

For the Catfish Paprikás

• 1.5 lb (680 g) skinless catfish fillets, cut into 2-inch (5 cm) pieces
• 2 tbsp unsalted butter
• 1 tbsp sunflower or neutral oil (or lard)
• 2 large yellow onions (about 1 lb / 450 g), finely chopped
• 3 tbsp Hungarian sweet paprika (not smoked)
• 1/2 tsp hot Hungarian paprika or cayenne (optional, to taste)
• 3 garlic cloves, minced
• 1 Hungarian wax pepper or small green bell pepper, thinly sliced (optional)
• 1 tbsp tomato paste (optional)
• 1 cup (240 ml) fish stock or low-sodium chicken stock (or water)
• 3/4 cup (180 g) full-fat sour cream
• 1 tbsp (8 g) all-purpose flour
• 1.5 tsp fine sea salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper, divided
• Optional: 1 bay leaf

For the Nokedli (Hungarian Dumplings)

• 2 cups (260 g) all-purpose flour
• 3 large eggs
• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) water
• 1 tsp fine sea salt, plus 1 tbsp kosher salt for the boiling water
• 3 tbsp (42 g) unsalted butter, melted (for tossing)

To Serve & Garnish

• 2 tbsp chopped flat-leaf parsley

Step-by-Step Instructions

Step 1: Prep the fish and aromatics

Pat the catfish dry and season with 3/4 tsp salt and 1/4 tsp pepper. Set aside at room temperature while you chop the onions, garlic, and optional pepper. Measure out the paprika so it is ready to use.

Step 2: Sweat the onions low and slow

In a wide, heavy pot or deep sauté pan, melt the butter with the oil over medium heat. Add the onions and 1/4 tsp salt. Cook, stirring often, until very soft and translucent with light golden edges, 12–15 minutes. Lower the heat if they start to brown too quickly—sweetness, not browning, is the goal.

Step 3: Bloom the paprika and build the base

Take the pan off the heat. Stir in the sweet paprika (and hot paprika, if using) until the onions are brick-red and glossy, about 30 seconds. Return to medium heat, add the garlic and sliced pepper; cook 1 minute. Stir in the tomato paste (if using) and cook 30 seconds. Pour in the stock and add the bay leaf (if using). Bring to a simmer, then reduce to a gentle simmer (185–195°F / 85–90°C) and cook 10–12 minutes to meld flavors.

Step 4: Poach the catfish gently

Nestle the seasoned catfish pieces into the sauce in a single layer. Maintain a bare simmer (185–195°F / 85–90°C); do not boil. Cook 8–10 minutes, turning once if needed, until the fish is opaque and flakes easily. Using a slotted spoon, carefully lift the fish to a warm plate and cover loosely. Keep the sauce over low heat.

Step 5: Make the nokedli

Bring a large pot with 3 quarts (2.8 L) of water and 1 tbsp kosher salt to a rolling boil (212°F / 100°C). In a bowl, whisk the eggs, milk, water, and 1 tsp salt. Add the flour and beat with a wooden spoon until smooth and elastic, 1–2 minutes; the batter should be thick but pourable (like heavy pancake batter). Rest 5 minutes.

Working in batches, press the batter through a spaetzle maker or a wide-holed colander directly into the boiling water. Stir to prevent sticking. When the nokedli float, cook 60–90 seconds more (2–3 minutes total), then scoop into a bowl and toss with the melted butter. Repeat with remaining batter.

Step 6: Enrich the sauce with sour cream

In a small bowl, whisk the flour into the sour cream until smooth. Temper by whisking in 1/2 cup of the hot paprika sauce in 3 additions. Reduce the pot to low heat and whisk the tempered sour cream back into the pot. Heat gently until slightly thickened, 2–3 minutes, but do not let it boil or the dairy may curdle. Taste and adjust salt and pepper.

Step 7: Finish and serve

Slide the catfish back into the sauce and warm gently for 1–2 minutes. To serve, heap buttery nokedli into warm bowls or plates, spoon over generous amounts of catfish and sauce, and finish with chopped parsley.

Pro Tips

• Use fresh Hungarian sweet paprika and store it airtight away from heat and light; stale paprika tastes flat.
• Always pull the pan off the heat before adding paprika to prevent bitterness and preserve its color.
• Keep the sauce below a simmer after adding sour cream; gentle heat gives you a silky, stable finish.
• For bouncy nokedli, beat the batter briefly to develop a little elasticity, then rest 5 minutes.
• If the sauce gets too thick, thin with a splash of hot noodle water or stock.

Variations

• Different fish: Try zander/pike-perch (fogas), cod, or firm tilapia. Adjust poaching time to thickness.
• Smoky twist: Replace 1 tsp of the sweet paprika with smoked paprika for a subtle campfire note.
• Gluten-light approach: Thicken the sauce with 2 tsp cornstarch instead of flour; make nokedli with a 1:1 gluten-free flour blend plus 1 tbsp potato starch for tenderness.

Storage & Make-Ahead

Refrigerate leftovers in separate containers (fish in sauce, nokedli) for up to 2 days. Reheat the sauce and fish gently over low heat without boiling; add a splash of stock if needed. Nokedli reheat well in a skillet with a bit of butter. For make-ahead, cook the onion–paprika base up to 3 days in advance; poach the fish and add sour cream just before serving. Nokedli can be frozen in a thin layer up to 2 months; reheat directly from frozen in butter.

Nutrition (per serving)

Approximate: 750–780 kcal; 43 g protein; 38 g fat; 60 g carbohydrates; 3 g fiber; 1,450 mg sodium (varies with stock and added salt).