Carp with Lecsó – (Lecsós ponty)

Carp with Lecsó  -  (Lecsós ponty)
1 1/4 lb carp fillet, salt, 3 oz flour, 2 tablespoons sweet paprika, 1/2 teaspoon ground black pepper, 6 tablespoon oil, 2-3 oz smoked bacon, 1 red onion, 5-6 big green peppers, 8 medium tomatoes

Pull the skin off the carp fillet, cut into 4 equal slices and rub in with 1 teaspoon of salt. Mix the flour with half of the pepper and the paprika. Coat the fish slices with the mixture then fry them on hot oil 3-4 minutes each side. Drain of excess oil and put aside. Cut the bacon into small cubes and chop the peeled onion finely. Remove the veins of the peppers and the stem of the tomato and cut all into largish cubes. Melt the bacon cubes in the oil used for frying the fish then add and sauté the onion. Sift on the other half of the paprika then stir in the pepper and tomato cubes. Stirring constantly, cook for 20 minutes, adding salt as needed. When done, place in the fish slices, cover the pot and leave on high heat for 4-5 minutes to let the fish warm up. You can use the oven for this as well.

– Use any other type of fish to prepare this dish, especially ones without bone (trout, pike-perch, saltwater fishes).
– To prepare Hungarian carp of this dish, mix into the lecsó deep-fried thin slices of potato and serve with the fish on top.

Preparation time: 55 minutes
One serving: 2809 kJ/672 kcal