Fish paté as in Szeged – (Szegedi haltepertő)

Fish paté as in Szeged  -  (Szegedi haltepertő)
1 1/4 lb carp fillets – remove skin, 1 level teaspoon salt, approx. 1/2 cup flour, 1/2 teaspoon ground black pepper, 1/2 teaspoon sweet paprika
to deep-fry the fish:
ample amount of oil

Put the fish fillets on a wooden cutting board, remove as much of the larger bones as possible. You can leave the smaller ones: they will bake through together with the meat. Cut the fish into even, 1/2” cubes, add salt. Mix the black pepper and the paprika into the flour, coat the fish cubes evenly. Deep-fry the fish for 7-8 minutes in medium-hot oil – if the oil is too hot, the fish does not become crispy. Serve with soft bread.

– Try any other type of fish for this dish, especially ones with no bone (pike-perch or African catfish).

Preparation time: 30 minutes
One serving: 1380 kJ/330 kcal