This recipe comes from Katóka Szakacskönyve by Anna Tutsek. Tutsek notes that this dish can be made from any type of fish, but it's best to use sterlet, catfish or young pike-perch since they aren't very bony.

Ingredients:
1 kilogram fish
Salt
One tojásnyi lard
1 onion, finely diced
1 teaspoon paprika
200 milliliters water
200 milliliters sour cream

Method:
Clean the fish well, scrape the skin a little bit with a knife, gut it, chop it into pieces and salt the pieces. Put the lard in a pot and add the onion and the beautiful red paprika. Mix this, add the fish, and then pour in the water and sour cream. Mix well, and then cook quickly over a high heat for 15 minutes. Don't stir because the fish will break and it would become an ugly mash. Serve it nice and hot on a long plate, as if it were one whole piece of fish. Pour the juice over the top.