Quick Keto Fish Paprikash is another answer to those who don’t find fish really desirable. However, we are sure that there must be a way to prepare fish so that everybody loves it. In fact, most people adore grilled fish! That’s the easiest and most popular way to prepare fish in the Mediterranean zone. However, what if you just want your fish to swim in a nice sauce and have the herbs to emphasise its unique flavour?
The history of Fish Paprikash
Fish Paprikash is a rich fish stew that originates in Hungary. But, it’s also a traditional dish of northern-east Croatia. It basically features various kinds of fatty river fish in red hot sauce. The sauce is made with tomatoes, garlic, onions, and naturally, red hot paprika! However, in our version, we wanted to do a Greek twist. So we kept the basics, but we used a sea fish called Flathead Gray Mullet.
Flathead Gray Mullet is also known as Black Mullet, Black True Mullet, Bright Mullet, Bully, Callifaver Mullet, Sea Mullet, Springer, Striped Grey Mullet, Striped Mullet, Yellow-tailed Mullet.
Quick Fish Paprikash with lots of Greek spirit and inspiration
Not only that we used typical greek spices, but we also played around the Buffalo butter and olive oil as our cooking fat. Furthermore, we prepared a unique yoghurt-lemon dressing that brought our Paprikash to the southern side of gourmet Europe.
Before I give you this wonderful recipe, let me just remind you of a certain KMD postulate. Eating more fish on a weekly basis is the best thing you can do for your natural intake of beneficial Omega-3 fatty acids. Also, Gray Mullet is extremely affordable and it lives in all seas and oceans around our planet. Sometimes it enters rivers so fishermen can offer it in your fishermen market even if you don’t live somewhere near the ocean.
Let’s cook the best and quickest Keto Fish paprikash!
Quick Keto Fish Paprikash (Greek twist)Course: Main courseCuisine: Keto MediterraneanDifficulty: Medium
1 large flathead gray mullet (700g, 28,6 oz) (alternatively use any fatty fish)
4 cloves garlic
1 tbsp butter (we used grass-fed buffalo butter)
2 tbsp olive oil
1 medium red horn pepper (hot or mild to your liking)
1 tsp dried peppermint
1 tsp dried oregano
4 bay leaves
2 tbsp apple cider vinegar
200 ml (1 cup) water
1 tsp red paprika powder
1/2 tsp freshly ground black, red and white pepper mixture
1 tsp sea salt
- Lemon Yoghurt sauce
150g sheep strained yoghurt
4 tbsp lemon juice
1 tbsp freshly grated lemon peel
A pinch of sea salt
1 tsp red paprika flakes (Boukovo)
- Was the fish and cut it into large pieces.
- In a deep pan melt the butter and add olive oil. Saute’s chopped garlic in it for 2 minutes. Stir to prevent garlic from burning. Ad finelly chopped red horn pepper. Stir and let it cook for another 2 minutes.
- Add the fish and let it fry on each side. Now add all the spices.
- Add apple cider vinegar and water.
- Cover the pan and let it cook for 20 minutes.
- Lemon Yoghurt sauce
- Mix all the ingredients in a small bowl and pour it over the fish when you serve it. You can decorate the sauce with freshly chopped dill or basil.