Serbian Carp
Racos Ponty

This is a traditional Hungarian Christmas dish.

1 ¼ lb carp fillets
3 oz smoked bacon
2 oz flour
1 tsp hot paprika
4 fl oz vegetable oil
1 ¼ potatoes boiled on skin
9 oz green peppers, sliced
3 medium onions, thinly sliced
12 fl oz sour cream
2 Tbs sweet paprika, salt

Wash the fish, then dry with a clean
dish-towel. Make several incisions
across the backbone with a sharp knife
without cutting through the skin. Cut
the fish into four equal chunks. Cut
the bacon into narrow strips and insert
them into the incisions. Salt each chunk
evenly. Mix the flour and the paprika and
coat the pieces, then fry in hot oil for
one minute in each side. Use the left-over
oil to coat the inside of a baking pan or
casserole. Arrange in a layer the peeled
and sliced potatoes on the bottom of the
dish and place the fish on top. Wash the
peppers and tomatoes and with the onions
rings. Sprinkle with paprika and spread
the sour cream evenly on top. Bake in
moderate oven at 350 degrees for 35-40
minutes.