The story of fiš dates back to ancient times. It is said that the first to cook it were settlers from the southern part of Germany, but people of Hungarian descent claim that the credit for the creation of fiš belongs to them. Therefore, it is not wrong to conclude that it is a unique fusion of two cuisines, whose product is the magnificent fiš, deeply rooted in the culinary traditions of Srijem and Slavonia.
Those well-versed in fiš preparation say that there are no special secrets. You just need to know a few details. The fish must be fresh and high quality, and the paprika must be local Slavonian. At least two types of fish are used, preferably catfish and carp, and if available, other types can be added. The key is to find the right balance of fish, onions, tomatoes, ground paprika, salt, wine, and to choose the right intensity of the fire and cooking time, so that all the ingredients meld together without overcooking the fish.
Fiš is usually served with homemade wide noodles or another form of homemade pasta. In the warmer months, fiš is often cooked in kettles outdoors, and a unique aspect of the preparation, for example in Ilok, is cooking on the very bank of the Danube River using driftwood from the river. This method provides a special atmosphere and a unique dining experience when the fiš is taken from the kettle in which it is still gently simmering. Recently, restaurants have started to prepare a version of fiš using deboned catfish and carp.
