Balaton Fried Hake (Balatoni Hekk): Hungary’s Cult Summer Fish
Balaton Fried Hake (Balatoni Hekk): Hungary’s Cult Summer Fish
The taste of summer, for countless Hungarians, is summed up by sitting beside Lake Balaton’s blue water, sunlight on your skin and a paper plate piled with fried hekk—the golden, crisp fish that became a legend. What’s so “Balaton” about hekk, a saltwater fish nowhere near native to Hungary’s inland lakes? Its story is about invention, resourcefulness, and the sheer joy of lakeside meals with family and friends.
A Balaton Memory: Sun, Waves, and Fried Fish
My first real memory of balatoni hekk is classic: after hours splashing in lake water and laughing with cousins, we lined up at a bustling beach kiosk. The air was heavy with the scent of frying fish and paprika. A friendly server pressed a plate into my hands—tender fried hake, a wedge of lemon, a heap of fresh white bread, and tart pickles. At the next table, someone dipped their crunchy fish into remoulade, and kids were swapping bites of lángos and fried potatoes.
It turns out that hake came to Hungarian summer cuisine not from Lake Balaton, but from the Atlantic—imported in the 1970s when local fish grew scarce. Yet the tradition stuck, and today, hekk is as essential here as goulash, lángos, or rántott hús. It’s about sunshine, simple pleasure, and a kind of cross-country culinary magic.
Ingredients
- 1 kg frozen hake (fillets or “trunks”), thawed
- 3 cloves garlic, crushed
- 700 ml milk
- 200g flour (cornflour preferred for extra crispness)
- 2 eggs
- 1 tbsp sweet Hungarian paprika
- Salt and pepper, to taste
- Sunflower oil for deep frying
- Lemon wedges
Classic Sides:
- Slices of fresh white bread
- Kovászos uborka (fermented pickles)
- French fries or potato salad
Instructions
- Marinate the Fish: Thaw hake overnight, then soak in milk with crushed garlic and a bit of salt for several hours (or overnight). This step ensures mild, juicy fish.
- Prepare the Coating: Combine flour and paprika. Beat eggs separately.
- Breading: Drain fish, pat dry. Generously salt and pepper fillets, then dredge in paprika flour, dip in egg, and dredge again in flour. (Some kiosks only use paprika flour—choose your style.)
- Fry: Pour sunflower oil into a deep pan—enough to submerge or float the fish pieces. Heat to 180°C (350°F). Fry hake in portions, 5 minutes per side or until crisp and deeply golden. Drain well and transfer to paper towels.
- Serve Hot: Lay fish on plates, garnish with lemon wedges. Add thick slices of white bread and pickles or fries on the side.
Tips and Variations
- Extra Crispy: Use cornflour for gluten-free, crispy coating.
- Quick Marinade: If time is short, soak fish for just an hour.
- Spicier Version: Blend a pinch of hot paprika or cayenne into your flour.
- Breading Options: Skip the egg for a lighter, kiosk-style “paprika flour only” coating.
- Remoulade Sauce: Serve with homemade tartar or remoulade (try mixing with chopped kovászos uborka for tang).
Perfect Pairings
- Kovászos Uborka: Fermented summer pickles add crunch and acidity—see the traditional recipe on this blog for that classic pairing.
- Lángos: The other great beach snack; present both together for a true Balaton feast.
- Potato Salad: Chilled, vinegary potato salad with onions offers perfect contrast to hot crisp fish.youtube
- French Fries: Universally loved; kids and grownups swap bites between fish and fries.
- Fresh Bread: Soft white bread is a must—for tradition and to help with the occasional bone!
Why We Love It
Balatoni hekk is Hungarian summer in one bite. The irresistible combo of crispy fried fish, sunlight, laughter, and lakeside breeze creates lifelong memories—no matter which lake or river you find yourself beside. Fried hake may not be native to Balaton, but it’s become a symbol of Hungarian beach culture, pairing perfectly with pickles, potatoes, and hearty slices of bread.