Balatoni Hekk: Crispy Lakeside-Style Fried Hake

Why You’ll Love This Recipe

• Classic Balaton beach-shack flavor: crisp crust, juicy hake, paprika and salt.
• Minimal ingredients and fast cook time—perfect for weeknights or casual gatherings.
• Authentic serving style: hot fish with lemon, soft white bread, and pickled peppers.
• Works with whole hake or large fillets; easy temperature and timing guides included.

Grocery List

• Produce: 1 lemon; optional parsley
• Dairy: None
• Pantry: Hake (whole or fillets); all-purpose flour; sunflower/canola oil; sweet Hungarian paprika; fine sea salt; black pepper; garlic powder (optional); soft white bread; pickled Hungarian wax peppers or pepperoncini

Full Ingredients

Fish

• 1.2 kg hake (Merluccius), either 2–3 small whole fish (gutted, scaled, heads/tails optional) or large fillets
• Paper towels for drying

Dredge

• 1 1/2 cups (200 g) all-purpose flour
• 1/2 tsp garlic powder (optional)
• 1/4 tsp freshly ground black pepper (optional)

For Frying & Seasoning

• 2 liters (about 2.1 quarts) neutral oil (sunflower is traditional; canola works)
• 2 tsp fine sea salt (adjust to taste)
• 2 tbsp sweet Hungarian paprika (use half hot paprika if you like heat)

To Serve (Lakeside-Style)

• 1 lemon, cut into wedges
• 8 thick slices soft white bread
• Pickled Hungarian wax peppers or pepperoncini

Step-by-Step Instructions

Step 1: Prep the fish perfectly dry

Pat the fish dry very thoroughly with paper towels—outside and inside the cavity for whole fish. Dryness is essential for a crisp crust and minimal splatter. For whole fish, make 3 shallow diagonal slashes on each side, about 1 cm deep; this helps the heat penetrate and prevents curling. Remove any pin bones from fillets with tweezers.

Step 2: Set up your frying station

Fit a wire rack over a sheet pan for draining. Place a heavy pot or Dutch oven on the stove and add 2 liters of oil (filling no more than halfway). Clip on a thermometer. Heat the oil to 180°C/350°F. Have long tongs and a slotted spoon ready. Keep paprika and salt within reach for quick seasoning right after frying.

Step 3: Make the dredge

In a shallow dish, whisk together 1 1/2 cups (200 g) flour with the optional garlic powder and black pepper. Do not add salt to the flour—lakeside style seasons after frying to keep the crust shatter-crisp.

Step 4: Dredge the fish

Working one piece at a time, coat the fish lightly and evenly in the flour, pressing gently so it adheres. Shake off excess flour. Set dredged fish on a tray; let it sit for 5 minutes so the flour hydrates slightly and clings better.

Step 5: Fry to deep golden

When the oil is steady at 180°C/350°F, gently lower in the fish without crowding (2–3 pieces per batch). Fry fillets for 5–6 minutes total, turning once if needed. Fry small whole hake for 8–10 minutes total, turning once halfway. Aim for a deep golden brown crust; the fish should feel firm and flake easily. Maintain oil temperature between 175–185°C (347–365°F) throughout; allow the oil to return to temp between batches.

Step 6: Season lakeside-style

Transfer the fish to the rack and let oil drain for 30–60 seconds. While the fish is still hot, sprinkle evenly with fine sea salt and then dust generously with sweet Hungarian paprika. The residual heat will bloom the paprika’s aroma without scorching it.

Step 7: Serve immediately

Pile the fish onto a warm platter. Add lemon wedges, thick slices of soft white bread, and plenty of pickled Hungarian wax peppers or pepperoncini. Eat hot—the contrast of crackling crust, juicy hake, tart lemon, and tangy pickles is the hallmark of true Balatoni hekk.

Pro Tips

• Dryness is everything: moisture prevents crisping and causes sticking; pat the fish very dry right before dredging.
• Season after frying: salting beforehand draws moisture; post-fry seasoning keeps the crust crisp and bright with paprika.
• Temperature control: 180°C/350°F is your sweet spot for a burnished, tender result; use a thermometer and fry in batches.
• Score whole fish: shallow slashes help even cooking and prevent curling or small pops from trapped moisture.
• Use a rack, not paper towels alone: a rack keeps the underside crisp and avoids steam-soggy spots.

Variations

• Spicy Balaton: Replace up to half the sweet paprika with hot Hungarian paprika and add a pinch of cayenne.
• Fillet sandwich: Tuck a hot, paprika-dusted fillet into a thick slice of fresh white bread with lemon and chopped pickled peppers.
• Air-fryer twist: Lightly mist dredged fillets with oil and air-fry at 200°C/400°F for 8–12 minutes, flipping once. Season with salt and paprika immediately. Not traditional, but handy.

Storage & Make-Ahead

Best eaten fresh and hot. If needed, hold cooked fish on a rack in a 95°C/200°F oven for up to 20 minutes. Refrigerate leftovers up to 2 days in an airtight container. Recrisp on a rack at 220°C/425°F for 8–10 minutes. You can dredge the fish up to 1 hour ahead; arrange on a rack and refrigerate uncovered to dry the coating slightly. Do not salt until after frying.

Nutrition (per serving)

Approximate for one serving (fish plus coating and typical oil absorption, without bread/peppers): 425 kcal; 17 g fat; 13 g carbohydrates; 54 g protein; 1200 mg sodium. Values will vary with oil absorption and fish size.