We have a lake. A big, beautiful lake, the Balaton.
We can find beautiful, big and tasty fishes in it…
Then tell me, why is that, that our popular custom
at Balaton is eating marine fish?! ... What the hake? Yeah you are right, this fish
is the European hake [hekk]. But I never know how or why this custom evolved…
But we love the deep-fried hake very much, and
beside lángos [langosh] and pancake, hake is the second, third, if not he first
thing to do to eat on the beach.
This time I made at home. Not like other
marine fishes, hake is available all year in the marketplaces, even in Veszprém.
The making of hake is also an important
tradition. You only need three ingredients for the happyness: salt, flour and… Aaand… paprika of course!! and oil for frying.
If you buy the hake in whole than you need to
unpack it. Slit its belly and takeout the guts. And we don't
need for the head as well.
Wash the fish thoroughly under cold water. Dry it with
paper towel. Salt the fish outside and inside as well. Need more salt than meat.
Now for 2 whole fishes mix in a plate about 1 tablespoon of flour [must be wheat flour] and 1/2 or 3/4 tablespoon of sweet or hot Hungarian
ground paprika. Coat the fishes all over with these flour mixture.
Heat about half a liter sunflower oil in a frying
pan. When its hot enough but not that hot to make bubbles, turn the heat to the lowest [because paprika can burn easily]. Fry the
fish for about 10 minutes, till its golden brown on every side and the fish-meat is
soft enough.
Serve it with fresh bread and dill pickled
cucumber [or anything].
I particularly like those crunchy fins and forelimbs… ~Rawr!!
Good Day!/Szép napot! ✌
