Why do we love fried hake so much?

What is a hekk?

Hakk is one of Hungary's most popular summer dishes, especially in waterfront buffets, beach buffets and Danube-side restaurants. Although it only appeared in Hungary in the 1960s, it has since become so deeply embedded in the Hungarian gastronomic tradition that many people did not know that it is a marine fish, and therefore not native to Hungarian waters. Hakk has quickly gained the favour of Hungarian consumers, especially in the form of easily prepared and tasty fried hake. But where does it come from, why do we like it so much and how should it be prepared?

The hake („hake”, also known as Merluccius) is a marine predatory fish of the cod family. In Hungary it is mostly imported from Argentina in frozen form and is typically sold ready to cook. The head is removed because the appearance of the hake's head is not particularly aesthetic: it has long, pointed teeth, typical of predatory fish.

The white, firm flesh of hake is popular for its lack of fibre and its delicate but pleasant fish flavour.

Why is it better to eat hake in a buffet or restaurant than at home?

You can also cook hake at home - but the real face of hake is in waterfront buffets and restaurants. It's not just the taste that's different, but the experience too.

How to prepare the best roast hake?

The classic Hungarian recipe for hekk is easy as pie, because it releases little water when cooked and does not fall apart, so it is firm and flexible, which makes it easy to prepare. Yet there are a few tricks that make it really crispy and tasty:

• Lightly salted, let stand for 10-15 minutes.
• Just coat it in flour (not breadcrumbs!) to preserve the original fish flavour.
• The fish should be thoroughly drained of moisture before frying to prevent splattering in the oil.
• Fry in sunflower oil at 180-190°C for 4-5 minutes per side. This keeps the meat juicy and flaky.
• Drain off the excess oil on paper towels.

What spices can be used to vary the recipe for fried hake?

The flesh of hake has a slight fishy flavour and is well seasoned. The flavour of the meat can be silky, light and firm when prepared simply, and aromatic, distinctive, elegant and piquant when prepared in a more special way.Traditional Hungarian hake is prepared with only a light salting, but the flavouring can be varied:

• Garlic salt - a more distinctive flavour, but preserves the naturalness of the fish.
• Cayenne pepper or chilli - slight hipness for the brave.
• Citrombors - fresh, citrusy flavours.
• Parsley, capersr - goes well with grilled hack.

How to make fried hake healthier?

Hake is also a good choice for a healthy diet, as it is a low-fat, high-protein fish rich in omega-3 fatty acids.

• Baked in the oven: on baking paper, drizzled with a little oil, at 200 °C in about 25 minutes.
• In a hot-air fryer: can be fried until crispy without adding oil.
• Barbecue: grilled with fresh herbs and lemon is also a healthy alternative.
• As a side dish: served with salad, steamed vegetables instead of pickles.

What sauces or gravies go well with fried hacks?

• Garlic sour cream - the indispensable companion of the Hungarian hekk.
• Lemon yoghurt sauce - light, refreshing.
• Tartar sauce - classic, especially with French fries.
• Dill mayonnaisez - more special, it suits the taste of the sea.
• Ajvar or hot pepper sauce - gives a southern atmosphere.

What is the best way to serve fried hake?

Sight matters too. A well-plated hake will whet your appetite:

• Serve whole on a paper plate or wooden board.
• Serve with lemon wedges, fresh bread or homemade baguettes.
• Serve with pickles, baked potatoes or a green salad.
• Accompanied with a glass of sparkling wine or lemonade to complete the experience.

What other fish do Hungarians like besides hake?

All in all, on hot summer days, with the atmosphere of a waterside buffet, hake is an indispensable delicacy. The taste and smell of crispy hake, accompanied by soft bread and pickled cucumber, is one of the most tempting summer dishes. Although it can be prepared at home, the real experience is at waterfront venues, beach buffets and summer restaurants, when you can enjoy it with family and friends in a great conversation.

The next time you walk along the banks of the Romagna, don't miss the rowing beer garden's fried hake! We have a long selection process to choose where to get the tastiest consignment of hake for the summer season! And we've accumulated several generations of experience in frying.

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