Ecetes hal is a pickled fish delicacy that originates from the Győr-Moson region of north west Hungary. Ecetes hal has emerged as popular Christmas treat in this region. To make it, you take thick slices of carp then generously coat them in breadcrumbs. Then fry them in a pan. You then pickle them gently in a vinegar-salt-sugar pickling solution.
After four or five days, the sweet and sour juice has imparted its sweet and sour flavour into the fish. But perhaps the most curious thing about this dish is that the vinegar also dissolves away the smaller fibrous bones of the fish. Whether the locals originally used this pickling technique to preserve the fish for longer or just to remove the smaller bones isn’t clear. I like to think it is a happy coincidence.
This method of cooking fish is relatively unknown outside of the Győr-Moson region. In fact most Hungarians haven’t really heard of it. And even fewer people make it themselves. However you will see it regularly on the menus of traditional Hungarian restaurants in Győr throughout Autumn and winter.
In the Győr-Moson region, the Danube’s natural flood plains provide ideal breeding conditions for the river fish. For this reason fishing has been a vital industry here for centuries. So inevitably fish features prominently in the local cuisine.
We usually prepare the fish in bulk so that it is ready on Christmas Eve, and then as a lunchtime snack over the rest of the Christmas period. It works well as a quick snack with some pickles or left overs. And even though I always thing we made too much, it somehow disappears by the end of the Christmas period.
🇭🇺 Jó étvágyat!
Also Read
Looking for more classic Hungarian dishes? Check out these posts:
- Hungarian Chicken Noodle Soup – a delicious soup for any time of the year.
- Töltött Paprika – Hungarian stuffed peppers.
- Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
- Hungarian Food – the Ultimate Guide
Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.
Ecetes Hal – Hungarian Pickled Fish
Ingredients
For the Fish Slices
- 12-15 slices of carp (3/4 inch thick)
- Salt
- 250 g plain flour
- 4 eggs (beaten)
- 250 g breadcrumbs
- 6 medium onions (roughly sliced)
For the Pickling Liquid
- 175 ml of 20% vinegar
- 150 grams tablespoons of sugar
- 30 grams tablespoon of salt
- 20 grams peppercorns
- 20 grams yellow mustard seeds
Instructions
- Wash the fish and pat dry with a paper kitchen towel, then salt both sides.
- Dust each fish slice in flour on both sides. Coat with egg and then breadcrumbs, making sure each fish slice is evenly coated.
- Fry the fish slices in oil in batches until each side is golden brown on both sides.
- To make the pickling liquid, bring 2 litres of water to the boil, then add the salt, sugar and vinegar and stir till dissolved. It needs a sweet and sour taste, but adjust salt/ sugar/ vinegar to achieve a taste you like. Then add the peppercorns and yellow mustard seeds
- Layer the fish in a large container, then add a layer of onions. Then alternate layers of fish and onions until all gone.
- Ladle the pickling liquid over the fish gently making sure you don’t disturb the the fish, until all the fish is covered.
- Cover the container and put it in the fridge for at least 3 days.
