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Halászlé or fisherman's soup is made with mixed river fish cooked in a broth that is heavily spiced with hot paprika. The fish—mainly carp, catfish, perch, or pike—is locally sourced from the Tisza and Danube rivers, and though halászlé may seem like a simple dish, this rich soup is traditionally prepared outside and cooked in a kettle over an open fire.
Every region has their own version, but the two most popular are Szeged halászlé, made with four types of fish, and Baja halászlé, made mainly with carp and served with homemade pasta called gyufatészta.
MOST ICONIC Halászlé
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Fiš paprikaš (or hal paprikas in Hungary, with the addition of sour cream) is a traditional stew cooked in a big cauldron over an open fire. This spicy fish stew is traditionally made with a variety of freshwater fish such as catfish, starlet, pike, and carp.
The stew is heavily flavored with large amounts of the region's staple – ground red paprika, which can range from mild to very hot. Fiš paprikaš is often served with homemade noodles, and it is so popular in the region that there are numerous fiš cooking competitions organized throughout the year.
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Haltepertő are traditional Hungarian fish cracklings originating from Szeged. The dish is usually made with a combination of catfish, breadcrumbs, flour, paprika, oil, and salt. The catfish fillets are cut into smaller pieces or strips that are seasoned with salt and rolled in a combination of breadcrumbs, flour, and paprika.
The breaded pieces of catfish are fried in hot oil until golden brown and crisp. Haltepertő is typically served with raw onion slices and tomatoes on top. A lemon wedge is also often used for squeezing lemon juice over the fish cracklings.
MOST ICONIC Haltepertő
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