ReceptnaptárHamburger Pannfisch (Hamburg pan-fried fish with mustard sauce and fried potatoes)
Pannfisch is a traditional, simple dish of Hamburg harbour cooking: pan-fried pieces of fish with mustard sauce and fried potatoes. It used to be made from the fishermen’s leftover fish. It is quick, filling, and the mustard gives it its characteristic flavour.
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Method
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- Fry the potatoes in the oil until golden, 10-12 minutes, and add salt.
- Meanwhile, melt the butter, stir in the flour and pour in the stock; cook for 5 minutes, stirring.
- Add the cream and mustard and season with salt and pepper.
- Season the fish with salt, dip in flour and fry in butter for 2-3 minutes per side.
- Separately, fry the onion until golden.
- Serve the fried potatoes with the fish, pour over the mustard sauce and sprinkle with onion and parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the fish in small batches so it stays crisp.
- Stir the mustard into the sauce at the end so it does not turn bitter.
- It is best made with boiled potatoes from the day before.
Frequently asked questions
Which fish is best?
Firm, white-fleshed fish such as cod, pollock or other sea fish.
What is the traditional way to serve it?
With fried potatoes, gherkins and beetroot.
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