Hamburger Pannfisch (Hamburg pan-fried fish)

Name: Hamburger Pannfisch (Hamburg pan-fried fish)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 800 g mixed fish fillets (cod, coley, redfish); 2 tbsp lemon juice; 1 tsp salt; pepper to taste; 3 tbsp plain flour; 3 tbsp clarified butter; 1 kg waxy potatoes (boiled the day before); 2 piece onions; 100 g streaky bacon; 3 tbsp clarified butter for the potatoes; 2 tbsp butter or margarine; 2 tbsp plain flour for the sauce; 300 ml fish stock; 150 ml cream; 2 tbsp wholegrain mustard; 1 tbsp medium-hot mustard; 1 tsp lemon juice for the sauce; 2 tbsp chopped dill

A German classic from Hamburg: Pannfisch was originally a leftovers meal for fishermen, who put the previous day's fish into the pan together with fried potatoes. Today it is golden brown pieces of fish, crisp bacon fried potatoes and a velvety mustard sauce with plenty of dill that come to the plate. Serves 4.

⏱

Cook time

60 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

840 kcal

Calories

46 g

Protein

48 g

Fat

52 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.90 · ~€1.00/serving

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

→🍟

Ninja Air Fryer

ab €129 · Amazon

→🔥

Ninja Woodfire Grill

ab €429 · Amazon

→

* Affiliate links

Instructions

1
Pat the fish fillets dry, cut them into large pieces, drizzle them with the lemon juice, season with salt and pepper and set them aside.
2
Peel the cold potatoes and cut them into slices. Dice the onions and cut the bacon into fine dice.
3
Heat the clarified butter for the potatoes in a large frying pan and fry the potato slices over medium to high heat until golden brown and crisp. Add the bacon and onions halfway through and season everything with salt and pepper.
4
For the sauce, melt the butter or margarine in a pan, stir in the plain flour for the sauce and cook it gently without letting it colour. Deglaze with the fish stock and the cream, stir smooth and simmer gently, stirring occasionally.
5
Stir in both kinds of mustard, the lemon juice for the sauce and the dill and season with salt and pepper. Do not let the sauce boil after this, or the mustard will turn bitter.
6
Turn the pieces of fish in the plain flour and knock off the excess. Heat the clarified butter in a second pan and fry the pieces for about three minutes on each side, until the flesh is white and opaque and separates into flakes.
7
Put the fried potatoes onto warmed plates, set the fish on top and pour the mustard sauce over it.