Hamburger Pannfisch (Pan Fish) Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my Hamburger Pannfisch recipe. This fish dish is easy to make and tastes delicious. Step-by-step photos accompany you in the kitchen.
The classic of northern German cuisine usually comes to the table with potatoes and mustard sauce. I like fish from the pan with brown butter and I like to eat rice with it. Turning fish fillets in flour before frying has a big advantage: the fillets are smoother to prepare, don’t fall apart so easily, remain stable and juicy on the inside.
Feel free to leave me a cooking question at the bottom of the page using the comments function – kitchen gossip is welcome! I look forward to a nice exchange.
Table of Contents
1. Shopping List for Hamburger Pannfisch
It’s easier at the fish market in Hamburg, but on the mainland you need a good fishmonger or reach into the freezer. Depending on what’s available at the market, you can buy herring fillets (=green, fresh herring), cod fillets, plaice fillets, coalfish, haddock, flounder and sole. Only fish fillets come into question for the original Hamburg fish dish!
After these thoughts on variations, we come to the shopping list. I have added information on side dishes and sauces!
Ingredient list for 2 people:
- 250-300 g halibut fillet
- flour or alternatively cornflour for gluten-free diets
- Lemon juice
- Rapeseed oil or sunflower oil
- Thyme and garlic
- Salt, pepper, chilli
Side dishes: Get potatoes or serve the fish with baguette.
Sauce: You can prepare brown butter or use a Mustard sauce.
This list should make your shopping cart rally easier. See you in the kitchen in a minute!
Another little hint: Elsewhere I have made a similar dish with salmon. Pan Fish with Parsnip Puree is a nice variation and is just as easy to make.
2. Recipe Hamburger Pannfisch
Here are the instructions with step by step photos, have fun and success in the kitchen!
Hamburger Pannfisch (Pan Fish)
Instructions with tips from chef Thomas Sixt.
Prepare hamburger Pannfish (Pan Fish) step by step. Recipe with professional cooking tips.
|2||pinches||Salt (I use Himalayan salt!)|
|1||pinches||Pepper (I use white pepper here!)|
|1||tbsp||Sunflower oil (or rapeseed oil)|
Side dishes and sauce
|200||g||butter (Optional brown butter)|
Side dishes and sauce
Prepare potatoes as a side dish, you can prepare parsley potatoes, simple jacked potatoes or fried potatoes.
Prepare a fine mustard sauce, if time does not permit, serve the fried fish with brown butter.
For the butter sauce, bring the butter to the boil in a saucepan and simmer for 5 minutes.
Remove the foam, brown slightly, then strain without suspended particles and keep warm to serve.
Place the sifted flour in a bowl or on a plate.
Heat a pan on the cooker.
Wash the fish fillets under cold water and dry them.
Portion the fillets and season with salt and pepper.
Optionally, acidify the fillets with lemon juice.
Dredge both sides of the fish fillets in flour and place immediately ready for frying.
Fry the fish fillets in oil and brown on both sides.
I like to add some garlic and thyme to the pan and baste the fish pieces with the hot and aromatic oil.
Arrange the pan-fried fish with the garnishes and sauce and serve.
Enjoy your meal!
3. Calories and Nutritional Values
4. More Ideas for Fish
Comments, Cooking Questions and Answers
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