4 Halibut fillets
Salt & pepper
4 tbsp Flour
1 tbsp sunflower oil
chopped fresh thyme leaves
200 g Butter
The main ingredient of this German classic is fish, usually redfish or coalfish. It is a simply flour dredged, fried fish, served with butter based potatoes and sometimes bacon. It is said that this humble dish gained popularity in Hamburg, where fish was inexpensive so families would get together to buy several, cook it up and share their leftovers.
- 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 them 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 hot and aromatic oil.
- Serve the pan-fried fish with parsley potatoes, simple jacked potatoes, or fried potatoes and the butter sauce.