Timeless North German Comfort
A Northern German classic of pan-fried flatfish, crisped in butter and topped with smoky bacon, sweet onions, and a touch of lemon. Simple, coastal comfort with rich yet balanced flavors — traditionally served with potatoes and a fresh green salad.
Ingredients
Serves: 2
Time: ~30 minutes
Difficulty: Easy–Medium
For the fish
2 whole plaice (Scholle), cleaned and skinned (about 350–450 g each)
(Alternative Fish, Flounder as best match)
Salt, to taste
Freshly ground black pepper
3–4 tbsp wheat flour (for dusting)
3 tbsp clarified butter (Butterschmalz) or neutral oil
For the Finkenwerder topping
80–100 g smoked bacon (Speck), finely diced
1 medium onion, finely chopped
60–80 g North Sea shrimp (Krabben), optional but traditional
30 g butter
Juice of ½ lemon
2 tbsp fresh parsley, finely chopped
Preparation
Prepare the plaice
Rinse the plaice briefly under cold water and pat completely dry.
Season both sides generously with salt and pepper.
Lightly dust the fish with flour, shaking off excess.
Fry the plaice or flounder
Heat clarified butter (or oil) in a large pan over medium-high heat.
Fry the plaice 3–4 minutes per side until golden brown and crisp.
Remove from the pan and keep warm (covered loosely).
Make the Finkenwerder topping
In the same pan, fry the diced bacon until crisp.
Add chopped onion and sauté until soft and lightly golden.
Add butter and let it melt into the bacon-onion mixture.
Gently fold in the shrimp (if using) and warm briefly.
Finish with lemon juice and chopped parsley.
Serve
Place on warm plates.
Spoon the bacon–onion–shrimp butter generously over the fish.
Serve immediately.
Traditional Side Dishes
Boiled parsley potatoes (Salzkartoffeln)
Pan-fried potatoes (Bratkartoffeln)
Simple green leaf salad with lemon vinaigrette
Suggested German Beverage Pairing
Riesling Kabinett – Bad Kreuznach, Nahe
Light off-dry fruit and gentle acidity soften the smoky bacon while refreshing the buttery fish.
Riesling Kabinett – Cochem, Mosel
Delicate sweetness, slate minerality, and lively acidity lift the fried plaice and lemon notes beautifully.
Silvaner – Stein, Franken
Dry, earthy, and subtle, with restrained fruit — a calm, food-driven partner to the fish and onions.
Gutedel (Chasselas) – Markgräflerland, Freiburg
Fresh, low-alcohol, and quietly mineral; elegant and effortless with buttery flatfish and potatoes.
North German classic: a cold Pils
Crisp bitterness and clean carbonation cut through bacon fat and refresh every bite — timeless and authentic.