Fischbrötchen delight: Irresistible German fish sandwich
When you think of fish for dinner, it’s likely paired with potatoes or chips, a side salad, and a slice of lemon. But in Germany, they have a different approach. The German fish sandwich, known locally as the Fischbrötchen, is a popular street food and a holiday favourite from the Baltic coast. Despite its simplicity, it charms with a mix of contrasts: crispy fish, creamy sauce, a tangy hint of cucumber, and the lightness of lettuce in a soft milk bun.
Fish and chips is a classic. However, the Germans have a completely different idea: they serve the fish in a bun. And they execute this with such finesse that what seems like a simple concept becomes a culinary masterpiece. Juicy, crispy fish, creamy sauce, fresh toppings, and a soft bun – these elements make the German fish sandwich far more than just a quick snack. It’s an idea for a satisfying, delicious meal that you can easily recreate at home.
Recipe for German fish sandwich (Fischbrötchen)
Instead of serving fish with potatoes once again, create something that will surprise everyone at the table. The German fish sandwich is a recipe that demonstrates how a fresh idea and a few simple ingredients can result in something truly delectable. And what's more, you don’t even need to travel to Hamburg for it.
Ingredients:
- 2 organic eggs (medium sized),
- 1 pickled cucumber,
- ½ red apple,
- 1 tablespoon of salad mayonnaise,
- 100ml of creamy yogurt,
- 1 tablespoon of pickled cucumber brine,
- Salt and pepper to taste,
- 1 teaspoon of lemon juice,
- ½ bunch of parsley,
- 2 tablespoons of milk,
- 40g of wheat flour,
- 40g of breadcrumbs,
- 2 cod fillets (about 140g each),
- 40g of clarified butter,
- 2 milk buns,
- 2 leaves of butter lettuce.
Instructions:
- Boil the eggs until hard, let them cool, peel, and chop finely. Dice the cucumber and apple into small pieces.
- In a bowl, mix mayonnaise, yogurt, pickle brine, lemon juice, salt, and pepper. Add the eggs, cucumber, apple, and chopped parsley to create a creamy sauce for the sandwich.
- Pat the fish fillets dry and season with salt and pepper. Coat them in flour, then milk, and finally breadcrumbs.
- Heat clarified butter in a pan and fry the fish on both sides until golden, about 3-4 minutes per side.
- Slice the buns, place a leaf of lettuce, a portion of the egg-yogurt sauce, and the hot fish fillet inside. Assemble, gently press, and serve immediately.
What exactly is Fischbrötchen?
The Fischbrötchen is a German fish sandwich, but it’s more than just a sandwich. It is a culinary emblem of northern Germany, particularly in areas around the Baltic and North Seas. Traditionally served in a crispy or milk bun, with a piece of fresh, smoked, or breaded fish, onions, lettuce, pickled cucumber, remoulade, or mayonnaise often accompany it.
The most commonly used fish includes herring (matjes), cod (Kabeljau), mackerel, salmon, or breaded fish. It’s not fast food, but street food with tradition, available at train stations, in port kiosks, and fish stalls. For Germans, it’s a classic bite on the go – and for tourists, a delightful surprise.
