Pan-fried Plaice with Brown Shrimp (Scholle Finkenwerder Art)

A white plate on a wooden background. On the plate you can see a fried plaice that is topped with bacon and brown shimp. A slice of lemon is on the fish. A fork is next to the plate. The dish is sprinkled with parsley.

5 from 6 votes

Pan-fried Plaice with Brown Shrimp (Scholle Finkenwerder Art)

A traditional German dish of pan-fried plaice topped with crispy bacon, brown shrimp, and melted butter. Ready in just 20 minutes.

Course Main Course

Cuisine German

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 280kcal

Author by Marita Sinden

Equipment

frying pan

Ingredients

1 tablespoon olive oil
1 cup smoked bacon cubed
½ cup brown shrimp
½ onion
2 tablespoon parsley
4 plaice fillets
1 lemon
4 tablespoon plain flour
1 tablespoon vegetable oil
4 tablespoon unsalted butter divided

Metric - US Customary

Instructions

Dice the bacon into small cubes. Pat the brown shrimp dry with a paper towel. Peel and finely dice the onion. Wash and finely chop the parsley.
Wash the plaice fillets and pat dry with a paper towel. Spoon lemon juice over them and season with salt and pepper. Toss the fillets in the flour until coated.
Heat a frying pan and fry the bacon until crispy. Remove from the pan and set aside.
Add 1 tablespoon of the butter and the vegetable oil to the frying pan. On medium heat, fry the plaice for 3-4 minutes on each side. Remove from the pan and keep warm.
Add the brown shrimp, onion, bacon, and parsley to the pan and warm slightly.
Add the remaining 3 tablespoons of butter to the shrimp and bacon mixture and let it melt. Fry for about 1-2 minutes.
To serve, place each fillet on a plate and spoon the brown-shrimp bacon butter over it.

Notes

I'd recommend checking the recipe step photos on the main post.

Storage Instructions

Let any leftovers cool to room temperature before transferring them to the fridge. Consume within two days.

If you'd like to freeze it, let the fish chill in the fridge for about two hours first before moving it to the freezer. This helps the fish hold onto its flavour once frozen.

Nutrition