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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.
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5 from 5 votes

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

This is a traditional German seafood dish. Plaice fillets are pan fried and then served with bacon and brown shrimp.
Course Main Course
Cuisine German
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Marita


  • frying pan


  • 4 plaice fillets You can subsitute the plaice with  lounder, lemon sole, Dover sole or dab
  • 150 g brown shrimp 0.5 oz . (also called crangon crangonbay shrimp or sand shrimp). If not available you can omit the brown shrimp or replace with regular cocktail shrimp.
  • 150 g smoked bacon 0.5 oz
  • ½ onion
  • 1 lemon
  • 4 tablespoon plain flour
  • 100 g unsalted butter 3.5 oz


  • If using, dice the bacon in small cubes. Wash the brown shrimp and dry on a paper towel.
  • Peel the onion and cube finely. Wash the parsley, and chop finely. 
  • Wash the plaice fillets and pat dry with a pepper towel. Spoon lemon juice over them and season with salt and pepper. 
  • Pour the flour onto a shallow plate. Toss the plaice fillets in the flour until they are covered. 
  • Heat a frying pan and fry the bacon until crispy. Then remove from the pan and set aside.
  • Add 1 tablespoon of butter and 1 tablespoon of vegetable oil to the frying pan. On a medium heat, fry the plaice for 3-4 minutes on each side. Remove from the pan and keep warm.
  • Add the brown shrmip, onion bacon and parsley to the pan and warm slightly.
  • Add 3 tablespoon of butter to the shrimp bacon mixture and leave to melt. Fry for about 1-2 minutes.
  • To serve place each fillet on a plate and spoon the brown-shrimp bacon butter over it.


I would recommend checking the recipe step pictures on the main post. 

Storage Instructions

If you have any leftovers, wait until the fish has cooled down to room temperature, then once it is at room temperature you can transfer it to the fridge. Consume within two days. 
If you want to freeze your leftovers, I recommend storing the fish in the fridge for two hours before transferring it to the freezer. This way you will ensure that you maintain the flavours of the fish.