German Fish Skillet Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

GERMAN FISH SKILLET

Steps:

• Thaw fish (such as haddock, perch, cod) if frozen. In large skillet fry bacon until brown and crisp remove from skillet and set aside, reserving drippings. Combine 1/2 cup flour, paprika, salt, and pepper dip fish fillets in flour mixture to coat. Fry fish in bacon drippings, adding additional vegetable oil, if needed. Keep fried fish warm while peeling and slicing potatoes. Scrape skillet clean add 1 tablespoon oil and saute onion. Blend in 1 1/2 tablespoons flour gradually add water and vinegar. Stir in sugar, salt, and pepper. Heat mixture to boiling, stirring constantly boil for 1 minute. Stir in potatoes and parsley (2 teaspoons dried parsley may be substituted for fresh) heat. To serve, place potato mixture in warmed serving dish with fillets arranged on top. Sprinkle with bacon pieces.

GERMAN SKILLET

Steps:

• In a skillet, melt butter. Layer with sauerkraut, rice, onion and beef. Sprinkle with salt and pepper. In a bowl, combine water and tomato sauce; mix well. Pour over beef mixture. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is no longer pink and rice is tender (do not stir).

GERMAN FISH WITH MUSTARD SAUCE

Steps:

• Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
• Add fish in a single layer.
• Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
• Save the cooking liquid for the sauce.
• Place fish on a warm platter.
• To make the mustard sauce, melt butter in a small saucepan.
• Add flour, a little at a time, stirring well.
• Stir in liquid from fish.
• Add mustard, salt and sugar. Stir well.
• Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.