📝 About This Recipe
Transport yourself to the bustling harbor markets of Hamburg or a cozy seaside hut in Rügen with this quintessential German street food classic. Backfisch features succulent white fish fillets enveloped in a light, airy, and deeply golden beer batter that shatters with every bite. Traditionally served with a tangy, herb-flecked Remoulade, this dish perfectly balances the richness of the fry with the freshness of the sea.
🥗 Ingredients
The Fish
- 800 grams Cod or Haddock fillets (cut into 4-6 equal portions, patted very dry)
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Salt and Black Pepper
- 1/4 cup All-purpose flour (for dredging the fish)
The Beer Batter (Bierteig)
- 1.5 cups All-purpose flour (sifted)
- 2 tablespoons Cornstarch (adds extra crunch)
- 1 teaspoon Baking powder
- 250 ml German Pilsner or Lager (ice cold)
- 1 large Egg (separated)
- 1 tablespoon Vegetable oil (for the batter)
- 1/2 teaspoon Salt
For Frying
- 1 liter Neutral oil (such as canola, sunflower, or peanut oil)
Quick Remoulade Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 2 tablespoons Gherkins (finely minced)
- 1 tablespoon Capers (drained and chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Dijon mustard
👨🍳 Instructions
-
1
Prepare the fish by rinsing the fillets under cold water and patting them thoroughly dry with paper towels. Drizzle with lemon juice and season both sides with salt and pepper. Set aside in the refrigerator.
-
2
In a small bowl, whisk together the ingredients for the Remoulade (mayonnaise, gherkins, capers, dill, and mustard). Cover and refrigerate to allow flavors to meld.
-
3
In a large mixing bowl, whisk together the 1.5 cups of flour, cornstarch, baking powder, and salt.
-
4
Make a well in the center of the dry ingredients. Pour in the ice-cold beer, the egg yolk, and one tablespoon of oil. Whisk gently until just combined; a few small lumps are fine. Do not overmix, or the batter will become tough.
-
5
In a separate clean bowl, beat the egg white until stiff peaks form. Gently fold the egg white into the batter using a spatula. This adds incredible lightness to the crust.
-
6
Heat the frying oil in a deep pot or deep fryer to 180°C (350°F). Use a thermometer to ensure the temperature is accurate.
-
7
Place the 1/4 cup of dredging flour on a plate. Lightly coat each piece of fish in flour, shaking off any excess.
-
8
Dip a piece of fish into the beer batter, ensuring it is fully coated. Let the excess batter drip off for a second.
-
9
Carefully lower the fish into the hot oil. Fry only 2 pieces at a time to avoid dropping the oil temperature.
-
10
Fry for 4-6 minutes, turning once, until the batter is a deep golden brown and the fish is opaque and flaky inside.
-
11
Use a slotted spoon to remove the fish and place it on a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy.
-
12
Repeat with the remaining fish. Serve immediately while hot and crispy.
💡 Chef's Tips
Use the coldest beer possible; the temperature difference between the batter and the hot oil creates the signature bubbles. Do not skip the cornstarch; it interferes with gluten development, resulting in a crispier, less bready crust. If you don't want to use beer, highly carbonated mineral water is an excellent non-alcoholic substitute. Always use a wire rack for draining rather than paper towels to maintain maximum 360-degree crunch. Ensure the fish is bone-dry before dredging; moisture is the enemy of a batter that stays attached to the fish.
🍽️ Serving Suggestions
Serve with a side of warm German Potato Salad (Kartoffelsalat) with vinegar and bacon. Pair with a cold German Pilsner or a crisp Riesling to cut through the richness. Accompany with a fresh cucumber salad (Gurkensalat) dressed in dill and sour cream. For a street-food vibe, serve the fish inside a crusty Brötchen (bread roll) with a dollop of Remoulade. A side of minted mushy peas or classic thick-cut fries (Pommes Frites) also works beautifully.