Pannfisch is Hamburg's pan-fried fish plate, traditionally yesterday's roasted fish or fresh white fish from the harbour, served with fried potatoes, mustard sauce and chopped pickle.
Pannfisch began as a frugal Hamburg fishmonger's dish in the 18th century, made from leftover roasted fish reheated in a hot pan with butter, potatoes and a mustard cream. By the 19th century it became a staple of the Imbiss and Hanseatic tavern menu, made fresh from cod or plaice with herbs and a sharp mustard sauce. Landhaus Scherrer in Altona is the canonical fine-dining Pannfisch; Old Commercial Room and Fischereihafen Restaurant serve the standard tavern version with Bratkartoffeln.
.jpg){kind=link}