Bier Fisch (German Beer Fish)

Course : Fish
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 whole carp -- (2-3 lbs with, head)
2 tablespoons butter
1 medium onion -- chopped
1 medium celery stalk -- chopped
1/2 teaspoon salt
6 pieces peppercorns
3 whole cloves
4 slices lemon
1 piece bay leaf
1 bottle beer
6 pieces gingersnaps -- crushed
1 tablespoon sugar -- fresh parsley for garnish

Preparation / Directions:

This recipe is an old tradition in Germany. The sauce combines sweet, sour, and spicy flavors. In Germany, fresh carp is used, but since it is hard to find in the U.S. other fish may be substituted. Remove head from fish and reserve for making fish stock for other recipes. Lay fish out as flat as possible, breaking bones along back. Melt butter in a skillet. Add onion, celery, salt, peppercorns and cloves and mix. Top with lemon slices and bay leaf. Place fish on top. Add beer. Cover and simmer 15-20 minutes, or just until fish flakes with fork. Transfer fish to a platter, cover with foil to keep warm. Strain cooking liquid, pressing some of the vegetables through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes