John Myers
Ingredients for 4 servings:
- 16 fish(s) (Scharntjes)
- salt and pepper
- 4 tbsp oil
- 100 g butter or more
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
the little sister of the plaice, also called dab
You can buy the Scharntjes cleaned. Otherwise, cut open the belly, gut it, and cut off the head and tail. Generously trim the fins on the head and belly with kitchen scissors to ensure all the bones are gone. Wash and dry the fish, then season them and briefly brown the dark side in hot oil for 2-3 minutes. Remove from the pan and clean any oil from the pan with kitchen paper. Melt the butter in the pan. Now fry the fish very carefully on the white side for about 5 minutes. Serve as quickly as possible. We’ll call it eating when the fish are swimming in the butter. Serve with salad and boiled or fried potatoes. Most East Frisians prefer Scharntjes to plaice.
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