John Myers
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Finkenwerder Style Corn Clod
The perfect finkenwerder style corn clod recipe with a picture and simple step-by-step instructions.
For the bacon stick:
- 0,5 Lemon, juice
- Pepper salt
- Flour for dusting
- Clarified butter for frying
- 125 g Bacon cubes
- 1 middle Cut the onion into strips
- 1 tbsp Butter
- 2 tbsp Flat leaf parsley
Bacon stick:
- Fry the bacon cubes with the butter in a pan for 3 – 4 minutes until golden brown. Add the onion strips halfway through the cooking time and fry them. Then just keep warm. Wash, dry and roughly chop the parsley.
Preparation of plaice:
- Wash the clods and pat dry. If you want to fry them whole, remove the head, tail and ring of fins with scissors. Then drizzle the fish with the lemon juice and let it stand for about 5 minutes. Then dab with kitchen paper, pepper, salt and dip in the flour. Shake off the excess flour and fry each clod in a separate pan in the hot clarified butter for approx. 3 – 4 minutes on each side until golden brown
- If you want to fillet it, first make a longitudinal cut along the middle bone after lemonade on the dark side of the skin. Then you move the tip of the knife piece by piece along the bones that have become free until the first half of the fillet is released. You do the same with the second half. Turn the fish over and proceed as before. Then the fillets are cleaned around the edges and – as with the whole plaice – peppered, salted, lightly turned in the flour, tapped and also fried in clarified butter. This goes very quickly here, about 2 minutes from each side.
- Serve immediately. Pour the bacon stick over the fillets, sprinkle with parsley and enjoy ……..
- There was parsley potatoes as a side dish. But you can also serve it with a potato salad with vinegar and oil or fried potatoes.
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