Steckerlfisch (Germany)

 



Steckerlfisch (from steckerl meaning small stick in Bavarian) is a staple fish specialty in beer gardens and at folk festivals and fairs throughout Germany, particularly in the Bavarian and Franconian regions.

It consists of a whole fish that has been drained and cleaned, then placed on a stick and grilled over hot embers. Although early versions typically used freshwater whitefish and trout, the fish selection has expanded over time and now includes saltwater fish, with the most obvious choice being mackerel.

Fish is typically either marinated or floured before cooking and is usually served on paper. This specialty is usually eaten with a squeeze of fresh lemon juice, but can sometimes be served brushed with olive oil and topped with thin slices of lemon.

When served on a plate, grilled fish is typically accompanied by a fresh Bavarian bagel or bretzen, as it is called in Bavaria, and lemon wedges on the side. Considered the ultimate beer snack, steckerlfisch is the perfect accompaniment to a cold beer like the German Augustiner.

This fish dish is also a favorite specialty in Austria and is also known as Oktoberfest fish on a stick, as it is an excellent Oktoberfest food item.

ENJOY YOUR MEAL

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