Finkenwerder Scholle Brötchen
Finkenwerder-style plaice; plaice fried with bacon and shrimp, in roll.
Das Fischbrötchen
Brathering Brötchen
Germany's soused-herring roll: green herring floured and fried, then steeped cold in a vinegar souse with onion and bay until the fine bones soften, laid sharp and chilled in a crusty Brötchen.
Bismarckhering Brötchen
A vinegar-cured herring fillet on a buttered Brötchen with raw onion rings. The German fish roll whose name was granted by Bismarck himself in 1871.
Backfisch mit Remoulade
Fried fish with remoulade; the standard combination—crispy fish, creamy herb-pickle sauce.
Backfisch Brötchen
A thick fillet hits fat hot enough to seize the batter on contact, and that first second decides everything. Crisp fried fish, a soft roll, a cold tart sauce, eaten on your feet by the water.