Bremen-style fish sandwich

Ingredients

• 2 piecesbread rolls
• 100 mlcream
• 1 clovegarlic
• 500 gcod fillet
• 5 pinchesUrsalz
• 5 pinchesblack pepper
• 5 pinchescayenne pepper
• 1 bunchfresh parsley
• 1 bunchdill
• a littlelemon zest
• 1egg
• 50–80 gbreadcrumbs
• 6 portionsremoulade
• 6burger buns
• 6 portionslettuce hearts
• 6 portionsa little cress

Instructions

1. 1

   Prepare ingredients

   Gather and set out the listed ingredients. Make remoulade using your own recipe or use a ready-made sauce. Soak the bread cubes in the cream. If the fish is frozen, thaw it and drain it, then season with salt, black pepper and cayenne. Wash and pick the herbs, peel and slice the garlic, and set out the egg and breadcrumbs.

2. 2

   Set up fish

   Squeeze out the soaked bread rolls. Arrange the fish, herbs and garlic in preparation, fit a mincer with its finest plate and place a large bowl underneath.

3. 3

   Mince fish

   Pass the fish and herbs through the mincer.

4. 4

   Mince ingredients

   Pass some of the squeezed bread, the garlic and the herbs through the mincer.

5. 5

   Mince remaining bread

   Pass the remaining bread through the mincer last.

6. 6

   Mix fish mixture

   Combine the minced ingredients in the bowl.

7. 7

   Add the egg

   Add 1 egg to the minced fish mixture.

8. 8

   Add breadcrumbs

   Add breadcrumbs as needed, depending on how firm the mixture is.

9. 9

   Finish the mixture

   Knead the fish mixture by hand. Use a small ladle to divide it into even portions for the fish patties.

10. 10

    Shape the patties

    Shape each patty with cold, damp hands. Aim for a thickness of about 1 cm.

11. 11

    Fry the patties

    Heat a frying pan and add enough oil to make a layer about 1 cm deep. Add the raw patties and fry for 3–4 minutes.

12. 12

    Turn the patties

    Once crisp on one side, turn the patties and continue frying.

13. 13

    Prepare the buns

    Freshly bake or warm the rolls. Brioche buns are recommended; they are made with yeast dough and have a slightly sweeter flavour.

14. 14

    Spread remoulade

    Spread remoulade over the bottom half of each bun.

15. 15

    Add the lettuce

    Cut the lettuce hearts at the root, separate and wash the leaves, then dry them. Arrange a few leaves over the remoulade.

16. 16

    Add more sauce

    Spread another layer of remoulade over the lettuce leaves.

17. 17

    Add the cress

    Sprinkle cress or radish sprouts over the remoulade.

18. 18

    Place the patty

    Set a fish patty in the centre of the salad.

19. 19

    Finish with sauce

    Spread remoulade over the patty and, if you like, season it with a little cayenne pepper. Spread a thin layer of remoulade on the top half of each bun as well.

20. 20

    Assemble the bun

    Complete each fish sandwich by placing the top half of the bun over the filling.

21. 21

    Serve promptly

    Serve the fish sandwiches straight away.

What is a Bremen-style fish sandwich?

A fish sandwich, or Fischbrötchen, is a northern German way to serve fish in a bread roll, often with a tangy sauce and fresh toppings. This version uses a homemade cod patty rather than a fillet, with herbs mixed into the fish.

The combination of a crisp patty, creamy remoulade, lettuce and cress brings together contrasting textures. Brioche buns add a gently sweet note, as suggested in the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 523 calories, 22g protein, 62g carbs, 15g fat.

The bun and soaked bread provide most of the carbohydrates, while the frying oil, cream and remoulade contribute much of the fat. Cod and the egg provide protein. Add a generous serving of fresh vegetables on the side to balance the sandwich.

Build a well-seasoned fish mixture

Seasoning: Salt, black pepper and cayenne go onto the cod before it is minced, so they are distributed through the patty mixture.

Herbs and garlic: Parsley, dill and garlic are minced with the fish and soaked bread. Lemon zest is included in the ingredient list, though the method does not specify when to add it.

Get the patty texture right

Soaked bread: Squeezing out the cream-soaked rolls before mincing helps keep the mixture from becoming too wet.

Breadcrumbs: Start with a little and add more as needed to firm the mixture. It should hold together well enough to shape by hand without becoming dry or stiff.

Fry until crisp

Even thickness: Shape the patties with damp hands to about 1 cm thick, which helps them cook evenly and makes them easier to handle.

Pan cues: The recipe calls for a roughly 1 cm depth of oil and 3–4 minutes of frying on the first side. Turn the patties once that side is crisp, then cook the other side until crisp too.

Assemble just before serving

Layer order: Spread remoulade on the bottom bun, then add lettuce, more remoulade, cress and the fish patty. Finish with another coating of sauce and the bun top.

Timing: The method recommends serving promptly after assembly. This helps the bun stay soft rather than becoming soggy from the sauce and warm patty.

Choose and prepare the buns

Brioche: The recipe recommends brioche buns for their slightly sweet flavour, which contrasts with the savoury fish and tangy remoulade.

Warming: Freshly bake or warm the buns before assembling. Let them be ready to fill as soon as the patties are cooked.

What to serve alongside

Fresh sides: A simple green salad or crunchy sliced vegetables complement the creamy sauce and fried patty without adding another rich element.

For a more substantial meal, serve the sandwiches with potatoes. Keep any extra sauce on the side so each person can add it to taste.

Recipe notes & tips

• Drain thawed cod thoroughly before mixing so the patty mixture is not unnecessarily wet.
• Keep the breadcrumbs nearby and add them gradually until the mixture holds its shape.
• Use cold, damp hands when shaping to make the mixture easier to handle.
• Make the patties an even 1 cm thick so they cook at a similar rate.
• Wash and dry the lettuce leaves before assembling the sandwiches.
• Have the buns and toppings ready before frying, so you can serve the sandwiches promptly.

Variations

• Use radish sprouts: Replace the cress with radish sprouts for a sharper finish.
• Change the herbs: Adjust the parsley and dill to suit your taste while keeping the fish mixture well seasoned.
• Choose another roll: Use a plain bread roll instead of a brioche bun for a less sweet sandwich.
• Add lemon: Serve lemon wedges alongside so diners can add a squeeze at the table.
• Adjust the heat: Leave out the optional cayenne on the patty, or add a little more to the remoulade for extra warmth.

Common mistakes to avoid

• Wet fish mixture: Drain the thawed cod well and squeeze out the soaked bread before mincing.
• Too many breadcrumbs: Add them gradually; too much can make the patties dry and firm.
• Uneven patties: Shape them to a consistent thickness of about 1 cm so they fry evenly.
• Turning too soon: Wait until the first side is crisp before turning the patties.
• Damp lettuce: Dry the washed leaves before layering them to avoid making the bun soggy.
• Assembling too early: Build the sandwiches close to serving time to keep the buns in better condition.

How to store

Store cooked fish patties separately from the buns and toppings in covered containers in the fridge, and use within 2 days. Reheat the patties in a frying pan until hot throughout; assemble with fresh lettuce, cress and remoulade just before serving. Avoid storing assembled sandwiches, as the buns can become soggy.

Frequently asked questions