Fried Horn Fish

Gebratener Hornhechte
This fried dish is one of many welcoming summer to the Ostsee Coast.
Course Entree
Region Mecklenburg-Vorpommern


  • 4 prepared Hornfish about 1-1/2 lbs
  • 1 lemon juiced
  • 1-2 cups flour
  • pepper
  • salt
  • 3 tbsp butter


  • Thoroughly wash the hornfish, cutting them into fourths. Pat dry and drizzle with the juice of one lemon.
  • Spread out flour on a large plate. Dredge each fish piece in flour, tapping off excess flour. Flavor the fish with salt and pepper to taste.
  • Heat up butter, until it starts bubbling, in a large skillet. Cook the fish, giving each side only about 2 ½ minutes to prevent the fish from drying out.
Recipe adapted from


Serve with any vegetable side.

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