Steckerlfisch

01 / ABOUT THE DISH

About the dish

Steckerlfisch (from steckerl , meaning a small pole or a stick in Bavarian) is a staple fish specialty in beer gardens and at folk fests and fairs throughout Germany, especially in the regions of Bavaria and Franconia. It consists of a whole fish that’s been gutted and cleaned, then threaded on a stick and grilled over hot embers. Although early versions typically used freshwater white fish and trout, the selection of fish expanded with time, and it nowadays includes saltwater fish too, with mackerel as the most prominent choice. The fish is typically either marinated or dusted with seasoned flour before cooking and once done, it is usually served in paper. This specialty is generally enjoyed with just a squeeze of fresh lemon juice, although it may sometimes be served brushed with olive oil and stuffed with thin lemon slices. When served on a plate, the grilled fish is typically accompanied by a fresh Bavarian pretzel 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 lager beer such as the German Augustiner. This fish dish is also a beloved specialty in Austria, and since it is a quintessential food item (and a firm favorite) at Oktoberfest, it is also commonly known as Oktoberfest fish on a stick.