Danish Crispy Fish Fillet with Remoulade Sauce

Ingredients

• 4 fish fillets (such as cod or haddock), skinless and boneless 4 fish fillets (such as cod or haddock), skinless and boneless
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• For the remoulade sauce: For the remoulade sauce:
• 1 cup (240g) mayonnaise 1 cup (240g) mayonnaise
• 2 tablespoons chopped pickles 2 tablespoons chopped pickles
• 1 tablespoon capers, drained and chopped 1 tablespoon capers, drained and chopped
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Season the flour with paprika, garlic powder, salt, and pepper.
4. 4.
   Dip each fish fillet into the flour, then the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the fish fillets for 3-4 minutes on each side until golden brown and crispy.
7. 7.
   Transfer the fried fillets to a baking sheet and bake in the preheated oven for an additional 5-7 minutes to ensure they are cooked through.
8. 8.
   Meanwhile, prepare the remoulade sauce by combining all the sauce ingredients in a bowl. Mix well and season with salt and pepper to taste.
9. 9.
   Serve the crispy fish fillets with a generous dollop of remoulade sauce on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Mayonnaise — Opt for a good-quality mayonnaise or make your own for a richer and creamier remoulade sauce.
• Pickles — Use crunchy and tangy pickles to add a burst of flavor to the remoulade sauce.
• Fresh herbs — Chop the fresh parsley and dill just before adding them to the remoulade sauce to retain their vibrant flavors.
• Breadcrumbs — For extra crunch, you can use panko breadcrumbs instead of regular breadcrumbs.

Tips & Tricks

• For a healthier version, you can bake the fish fillets instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 12-15 minutes until crispy.
• Experiment with different types of fish fillets to find your favorite flavor combination.
• Add a squeeze of fresh lemon juice over the crispy fish fillets before serving for an extra burst of citrus flavor.
• If you prefer a spicier remoulade sauce, add a pinch of cayenne pepper or a dash of hot sauce.
• Serve the fish fillets on a bed of fresh salad greens for a refreshing twist.

Serving advice

Serve the crispy fish fillets with a generous dollop of remoulade sauce on the side. Accompany the dish with a side of crispy fries or roasted potatoes for a complete Danish meal experience.

Presentation advice

Arrange the golden-brown fish fillets on a platter, garnished with fresh dill sprigs. Place a small bowl of remoulade sauce in the center for dipping. Serve with a wedge of lemon for an attractive and appetizing presentation.