Silesian-style Fish Fillet with Remoulade

Ingredients

In the original Danish dish, the fish fillet is typically breaded and deep-fried, while in Silesian cuisine, it is coated with a crispy mixture and pan-fried. Additionally, the remoulade sauce in Silesian cuisine is slightly different, with the addition of capers and herbs, giving it a unique flavor profile. We alse have the original recipe for Fiskefilet med remoulade, so you can check it out.

• 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 pickles, finely chopped 2 tablespoons pickles, finely chopped
• 1 tablespoon capers, drained and chopped 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 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
• For serving: For serving:
• Boiled potatoes or fresh salad Boiled potatoes or fresh salad

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.
   In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
2. 2.
   Dip each fish fillet into the flour mixture, coating both sides evenly.
3. 3.
   Dip the floured fish fillets into the beaten eggs, allowing any excess to drip off.
4. 4.
   In another shallow dish, combine the breadcrumbs with salt and pepper.
5. 5.
   Press each fish fillet into the breadcrumb mixture, ensuring it is coated thoroughly.
6. 6.
   Heat vegetable oil in a large frying pan over medium heat.
7. 7.
   Fry the fish fillets for about 3-4 minutes on each side, or until golden and crispy.
8. 8.
   Remove the fish fillets from the pan and place them on a paper towel-lined plate to drain excess oil.
9. 9.
10. 10.
    For the remoulade sauce:
11. 11.
    In a bowl, combine the mayonnaise, pickles, capers, parsley, dill, Dijon mustard, lemon juice, salt, and pepper.
12. 12.
    Stir well until all the ingredients are fully incorporated.

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 — Use a good-quality mayonnaise for the remoulade sauce to ensure a creamy and delicious result.
• Pickles — Opt for crunchy pickles with a tangy flavor to add a refreshing element to the remoulade sauce.
• Fresh herbs — Use fresh parsley and dill for a vibrant and aromatic taste in the remoulade sauce.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• For an extra crispy coating, you can double-dip the fish fillets in the egg and breadcrumb mixture.
• If you prefer a spicier remoulade sauce, add a pinch of cayenne pepper or a dash of hot sauce.
• To make the dish healthier, you can bake the fish fillets instead of frying them.
• Experiment with different types of fish, such as tilapia or sole, to vary the flavors.
• Serve the fish fillets with a squeeze of fresh lemon juice for a burst of citrus flavor.

Serving advice

Serve the Silesian-style fish fillets with a generous dollop of remoulade sauce on top. Accompany the dish with boiled potatoes or a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the crispy fish fillets on a platter, garnished with fresh herbs such as parsley or dill. Place a small bowl of remoulade sauce alongside the fish for dipping. Serve with a side of boiled potatoes or a colorful salad to create an appealing and appetizing presentation.