Crispy Danish Rødspættefilet with Lemon-Dill Sauce

Ingredients

• 4 sole fillets (400g / 14oz) 4 sole fillets (400g / 14oz)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving
• For the lemon-dill sauce: For the lemon-dill sauce:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
4. 4.
   Dip each sole fillet into the batter, allowing any excess to drip off.
5. 5.
   Carefully place the coated fillets into the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   In a small bowl, combine the mayonnaise, fresh dill, lemon juice, lemon zest, salt, and pepper. Stir well to combine.
8. 8.
   Serve the crispy Rødspættefilet with lemon wedges and the lemon-dill sauce on the side.

Treat your ingredients with care...

• Sole fillets — Ensure the fillets are fresh and free from any odor. Pat them dry before dipping them into the batter to ensure a crispy coating.

Tips & Tricks

• For a lighter version, you can bake the coated fillets in the oven at 200°C (400°F) for approximately 15 minutes instead of frying.
• If you prefer a thicker batter, add a bit more flour to the mixture until you reach the desired consistency.
• Serve the Rødspættefilet immediately after frying to maintain its crispiness.

Serving advice

Serve the crispy Rødspættefilet with lemon wedges on the side for an extra burst of citrus flavor. Accompany the dish with boiled new potatoes and pickled cucumbers to create a traditional Danish meal.

Presentation advice

Arrange the golden-brown Rødspættefilet fillets on a platter, garnished with fresh dill sprigs. Place the lemon wedges and a small bowl of the lemon-dill sauce alongside the fillets for dipping.