Recipe

Crispy Danish Rødspættefilet with Lemon-Dill Sauce

Golden Delight: Crispy Danish Sole Fillets with Zesty Lemon-Dill Sauce

4.3 out of 5

Indulge in the flavors of Danish cuisine with this delightful recipe for crispy Rødspættefilet. The tender sole fillets are coated in a crispy batter and fried to perfection, creating a golden crust. Served with a tangy lemon-dill sauce, this dish is a true Danish culinary delight.

Seafood› Fish Dish› Saltwater Fish Dish› Rødspættefilet

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Preparation time

20 minutes

Cooking time

8 minutes

Total time

28 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free, Gluten-free (with appropriate flour substitution), Low-carb (without the batter)

Allergens

Fish, Eggs, Gluten

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Paleo

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