How long does it take to make Fish Fillet with Remoulade?

Fish Fillet with Remoulade usually takes about 10 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.

How do you make Fish Fillet with Remoulade?

Follow the stated timings and temperatures. Stir or turn it only when the method calls for it.

How do you stop Fish Fillet with Remoulade from drying out?

Do not leave it over the heat for too long. Check the texture near the end and adjust the time if needed.

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Fish Fillet with Remoulade

Name: Fish Fillet with Remoulade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Fish Fillet with Remoulade
Ingredients: 4 fish fillets; 50 grams plain flour; 1 egg; 100 grams breadcrumbs; 1 teaspoon salt; 1 teaspoon black pepper; 50 grams butter; 100 grams mayonnaise; 2 tablespoons capers; 2 tablespoons gherkins; 1 teaspoon lemon juice

Fish Fillet with Remoulade is a classic lunch or dinner choice that combines crispy breaded fish with a tangy sauce. This simple meal is popular across Europe and is often served on a slice of rye bread. The contrast between the hot fish and cold sauce makes it very satisfying. It is quick to prepare and works well for a light family meal.

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Benefits of making fish fillet with remoulade

This recipe provides a great way to enjoy fresh white fish with a homemade sauce. Making the remoulade from scratch allows you to control the balance of flavours. Fried fish fillets are best when they are freshly cooked and still crunchy. Serving Fish Fillet with Remoulade ensures a balanced plate that feels both traditional and fresh.

A step-by-step guide to fish fillet with remoulade

Step 1

Bread the fish: Season the fish fillets with salt and pepper on both sides. Dust each fillet in flour and then dip them into a bowl with the beaten egg. Coat them thoroughly in breadcrumbs and press down gently to ensure the coating sticks to the surface.

Step 2

Make the sauce: Chop the capers and gherkins into very small pieces using a sharp knife. Mix them into a bowl with the mayonnaise and lemon juice. Season the sauce with a little pepper and set it aside in the fridge until you are ready to eat.

Step 3

Fry the fillets: Melt the butter in a large frying pan over a medium heat. Place the breaded fish in the pan once the butter starts to foam and bubble. Cook for about three minutes on each side until the breading is golden brown and the fish is cooked through.

Step 4

Serve the meal: Remove the fish from the pan and place it on a plate or a slice of fresh bread. Add a generous dollop of the sauce on top or to the side of the fish. Serve the Fish Fillet with Remoulade immediately with a fresh wedge of lemon.

Tips and tricks for fish fillet with remoulade

Use fresh lemon juice to brighten the sauce and the fish before serving. If you want the breading to be extra crispy, use panko breadcrumbs instead of standard ones. Pat the fish dry with paper towels before coating it in flour so the breading sticks better. You can add fresh dill or parsley to the Fish Fillet with Remoulade to add a herbal touch.

If the fillets are very thin, they will only need a couple of minutes on each side to cook. Keep the cooked fish in a warm oven if you are making several batches for many people. This ensures every plate is served hot and crispy at the same time.

Find more ideas here: chicken with roast potatoes, club sandwich with chicken or fishcakes.