Fish Fillet with Remoulade
Fish fillet with remoulade is a Danish-style supper of golden breaded plaice with a cold, tangy sauce of mayonnaise, capers and gherkins. The fish is coated in flour, egg and fine crumbs, then fried for about 3 minutes a side so the coating stays crisp and the fish stays tender. Everything is ready in about 30 minutes, including the sauce, which you can make ahead.
- Total
- 29 min
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 4
- Per serving
- 470kcal
Buying and preparing fish fillet with remoulade
Plaice is sold skin-on or skinless, and either works here if you put the skinned side into the crumbs. Choose fillets of about the same size so they cook evenly, and keep them cold until you coat them. If they are very thin, cook them for 2 minutes a side.
For a crunchier coating, use panko breadcrumbs instead of fine ones. A pinch of dried dill or a few chopped chives in the crumbs adds a fresh note.
Method for fish fillet with remoulade
Tap a time to start a timer.
- Make the remoulade Stir the mayonnaise with the capers, gherkins, lemon juice, parsley and curry powder, if using. Season with a little pepper and chill until needed.
- Set up the coating Pat the fish very dry with kitchen paper and season both sides with the salt and pepper. Put the flour, beaten egg and breadcrumbs in three separate dishes.
- Coat the fish Dip each fillet in flour and shake off the excess, then in egg, then press it into the breadcrumbs until evenly coated. Lay the coated fillets on a plate.
- Fry the first batch Heat the oven to 110°C (90°C fan), gas ¼ to keep the fish warm. Heat half the butter and oil in the pan over a medium heat until the butter foams. Fry 2 fillets for on each side, turning once with a fish slice, until golden and opaque all the way through.
- Fry the second batch Move the first batch onto a baking tray in the oven. Wipe the pan with kitchen paper, add the rest of the butter and oil, and fry the other 2 fillets in the same way.
- Serve Serve the fish hot, with a spoonful of remoulade, a lemon wedge and buttered rye bread if you like.
What to serve with fish fillet with remoulade
The classic Danish way is with buttered rye bread, a lemon wedge and a salad, but boiled new potatoes, chips and peas, or a simple green salad also suit it. Leftover remoulade is good on fishcakes with remoulade, and for a simpler version of the fish, see fried plaice fillet.
Common problems and fixes for Fish Fillet with Remoulade
- The coating falls off in the pan.
- The fish was damp or the coating was pressed on loosely. Dry the fillets well, shake off extra flour, press the crumbs on firmly and turn the fish only once.
- The coating burns before the fish is cooked.
- The pan is too hot. Keep the heat at medium so the butter foams but does not brown, and lower it if the crumbs darken within 1 minute.
- The coating goes soggy.
- Do not stack or cover the fried fish. Keep it in a single layer on a baking tray in the warm oven and serve as soon as the second batch is done.
Frequently asked questions about Fish Fillet with Remoulade
Which fish is best for fish fillet with remoulade?
Plaice is the classic choice. Lemon sole, dab, flounder or haddock fillets also work, though thicker fillets need an extra minute or two on each side.
Can I make the remoulade ahead?
Yes. It tastes better after 30 minutes in the fridge and keeps, covered, for up to 2 days.
Can I use frozen fillets?
Yes, but defrost them fully in the fridge and pat them very dry before coating, or the crumbs will not stick.
How do I know the fish is cooked?
The flesh turns from translucent to opaque and flakes easily when you press the thickest part with a fork.
How did you like the recipe?
4.7 / 5 · 31 ratings
