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Fiskefilet (breaded fish fillet): recipe illustration
Fish & seafood

Fiskefilet (breaded fish fillet)

A coley fillet coated in breadcrumbs and fried until golden and crispy, served in a bread roll with remoulade sauce. It's the traditional Danish fast food, much loved by children.

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Ingredients

Ingredients

Remoulade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the coley fillet into four equal portions and season them with salt and pepper.
  2. Prepare three plates: flour, beaten eggs, then breadcrumbs mixed with paprika.
  3. Dip each fillet in flour, then egg, then breadcrumbs, pressing lightly.
  4. Heat oil to 170 °C or use a large pan with a good layer of oil and fry the fillets for 3 to 4 minutes per side.
  5. Mix the mayonnaise, gherkins and mustard to make the remoulade.
  6. Place the fillets in the rolls with a little salad and remoulade.

Variations and tips

Oven version. Coat the fillets in breadcrumbs with a few drops of oil, then bake for 15 minutes at 200 °C for a less greasy version.

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Original Ecomely recipe.