Stegt Rødspætte med Remoulade (Danish Pan-Fried Plaice with Remoulade)
Local name: Stegt rødspætte
In short: Breaded plaice fillets fried in butter until golden, served with parsley potatoes, lemon and a spoonful of remoulade, a Danish fish classic. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 750 kcal
Stegt rødspætte, pan-fried plaice, is the Danish fish dinner. Thin fillets are dipped in flour, egg and breadcrumbs and fried in butter until crisp and golden, then served with buttered parsley potatoes, lemon wedges and remoulade, a pickle-studded sauce. It is easy, family friendly and ready in under an hour.
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes, until tender. Drain and keep covered.
- Pat the fillets very dry and season with the salt and pepper. Put the flour, the beaten eggs and the breadcrumbs in three shallow dishes. Coat each fillet in flour, then egg, then breadcrumbs, pressing gently.
- Heat half the butter and oil in a large skillet over medium heat until the butter foams. Fry the fillets in batches for 2 to 3 minutes per side, until crisp, golden and flaking at 63°C (145°F). Add the remaining butter and oil between batches and drain on paper towels.
- Toss the warm potatoes with the 30 g (2 tbsp) butter and the parsley.
- Serve the fillets at once with the potatoes, remoulade and lemon wedges.
Tips
- Pat the fish very dry before breading so the coating sticks, and turn it only once. Fillets this thin cook in minutes, so stay by the stove.
- Butter gives the best flavor but burns easily. Mixing in a little oil lets you fry at medium heat without scorching.
Questions and answers
What fish can I use instead of plaice?
Any thin white fish fillets work: lemon sole, flounder, dab, or small pieces of cod or haddock. Cook thicker fillets 1 to 2 minutes longer per side.
Can I make it in the oven?
Yes. Bake the breaded fillets on an oiled tray at 220°C (425°F) for 10 to 12 minutes, turning once, though the crust is paler and less rich.
What is remoulade?
A Danish sauce of mayonnaise with chopped pickles, capers, herbs and a little curry powder. It is served with fried fish, roast beef sandwiches and hot dogs.
How long does it take to make Stegt Rødspætte med Remoulade (Danish Pan-Fried Plaice with Remoulade)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Stegt Rødspætte med Remoulade (Danish Pan-Fried Plaice with Remoulade)?
About 750 kcal per serving, with 38 g of protein, 66 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 66 g |
| Fat | 36 g |
| Fiber | 7 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
