Fiskefilet med Remoulade Recipe - Traditional Danish Dish

Fiskefilet med Remoulade

Fiskefilet med Remoulade Recipe - Traditional Danish Dish
Region / culture: Denmark | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 2


Fiskefilet med Remoulade
Fiskefilet med Remoulade

Fiskefilet med Remoulade is a classic Danish dish that features crispy fried fish fillets served on rye bread with a tangy remoulade sauce. This dish is a popular choice for lunch or dinner in Denmark and is loved for its simple yet delicious flavors.


Fiskefilet med Remoulade has been a staple in Danish cuisine for many years. The combination of crispy fried fish, rye bread, and remoulade sauce is a favorite among locals and visitors alike. This dish is often enjoyed at traditional Danish restaurants and is a go-to option for a quick and satisfying meal.


How to prepare

  1. Season the fish fillets with salt and pepper, and dip them in the beaten egg on both sides.
  2. Next, coat the fillets with a generous layer of breadcrumbs.
  3. Fry the fish in a mixture of oil and butter until they turn golden brown and crispy.
  4. Arrange the fish on buttered rye bread and garnish with lemon wedges and remoulade sauce.


  • Use different types of fish fillets such as cod, haddock, or tilapia.
  • Add herbs or spices to the breadcrumbs for extra flavor.
  • Make a homemade remoulade sauce with mayonnaise, pickles, capers, and herbs.

Cooking Tips & Tricks

Make sure to season the fish fillets well with salt and pepper before coating them in breadcrumbs.

- Use a mixture of oil and butter for frying the fish to achieve a crispy and golden brown exterior.

- Be sure to cook the fish fillets until they are cooked through and flaky.

- Serve the Fiskefilet med Remoulade immediately after frying to enjoy it at its best.

Serving Suggestions

Serve Fiskefilet med Remoulade with a side salad or pickled vegetables for a complete meal. It pairs well with a cold beer or a glass of white wine.

Cooking Techniques

Be sure to fry the fish fillets in a hot pan to achieve a crispy crust.

- Use a non-stick pan to prevent the fish from sticking.

Ingredient Substitutions

Use panko breadcrumbs instead of regular breadcrumbs for a lighter and crispier coating.

- Substitute the rye bread with whole wheat bread or a gluten-free option.

Make Ahead Tips

You can bread the fish fillets ahead of time and refrigerate them until ready to fry.

- The remoulade sauce can be made in advance and stored in the refrigerator for up to a week.

Presentation Ideas

Garnish the Fiskefilet med Remoulade with fresh herbs or microgreens for a pop of color. - Serve the dish on a bed of lettuce or arugula for a more elegant presentation.

Pairing Recommendations

Pair Fiskefilet med Remoulade with a crisp white wine such as Sauvignon Blanc or Chardonnay.

- A cold Danish beer or aquavit is also a great accompaniment to this dish.

Storage and Reheating Instructions

Store any leftover Fiskefilet med Remoulade in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

- A serving of Fiskefilet med Remoulade contains approximately 400 calories.


- Rye bread: 15g of carbohydrates per slice

- Breadcrumbs: 20g of carbohydrates per 50g

- Remoulade: 10g of carbohydrates per serving


- Oil: 14g of fat per tablespoon

- Butter: 11g of fat per 50g

- Fish fillets: 5g of fat per fillet


- Fish fillets: 20g of protein per fillet

- Egg: 6g of protein per egg

Vitamins and minerals

Fish fillets are a good source of vitamin D and omega-3 fatty acids.

- Rye bread contains iron, magnesium, and B vitamins.


This recipe contains gluten from the rye bread and breadcrumbs.

- The remoulade sauce may contain eggs and mustard.


Fiskefilet med Remoulade is a balanced meal that provides a good source of protein, healthy fats, and carbohydrates. It is a satisfying and flavorful dish that can be enjoyed as part of a well-rounded diet.


Fiskefilet med Remoulade is a delicious and satisfying Danish dish that is perfect for lunch or dinner. With its crispy fried fish fillets, tangy remoulade sauce, and hearty rye bread, this dish is sure to become a favorite in your household. Enjoy it with a side salad and a cold beverage for a complete meal that is both comforting and flavorful.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Fiskefilet med Remoulade. It was many years ago, when I was just a young girl living in a small fishing village by the sea. My grandmother, who was known throughout the village for her incredible cooking skills, had a special talent for creating delicious dishes using the freshest seafood caught by the local fishermen.

One day, as I sat at the kitchen table watching her prepare dinner, she pulled out a piece of paper from an old recipe book and began to read aloud the ingredients for Fiskefilet med Remoulade. I had never heard of this dish before, but as she described it to me, I could practically taste the crispy fried fish and tangy remoulade sauce in my mind.

As she continued to read the recipe, I could see the passion and excitement in her eyes. She explained how she had learned to make this dish many years ago from a dear friend who had traveled to Denmark and brought back the recipe with her. My grandmother had put her own twist on the traditional Danish dish, adding in her own secret ingredients and techniques to make it truly her own.

I watched in awe as she expertly filleted the fresh fish, dipping each piece into a light batter before frying it to a perfect golden brown. The kitchen filled with the mouthwatering aroma of sizzling fish and I could hardly wait to taste the final product.

Once the fish was cooked to perfection, my grandmother set to work on the remoulade sauce. She mixed together mayonnaise, pickles, capers, and a special blend of herbs and spices, creating a creamy and tangy sauce that perfectly complemented the crispy fish.

Finally, it was time to assemble the dish. My grandmother carefully placed a piece of fried fish on a plate, topping it with a generous spoonful of remoulade sauce and a sprinkle of fresh herbs. The dish looked so beautiful and delicious that I couldn't believe I was lucky enough to taste it.

As I took my first bite, I was transported to a world of flavor and texture that I had never experienced before. The crispy fish paired perfectly with the creamy and tangy remoulade sauce, creating a harmony of flavors that danced on my taste buds.

From that moment on, Fiskefilet med Remoulade became a staple in our household. My grandmother would often make it for special occasions or just because she knew how much I loved it. Every time she cooked this dish, it felt like a celebration of our shared love for food and the joy of creating something delicious from scratch.

To this day, whenever I make Fiskefilet med Remoulade, I can't help but think back to that day in my grandmother's kitchen, watching her prepare this incredible dish with such love and care. It's a recipe that holds a special place in my heart, not just because of its delicious flavors, but because of the memories it brings back of my grandmother and the passion she had for cooking.


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