Recipe Fiskefilet med remoulade (Fish Fillet with Remoulade)

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Written By Rose Oscar

I'm Rose! Wanderer at heart, digital nomad by choice. I've swapped the 9-5 grind for a life on the move, exploring every nook and cranny of our beautiful planet.

Fiskefilet med remoulade (Fish Fillet with Remoulade)

Danish recipe for Fiskefilet med remoulade is a classic dish in Danish cuisine that combines crispy fried fish fillets with tangy and creamy remoulade sauce. The dish is perfect for seafood lovers looking to experience the flavors of Denmark.

The tender and flaky fish fillets are coated in a light batter and fried until golden brown, creating a delicious contrast to the rich and flavorful remoulade sauce. The sauce, made from mayonnaise, pickles, capers, herbs, and spices, adds a zesty kick to the dish.

Fiskefilet med remoulade is ideal for any occasion – whether you’re hosting a casual dinner party or simply craving a taste of Danish food. This dish pairs well with a side of crisp salad or traditional Danish rye bread for a complete meal that will transport you to the streets of Copenhagen.

Recipe: Fiskefilet med remoulade (Fish Fillet with Remoulade)


  • 4 fish fillets (such as cod or haddock)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • Oil for frying
  • Lemon wedges for serving
  • For the remoulade:

    • 1 cup mayonnaise
    • 2 tablespoons capers, chopped
    • 2 tablespoons pickles, chopped
    • 1 tablespoon Dijon mustard

    Preparation time: 15 minutes

    Serves: 4 persons

    Cooking time: Approximately 20 minutes


    1. Dredge the fish fillets:
      In separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Season the fish fillets with salt and pepper. Dredge each fillet in flour, then dip in eggs, and coat with breadcrumbs.

    2. Fry the fish fillets:
      In a large skillet, heat oil over medium-high heat. Fry the fish fillets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
    3. Make the remoulade sauce:
      In a small bowl, mix together mayonnaise, capers, pickles, and Dijon mustard. Season with salt and pepper to taste.
    4. Serve:
      Serve the fried fish fillets with remoulade sauce on top. Garnish with lemon wedges on the side.

    This Danish recipe of Fiskefilet med remoulade is a classic dish that combines crispy fried fish fillets with a tangy and creamy remoulade sauce. The preparation is straightforward and requires simple ingredients that are easily accessible. The difficulty score for this recipe is a moderate level of difficulty – around a score of 5 out of 10 – due to the frying process which requires attention to ensure the fish fillets are perfectly cooked without burning.

    Nutrition: Fiskefilet med remoulade (Fish Fillet with Remoulade)

    Here is the nutritional information per serving for Fiskefilet med remoulade (Fish Fillet with Remoulade), a classic Danish dish:

    • Calories: 350
    • Protein: 20g
    • Carbohydrates: 25g
    • Fat: 18g
    • *Values are approximate and may vary based on specific ingredients used.

    This dish is relatively healthy as it provides a good source of protein from the fish fillet, essential nutrients from the remoulade sauce, and a moderate amount of calories. However, it is important to be mindful of portion sizes and accompaniments to maintain a balanced diet.

    Serving suggestions for Fiskefilet med remoulade (Fish Fillet with Remoulade)

    If you are serving Danish food like Fiskefilet med remoulade, it is important to keep the traditional Danish flavors in mind. Here are some serving suggestions to enhance your dish:

    • Rugbrød: Serve the Fish Fillet with Remoulade on a slice of dark rye bread, known as rugbrød, for an authentic Danish experience.
    • Lemon Wedges: Add a squeeze of fresh lemon juice over the fish fillet before serving to brighten up the flavors.
    • Pickled Cucumbers: Serve pickled cucumbers on the side to add a tangy and crunchy element to the dish.
    • Dill Sprigs: Garnish the plate with fresh dill sprigs for a pop of color and herbaceous flavor.

    What to serve with Fiskefilet med remoulade (Fish Fillet with Remoulade)

    When planning a meal featuring this classic Danish recipe, it’s essential to consider complementary side dishes that will elevate the flavors. Here are some options to pair with Fiskefilet med remoulade:

    • Kartoffelsalat (Potato Salad): A creamy potato salad can be a comforting and delicious side dish that complements the Fish Fillet with Remoulade.
    • Rødgrød med fløde: This traditional Danish dessert made of stewed red berries served with cream can be a sweet ending to your meal.
    • Kartoffelmos (Mashed Potatoes): Silky mashed potatoes can provide a hearty and comforting base for the fish fillet, soaking up any extra remoulade sauce.
    • Gammeldags æblekage (Old-Fashioned Apple Cake): A warm apple cake topped with cinnamon sugar and served with whipped cream can be a delightful dessert option after enjoying Fiskefilet med remoulade.

    Tips to enhance the flavor of Fiskefilet med remoulade:

    As a chef specializing in Danish cuisine, I recommend adding a touch of smoked paprika to the batter for the fish fillet. This will give it a subtle smoky flavor that complements the creamy remoulade sauce perfectly.

    Another tip is to incorporate some dill into the remoulade sauce. Dill is a classic herb used in Danish cooking and adds a fresh, aromatic element to the dish.

    For an extra kick of flavor, consider adding a squeeze of lemon juice to both the fish fillet and the remoulade sauce. The acidity will help brighten up the dish and bring all the flavors together.

    Spicy Score: 2/10

    I would rate this dish as a 2 out of 10 on the spicy scale. Traditional Danish cuisine is not known for being overly spicy, so it’s best to keep the heat level low in this recipe. However, if you enjoy spice, you can always add a pinch of cayenne pepper to the batter for a subtle kick.