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Loading...A beloved Danish classic, these golden, crispy breaded fish fillets are pan-fried in a blend of butter and oil until perfectly crisp on the outside and tender, flaky, and juicy within. Traditionally served with lemon wedges, fresh parsley, and a side of remoulade sauce for dipping, they are a staple of everyday Danish home cooking.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 fillets
Nutrition Facts
Per serving (estimated)
- 565 kcalCalories
- 23 gFat
- 6 gSaturated Fat
- 49 gCarbs
- 2 gFiber
- 2 gSugar
- 33 gProtein
- 780 mgSodium
- 500 mgPotassium
- 110 mgCalcium
- 3.5 mgIron
- 3 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the fish
- 4 skinless cod or plaice fillets (about 150 g / 5 oz each)
- 1 tsp fine sea salt
- ½ tsp freshly ground white pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp whole milk
- 1½ cups plain dried breadcrumbs or panko
For frying and serving
- 3 tbsp unsalted butter
- 3 tbsp neutral oil such as canola or sunflower
- Lemon wedges, for serving
- 2 tbsp chopped fresh flat-leaf parsley
- Danish remoulade or tartar sauce, for serving (optional)
Directions
- Pat the fish fillets completely dry with paper towels, then season both sides evenly with the salt and white pepper.
- Set up a dredging station with three shallow bowls: one with the flour, one with the eggs whisked together with the milk, and one with the breadcrumbs.
- Dredge each fillet in the flour, shaking off any excess, then dip it fully into the egg wash, letting the surplus drip off.
- Press the fillet firmly into the breadcrumbs so they adhere in an even, thick layer on both sides. Place the coated fillets on a tray and let rest for 5 minutes to set the coating.
- Heat the butter and oil together in a large skillet over medium heat until the butter melts and foams gently and a breadcrumb sizzles on contact.
- Carefully lay two fillets in the pan and fry for 3 to 4 minutes per side, until deeply golden and the fish flakes easily when tested with a fork.
- Transfer the cooked fillets to a paper-towel-lined plate and keep warm. Fry the remaining fillets the same way, adding more butter and oil if needed.
- Serve immediately with lemon wedges, a generous sprinkle of fresh parsley, and remoulade sauce on the side.
Cook’s Notes
- Patting the fish very dry is essential so the coating sticks properly and turns crisp rather than soggy.
- For an extra-crisp crust, use panko breadcrumbs instead of fine ones; they create more surface crunch.
- The butter-and-oil combination gives the characteristic Danish golden color and rich flavor without burning the butter.
- Test the heat by dropping in a breadcrumb; it should sizzle immediately and turn golden in about 30 seconds.
- Fry in batches rather than crowding the pan; overcrowding drops the oil temperature and produces a greasy, soft crust.
