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Crispy Breaded Fish Fillets with Tangy Remoulade Sauce

Crispy Breaded Fish Fillets with Tangy Remoulade Sauce
Treat yourself to a delicious and satisfying meal with these crispy breaded fish fillets paired with a zesty remoulade sauce. The fish is coated in a golden panko breadcrumb crust that gives way to tender, flaky white fish underneath. Served alongside simple boiled potatoes and fresh greens, this dish strikes the perfect balance of comfort and lightness. It's an easy, nourishing meal that comes together quickly, making it ideal for a cozy night in.
Ingredients
  • 4 (150 g / 5.3 oz each) flatfish fillets (like sole, flounder or other flatfish)
  • 120 ml / 1 cup all-purpose flour
  • 120 ml / 1 cup panko breadcrumbs
  • 2 large eggs
  • 30 g / 2 tablespoons butter
  • 5 g / 1 teaspoon salt
  • 3 g / 0.5 teaspoon black pepper
  • For the Remoulade Sauce:
  • 120 ml / 1/2 cup mayonnaise
  • 15 ml / 1 tablespoon Dijon mustard
  • 30 ml / 2 tablespoons finely chopped dill pickles
  • 15 ml / 1 tablespoon capers, chopped
  • 15 ml / 1 tablespoon finely chopped onion
  • 5 ml / 1 teaspoon white wine vinegar
  • Salt and pepper to taste
  • 450 g / 1 lb small waxy potatoes
  • 120 ml / 1 cup mixed salad greens
  • 1 lemon, cut into wedges
Instructions

1. 1. Preheat your oven to 200°C (400°F) if you prefer finishing the fish in the oven after browning.

2. 2. Pat the fish fillets dry with a paper towel and season lightly with salt and black pepper.

3. 3. Place flour in a shallow dish. Beat eggs in a second dish. In a third dish, mix panko with a pinch of salt and pepper.

4. 4. Coat each fillet in flour, shaking off excess. Dip into the egg, letting excess drip off. Press into panko mixture, ensuring full coverage.

5. 5. In a large skillet over medium heat, melt butter. Once sizzling, add breaded fillets and cook for 3-4 minutes per side until golden brown.

6. 6. If needed, transfer the pan to the oven and bake for 5-7 minutes until the fish is opaque and flakes easily with a fork.

7. 7. For the remoulade, mix mayonnaise, mustard, pickles, capers, onion, and vinegar in a bowl. Season with salt and pepper, cover, and refrigerate until serving.

8. 8. Boil potatoes in salted water until tender, 15-20 minutes. Drain and keep warm.

9. 9. Serve fish fillets hot with boiled potatoes, a spoonful of chilled remoulade, and a side of salad greens.

10. 10. Serve immediately with lemon wedges on the side. Handle hot potatoes carefully to avoid burns.

Tools
  • baking sheet
  • whisk
  • cutting board
  • skillet
  • spatula
  • mixing bowl
  • measuring cups
  • measuring spoons

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