Crispy Pan-Fried Fish Smørrebrød (Fiskfilet Smørrebrød)
Crispy pan-fried fish on rye with Danish remoulade - this classic open-faced sandwich is a Scandinavian favorite!
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 white fish filets (less than an inch thick (such as cod, tilapia, sole, haddock, flounder, walleye or perch))
- Salt and pepper
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko or dried breadcrumbs
- 1 tablespoon butter + more for spreading
- 1 tablespoon vegetable oil
- 2 slices of hearty bread (such as Danish rugbrød)
- Danish remoulade sauce
- Fresh dill (lemon wedges, parsley and/or microgreens for garnish)
Instructions
- 1
Spread flour in a shallow dish. Beat the egg in a second shallow dish and spread the panko in a third shallow dish. Pat the fish filets dry with paper towels and season on both sides with salt and pepper. Once at a time, dredge the fish filets in flour, dip in eggs and coat with panko crumbs, pressing to adhere.
- 2
Combine 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large nonstick skillet. Heat over medium until shimmering. Cook the fish filets for 2-3 minutes until golden brown and crisp. Flip and continue to cook until golden on the second side, about 2-3 minutes more. Transfer to a paper towel-lined plate.
- 3
Lightly toast rye bread if desired (just to refreshen it slightly). Butter each slice. Top with a fish filet and a generous spoonful of remoulade. Garnish with fresh dill and/or microgreens and serve with a lemon wedge.