| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 18g | 5g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2g | 25g | 0.60g |
Why I Love Danish Fried Plaice with Remoulade
Today, I’m excited to share one of my favorite fish dishes: Danish Fried Plaice with Remoulade. This recipe has a special place in my heart for its simple elegance and the blend of delicious flavors it provides. While my Irish heritage and Boston upbringing mainly inspire my kitchen escapades, my passion for exploring the world of food is limitless. So, let’s dive in!
The Inspiration behind the Dish
As an ardent fan of Chef Rick Stein, whose seafood recipes have always left me in awe, I was inspired by his love for Danish cuisine. Stein’s culinary flair sparks a curiosity within me to experiment with variant seafood dishes around the world. Danish Fried Plaice with Remoulade is one such recipe that exudes a delightful blend of taste, texture, and tradition.
The Versatility of the Dish
This dish is quick to prepare but leaves a lasting impression. The light and crisp plaice fillets seasoned with the comforting flavor of salt and pepper, coupled with a tangy mayonnaise-based remoulade with a hint of curry, makes for a perfect midweek dinner or a small get-together. And not to forget, the bursts of flavors from the finely chopped pickles, onions, capers, and parsley add a significant depth to the gourmet experience.
If you’ve enjoyed dishes like Chicken Schnitzel or Fish and Chips, you’ll love Danish Fried Plaice with Remoulade. The method of food preparation is somewhat similar, with the main ingredient being breaded and fried. But what truly makes this dish stand out are the hints of Danish food tradition in the remoulade. I recommend serving this plaice with fried potatoes or a light salad – it also makes an excellent companion for your favorite glass of white wine.
Trust me when I say that this will be a love-at-first-bite experience for you, just like it was for Laura, my fiancé. Even our little boy in his high chair demanded more of this scrumptious affair! And with each bite, I could reminisce my grandfather’s contagious smile as he would sit content after a hearty meal.
So, here’s to creating memorable mealtimes and exploring more such exquisite recipes. Give Danish Fried Plaice with Remoulade a try and allow it to transport you to the beautiful coastlines of Denmark right from the comfort of your kitchen. ‘Til my next gastronomical adventure, happy cooking!
What You’ll Need
- 6 plaice fillets
- 1 cup of all-purpose flour
- 4 eggs
- 2 cups of breadcrumbs
- 1/2 cup of canola oil
- 1 tablespoon of butter
- Salt and pepper to taste
- 1 cup of mayonnaise
- 2 tablespoons of whole grain mustard
- 1 tablespoon of finely chopped onion
- 1 tablespoon of finely chopped pickles
- 1 tablespoon of finely chopped capers
- 1 tablespoon of finely chopped parsley
- 1 teaspoon of curry powder
- Lemon slices for serving
Method
Step One
Start off by patting the plaice fillets dry with a paper towel. Season both sides of the filets with the salt and pepper.
Step Two
Next, place the flour, eggs, and breadcrumbs in separate shallow dishes. Dredge each fillet in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat in breadcrumbs.
Step Three
Heat the canola oil and butter in a large skillet over medium heat. When the butter is melted and the oil is hot, add the fillets. Fry until golden brown and crispy, about 3-4 minutes per side. After frying, transfer the fillets to a paper towel-lined plate.
Step Four
To prepare the remoulade, combine the mayonnaise, whole grain mustard, chopped onion, chopped pickles, chopped capers, chopped parsley, and curry powder in a bowl. Mix them well until all the ingredients are well incorporated.
Step Five
Serve the fried plaice hot with the Remoulade on the side and lemon slices for squeezing on top. Enjoy your delicious Fried Plaice with Remoulade!
