Aren't the most memorable meals often associated with a special place?
On a recent trip to Denmark, we enjoyed this sauce with fish
while sitting alongside the canal at Nyhavn. Here is my version of the sauce we had there.
The Danes make this sauce both with or without horseradish.
For the Remoulade sauce:
- 3/4 cup mayonnaise
- 1 1/2 teaspoons whole grain mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon tarragon
- 1/4 teaspoon dillweed
- 1/2 teaspoon dried parsley
- 2 tablespoons coarsely chopped sweet pickle and pickled cauliflower
- Horseradish to taste (if desired)
- Combine all ingredients in a small bowl.
- Refrigerate until serving.
For the fish:
- 4 Fish fillets - a white fish like Red Snapper, Tilapia, Basa or Cod is best
- 1 cup flour
- 1/2 teaspoon seasoned salt
- 1 egg
- 2 tablespoons milk
- 1 1/2 cups Panko bread crumbs
- 1/2 cup Parmesan cheese
- 2 tablespoons oil
- 2 tablespoons butter
- Wash fish and pat dry with paper towel.
- Using three shallow bowls, mix flour and seasoned salt in the first, beat egg and milk in the second and combine Panko crumbs and Parmesan cheese in the third.
- Dip each piece of fish first in the flour, then in the milk and egg and lastly coat each fish fillet with the Panko mixture.
- Place oil and butter in a frying pan on medium high heat.
- When butter has melted and mixture is hot, add fish and fry until golden.
- Turn over and fry the other side being careful to not overcook the fish.
- The fish is done when it is still slightly moist inside and you can flake it with a fork.
- Remove to serving dish and serve with Remoulade Sauce and Lemon wedges.