Tuesday, October 23, 2012

Fish with Remoulade sauce



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)
  1. Combine all ingredients in a small bowl.
  2. 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
  1. Wash fish and pat dry with paper towel.
  2. 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.
  3. 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.
  4. Place oil and butter in a frying pan on medium high heat.
  5. When butter has melted and mixture is hot, add fish and fry until golden.
  6. Turn over and fry the other side being careful to not overcook the fish.
  7. The fish is done when  it is still slightly moist inside and you can flake it with a fork.
  8. Remove to serving dish and serve with Remoulade Sauce and Lemon wedges.

8 comments:

  1. That looks so appetizing Bev, you have just solved my "what's for supper" dilemma.

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    Replies
    1. I did make it, and we really liked it. I have never served fish with Parmesan cheese, so that was a new for me and nice change. The sauce was very tasty, but I don't like horseradish so didn't add it.
      I would make this again.

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    2. We're also not fond of horseradish but I included it for those who do. I'm glad you enjoyed this way to serve fish.

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  2. Thanks for sharing, Bev. I'm quite tempted just to head to Denmark...and sample it along the canal! :)

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  3. That sauce sounds real good, Bev!

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  4. I really enjoy fish and this sauce sounds very delicious especially with horseradish :)

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  5. Hello,

    usually I just lurk on this side but as a Dutch fishbaking lady(professionally) I would like you to give the Dutch version on this fried fish. We don't use the flour and egg for coating the fish. Instead we mix plain flower with water to a batter like for pancakes perhaps adding a little egg or beer to the batter. Cover fish lightly with this mixture. Skipp the breadcrums as they soak a lot of oil/ fat. Also we don't season the fish before as it will dry out your fish. Than heat oil in your fryingpan or deep wok. You need an amount of oil that can let float your fish. Heat oil till at least 180 dgr C and fry fish about 6,5 to 7 min. This wil give you a crunchy outside of the fish that is not fatty and is moist inside. Season afterwards. best rgrd Sandra from Holland

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  6. came across this recipe quite a while ago and had saved it in my favourites and made it for supper tonight - WOW! talk about a delicious way to make fish and the sauce? absolutely to die for - dinner was super yum! thank you for sharing this recipe!

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