Fiskefilet med Remoulade (Fish Filet with Remoulade) for #FishFridayFoodies

I missed last month's #FishFridayFoodies event, but I'm here now. 
This month the theme is Sandwiches, and is hosted by Sue of Palatable Pastime.   
For some reason I've been craving fish lately so this was a perfect theme for me.  I had some cod in the freezer, and used it to make a Danish style meal.

Fiskefilet med Remoulade is a common fish dish in Denmark,  and if you know a Dane you know we love our Smørrebrød.   This is also a very simple, quick, easy and totally delicious meal to make as well.

And to eat it properly, you need a knife and fork.  No picking it up with the hands, that's a distinct no-no.  And could get your hands slapped.
Just kidding.

I used my recipe for Remoulade to top it, and have to say, I think I need to keep this in the fridge at all times.  It's good not only on fish, but also salami, roast beef and other fish dishes, like my Lighthouse Crab Cakes.

To start with, get your fish out of the freezer, or use a nice piece of fresh fish.  Plaice is the preferred fish for this, but Cod, Flounder or Sole will do just fine. 
Which is a good thing, cause I didn't have any Plaice or Flounder, but did have Cod.
Then dip it in some egg, then into the flour and into a medium hot pan.  Fry on each side, and then have fun.
Place some lettuce on a buttered piece of rye bread, place the fish filet on top, and decorate it.

Admire it, take a bunch of pictures and then eat the sandwich.  I kinda inhaled it, cause I was hungry.

Yield: 1 servingAuthor: Sid's Sea Palm Cooking

Fiskefilet med Remoulade (Fish Filet with Remoulade)

prep time: 5 MINScook time: 5 MINStotal time: 10 mins

Danes love their fish and prepare it in many ways. This is a popular way of eating it.

ingredients:

1/2 lb. Thin cut cod fillets

1/2 + cup or more if needed, Gluten free flour, besan based (Bob's Red Mill Brand)

1 egg

1/2 tsp. Salt

1/2 tsp Pepper

Lemon slices for garnish

Fresh Dill for garnish

2 slices lightly butteredRye bread

Lettuce

Remoulade

instructions:

For the dredge: 

Mix the flour with the salt and pepper, set aside.

Whisk egg with 1 tsp water.

Pat the cod fillets dry with a piece of paper towel if desired. 

Heat the butter and oil in pan over medium to medium high heat. 
Dredge the fish in the flour, then dip into the egg and back into the flour.   

Place the fish in the pan, and fry on each side until golden and cooked through.

While the fish is frying prepare the base.  Spread a thin layer of butter on the bread, then arrange lettuce on top of that.  Slice some lemon, raid the dill plant for some of its leaves.  Take the fish out of the pan, put it gently on top of the lettuce, then add a good dollop of Remoulade on top.  Decorate with the lemon and dill. 

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof. 

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