Classic Fried Fish Fillets

Classic fried fish fillets © kvalifood.com

Classic fried fish fillets — flatfish fillets coated in egg and breadcrumbs and fried in butter. The most straightforward way to fry fish. Serve with home fries, lemon and cold green sauce.

Ingredients

Yields 2 servings

  • 500 g flatfish fillets
  • 1-2 egg yolks (or whole eggs)
  • 1 dl breadcrumbs, approx.
  • salt
  • pepper
  • 30 g butter
  • 1-2 tbsp oil

To serve

  • home fries
  • lemon
  • cold green sauce

Directions

Coat the fillets

Clean, rinse and pat the fillets dry. Season with salt and pepper. Whisk the egg yolk with 1 tbsp water. Mix the breadcrumbs with salt and pepper. Turn the fillets first in the egg, then in the breadcrumbs.

Fry

Brown the butter and oil in the pan. Add the fillets. Reduce the heat and fry for 2–3 minutes on each side. Turn up the heat briefly while turning the fillets.

Serving

Serve immediately with home fries, lemon slices and cold green sauce.

Notes

  • Fried cod fillets take a little longer: about 5 minutes per side. Serve with potato salad.
  • Large fillets can be cut on the diagonal before frying.
  • The breadcrumb coating absorbs a lot of fat — meunière-style frying (in flour) is a lighter alternative.
  • The fillets should be served straight away, or they will go soft.