This Pan-Fried Fish Smørrebrød (Fiskefilet Smørrebrød) is an unforgettable open- faced sandwich featuring crispy white fish and creamy Danish remoulade sauce. It is a a classic variation of the Danish smørrebrød (open-faced sandwich), and one you won't want to want to miss! With hearty rye bread, golden fish, tangy sauce and a pop of fresh greens, this smørrebrød is as beautiful as it is delicious.
Pan-fried fish smørrebrød is a beloved staple of the Danish lunch table, both at home and in cafés throughout Denmark. On a recent trip to Copenhagen, this combination quickly became a personal favorite - we enjoyed it several times and never tired of its crisp, flavorful simplicity.
For more information on smørrebrød in general, check out this How to Make Smørrebrød at Home post - it's full of tips, techniques and more recipe ideas.
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Ingredients
- White fish fillets, less than an inch thick - In Denmark, this sandwich is often made with plaice fillets which are difficult to find in the US. Instead, seek out tilapia, haddock, sole, flounder, walleye, cod or perch fillets.
- Salt and pepper
- Egg
- All-purpose flour
- Panko bread crumbs - You can use regular dried breadcrumbs instead, but panko provides extra crunch for the fish coating.
- Butter and vegetable oil - for pan frying the fish.
- Rye bread - Any kind of hearty rye works here. I recommend my Easy Overnight Danish Rye Bread or Sourdough Danish Rye Bread if you want to make your own.
- Remoulade sauce - This creamy Danish condiment is lightly spiced with curry powder and adds a burst of flavor to the sandwich. In Denmark, it's as common as ketchup or mayonnaise and readily available in stores. While it can be hard to find in the U.S., it's easy to make at home. Check out my recipe for Easy Danish Remoulade sauce here!
- Microgreens, dill and a lemon wedge - for garnish.
See recipe card for exact amounts and detailed instructions.
Variations
- Top with Cooked Shrimp - Scatter a few small cooked shrimp on top of the sandwich before serving.
- Asparagus and shrimp - Lay a few spears of cooked asparagus over the top of the fish filet before dolloping on the remoulade. Scatter a few small cooked shrimp on top.
- Pickled Onions and/or Cucumbers - Top the sandwich with a few pickled onions or shallots and/or pickled cucumbers.
- Tartar Sauce or Horseradish Sauce - Replace the remoulade with a store-bought or homemade tartar sauce or creamy horseradish sauce.
- Aioli or Herb Mayo - Replace the remoulade with a garlic aioli or herb mayo (prepared mayonnaise mixed with chopped fresh dill, chives and/or parsley).
How to Make Pan-Fried Fish Smørrebrød
- Step 1: Spread flour in a shallow dish. Beat the egg in a second shallow dish and spread the panko in a third shallow dish. Pat the fish filets dry with paper towels and season on both sides with salt and pepper. Once at a time, dredge the fish filets in flour, dip in eggs and coat with panko crumbs, pressing to adhere.
- Step 2: Combine 1 tablespoon of vegetable oil and 1 tablespoon of butter in a medium nonstick skillet. Heat over medium until foaming subsides. Cook the fish filets for 2-3 minutes until golden brown and crisp. Flip and continue to cook until golden on the second side, about 2-3 minutes more. Transfer to a paper towel-lined plate.
- Step 3: Butter each slice of rye bread. Top with a fish filet and a generous spoonful of remoulade.
- Step 4: Garnish with fresh herbs and/or microgreens and serve with a lemon wedge.
Expert Tips
- Be sure to thoroughly pat the fish dry before starting the breading process. This will help the coating stick to the fish.
- If your panko crumbs are on the larger side, crush them up a bit with your hands to make them finer in texture. This will help them adhere to the fish.
Recipe FAQs
Mild white fish fillets that are less than an inch thick such as cod, haddock, tilapia, sole, flounder, walleye or perch work best. In Denmark, plaice is a traditional choice. Look for fish that holds its shape well when pan-fried.
Absolutely! I use frozen tilapia for this recipe all the time. Just be sure to thaw the fish completely ahead of time (in the refrigerator according to package directions) and pat it dry thoroughly before using in the recipe.
This smørrebrød is traditionally served on dense Danish rye (rugbrød), which adds flavor and structure. If you can't find it, a hearty whole grain or dark rye bread is a good substitute. You could even just serve the fish and the remoulade sauce on its own!
The bread can (and should) be baked in advance if you are making your own. I always have rugbrød sliced and stored in the freezer so it's ready to go when I am. The remoulade can be made a couple of days ahead of time - store it tightly covered in the refrigerator and give it a quick stir before using. The fish should be made fresh for best results.
What to Serve with Pan-Fried Fish Smørrebrød
My favorite go-withs for Fiskefilet Smørrebrød are:
- A simple side salad
- Boiled potatoes with butter and dill
- Pickled beets
- Pickled Beet Salad
- More smørrebrød! - It is common to enjoy 2 or 3 different varieties of smørrebrød in the same meal. This Roast Beef Smørrebrød and this Potato Smørrebrød would be excellent alongside the pan-fried fish variation.
- A cold beer and/or aquavit to wash it all down!
Related Recipes
Looking for more smørrebrød? Try these recipes:
If you tried this Pan-Fried Fish Smørrebrød recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Crispy Pan-Fried Fish Smørrebrød (Fiskfilet Smørrebrød)
Ingredients
- 2 white fish filets less than an inch thick (such as cod, tilapia, sole, haddock, flounder, walleye or perch)
- Salt and pepper
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko or dried breadcrumbs
- 1 tablespoon butter + more for spreading
- 1 tablespoon vegetable oil
- 2 slices of hearty bread such as Danish rugbrød
- Danish remoulade sauce store-bought or half of a recipe of homemade
- Fresh dill lemon wedges, parsley and/or microgreens for garnish
Instructions
- Spread flour in a shallow dish. Beat the egg in a second shallow dish and spread the panko in a third shallow dish. Pat the fish filets dry with paper towels and season on both sides with salt and pepper. Once at a time, dredge the fish filets in flour, dip in eggs and coat with panko crumbs, pressing to adhere.
- Combine 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large nonstick skillet. Heat over medium until shimmering. Cook the fish filets for 2-3 minutes until golden brown and crisp. Flip and continue to cook until golden on the second side, about 2-3 minutes more. Transfer to a paper towel-lined plate.
- Lightly toast rye bread if desired (just to refreshen it slightly). Butter each slice. Top with a fish filet and a generous spoonful of remoulade. Garnish with fresh dill and/or microgreens and serve with a lemon wedge.
Notes
- Cooked Shrimp - Toss a few small cooked shrimp on top of the sandwich before serving.
- Asparagus and shrimp - Lay a few spears of cooked asparagus over the top of the fish filet before dolloping on the remoulade. Scatter a few small cooked shrimp on top.
- Pickled Onions and/or Cucumbers - Top the sandwich with a few pickled onions and/or cucumbers.
- Tartar Sauce or Horseradish Sauce - Replace the remoulade with a store-bought or homemade tartar sauce or creamy horseradish sauce.
- Aioli or Herb Mayo - Replace the remoulade with a garlic aioli or herb mayo (prepared mayonnaise mixed with chopped fresh dill, chives and/or parsley).
Mimi Rippee says
Lovely!
http://www.chefmimiblog.com
Kristi says
Thanks, Mimi!
Kristi
Kristi says
One of the very best smørrebrød combinations I tried in Copenhagen. A must try!