Crispy Pan-Fried Fish Smørrebrød (Fiskfilet Smørrebrød)

5 from 1 vote

Crispy pan-fried fish on rye with Danish remoulade - this classic open-faced sandwich is a Scandinavian favorite!

Prep Time15

Cook Time6

Total Time25

Course: lunch, smørrebrød

Cuisine: Danish, Nordic, Scandinavian

Servings:

Calories: 503kcal

Author: Kristi

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

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.

Variations:

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).