Butter-fried Flounders

Fish fillet is a classic Danish dish and always a sure winner. Who doesn't always think that the fish fillet is one of the best items on the Christmas lunch table?

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Recipe for butter-fried flounders

Flounder is a really lovely fish to eat, and when it’s in season, you just have to go for it!

Fish fillet is a classic Danish dish and always a sure winner. Who doesn’t think that the fish fillet is one of the best things on the Christmas lunch table?

It doesn’t have to be something you only have at Christmas lunch or other gatherings, and it’s not difficult to make from scratch – not even on a busy weekday when it needs to be easy.

And believe me, now that we are a busy family with children, I know all about needing things to be quick and easy. Here, fish fillets are actually quite genius because you can just serve them with rye bread. Isn’t rye bread generally just heaven-sent on those days when your energy is especially low?

Butter-fried Flounders

Fish fillet is a classic Danish dish and always a sure winner. Who doesn't always think that the fish fillet is one of the best items on the Christmas lunch table?

Author: Anette Søstrøm Asmussen

Course: Lunch

Cuisine: Danish

Keyword: Fish, Fish Fillet, Lunch, Plaice, Plaice Fillet, Scrub

Prep Time: 3 minutes minutes

Cook Time: 2 minutes minutes

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Ingredients

• Flounder Fillet
• Coarse salt
• Butter for frying
• Wheat Flour
• Egg whipped
• Grate

Instructions

• 1. First, check the flounders for bones. We don't want to bite into those.
  2. Put salt on both sides of the fillets and let them gourmet salt for 10 minutes. Gourmet salting/brining always does something really good for fish because it draws out some of the moisture, making the flesh firmer in texture.
  3. Rinse the fillets under the cold tap to remove the salt.
  4. Pat the flesh dry.
  5. Distribute flour, beaten egg, and breadcrumbs in separate bowls/plates.
  6. Melt the butter in a pan. We need looooots of butter!
  7. Take one fish fillet at a time: First, coat the fillet in flour, then in egg, and finally in breadcrumbs, after which it is placed directly into the butter in the hot pan. A smart trick is to use one hand for the wet and the other hand for the dry so that you always have one dry hand free.
  8. Repeat with the remaining fillets.
  9. Let them fry for a couple of minutes on each side.
  10. Serve the fillets with rye bread, lemon slices, and homemade remoulade.
• 

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