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?
Ingredients
- Flounder Fillet
- Coarse salt
- Butter for frying
- Wheat Flour
- Egg whipped
- Grate
Instructions
- First, check the flounders for bones. We don't want to bite into those.
- 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.
- Rinse the fillets under the cold tap to remove the salt.
- Pat the flesh dry.
- Distribute flour, beaten egg, and breadcrumbs in separate bowls/plates.
- Melt the butter in a pan. We need looooots of butter!
- 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.
- Repeat with the remaining fillets.
- Let them fry for a couple of minutes on each side.
- Serve the fillets with rye bread, lemon slices, and homemade remoulade.
