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Fiskefilet Med Remoulade

Fish fillets coated in egg and breadcrumbs, fried, served on rye bread with lemon wedges and remoulade sauce.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fiskefilet Med Remoulade

Ingredients

Directions

Prepare the fish

  1. Season the fish fillets with salt and pepper.

  2. Dip the fillets in the beaten egg on both sides.

  3. Cover the fillets with a thick layer of breadcrumb.

Fry and serve

  1. Fry the fish in oil and butter until golden brown and crispy.

  2. Place the fish on buttered rye bread and decorate with lemon wedges and remoulade sauce.

Nutrition, whole recipe (rough)

388Calories
9 gProtein
32 gFat
18 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Rye Bread1 slice (32g)83
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Rye + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together59 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Rye + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together80 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plaice or flounder fillets
Provide the main protein, which cooks through while the coating crisps.
Egg
Binds the breadcrumbs to the fish so the coating adheres during frying.
Breadcrumbs
Form a crisp, golden coating that browns in the hot fat.
Butter
Adds richness and helps the coating brown with a nutty flavour.
Rye bread
Serves as a base that soaks up butter and holds the fish.

The step that matters

Frying the fish in oil and butter. The fat must be hot enough to brown the breadcrumb coating quickly; if it is too cool, the coating absorbs oil and turns greasy before it crisps, while the fish overcooks by the time the crust colours.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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