Crispy Breaded Plaice with Remoulade and Dill Potatoes

Why You’ll Love This Recipe

• A crisp, buttery breadcrumb crust around tender, delicate plaice.
• Classic Nordic flavors: dill, lemon, and a tangy, lightly curried remoulade.
• Balanced, complete plate with dill-boiled potatoes and sweet peas.
• Weeknight-friendly timing with make-ahead remoulade.

Grocery List

• Produce: Baby potatoes, fresh dill, chives, lemon, dill pickles/cornichons, parsley, peas
• Dairy: Butter, crème fraîche or sour cream, eggs
• Pantry: Plaice fillets, mayonnaise, flour, breadcrumbs, neutral oil, capers, Dijon mustard, mild curry powder, sugar, salt, white pepper

Full Ingredients

Breaded Plaice Fillets

• 600 g plaice fillets (rödspätta), thin and skinless (4 fillets)
• 1/2 tsp fine sea salt
• 1/4 tsp ground white pepper
• 1 lemon, cut into wedges (for serving)

Breading Station and Frying

• 60 g (1/2 cup) all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 100 g (1 cup) fine dry breadcrumbs (or panko crushed to finer crumbs)
• 3 tbsp neutral oil (canola/rapeseed)
• 3 tbsp unsalted butter

Dill-Boiled Potatoes

• 800 g baby potatoes, scrubbed
• Dill stems (from your bunch) for the pot
• 1.5 tsp kosher salt (or 1 tsp fine salt), for the water
• 1 tsp sugar (optional, brightens the potatoes)
• 2 tbsp unsalted butter
• 2 tbsp finely chopped fresh dill

Classic Nordic Remoulade

• 160 g (2/3 cup) mayonnaise
• 3 tbsp crème fraîche or sour cream
• 2 tbsp finely chopped dill pickles or cornichons
• 1 tbsp brined capers, rinsed and chopped
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped flat-leaf parsley
• 1 tsp Dijon mustard
• 1 tsp mild curry powder
• 1 tsp fresh lemon juice
• 1/2 tsp sugar
• 1/4 tsp fine sea salt, plus more to taste
• Pinch ground white pepper

Peas and Garnish

• 150 g (1 cup) peas, fresh or frozen
• 1 tsp unsalted butter
• 2 tbsp finely snipped chives

Step-by-Step Instructions

Step 1: Mix the remoulade

In a small bowl, combine the mayonnaise, crème fraîche, chopped pickles, capers, dill, parsley, Dijon, curry powder, lemon juice, sugar, salt, and white pepper. Taste and adjust salt and lemon as needed. Cover and chill for at least 20 minutes (and up to 24 hours) so the flavors meld.

Step 2: Boil the potatoes with dill

Add the potatoes to a pot and cover with cold water by about 3 cm. Add the dill stems, salt, and sugar. Bring to a gentle boil, then simmer until a knife slips in easily, 12–15 minutes depending on size. Drain well and discard the stems. Keep the pot for finishing.

Step 3: Set up the breading station

Place the flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third. Pat the plaice fillets very dry with paper towels and season both sides with the salt and white pepper. Dredge each fillet in flour (shake off excess), dip in egg, then press into breadcrumbs so every surface is coated. Set breaded fillets on a wire rack and let them rest 5–10 minutes to help the coating adhere.

Step 4: Fry the plaice to a buttery crisp

Heat a large skillet (28–30 cm) over medium-high heat. Add the oil and 2 tbsp of the butter. When the butter foams and the oil shimmers, add 2 fillets; do not crowd. Fry until deep golden, 2–3 minutes per side, adjusting heat to maintain steady sizzle. The fish should be cooked through and flaky, with an internal temperature of about 50–54°C. Transfer to a rack set over a tray and keep warm in a 95°C oven while you fry the remaining fillets, adding the final 1 tbsp butter to the pan for the last batch.

Step 5: Finish the potatoes and warm the peas

Return the drained potatoes to their pot with 2 tbsp butter. Toss over low heat until glossy, then fold in the chopped dill and a pinch of salt. In a small pan, melt 1 tsp butter, add the peas and 1 tbsp water, and warm over medium heat until hot and bright green, 2–3 minutes. Season lightly with salt.

Step 6: Plate and garnish

On warm plates, place a fried plaice fillet. Add a generous scoop of dill-buttered potatoes and a spoonful of peas. Add a lemon wedge to each plate. Spoon a dollop of remoulade beside the fish and sprinkle chives over the top. Serve immediately while the crust is at its crispiest.

Pro Tips

• Dry fish fries better: moisture is the enemy of crisp. Pat thoroughly before breading.
• Let the breaded fillets rest 5–10 minutes; it helps the coating stick and brown evenly.
• Use a butter-and-oil mix: oil raises the smoke point; butter brings flavor. Baste lightly with the foaming butter for extra richness.
• Fry in batches and keep warm on a rack at 95°C to keep the crust crisp (not soggy).
• Flavor the potato water with dill stems and a pinch of sugar for a subtle, classic Scandinavian note.

Variations

• Gluten-free: Use rice flour for dredging and gluten-free breadcrumbs.
• Smørrebrød-style: Serve the fried plaice on buttered rye with lettuce, remoulade, lemon, and chives; potatoes on the side.
• Air fryer: Mist breaded fillets with oil and cook at 200°C for 7–9 minutes, flipping halfway, until golden and cooked through.

Storage & Make-Ahead

The remoulade can be made up to 3 days ahead and kept chilled. Potatoes can be boiled up to 1 day ahead; reheat gently and toss with butter and dill just before serving. Fried plaice is best fresh, but leftovers can be refrigerated up to 1 day; re-crisp on a rack in a 200°C oven for 8–10 minutes. Freezing after frying is not recommended as the crust softens.

Nutrition (per serving)

Approximate: 740 kcal; 35 g protein; 56 g carbohydrates; 42 g fat; 4 g fiber; 980 mg sodium. Values vary with oil absorption and portion sizes.