Fiskefilllet with Mayonnaise and Shrimps

A very popular open-face sandwich at a Christmas lunch is fisk fillets .
Plaice with its characteristic red spots is the most plentiful fish in Northern Europe.  I know, however, plaice is not found in all parts of the world, so other flat fish can be used. Cod, although is thicker, it is also good. 

Fried Plaice with Mayonnaise and Shrimps  

Makes 4

 4 large or 8 small fillets of plaice, cod, sole or another flat fish with the skins removed

 ½ cup all-purpose flour

 1-2eggs, beaten

2 cups breadcrumbs (panko)

 salt and pepper

2 oz. butter

4 lettuce leaves

 4 tbsp. mayonnaise

4 slices of buttered rye bread


 1 lemon, cut into wedges

4 oz. (120 g) shrimps

4 lettuce leaves

pea tendrils

strips of cucumber

 4sprigs of dill

To fry fish, rinse, pat dry with a paper towel. Dredge fish in a mixture of flour, salt and pepper and coat evenly. Dip in the beaten egg and dredge them in breadcrumbs (panko) Melt butter in a large frying pan and fry two fillets at a timeover medium heat 1-2 minutes. Turn them and fry them 1-2 minutes. Repeat this process until all the fish is fried.

 To assemble,  place one or two fillets on each of the buttered dark rye bread covered with a lettuce leaf and place 1 tbsp. mayonnaise on top of fish fillets. Place a wedge of lemon on top of each and place a shrimps on top of the mayonnaise.  Garnish with dill, cucumber. dild and pea tendrils. 

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