Breaded haddock fillet with butter-fried leeks and lemon mayo

Crisp breaded haddock with butter-fried leeks and lemon mayo – golden, crunchy fish for the lunch table.

If you love a classic Danish fiskefilet – the breaded plaice fillet – just wait until you try this version with haddock.

These breaded, shallow-fried haddock fillets are wonderfully crisp on the outside and juicy inside – and there is plenty of flesh on them, so you get a satisfyingly thick, filling piece of fish. They are coated first in flour, then in egg and finally in breadcrumbs, before being fried golden in hot oil.
A crisp, delicious fish that can easily hold its own against the classic fiskefilet – and in fact takes it up a notch.

I top them with a fresh, slightly sharp homemade lemon mayonnaise and quickly butter-fried leeks, which add a green, elegant contrast to the crisp fish. It is a lovely alternative to, say, prawns and mayo – and the combination simply tastes so good.

The recipe is perfect for an Easter lunch, Whitsun lunch or Christmas lunch – but it also makes a wonderfully indulgent weekend lunch. And should there, against all expectations, be leftovers, they are delicious cold on a slice of Danish rye bread (rugbrød) in a packed lunch the next day.

It is also easy to make gluten-free by choosing gluten-free flour and breadcrumbs – there are plenty of good alternatives in the shops.

A crisp, juicy and genuinely delicious fish dish that is guaranteed to impress at the lunch table.

Gluten-free breaded haddock fillet

Happily, this recipe is very easy to make gluten-free.

These days there are a great many good alternatives in the shops – both gluten-free flour and gluten-free breadcrumbs – that work perfectly for coating. You follow exactly the same method, just with the gluten-free versions, and the result is still crisp, golden and delicious.
If you have trouble finding gluten-free breadcrumbs, you can blitz gluten-free cornflakes in a blender and use them for the coating instead. It works really well and gives an extra-crunchy result.
So there is no reason to miss out on a good, crisp fish fillet – even if it has to be gluten-free.

Breaded haddock fillet with butter-fried leeks and lemon mayo

Recipe for crisp breaded haddock fillets – fried haddock for smørrebrød (open-faced rye bread sandwiches).

Can be made gluten-free with gluten-free flour and gluten-free breadcrumbs.

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Course: Lunch

Cuisine: Danish

Keywords: Easter, Easter lunch, Lunch

Total Time: 30 minutes minutes

Change servingsServings: 6 people

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Ingredients

Lemon mayonnaise

• ▢ 40 g egg yolks
• ▢ 2 tsp Dijon mustard
• ▢ 1 large lemon, juice and finely grated zest
• ▢ 300 ml neutral-tasting oil
• ▢ Salt

The fish

• ▢ 6-800 g haddock fillet
• ▢ 200 ml flour – gluten-free, plain or wholemeal
• ▢ 2 eggs, beaten
• ▢ 200 ml breadcrumbs – gluten-free or regular
• ▢ Salt and freshly ground pepper
• ▢ Neutral-tasting oil for frying

Butter-fried leeks

• ▢ 30 g butter
• ▢ 300 g leeks, sliced into rings – including the light green part
• ▢ Salt and freshly ground pepper

To serve

• ▢ Danish rye bread (rugbrød)
• ▢ Lemon wedges

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Method

Lemon mayo

• Put the egg yolks, Dijon mustard, lemon zest and 2 tbsp of the lemon juice in a mini chopper or small blender and blitz briefly to combine. Then add the oil a little at a time, continuing to blend until all the oil is used up and the mayonnaise thickens.
• Season the mayonnaise to taste with salt and extra lemon juice – it should be fresh and sharp.
• Keep the mayonnaise in the fridge until ready to serve.

Breaded haddock

• Heat a frying pan with a generous glug of neutral-tasting oil – there should be at least 1 cm of oil in the pan. The oil should be about 175°C when you fry the haddock fillets.
• Pat the haddock fillets dry with kitchen paper, remove any stray bones or blemishes and cut them into suitable pieces.
• Mix the flour with fine salt and freshly ground pepper and turn the haddock fillets in it. Then dip them in the beaten egg and finally in the breadcrumbs.
• Fry the haddock fillets until golden and crisp on both sides. Leave them to rest on kitchen paper to absorb the excess oil.

Butter-fried leeks

• Melt the butter in a frying pan over medium heat and fry the leeks for 2-4 minutes. They should cook only until just softened, while still keeping their lovely green colour. Season with salt and freshly ground pepper.

Serving

• Arrange the warm haddock fillets with a little mayo and butter-fried leeks on top, and serve with rye bread, lemon wedges and extra lemon mayonnaise.

Nutrition

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