This Pan-Fried Fish Smørrebrød (Fiskefilet Smørrebrød) is a memorable open-faced sandwich featuring crisp, golden white fish and creamy Danish remoulade. A classic take on the Danish smørrebrød, it combines hearty rye bread, crunchy fried fish, tangy remoulade and a bright garnish for a simple yet elegant lunch or light dinner.
Pan-fried fish smørrebrød is a beloved fixture on Danish lunch tables and café menus. On a visit to Copenhagen it’s easy to see why: the combination of crunchy fish, rich remoulade and dense rye bread is endlessly satisfying. The sandwich is uncomplicated to make at home yet feels special.
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Ingredients
- White fish fillets (less than 1 inch thick) – Traditionally plaice in Denmark; use cod, haddock, tilapia, sole, flounder, walleye or perch if plaice isn’t available.
- Salt and pepper
- 1 large egg
- All-purpose flour
- Panko breadcrumbs – regular dried breadcrumbs work, but panko gives a crispier coating.
- Butter and vegetable oil – for frying.
- Hearty rye bread – dense Danish rugbrød is ideal; a dark whole-grain rye is a good substitute.
- Danish remoulade – a creamy, lightly curried condiment; use store-bought or make a simple homemade version.
- Fresh dill, microgreens and lemon wedges – for garnish and bright flavor.
See the recipe card below for exact quantities and timings.
Variations
- Cooked shrimp: Scatter a few small cooked shrimp over the fish for added seafood flavor.
- Asparagus and shrimp: Add lightly cooked asparagus spears and a handful of small shrimp before spooning on remoulade.
- Pickled toppings: Top with quick-pickled shallots or cucumbers for acidity and crunch.
- Alternative sauces: Swap remoulade for tartar sauce, creamy horseradish sauce, garlic aioli or an herb mayo (mayonnaise mixed with dill, chives or parsley).
How to Make Pan-Fried Fish Smørrebrød
- Step 1: Set up three shallow dishes: flour, beaten egg, and panko. Pat fish dry and season with salt and pepper. Dredge each fillet in flour, dip in egg, then press into panko to coat evenly.
- Step 2: Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a medium nonstick skillet over medium. When the fat shimmers, cook the fillets 2–3 minutes per side until golden and crisp. Transfer to a paper towel–lined plate to drain.
- Step 3: Lightly toast rye if desired and spread with butter. Place a fish fillet on each slice and spoon a generous amount of remoulade on top.
- Step 4: Garnish with fresh dill and microgreens, serve with a lemon wedge and enjoy immediately.
Expert Tips
- Pat fish thoroughly dry so the coating adheres well.
- If panko pieces are large, break them up slightly by hand for a finer texture that sticks better to the fillet.
Recipe FAQs
Mild white fish fillets less than an inch thick — cod, haddock, tilapia, sole, flounder, walleye or perch — are ideal. In Denmark, plaice is traditional. Choose fish that holds together when pan-fried.
Yes. Thaw frozen fillets in the refrigerator per package directions and pat dry before breading to ensure a crisp coating.
Dense Danish rugbrød is traditional and adds texture and flavor, but a hearty whole-grain or dark rye is an acceptable substitute. You can also serve the fish and remoulade without bread.
Yes. Bake and slice bread ahead and store it in the freezer. Remoulade keeps in the refrigerator for a couple of days; give it a stir before using. For best texture, fry the fish just before serving.
What to Serve with Pan-Fried Fish Smørrebrød
Delicious accompaniments include:
- A simple green salad
- Boiled new potatoes with butter and fresh dill
- Pickled beets or a pickled beet salad
- Additional smørrebrød varieties for a shared meal
- A cold beer or aquavit to complement the flavors
Related Recipes
Want more smørrebrød ideas? Try the chicken salad, ham, salmon, or beet-and-celery-root versions for a varied spread.
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Chicken Salad Open-Faced Sandwiches (Hønsesalat Smørrebrød)
-
Italian Salad and Ham Smørrebrød
-
Roasted Salmon Smørrebrød with Mustard-Dill Sauce and Pickled Beets
-
Beet and Celery Root Cake Smørrebrød with Herbed Skyr Sauce
If you tried this Pan-Fried Fish Smørrebrød, please leave a star rating and share your thoughts in the comments — feedback is always appreciated!
Recipe
Crispy Pan-Fried Fish Smørrebrød (Fiskfilet Smørrebrød)
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Ingredients
- 2 white fish fillets less than an inch thick (such as cod, tilapia, sole, haddock, flounder, walleye or perch)
- Salt and pepper
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko or dried breadcrumbs
- 1 tablespoon butter + more for spreading
- 1 tablespoon vegetable oil
- 2 slices hearty bread such as Danish rugbrød
- Danish remoulade sauce store-bought or homemade
- Fresh dill lemon wedges, parsley and/or microgreens for garnish
Instructions
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Spread flour in a shallow dish. Beat the egg in a second shallow dish and spread the panko in a third shallow dish. Pat the fish fillets dry and season both sides with salt and pepper. Dredge each fillet in flour, dip in egg, then coat with panko, pressing to adhere.
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Combine 1 tablespoon vegetable oil and 1 tablespoon butter in a medium nonstick skillet. Heat over medium until shimmering. Cook the fillets 2–3 minutes per side until golden and crisp. Transfer to a paper towel–lined plate.
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Lightly toast rye if desired and butter each slice. Place a fish fillet on each slice, top with remoulade, garnish with dill or microgreens and serve with a lemon wedge.
Notes
- Cooked Shrimp: Add a few cooked shrimp on top before serving.
- Asparagus and Shrimp: Add cooked asparagus spears and scatter shrimp over the fish.
- Pickled Onions or Cucumbers: Top with pickled shallots or cucumbers for brightness.
- Alternate Sauces: Swap remoulade for tartar, horseradish sauce, aioli or an herbed mayo.