Breaded Fish Fillet


Delicious double breaded fish fillet. Try to serve it as a Danish open-faced sandwich or just with potatoes and vegetables. Or with crispy French fries, as a take on Fish n’ Chips.


Double breaded fish fillet

100 gram All-purpose flour

2 tsp. Salt

3 pcs. Eggs

150 gram Breadcrumbs

600 gram Plaice, raw (fillets)


150 gram Butter


Preheat the pan

Heat the pan to 195 °C.

Breading the fillets

Add the flour and salt to a shallow bowl and stir to combine.

Crack the eggs into another dish and whisk until well mixed.

Add the breadcrumbs to a third shallow bowl.

Dip the fillets into the flour, one at a time. There should be a thin layer of flour on each piece of fish. Shake or brush them gently, so any excess flour is removed.

Dip the floured fish into the egg mixture. Let any excess egg drip off, you only want a thin layer of egg to remain.

Finally dip the fish into the breadcrumbs. Make sure there is an even layer of breadcrumbs on the whole fillet.

Bread the fish fillets as you go. Only make as many as you can fit in your pan. If the breaded fish are left to sit, they will get wet, and the breadcrumbs will fall off when you fry them.

Fry the fish

Add 20- 30 g butter to the pan for each portion. Depending on whether you use the large or small pan.

Fry the fish for 1½ – 2 minutes on each side.

Transfer the fish fillets to greaseproof paper before moving them to a serving dish or plate.

Bread and fry the remaining fish fillets.


Set your stove on medium effect to start (e.g. 7 if your stove goes from 1-10). The butter won’t sizzle as much and will make less of a mess. Then, when you’re ready to fry the fish, turn the power all the way up. Adjust the power in this way between each portion of fish.