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Origin: Sweden
Double breaded fish
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1 Review.
Double breaded white fish fillets will give a moist and tender fish, as well as a nice crispy surface. This way the fish keeps its taste and fits together with potatoes or mashed potatoes and a creamy sauce, a Swedish remoulade sauce for example.

Ingredient List for 4 servings:
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400 gr Whitet fish fillets
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60 gr Flour
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2 Eggs
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6 tablespoons Bread crumbles
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1 teaspoon Dill
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1 teaspoon Salt
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1 tablespoon Citron juice
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0,5 teaspoon White pepper
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1 tablespoon Butter
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1 tablespoon Rapessed oil
Instructions:
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Pour the flour, and the bread crumbles in one bowl each.
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Whip the eggs lightly in a bowl.
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Squeeze the citron juice on the fish fillets, and sprinkle them with the spices.
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Roll the fillets in the flour, then the eggs and finally the bread crumbles. Make sure to cover the fillets with each ingredient.
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Heat up a frying pan and add the butter and the oil and fry the fish until the surface is crispy.
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