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1
For the remoulade:
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Drain the relish with a cheesecloth or in several heavy duty paper towels.
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3
In a small bowl, combine dried relish, mayo, mustard, and sugar and mix to combine.
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4
Cover and refrigerate a few hours to let the flavors come together.
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5
For the fish sandwich:
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Heat oil in a large skillet over medium heat.
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7
While the skillet is heating, pat fish dry with paper towels.
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Set two bowls and one plate that youve lined with paper towels near your stove top so that you have your work area as efficient as possible.
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Place egg and water in one of the bowls, whisk to combine.
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Place bread crumbs, salt and pepper in the other; mix to combine.
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Dip the fillets in the egg and then coat with bread crumbs.
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Place in the hot skillet and cook 3-5 minutes per side depending on thickness, until golden brown.
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Remove from skillet and lay on your paper towel lined plate to absorb any excess oil.
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14
Repeat with the remaining fish, if you didnt fry it all in one batch.
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15
Meanwhile, toast the bread to your liking.
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Serve the sandwich open face style.
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Top the toasted bread with lettuce and then add the fish.
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18
Top with remoulade, radishes, fresh dill, and a lemon wedge.
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Recipe adapted from My Danish Kitchen.
