I had this in Copenhagen in an open faced sandwich which is a great way to use the leftovers.
Makes 4 to 6 servings
1. Pat fish dry and sprinkle with salt and pepper.
2. Place flour in a shallow dish.¬† Beat eggs in another shallow dish and¬† breadcrumbs in another shallow dish.¬†Dip fish first into flour, shake off excess. Dip into eggs and allow excess to drip off. Pat in breadcrumbs firmly.
3. To cook, heat oil in a large skillet.¬† Cook fish in batches, in a single layer, a few minutes per side until browned.¬†They will cook quickly 2 to 3 minutes per side unless they are very thick.¬† Drain on paper towels.
4. Prepare remoulade by combining mayonnaise with pickles, capers, lemon juice, mustard, curry paste and parsley.
5.¬†Drizzle fish with sauce and garnish with sprigs of parsley and lemon.