Quick · Easy
Battered fish with coleslaw and remoulade
Crisp Dutch lekkerbek as a complete meal
- Time
- 30 min
- Difficulty
- Easy
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Our lekkerbek is made from fried hake. This recipe starts with already-fried battered fish, not raw fish. Make the coleslaw and remoulade while the potatoes cook.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Finely shred the cabbage and carrot, or use a bag of coleslaw mix.
- 2
Mix with 3 tbsp mayonnaise, 2 tbsp yoghurt, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper and leave for 10 minutes.
- 3
Make a quick remoulade with the remaining 3 tbsp mayonnaise, finely chopped gherkins, capers and parsley.
- 4
Boil the potatoes until tender, about 12–15 minutes.
- 5
Reheat the battered fish in a 180°C oven for about 8–10 minutes until crisp and hot throughout.
- 6
Serve with potatoes, coleslaw, remoulade and lemon.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 300 g white cabbage
- 1 carrot
- 6 tbsp mayonnaise + 2 tbsp yoghurt
- 1 tbsp vinegar + 1 tsp sugar
- 2 gherkins + 1 tbsp capers
- 1 tbsp finely chopped parsley
- 1 lemon
- 600 g baby potatoes
- Salt and pepper