Fish schnitzel with garlic mustard sauce

Fish schnitzel is a popular dish in many parts of the world, particularly in Europe. It is a breaded and fried fish fillet that is often served with a variety of sauces and sides. The dish has a long and interesting history, and is beloved by many for its delicious flavor and satisfying crunch.

The origins of schnitzel can be traced back to Austria and Germany, where it was originally made with veal. As the dish became more popular, variations began to emerge, including pork schnitzel and chicken schnitzel. Fish schnitzel is a newer variation, but has quickly become a favorite among seafood lovers.

To make fish schnitzel, a fillet of fish is typically pounded thin, breaded with flour, eggs, and breadcrumbs, and then fried until golden brown. The result is a crispy, flavorful piece of fish that pairs well with a variety of sauces and sides.

One popular sauce to serve with fish schnitzel is garlic mustard sauce. This tangy sauce is made with Dijon mustard, garlic, white wine, and cream, and is the perfect complement to the crispy, fried fish. Other common accompaniments to fish schnitzel include lemon wedges, tartar sauce, and roasted potatoes.

Fish schnitzel is not only delicious, but it is also a healthy choice. Fish is a great source of protein and omega-3 fatty acids, which are important for heart health and brain function. By choosing a baked or grilled version of fish schnitzel, rather than fried, you can reduce the calorie and fat content of the dish.

Fish schnitzel with garlic mustard sauce is a delicious and satisfying dish with a rich history and many variations. Whether you’re a fan of seafood or just looking to try something new, fish schnitzel is definitely worth a try!

Fish schnitzel with garlic mustard sauce


  • 4 skinless, boneless white fish fillets (such as tilapia or cod)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup seasoned breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon unsalted butter

For the Garlic Mustard Sauce:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste


  1. Preheat the oven to 375°F.
  2. Pat the fish fillets dry with paper towels.
  3. Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs, salt, and pepper.
  4. Dip each fish fillet in the flour, shaking off any excess. Next, dip the fillet in the beaten egg, making sure it is coated all over. Finally, coat the fillet in the breadcrumb mixture, pressing the crumbs onto the fish to adhere.
  5. Heat the vegetable oil and butter in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the breaded fish fillets and cook for 2-3 minutes on each side or until golden brown.
  6. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. While the fish is cooking, prepare the garlic mustard sauce by whisking together the mayonnaise, sour cream, Dijon mustard, garlic, lemon juice, salt, and pepper in a small bowl.
  8. Serve the fish schnitzel hot with a dollop of garlic mustard sauce on top. Enjoy!

Some tips while cooking fish schnitzel with garlic mustard sauce:

  1. Choose the right fish: For schnitzel, it’s best to choose a firm fish that will hold up well during the cooking process. Good options include tilapia, cod, haddock, or halibut.
  2. Dry the fish well: Before coating the fish in the egg and breadcrumbs mixture, make sure to pat it dry with a paper towel. This will help the coating stick better and prevent the fish from becoming too soggy.
  3. Use a non-stick pan: Fish schnitzel can easily stick to the pan, so it’s best to use a non-stick pan or a well-seasoned cast iron skillet.
  4. Cook over medium heat: Cooking the fish schnitzel over medium heat will ensure that the coating becomes crispy and golden brown without burning.
  5. Don’t overcrowd the pan: Cook the fish in batches if necessary to prevent overcrowding the pan. This will allow the fish to cook evenly and maintain its crispy texture.
  6. Make the sauce in advance: The garlic mustard sauce can be made in advance to save time and allow the flavors to develop. Simply reheat it before serving.
  7. Serve immediately: Fish schnitzel is best served immediately to maintain its crispy texture. If necessary, keep it warm in the oven until ready to serve.

2 responses to “Fish schnitzel with garlic mustard sauce”

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  2. Hui Wehrsig Avatar

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Sudhanraj Ravikumar
Sudhanraj Ravikumar

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  1. I have read several excellent stuff here. Certainly worth bookmarking for revisiting. I wonder how a lot attempt you place to make any such great informative web site.

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