One of the best fish dishes in Denmark is a breaded plaice (or just dusted in rye flour), preferably fried up as a whole fish in butter. But it's not a dish you come by every day, we'll only if you are a Fisherman. I still remember my father coming home with the fish so fresh that they were still alive. He put the fish in the bathtub with water, and the fish were swimming.
Most Danes have had breaded filets of plaice on rye bread, served with remoulade (a sweet tartar sauce). Often the fish was frozen and already breaded. This is nothing like the fresh fish, but it's will do in a busy lifestyle. If we wanted a fancier dish, we had a "stjerneskud" (shooting star). A stjerneskud is a breaded fried and a poached plaice filet. Topped with mayonnaise, cold water shrimps and caviar of lumpfish-roe, either served on rye bread or some good white bread.
I found that sole is a good substitute for plaice, so I was happy to have my childhood favorite fried fish with remoulade.
- 4-6 sole filets
- all-purpose flour
- 1 egg beaten
- breadcrumbs, I used panko
- salt & pepper
- butter and oil for frying.
Add the salt and pepper to the flour.
Dip the fish filets in:
1: all-purpose flour, shake off excess flour
2: egg, make sure the whole fish i covered, and let the excess drip of
3: breadcrumbs, again make sure the whole fish is covered, and shake the excess breadcrumbs of.
This way the breading will stay on the fish. Otherwise it has a tendency to break apart when flipping the fish.
Heat the skillet and add oil and butter. When the butter stops foaming, gently add the fish. Cook the fish for about 2-3 minutes on each side.
Serve immediately on rye bread with remoulade and a lemon wedge. The fish can also be served with boiled potatoes and a white parsley sauce.