Plaice fillets

01 / ABOUT THE DISH

About the dish

In Denmark, fried plaice fillets are a restaurant staple as well as a common home cooked meal. They are usually breaded or lightly dusted with rye flour before they are pan-fried until golden and crispy. Fillets are often incorporated in the open-faced stjerneskud , a variety of smørrebrød , but are also commonly enjoyed as the main course, usually accompanied by potatoes, Danish rémoulade , parsley sauce, salads, sautéed vegetables, or lemon wedges.