This traditional recipe for plaice (in two styles) on toasted bread has been served at Restaurant Schonnerman for many years. Locals and tourists have been enjoying lunches at this restaurant since 1877.
Mix all the dressing ingredients together and season to taste.
For the fried plaice, season the fish, then dip in the flour, shaking off excess, then dip in the beaten egg and finally the panko breadcrumbs. Heat enough oil for deep-frying in a deep saucepan to 170°C (340°F).