Stegt Rødspætte

Pan-Fried Plaice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Plaice is the most common flat fish served all over Denmark. It can be breaded, fried and served on bread for smørrebrød. Here, the whole plaice is cooked simply in a mixture of extra-virgin olive oil and butter, then served with a caramelised lemon butter and potatoes.


  • 2 x 350 g whole plaice (or flounder), cleaned
  • 2 tbsp rye flour
  • 2


Pat the fish dry with paper towels, then season well. Put the rye flour on a plate and use to coat the fish, shaking off any excess.

Heat the oil in a large frying pan over medium–high heat, add 25 g of the butter, then once melted and sizzling, add the fish. Cook for 5–8 minutes on each si