Entree: Denmark – Bornholm – Rødspættefilet (Pan-fried plaice fillets breaded in breadcrumbs, served with buttered potatoes and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 plaice fillets, approx. 5 oz (140 g) each
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, lightly beaten
- 2 tbsp (30 ml) milk
- 1 cup (100 g) dry breadcrumbs
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 lb (454 g) small new potatoes
- 2 tbsp (28 g) unsalted butter (for potatoes)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 lemon, cut into wedges
- Salt
- Freshly ground black pepper

Instructions

1. Bring a pot of salted water to a boil and cook the new potatoes until tender, about 15–20 minutes; drain and toss with 2 tbsp (28 g) butter and half the parsley, keep warm.
2. Pat the plaice fillets dry and season both sides with salt and pepper. Set up a breading station: one plate with flour, one shallow bowl with beaten egg mixed with 2 tbsp (30 ml) milk, and one plate with breadcrumbs.
3. Dredge each fillet in flour, shake off excess, dip into the egg wash, then press into breadcrumbs to coat evenly.
4. In a large skillet over medium heat, heat 2 tbsp (28 g) butter with 2 tbsp (30 ml) oil until foaming but not browning. Fry fillets in batches, 2–3 minutes per side depending on thickness, until golden and cooked through. Add remaining 2 tbsp (28 g) butter to the pan near the end and spoon over fillets for gloss.
5. Transfer fillets to a warm plate, sprinkle with remaining parsley and a little extra salt if needed. Serve immediately with buttered potatoes and lemon wedges for squeezing over the fish.