Recipe

Crispy Danish Pan-Fried Plaice

Golden Delight: Crispy Danish Pan-Fried Plaice with a Twist

4.7 out of 5

Indulge in the flavors of Danish cuisine with this delightful recipe for Crispy Danish Pan-Fried Plaice. This dish showcases the traditional Danish technique of pan-frying, resulting in a perfectly crispy and flavorful fish.

Seafood› Fish Dish› Saltwater Fish Dish› Stegt rødspætte

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Preparation time

15 minutes

Cooking time

8 minutes

Total time

23 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free (if using dairy-free buttermilk substitute), Nut-free, Low-carb (if served without potatoes), Gluten-free (if using gluten-free flour)

Allergens

Fish, Wheat (if not using gluten-free flour)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High-protein

Ingredients

4 plaice fillets (about 200g each) 4 plaice fillets (about 200g each)
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper
Zest of 1 lemon Zest of 1 lemon
1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
Vegetable oil, for frying Vegetable oil, for frying
Lemon wedges, for serving Lemon wedges, for serving
Fresh dill, for garnish Fresh dill, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 28g, 2g
Protein: 24g
Fiber: 1g
Salt: 0.8g

Preparation

1.
In a shallow bowl, whisk together the flour, baking powder, salt, black pepper, and lemon zest.
2.
Pour the buttermilk into another shallow bowl.
3.
Dip each plaice fillet into the buttermilk, allowing any excess to drip off.
4.
Coat the fillets in the flour mixture, pressing gently to adhere.
5.
Heat vegetable oil in a large skillet over medium-high heat.
6.
Fry the plaice fillets for about 3-4 minutes on each side, or until golden brown and crispy.
7.
Transfer the fried fillets to a paper towel-lined plate to drain excess oil.
8.
Serve the Crispy Danish Pan-Fried Plaice with lemon wedges, fresh dill, and a side of remoulade sauce.

Treat your ingredients with care...

Plaice fillets — Ensure the fillets are fresh and free from any unpleasant odor. If plaice is not available, you can substitute it with other white fish fillets such as sole or flounder.
Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

For an extra crispy coating, you can double-dip the plaice fillets by repeating the buttermilk and flour coating process.
Serve the Crispy Danish Pan-Fried Plaice immediately after frying to maintain its crispiness.
If you prefer a lighter version, you can pan-fry the plaice fillets with a minimal amount of oil or use an air fryer instead.

Serving advice

Serve the Crispy Danish Pan-Fried Plaice with boiled potatoes, a fresh salad, and a side of tangy remoulade sauce for a complete Danish dining experience.

Presentation advice

Arrange the golden-brown plaice fillets on a platter, garnish with fresh dill, and serve with lemon wedges on the side. Pair it with a colorful salad and neatly arranged boiled potatoes for an appealing presentation.