Rødspætte (English: plaice, German: Scholle). Fried plaice is the "national dish" of Driverhuset. No holiday in Tornby is complete without one of these flat fellows on the plate.

You can always buy fresh plaice at the fishmonger in Hirtshals - it's the most common fish in the area and is therefore also not expensive. The fishmonger is located at Hirtshals harbour: turn left just before you get to the Colourline ferry terminal.

Plaice is easy to prepare. You need to buy:

• One medium sized plaice per adult (the fishmonger sorts them into 3 sizes - the skin has already been removed)
  
• Bag of breadcrumbs (buy that at the fishmonger as well).
• Milk
• Butter for frying.

1. Rinse the fish and dry it with kitchen paper. 2. Fill milk and breadcrumbs into two separate soup plates. Each fish needs to be turned first in the milk, then in the breadcrumbs - on both sides. 3. Fry the fish in butter for 5 minutes on each side. That's it.

With the fish you serve boiled potatoes, fried butter (as sauce), chopped parsley, and lemon slices. Give each person an extra plate - on for the fish and one for eating.

NB: don't make this dish for 10 people wanting to all eat at the same time, because each fish requires a lot of space on the pan!