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Top 4 Danish Saltwater Fish Dishes

Last updated on May 16, 2026
01

Fiskefrikadeller (Danish fish cakes)

3.8 ·

Danish fiskefrikadeller are traditional pan-fried fish patties. They are made with a creamy mixture of ground white fish fillets, eggs, milk, onions, and various spices and fresh herbs. Some varieties often incorporate cream, breadcrumbs, and other seafood ingredients such as salmon and shrimps. These nutritious fish cakes are enjoyed as the main course and are usually accompanied by buttered boiled potatoes, Danish rémoulade, and lemon wedges.

02

Rødspættefilet (Plaice fillets)

3.7 ·

In Denmark, fried plaice fillets are a restaurant staple as well as a common home cooked meal. They are usually breaded or lightly dusted with rye flour before they are pan-fried until golden and crispy. Fillets are often incorporated in the open-faced stjerneskud, a variety of smørrebrød, but are also commonly enjoyed as the main course, usually accompanied by potatoes, Danish rémoulade, parsley sauce, salads, sautéed vegetables, or lemon wedges.

03

Stegt rødspætte (Pan-fried plaice)

3.5 ·

Stegt rødspætte is a traditional fish dish consisting of pan-fried plaice. The dish is usually made with a combination of plaice, rye flour, olive oil, butter, lemon, parsley, salt, pepper, and new potatoes. The fish is patted dry, seasoned with salt and pepper, and coated with rye flour. It is then fried in a pan in a mixture of olive oil and butter on both sides until fully cooked. In another pan, butter is cooked with lemon slices and parsley. The fish is served on a plate and it’s topped with butter, lemon, and parsley. Boiled new potatoes make a classic accompaniment to this fish dish.

04

Stegte sild (Fried pickled herring)

2.8 ·

Fried pickled herring is a Danish classic that is characterized by its tender texture and mild acidity. Herring fillets are dusted with breadcrumbs or flour, shortly fried until crispy, then submerged in a lightly sweetened brine that is often spiced and enriched with vegetables. Pickled herring is a Danish staple that is typically served as a topping on traditional open-faced smørrebrød sandwiches, but it is also commonly enjoyed as a starter or a part of the buffet-style meal service and holiday feasts.

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About this ranking

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 4 Danish Saltwater Fish Dishes” list until May 16, 2026, 118 ratings were recorded, of which 103 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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