Harbor Cone · Fried Plaice
Stegt Rødspætte
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Skagen's fishing grounds have been Denmark's most important plaice fishery for centuries, so the fish on your plate there is often only hours out of the water.
Plaice fillets are dusted in rye flour and pan-fried until crisp and golden, then served simply with lemon, parsley, and boiled potatoes — often straight from a paper cone at the harbor. Skagen's waterfront stalls are the classic place to eat it standing up.
Why it's made this way: Skagen sits where the North Sea and Baltic meet, making it one of Denmark's richest fishing grounds, and frying the day's plaice catch dockside became the town's signature quick meal.
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Part of World of Street Food — 690 dishes from 118 countries.
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