It's not hard at all to make your own crispy fish fillets. This is the Danish take on the chippy classic, with plaice instead of cod and a crunchy breading rather than batter. We've served it on wholewheat bread, with a tasty pointed cabbage salad on the side - for Mum and Dad, and any younger veggie fans! Enjoy.

Directions

1. Pop breadcrumbs and rye flour on separate dinner plates. Crack some salt and pepper over the rye flour and mix it up. Crack the eggs into a deep plate and beat with a fork.

2. First coat the fish in rye flour, then egg and finally breadcrumbs. Cook in a nice knob of butter or oil on a non-stick pan. Carefully flip them and remove from the pan when nice and golden. If you don't feel like they're cooking evenly, add a bit more oil or butter. Remove from the pan and cover with tin foil.

3. Rinse the pointed cabbage and remove the outer leaves and stem. Finely slice the cabbage and mix with rinsed, diced apples, feta and rinsed, sliced radishes.

4. Mix a quick dressing from olive oil, lemon juice and honey. Season to taste with salt and pepper and dress the salad.

5. Serve the fish fillets on toasted bread with a dollop of optional tartar sauce and optionally a sprinkle of herbs on top. Do avoid herb sprinkles for kids younger than 3.

6. Enjoy!