Plaice is the fish the Danes usually prepare in this manner, but flounder is an excellent American substitute. Danish shrimp are the 1-inch variety similar to U.S. West Coast shrimp. Choose the smallest fresh shrimp available.
1. Rinse the fish in cold water and dry with paper towels. Salt lightly, dip in flour and shake off any excess. Spread the bread crumbs on wax paper.
2. In mixing bowl, beat the eggs together with the 2 tablespoons of water, then dip each fillet into the egg mixture and coat each side thoroughly with the bread crumbs. Let them rest for at least 10 minutes before cooking.
4. When golden brown, transfer the fillets to a heated platter. In a separate pan, melt 2 tablespoons of butter over moderate heat. Add the shrimp and toss them in the butter for 2 to 3 minutes until well coated.
5. Place a line of the shrimp down the center of each fillet. Melt the remaining butter over low heat until it turns a rich, nutty brown, pour over the fish fillets, and garnish with lemon wedges.
6. If you prefer, serve with a parsley sauce in place of the shrimp and brown butter.
