Fried Plaice

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Four 4 oz. fillets of plaice
  • 1 tablesp. flour
  • salt and pepper


Wipe the fillets with a clean damp cloth. Season the flour with salt and pepper to taste and dip each fillet in it. Beat the egg, mix with a little milk or water and brush over each fillet. Coat the fillets with breadcrumbs, press on firmly and fry in hot fat until nicely browned. Garnish with fresh or fried parsley, and serve plain with cut lemon or with anchovy, shrimp or melted butter sauce.