Fried plaice

Name: Fried plaice
Yield: To serve four
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) flour; 1 egg (size 2), beaten; salt and white pepper; salt and white pepper; 75 g (3 oz) fine fresh breadcrumbs; 450 g (1 lb) plaice fillets or 4 small whole plaice; 1 tablespoon oil and 15 g (½ oz) butter for frying; 1 tablespoon oil and 15 g (½ oz) butter for frying

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

‘This is one of the nicest and simplest of all fish recipes and can equally well be used for soles, flounders, dabs and megrims; Mrs Beeton pronounced it ‘excellent’.

Ingredients

25 g (1 oz) flour
1 egg (size 2), beaten
75</

Europe
United Kingdom
Fish course
Pescatarian

Method

The secret of frying fish, or anything else for that matter, in crumbs, is to be well organized. Put the flour, beaten egg and breadcrumbs in three pie dishes and place them side by side on your working top. Put the fillets on a board set down next to the pie dishes, and season with salt and pepper. There is no need to skin the fillets -the skin is very tender, and contains most of the flavour