Pan Frying Plaice is the easiest and quickest way to cook this delicate fish. Pan-frying not only seals in the flavors but also creates a delicious crispy outer layer.
Rinse your fillets and pat them dry. Lightly dust both sides in plain flour (all-purpose)
800 g plaice fillets, 21 g plain flour
Heat the butter in a large frying pan over a medium to high heat and fry the plaice fillets skin side down for 2 - 3 minutes then carefully turn over and fry for another 2-3 minutes. Plaice should be opaque and flake easily with a fork when cooked.
10 g butter
Notes
Serving Suggestions
Plaice has a mild flavour and goes well with a variety of sides. It can also stand paired with a stronger flavoured sauce.
Sauces - a simple drizzle of butter flavoured with lemon. Other good combinations include creamy mushroom sauce, tartare sauce, or a tomato-based sauce with capers or black olives.
Vegetables - green vegetable sides such as asparagus, broad beans, courgette (zucchini), tender stem broccoli, garden peas, watercress, or a green salad.
Potatoes - are the most common carbohydrate to serve with plaice. Try baby or new potatoes for a sweet flavour. Sauteed or fried potatoes also go well.
Herbs - the most common herbs to serve with plaice are fresh parsley or mint. Choose something that will complement the sauce.
Storage
Fresh plaice fillets can be stored in the fridge for up to 2 days or can be frozen for up to three months. When freezing plaice fillets, you should wrap the fillets up in baking paper and then cover them with a cling film. This is to keep out excess moisture and prevent freezer burn.Fish is always best cooked fresh but cooked plaice fillets can be kept in the fridge for up to three days.I don't recommend freezing cooked fillets as the fish is very delicate.