Battered Plaice
This exquisite pan-fried fillet of plaice features delicate, tender white fish coated in a light egg wash and seasoned flour, then fried until beautifully golden and crisp. Offering a wonderful contrast of textures, this quick and simple seafood dish delivers a delightfully fresh and savoury flavour that makes for an effortless gourmet meal.
Cuisines
Cooking Instructions
Preparation: 5 minutes
Cooking: 6 minutes
Cooking: 6 minutes
Servings: 1 to 2
Notes:
Coating the fish first in beaten egg creates an essential binding layer that allows the seasoned flour to adhere evenly across the delicate plaice fillet.
Ensure the frying oil is adequately heated in a large frying pan before adding the fish to achieve an even, golden crust without making the fish greasy.
Always lay the fish away from you when placing it into the hot oil to prevent any accidental splashes.
Cooking times are remarkably fast due to the delicate nature of the flatfish; fry for two to three minutes on each side until golden brown and cooked through.
Transfer the cooked fish onto kitchen paper immediately after frying to drain away excess oil and preserve the crispy texture of the coating.
Ensure the frying oil is adequately heated in a large frying pan before adding the fish to achieve an even, golden crust without making the fish greasy.
Always lay the fish away from you when placing it into the hot oil to prevent any accidental splashes.
Cooking times are remarkably fast due to the delicate nature of the flatfish; fry for two to three minutes on each side until golden brown and cooked through.
Transfer the cooked fish onto kitchen paper immediately after frying to drain away excess oil and preserve the crispy texture of the coating.
Heat Oil
Heat a generous amount of oil in a large frying pan over medium-high heat.
Coat with Egg
Pass the plaice fillets through a bowl of beaten eggs, ensuring each piece is thoroughly coated on all sides.
Dredge in Flour
Transfer the egg-coated fish into a bowl of seasoned flour, turning to ensure an even and complete coating.
Fry
Carefully place the floured fish into the hot oil, laying it away from you, and fry for 2 to 3 minutes until golden brown.
Flip and Finish
Turn the fillet over carefully and cook for another 2 to 3 minutes until the second side is equally golden and the fish is cooked through.
Drain and Serve
Remove the fish from the pan, drain on absorbent kitchen paper, and serve immediately.
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Ingredients
Fish and Coating
| Plaice Fillets | 2 |
| Eggs | 2 |
| Flour | 100 g |
| Salt | To taste |
| Black Pepper | To taste |
| Oil | For frying |
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