Recipe for breaded plaice
Try frying a whole plaice instead of a plaice fillet – the result will be a juicier fish full of great flavor!
Plaice fillets are easy to handle, but they don’t contain as much flavor as whole plaice with bones. So next time you plan to serve fish, try frying your plaice whole and experience how it can taste completely different from the more processed fillets.
Ingredients
- 4 pcs. Whole plaice
- 1 pcs. Egg
- 50 gram Rye Flour
- Spices salt and pepper
- Oil for frying
- Butter for frying
- 15 gram Butter
- 125 gram Wheat Flour
- 250 gram Vegetable Stock
- 200 gram Milk
- 1 bunch Parsley
- Nutmeg can be omitted
- Spices salt and pepper
- 1 kg Potato
Instructions
Plaice:
- Start by cleaning the plaice.
- Using the tip of a potato peeler, scrape out any blood and remaining innards from the plaice. Ask the fishmonger to cut off the small bones on the sides of the fish, or you can do it yourself with kitchen scissors.
- Wash the plaice thoroughly and pat it dry with a paper towel.
- Whisk the egg with a fork in a deep plate.
- Mix the rye flour with salt and pepper and pour it onto a flat plate.
- Dip the plaice in the beaten egg and then coat it in the seasoned rye flour.
- Heat a pan with oil, then add plenty of butter to the pan.
- Fry the fish in the fat at medium heat for about 4 minutes on each side.
Potatoes:
- Peel or scrub the potatoes well, depending on the type of potatoes you are using.
- Put the potatoes in a pot and add cold water until they are covered.
- Add salt - about 1 tbsp per liter of water is appropriate.
- Bring the potatoes to a boil.
- Reduce the heat and let the potatoes simmer on low heat for 15-20 minutes (cooking time depends on the size and type of the potatoes).
- When the potatoes are just tender, remove the pot from the heat.
- Drain the water from the potatoes and serve them immediately.
Parsley sauce:
- Melt the butter in a pot.
- Add the flour and whisk with a hand whisk until the flour has absorbed the butter.
- Gradually add the broth and milk to the pot. Whisk well each time you add more liquid until the sauce is smooth and has a suitable consistency.
- Let the sauce simmer on low heat for 5 minutes to remove the taste of flour.
- Season with salt, pepper, and possibly grated nutmeg.
- Rinse the parsley thoroughly and dry it.
- Chop the parsley finely or moderately finely, depending on your preference.
- Add the parsley to the sauce once it is removed from the heat. The parsley should not cook, as it will lose its good flavor.
Serving:
- Serve the fried plaice with boiled potatoes and parsley sauce.