Fried plaice with boiled potatoes and parsley sauce is Danish food at its best! Plaice should be fried so they are crispy on the outside and juicy on the inside. These are just that!
Recipe for fried plaice with potatoes and parsley sauce
Fried plaice with boiled potatoes and parsley sauce is Danish food at its best!
Plaice should be fried so they are crispy on the outside and juicy on the inside. These are, and served with a sauce with plenty of freshly chopped parsley and perfectly boiled potatoes, you get a meal that is fit for a king!
Cut a lemon into wedges and squeeze the juice over the fish – enjoy!
Servings: Servings
Fried plaice with potatoes and parsley sauce
Fried plaice with boiled potatoes and parsley sauce is Danish food at its best! Plaice should be fried so they are crispy on the outside and juicy on the inside. These are just that!
Ingredients
Plaice
- 2 pcs. Whole plaice skinned
- 1 pcs. Egg
- 200 gram Grate
- Spices salt and pepper
- Butter for frying
Potato
- 500 cloves Potato
Parsley Sauce
- 14 gram Butter
- 8 gram Wheat Flour
- 150 gram Milk
- 1 bunch Parsley
- 1 pcs. Lemon
Instructions
Fried plaice:
- Whisk the egg with a fork in a deep plate.
- Pour the breadcrumbs onto a flat plate.
- Season lightly with salt and pepper.
- Dip the plaice first in the egg and then in the breadcrumbs.
- Heat a frying pan and fry the plaice in plenty of butter until they are golden and crispy.
- They need about 5 minutes on each side.
Potatoes:
- Scrub or peel the potatoes and boil them in salted water until they are just tender.
- This takes about 15 minutes if you use normal-sized potatoes.
Parsley sauce:
- Melt the butter in a pot and stir in the flour.
- Whisk in the milk little by little until the consistency is to your liking.
- Bring the sauce to a boil while whisking and let it simmer for a couple of minutes.
- Add the chopped parsley and season with salt and pepper.
Serving
- Serve the fried plaice with potatoes, parsley sauce, and lemon wedges.