Fried Plaice Fillet
Fried plaice fillet is a quick British supper: thin fillets in a crisp golden coating, with about 5 minutes in the pan per batch. A three-step coating of flour, egg and breadcrumbs gives the fish a crunchy shell, and a mix of butter and oil in the pan gives flavour without burning. Four fillets are fried in two batches, so the whole meal takes 22 minutes from start to table.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 275kcal
Getting a good crust on fried plaice fillet
The coating is only as good as the fish surface, so dry the fillets thoroughly before the flour goes on. Fine dried breadcrumbs give an even, crisp crust, while panko is crunchier. Press the crumbs on firmly, because the fish is thin and there is little room for the coating to hide any gaps.
Cook the fillets in two batches rather than squeezing four into the pan. Crowding drops the temperature, and that is what makes the crumbs greasy. If you need to keep the first batch warm, put it on a tray in an oven set to 120°C (100°C fan), gas ½, and do not cover it, as steam softens the crust.
Fried plaice fillet: the method
Tap a time to start a timer.
- Set up the coating Pat the fillets dry with kitchen paper. Put the flour in one shallow dish and season it with the salt and pepper. Beat the egg in a second dish, and put the breadcrumbs in a third.
- Coat the fish Dip each fillet in the flour and shake off the excess, then into the egg, letting any extra drip off. Press it firmly into the breadcrumbs on both sides. Lay the fillets on a plate as you go.
- Fry the first batch Heat half the oil and half the butter in a large frying pan over a medium-high heat until the butter foams. Add 2 fillets and cook for , without moving them, until the underside is golden.
- Turn and finish Turn the fillets carefully with a fish slice and fry for another . The fish is cooked when the flesh is opaque and flakes easily at the thickest part. Lift onto kitchen paper to drain.
- Second batch Wipe out the pan, add the rest of the oil and butter and cook the other 2 fillets the same way. Serve straight away with lemon wedges and tartar sauce, if using.
What to serve with the fillets
Chips are the obvious partner, and so are fried potatoes if you want something faster. Add peas, a green salad or buttered greens, and lemon wedges at the table. For a lighter oven version, see baked plaice fillet.
Common problems and fixes for Fried Plaice Fillet
- The coating falls off in the pan.
- The fish was probably damp, or it was moved too soon. Pat the fillets dry before the flour, press the crumbs on firmly, and leave the fillets alone for the first 2 minutes until the crust sets.
- The breadcrumbs are greasy, not crisp.
- A pan that is not hot enough lets the coating soak up fat. Wait until the butter foams before adding the fish, and do not crowd the pan.
- The butter burns before the fish is done.
- Butter alone scorches at frying temperature. The oil in this recipe prevents it, but if the pan smokes, turn the heat down and wipe it out before the second batch.
- The fillets break up when turned.
- Plaice is delicate. Use a wide fish slice, turn each fillet once only, and lift from the tail end.
Frequently asked questions about Fried Plaice Fillet
How long do you fry plaice fillets?
Fry them for 4–5 minutes in total: 2–3 minutes on the first side and about 2 minutes on the second. They are done when the flesh is opaque and flakes easily.
Can you use frozen plaice fillets?
Yes, but defrost them fully in the fridge overnight, then pat them very dry before coating. Wet fish makes the coating slide off.
What do you serve with it?
Chips, new potatoes or mash, with peas, are the classic partners. A squeeze of lemon and tartar sauce finish the plate.
Can I bake the fillets instead?
Yes. Spray the coated fillets with a little oil, put them on a lined tray and bake at 220°C (200°C fan), gas 7 for 10–12 minutes. They will be less crisp than fried fillets.
How did you like the recipe?
4.9 / 5 · 7 ratings
