Plaice with Mango Salsa
Plaice with mango salsa pairs sweet, delicate fish with a bright salsa of ripe mango, red onion, chilli, lime and coriander. The fillets are dusted with seasoned flour and fried in butter for about four minutes, so the salsa is the only thing that needs time. Make it first and leave it to stand for 10 minutes while you cook the fish. It serves two and looks impressive for very little work.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 2
- Per serving
- 305kcal
Keeping plaice with mango salsa juicy
Plaice is a thin, delicate flatfish, so it needs only a few minutes. A light coating of seasoned flour protects the flesh and helps it brown, and the butter adds flavour. Add a teaspoon of oil to stop the butter burning. The fish is cooked as soon as it turns opaque and flakes easily, so take it off the heat straight away.
For the salsa, pick a ripe mango that gives slightly when squeezed and smells sweet at the stem. Mixing it a few minutes ahead lets the lime juice soften the onion. Substituting parsley for the coriander is fine if you are not a fan.
Method for plaice with mango salsa
Tap a time to start a timer.
- Make the salsa Peel the mango and cut the flesh into 5mm dice. Finely dice the red onion and chilli (remove the seeds for less heat) and chop the coriander. Mix everything in a bowl with the juice of the lime and a pinch of salt. Leave for so the flavours mingle.
- Coat the fish Pat the fillets dry with kitchen paper. Mix the flour, ¼ tsp salt and the pepper on a large plate. Press each fillet into the flour, coat lightly on both sides and shake off the excess.
- Fry Heat the butter and oil in a large non-stick pan over a medium-high heat until the butter foams. Add the fillets and fry for without moving them, until golden underneath.
- Turn and finish Turn carefully with a fish slice and cook for more, until the flesh is opaque and flakes easily. Slide onto warm plates, spoon over the salsa and serve straight away.
Serving ideas
Serve with steamed rice or new potatoes and a leafy salad. For a plainer version of the fish, try fried plaice fillet. To bake the fish instead, see baked plaice fillet.
Common problems and fixes for plaice with Mango Salsa
- The fish breaks when you turn it.
- Wait until the edges are white and the underside is golden, then slide a fish slice fully under the fillet and turn it in one go.
- The coating is pale and soggy.
- The pan was not hot enough or the fish was wet. Pat the fillets dry, wait for the butter to foam and shake off the excess flour.
- The salsa is watery or bland.
- The mango was under-ripe or very juicy. Use a firm but fragrant ripe mango, drain off excess liquid before serving and add a pinch of salt and a little more lime juice.
Frequently asked questions about plaice with Mango Salsa
How long does it take to fry plaice?
About 3–4 minutes in total for fillets around 1cm thick, 2 minutes on the first side and 1–2 minutes on the second.
Can I use frozen plaice?
Yes. Thaw the fillets in the fridge overnight, then pat them very dry before coating.
What can I use instead of mango?
Diced pineapple or ripe peach works well. Add a little extra lime juice if the fruit is very sweet.
What goes well with it?
Steamed rice, new potatoes or a simple green salad. A lime wedge on the side adds a fresh finish.
How did you like the recipe?
4.8 / 5 · 59 ratings
