Wrap with Crispy Plaice
A wrap with crispy plaice is a quick fish supper with the feel of a chip-shop favourite. Strips of plaice are coated in flour, egg and breadcrumbs, shallow-fried until golden, then rolled in a warm tortilla with lettuce, tomato and tartare sauce. It makes two generous wraps in about 25 minutes, and the mild, delicate fish suits children and fussy eaters.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Per 1 wrap
- 705kcal
Seasoning wrap with crispy plaice
Plaice is mild, so the seasoning does most of the work. Add pepper to the flour, and finish with lemon juice and a good tartare sauce. Chopped gherkins or capers stirred into shop-bought tartare sauce sharpen it nicely. Panko crumbs give a lighter, crunchier coating than ordinary dried breadcrumbs, though either works.
How to prepare wrap with crispy plaice
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- Cut the fish Pat the plaice dry with kitchen paper, then cut each fillet lengthways into strips about 2cm wide. Put the flour in one shallow dish with a good grind of pepper, the beaten egg in a second and the breadcrumbs in a third.
- Coat the strips Dip each strip into the flour and shake off the excess, then into the egg, then press it firmly into the breadcrumbs until fully coated. Place on a plate in a single layer.
- Fry Heat the oil in a large frying pan over a medium-high heat until a breadcrumb sizzles at once. Fry the strips in two batches for on each side, until golden and the flesh is opaque. Drain on kitchen paper.
- Warm the wraps Heat each tortilla in a dry frying pan for 20 seconds on each side, or in the microwave for 15–20 seconds, so it rolls without cracking.
- Fill and roll Spread the tartare sauce over the middle of each wrap. Add the lettuce and tomato, then the hot fish strips. Fold in the sides, roll up tightly and cut in half. Serve at once with lemon wedges.
Serving and ideas
The wraps are filling enough on their own, and a simple coleslaw or a green salad goes well alongside. For another quick wrap, try a prawn wrap, or swap the tortilla for a soft bun in a fish burger with plaice.
Common problems and fixes for wrap with Crispy Plaice
- The coating falls off the fish.
- Plaice has moist flesh, so pat it dry before flouring. Press the crumbs on firmly, and do not turn the strips more than once in the pan.
- The breadcrumbs are greasy rather than crisp.
- The oil was not hot enough. Test it with a crumb before adding the fish, do not crowd the pan, and drain the cooked strips on kitchen paper.
- The wrap goes soggy before you eat it.
- Put the lettuce down first, between the sauce and the fish, and roll the wraps as soon as the fish comes out of the pan.
Frequently asked questions about wrap with Crispy Plaice
Can I use frozen plaice?
Yes. Defrost the fillets fully in the fridge, then dry them thoroughly with kitchen paper. Extra moisture stops the flour and crumbs sticking.
Which fish can I use instead of plaice?
Lemon sole, dab or flounder cook in the same time. Cod or haddock work too, but cut thicker strips and allow 1–2 minutes longer on each side.
What other sauces suit these wraps?
Garlic mayonnaise, sweet chilli sauce or mayonnaise mixed with lemon juice and chopped capers are all good with breaded fish.
How did you like the recipe?
4.8 / 5 · 43 ratings
