Crispy Boiled Whole Plaice: Simple and Delicious
Nutritional value per serving
Calories250kcal
Carbs4gram
Fat8gram
Protein32gram
Ingredients
- Whole plaice (cleaned and gutted)1 piece
- Water2 liters
- Coarse sea salt1 tbsp
- Bay leaves2 pieces
- Black peppercorns6 pieces
- Olive oil (for crisping)2 tbsp
- Lemon wedges (for serving)4 pieces
- Fresh parsley (optional, chopped for garnish)1 tbsp
This recipe guides you through boiling a whole plaice fish until tender and finishing it with a crispy skin, resulting in a flavorful and healthy dish. It's easy and perfect for home cooks seeking a simple seafood recipe. The total ingredient cost is approximately $12 / €10 / £8 / ₹900. Each serving contains about 250 kcal, suitable for a balanced diet including pescatarian options. The dish is easy to prepare and takes under 40 minutes total. Food safety guidance is detailed to ensure safe consumption.
Preparation instructions
Prepare the cooking liquid
1In a large pot, add 2 liters of water, 1 tablespoon of coarse sea salt, 2 bay leaves, and 6 black peppercorns. Bring it to a gentle boil over medium-high heat. This aromatizes the fish and seasons the cooking water.
Boil the plaice
2Once the water boils, reduce to a gentle simmer and carefully add the whole plaice to the pot. Poach the fish for about 8-10 minutes, depending on its size. The fish is cooked when its internal temperature reaches 63°C (145°F) measured with a food-safe thermometer at the thickest part. The flesh should be opaque and flake easily when tested with a fork.
Drain and pat dry
3Using a slotted spoon or spatula, carefully remove the plaice from the poaching liquid and place it on a plate lined with paper towels. Pat the fish dry gently but thoroughly to remove excess moisture — this is important for getting a crispy skin in the next step.
Heat oil for crisping
4Heat 2 tablespoons of olive oil in a large, non-stick frying pan over medium-high heat.
Crisp the skin
5Once the oil shimmers, carefully place the boiled plaice skin-side down in the pan. Press gently with a spatula to ensure even contact. Fry for 3-4 minutes until the skin becomes golden and crispy. Avoid moving the fish too much to prevent breaking.
Serve
6Carefully transfer the crispy plaice to a serving plate. Garnish with fresh chopped parsley and lemon wedges. Serve immediately for best texture and flavor.
Cooking Tips
-Choose fresh or properly thawed plaice to ensure the best texture and flavor. The fish should smell fresh, not fishy.
-To avoid cross-contamination, always wash your hands and utensils thoroughly after handling raw fish.
-Use a food thermometer to check the fish's internal temperature to guarantee it is safely cooked.
-If you don't have bay leaves and peppercorns, you can use a sliced lemon or dill sprigs for poaching.
-Be gentle when flipping the fish in the pan to keep it intact and crispy.
Equipment
- Large pot for boiling
- Slotted spoon or spatula
- Frying pan (preferably non-stick)
- Food thermometer (recommended for safety)
- Plate with paper towels
- Knife and cutting board (for garnish)
Shopping List
- [ ] Whole plaice (cleaned and gutted) - Approx. $10. Choose a firm, fresh fish with clear eyes and no strong odor.
- [ ] Coarse sea salt - Approx. $0.50 (small amount). Use good quality sea salt for flavor.
- [ ] Bay leaves - Approx. $0.30. Fresh or dried bay leaves add aroma.
- [ ] Black peppercorns - Approx. $0.20. Whole peppercorns enhance the poaching liquid.
- [ ] Olive oil - Approx. $1. Use extra virgin olive oil for better taste.
- [ ] Lemon - Approx. $0.50. Select firm, fresh lemons with thin skin.
- [ ] Fresh parsley (optional) - Approx. $0.50. Look for bright green leaves without wilting.
Total estimated cost: $12.50
FAQ
Can I use frozen plaice for this recipe?
Yes, you can use frozen plaice. Make sure to thaw it completely in the refrigerator before cooking to ensure even cooking and food safety.
How do I know when the plaice is fully cooked?
Use a food thermometer to check the internal temperature; it should reach 63°C (145°F). Also, the flesh should be opaque and easily flake with a fork.
Can I skip the crispy skin step?
Yes, after boiling, the plaice is fully cooked and safe to eat. The crispy skin adds texture and flavor but is optional.
What should I do to avoid the fish breaking when cooking?
Be gentle when handling the fish, especially when transferring it from the water to the pan. Patting the fish dry before frying helps get a good crust and keeps it intact.
How long can I keep the cooked plaice in the refrigerator?
Cooked plaice should be stored in an airtight container and eaten within 1-2 days to ensure safety and freshness.