Perfectly Fried Plaice Fillet with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat15gram
Protein30gram
Ingredients
- Plaice fillets (skinless) - choose fresh, firm fillets with a mild smell when buying2 pieces
- All-purpose flour - for coating the fish4 tbsp
- Salt - to taste1 tsp
- Black pepper - freshly ground, to taste0.5 tsp
- Butter (unsalted) - for frying2 tbsp
- Vegetable oil (such as sunflower or canola) - for frying1 tbsp
- Instant gravy granules or stock powder - for gravy1 tbsp
- Water - to make gravy250 ml
- Lemon wedges - to serve (optional)2 pieces
This simple, foolproof recipe shows you how to fry delicate plaice fillet perfectly and serve it with a rich, flavorful homemade gravy. Using common kitchen ingredients and basic tools, you can quickly prepare a delicious meal that's impressive yet approachable. Total ingredient cost is approximately $10 / 9€ / £8 / ₹800. The dish serves 2 and contains about 350 calories per serving. This recipe is suitable for a pescatarian diet and is an easy level with a combined prep and cook time of 30 minutes.
Preparation instructions
Prepare the plaice fillets
1Pat the plaice fillets dry with paper towels to remove excess moisture. This helps achieve a crispier fried coating. Season both sides evenly with salt and freshly ground black pepper. Dredge each fillet lightly in flour, shaking off excess. This light coating will give a nice golden crust.
Heat the frying pan and fry the fish
2In a non-stick frying pan, heat the butter and vegetable oil over medium heat until hot but not smoking. Carefully place the fillets in the pan. Fry for about 3-4 minutes per side. Flip gently using a spatula. The fillets are done when opaque throughout and reach an internal temperature of 63°C (145°F). Avoid overcrowding the pan to keep oil temperature steady.
Make the homemade gravy
3While the fish is frying, bring 250 ml of water to a gentle boil in a small saucepan. Remove from heat and stir in the instant gravy granules or stock powder until smooth and thickened. Keep warm on low heat, stirring occasionally.
Serve the fried plaice with gravy
4Once the fillets are fully cooked, transfer them to serving plates. Spoon warm gravy over or on the side. Garnish with lemon wedges if desired for a fresh, zesty finish.
Cooking Tips
-For extra flavor, add a pinch of garlic powder or paprika to the flour coating.
-Use a meat thermometer to verify that fish reaches 63°C (145°F) for safe eating.
-Avoid moving the fillets too soon in the pan to prevent breaking. Wait until edges look set and crisp.
-If preferred, use vegetable broth or fish stock instead of water to enrich the gravy.
-Serve immediately for best texture; fried fish can lose crispiness if left to sit.
Equipment needed
- Non-stick frying pan
- Small saucepan
- Fish spatula or regular spatula
- Meat thermometer (recommended for safety)
- Mixing bowl or plate for flour coating
- Measuring spoons and cups
Shopping List
- [ ] ~2 skinless plaice fillets ($6) - Choose fresh, firm fillets with no strong fishy odor.
- [ ] All-purpose flour ($0.50) - Any standard plain flour works well.
- [ ] Unsalted butter ($1) - Fresh, pale yellow color is ideal.
- [ ] Vegetable oil ($0.50) - Neutral flavor oils like sunflower or canola.
- [ ] Instant gravy granules or stock powder ($2) - Check expiry date for freshness.
- [ ] Fresh lemons ($0.50) - Bright yellow, firm, and heavy for their size.
- [ ] Salt and black pepper (pantry staples)
Total estimated cost: $10
FAQ
How do I know when the plaice fillet is fully cooked?
The fillet should be opaque and flake easily with a fork. Using a meat thermometer, ensure the internal temperature reaches 63°C (145°F).
Can I use other types of fish for this recipe?
Yes, other firm white fish like cod, haddock, or sole can be used with the same method and cooking times.
What if I don't have instant gravy granules?
You can make a simple pan gravy using butter, flour, and fish stock, or substitute with a ready-made gravy or sauce of your choice.
How do I prevent the fish from sticking to the pan?
Make sure the pan and oil/butter are hot before adding the fish. Also, handle the fillets gently and only flip once the edges look set.