Tender Crispy Fried Plaice Fillet
Nutritional value per serving
Calories250kcal
Carbs8gram
Fat12gram
Protein22gram
Ingredients
- Plaice fillets (fresh, skin-on for better frying) - choose firm, fresh fillets with no fishy odor2 piece
- All-purpose flour - use plain white flour for light coating50 g
- Salt - fine sea salt preferred1 tsp
- Black pepper - freshly ground if possible0.5 tsp
- Lemon - for juice and serving, choose firm and juicy lemon0.5 piece
- Vegetable oil (for frying) - choose neutral oil with high smoke point like sunflower or canola3 tbsp
This recipe walks you through frying tender and crispy plaice fillets with minimal ingredients and equipment. With clear, step-by-step instructions and safety tips, you’ll enjoy a delicious and flaky fish dish in under 30 minutes. The total ingredient cost is about $10, €9, £8, or ₹750, making it an affordable treat. Each serving offers around 250 kcal, is gluten-free by default, and suitable for a low-fat diet. The recipe is easy and perfect for cooks of all skill levels.
Preparation instructions
Prepare the Plaice Fillets
1Pat the plaice fillets dry with paper towels to remove excess moisture, which helps achieve a crispy crust. Season both sides with salt and black pepper. Let them rest for 5 minutes.
Coat the Fillets Lightly in Flour
2Place the flour on a wide plate. Lightly dredge each fillet in the flour, shaking off any excess. This thin coating will create a crispy crust when fried.
Heat the Oil Properly
3Heat the vegetable oil in a non-stick frying pan over medium heat for about 2 minutes until hot but not smoking. Test by flicking a little flour into the oil; it should sizzle gently.
Fry the Plaice Fillets
4Place the fillets skin-side down carefully into the hot oil. Fry for about 3-4 minutes without moving them to develop a crispy skin.
Flip and Cook the Other Side
5Using a spatula, gently flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C (145°F) to ensure safety.
Remove and Drain
6Transfer the cooked fillets to a plate lined with kitchen paper to absorb excess oil. Let rest for a minute.
Serve with Lemon
7Squeeze fresh lemon juice over the fillets before serving for a bright, fresh flavor.
Cooking Tips
-Use fresh plaice fillets with skin on, as the skin helps keep the fish moist and produces a crispier fried texture.
-Avoid overcrowding the pan to maintain the pan temperature and ensure even cooking.
-Always handle raw fish with clean hands and utensils. Wash your hands after touching raw fish to avoid cross-contamination.
-Use a food thermometer to check internal temperature; fish is safe to eat at 63°C (145°F).
-If you don’t have fresh lemon, a light splash of vinegar or a sprinkle of dried herbs like parsley can complement the flavor.
Equipment Needed
- Non-stick frying pan
- Paper towels
- Wide plate for flour
- Fish spatula or regular spatula
- Food thermometer (recommended)
- Kitchen paper
Shopping List
- [ ] Plaice fillets (2 pieces, fresh, skin-on) - Approx. $6, €5.5, £5, ₹450
- [ ] All-purpose flour (50g) - Approx. $0.10, €0.09, £0.08, ₹8
- [ ] Salt (1 tsp) - Approx. $0.01, €0.01, £0.01, ₹1
- [ ] Black pepper (0.5 tsp) - Approx. $0.05, €0.04, £0.04, ₹4
- [ ] Lemon (half) - Approx. $0.3, €0.25, £0.22, ₹20
- [ ] Vegetable oil (3 tbsp) - Approx. $0.5, €0.45, £0.4, ₹35
Tips: Choose firm, fresh fish with no strong fishy smell. For flour, plain white flour works best. Pick a fresh and juicy lemon for best flavor.
FAQ
How do I know when the plaice fillet is fully cooked?
The plaice is fully cooked when its flesh turns opaque, flakes easily with a fork, and reaches an internal temperature of 63°C (145°F) as measured with a food thermometer.
Can I use other types of fish for this frying method?
Yes, similar thin white fish fillets like sole or flounder can be cooked using the same technique for tender, crispy results.
How do I prevent the fish from sticking to the pan?
Make sure the pan and oil are hot before adding the fish, and avoid moving the fillet around during the first few minutes to let a crust form.
Is it safe to eat plaice skin?
Yes, when fried properly, the skin becomes deliciously crispy and safe to eat.
Can I prepare this dish ahead of time?
It's best served immediately while the skin is crispy; however, you can fry the fillets in advance and reheat them gently in the oven on low heat before serving.