Tender Whole Fried Plaice – Crispy and Flavorful Delight
Nutritional value per serving
Calories400kcal
Carbs5gram
Fat20gram
Protein35gram
Ingredients
- Whole plaice, cleaned and gutted (fresh) - choose a firm, fresh fish with clear eyes and white flesh1 piece (about 400-500g)
- All-purpose flour - for coating the fish to get a crispy crust100 g
- Salt - to season the fish1 tsp
- Freshly ground black pepper - to taste0.5 tsp
- Lemon - to serve and for a bit of fresh zest1 piece
- Vegetable oil (e.g., sunflower or canola) - for frying, choose a high smoke point oil100 ml
- Fresh parsley (optional) - chopped, to garnish1 tbsp
This recipe shows you how to fry a whole plaice to achieve a crispy, golden crust and tender, juicy flesh inside. It's perfect for a quick, delicious meal using common ingredients and basic kitchen tools. The total cost of ingredients is approximately $12 / €11 / £9 / ₹900. This dish totals around 400 kcal per serving, making it a light and healthy option. Suitable for pescatarian diets. Difficulty is easy, and total cooking time is about 25 minutes. Follow food safety tips carefully for the best results and safety.
Preparation instructions
Prepare the fish
1Rinse the whole plaice under cold running water and pat dry thoroughly with paper towels. This helps get a crispier crust when frying. Season the fish inside and out with salt and black pepper, about 5 minutes preparation time.
Heat the oil
2Pour the vegetable oil into a large frying pan, about 1 cm deep, and heat over medium heat until shimmering but not smoking. This usually takes about 3-4 minutes.
Coat the fish with flour
3Place the all-purpose flour on a large plate. Lightly coat the fish evenly with flour on both sides, shaking off any excess. This coating helps achieve a crispy and golden surface. This step takes about 2 minutes.
Fry the fish
4Gently place the plaice in the hot oil. Fry for about 4-5 minutes on the first side without moving the fish, then carefully flip using a spatula or fish slice. Fry for another 4-5 minutes on the other side. The fish is cooked when the flesh is opaque and flakes easily with a fork. The internal temperature should reach at least 63°C (145°F) for safe consumption. Total frying time about 9-10 minutes.
Drain and serve
5Carefully remove the fish from the pan and place on a plate lined with paper towels to drain excess oil. Let it rest for 1 minute. Serve immediately with lemon wedges and sprinkle with chopped parsley if desired.
Cooking Tips
-Use a fish spatula or a wide, flat spatula to flip the fish gently to avoid breaking the delicate flesh.
-Make sure to dry your fish thoroughly before coating with flour to get the crispiest crust.
-If you don't have whole plaice, small whole fish like sole or flounder can also be prepared this way.
-Always check the internal temperature with a food thermometer to ensure food safety.
-Avoid cross-contamination by using separate cutting boards and knives for raw fish and other ingredients, and wash hands thoroughly after handling raw seafood.
Equipment
- Large frying pan
- Fish spatula or wide flat spatula
- Plate
- Paper towels
- Food thermometer (recommended)
- Measuring spoons
- Plate for flour coating
Shopping List
- [ ] Whole plaice (about 400-500g) – $8.50 – Look for firm fish with bright eyes and no fishy odor.
- [ ] All-purpose flour (100g) – $0.50 – Regular all-purpose flour works well.
- [ ] Salt (1 tsp) – $0.10 – Use regular table salt.
- [ ] Black pepper (0.5 tsp) – $0.20 – Freshly ground for best flavor.
- [ ] Lemon (1 piece) – $0.80 – Choose lemons that are heavy for their size and have smooth skin.
- [ ] Vegetable oil (100 ml) – $1.50 – Use a neutral, high smoke point oil like sunflower or canola.
- [ ] Fresh parsley (optional, 1 tbsp) – $0.40 – Pick fresh, bright green leaves.
Total approx.: $12.00
FAQ
How can I tell when the plaice is cooked through?
The flesh turns opaque and flakes easily when gently prodded with a fork. An internal temperature of 63°C (145°F) measured with a food thermometer confirms it's safe and fully cooked.
Can I use olive oil instead of vegetable oil?
You can use olive oil, but use a light or refined olive oil with a high smoke point to avoid burning. Extra virgin olive oil may scorch at frying temperatures.
Should I clean the fish myself or buy it pre-cleaned?
It's safer and easier for beginners to buy the plaice already cleaned and gutted, but if you do clean it yourself, be sure to do so carefully and clean your work area and utensils afterward to prevent contamination.
Can I prepare the fish ahead of time?
It's best to fry the fish fresh for crispiness and flavor. If prepping ahead, coat the fish with flour and keep it in the fridge covered for up to 1 hour before frying.