Pan Frying Plaice is the easiest and quickest way to cook this delicate fish. It has a lovely sweet flavour and firm white flesh. Pan-frying not only seals in the flavors but also creates a delicious crispy outer layer. A quick and easy family supper or a simple dish for entertaining.
Plaice is widely available most months of the year, apart from January, February, and March. One of the cheaper and more abundant varieties of flat fish, it has long been popular in the UK.
This pan-fried plaice recipe is easy and versatile and can be used with other varieties of flat white fish including Lemon Sole, Dover Sole, Flounder, Dab, or Halibut. For another simple quick fish recipe, check out my Pan Fried Sea Bream or Grilled Haddock Fillets, ready in just 10 minutes. For a quick way to add flavour to baked fish, try my Cod with Homemade Basil Pesto.
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Ingredients
Buy your plaice fillets fresh. The fish should smell mild and fresh like the sea and not fishy. The skin can have bright orange spots on it.
- Plaice fillets - look for fillets weighing 150g -200g / 5-7oz per person with the skin on.
See recipe card for quantities.
Instructions
Rinse your fillets and pat them dry. Lightly dust both sides in plain flour (all-purpose flour)
Heat the butter in a large frying pan over a medium to high heat and fry the plaice fillets skin side down for 2 - 3 minutes then carefully turn over and fry for another 2-3 minutes. Plaice should be opaque and flake easily with a fork when cooked.
Hint
If you are cooking several fillets, transfer them to a plate and keep them warm in the oven at about 100°C /200°F.
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How to serve Plaice Fillets
Plaice has a mild flavour and goes well with a variety of sides. It can also stand paired with a stronger flavoured sauce.
- Sauces - a simple drizzle of butter flavoured with lemon. Other good combinations include creamy mushroom sauce, tartare sauce, or a tomato-based sauce with capers or black olives.
- Vegetables - green vegetable sides such as asparagus, broad beans, courgette (zucchini), tender stem broccoli, garden peas, watercress, or a green salad.
- Potatoes - are the most common carbohydrate to serve with plaice. Try baby or new potatoes for a sweet flavour. Sauteed or fried potatoes also go well.
- Herbs - the most common herbs to serve with plaice are fresh parsley or mint. Choose something that will complement the sauce.
- Sides - for an interesting side dish, try this easy Fruity Moroccan Couscous Salad, Broad Bean Salad, Stuffed Peppers with couscous and Feta cheese or a Mediterranean Ratatouille Sauce.
Equipment
You just need one large frying pan. I also recommend a large spatula or preferably fish slice for turning the fillets over in the pan.
Sustainability
When shopping for fish, look for the Marine Stewardship Council logo. This label tells us that the fish has been sourced responsibly. The Marine Stewardship Council constantly monitors fish stocks to help preserve fish stocks for future generations. The Good Fish Guide will give you the latest information on fish stocks.
Storage
Fresh plaice fillets can be stored in the fridge for up to 2 days or can be frozen for up to three months. When freezing plaice fillets, you should wrap the fillets up in baking paper and then cover them with a cling film. This is to keep out excess moisture and prevent freezer burn.
Fish is always best cooked fresh but cooked plaice fillets can be kept in the fridge for up to three days.
I don't recommend freezing cooked fillets as the fish is very delicate.
Top tip
Pat your fillets dry before dusting them with flour. Removing excess moisture will give a crispier coating.
Related
Looking for other simple fish recipes? Try these:
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📖 Recipe
Pan Fried Plaice Fillets
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Ingredients
- 800 g plaice fillets 150g - 200g each fillet, skin on, scaled, bones removed
- 10 g butter organic
- 21 g plain flour organic, 1 tablespoon = 7g
Instructions
- Rinse your fillets and pat them dry. Lightly dust both sides in plain flour (all-purpose)800 g plaice fillets, 21 g plain flour
- Heat the butter in a large frying pan over a medium to high heat and fry the plaice fillets skin side down for 2 - 3 minutes then carefully turn over and fry for another 2-3 minutes. Plaice should be opaque and flake easily with a fork when cooked.10 g butter
Notes
Serving Suggestions
Plaice has a mild flavour and goes well with a variety of sides. It can also stand paired with a stronger flavoured sauce.-
- Sauces - a simple drizzle of butter flavoured with lemon. Other good combinations include creamy mushroom sauce, tartare sauce, or a tomato-based sauce with capers or black olives.
-
- Vegetables - green vegetable sides such as asparagus, broad beans, courgette (zucchini), tender stem broccoli, garden peas, watercress, or a green salad.
-
- Potatoes - are the most common carbohydrate to serve with plaice. Try baby or new potatoes for a sweet flavour. Sauteed or fried potatoes also go well.
-
- Herbs - the most common herbs to serve with plaice are fresh parsley or mint. Choose something that will complement the sauce.
Storage
Fresh plaice fillets can be stored in the fridge for up to 2 days or can be frozen for up to three months. When freezing plaice fillets, you should wrap the fillets up in baking paper and then cover them with a cling film. This is to keep out excess moisture and prevent freezer burn. Fish is always best cooked fresh but cooked plaice fillets can be kept in the fridge for up to three days. I don't recommend freezing cooked fillets as the fish is very delicate.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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