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    Home » Fish Recipes

    Pan Fried Plaice Fillets

    Published: Apr 22, 2016 · Modified: May 23, 2023 by REALMEALDEAL ·

    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.

    pan fried plaice fillet on plate with asparagus and lemon.
    Jump to Recipe Print Recipe

    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 Grilled Haddock Fillets, ready in just 10 minutes.

    Jump to:
    • Ingredients
    • Instructions
    • How to serve Plaice Fillets
    • Equipment
    • Sustainability
    • Storage
    • Top tip
    • Related
    • 📖 Recipe
    • Reviews

    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 fillet on plate with butter and flour ready for pan frying.
    • Plaice fillets - look for fillets weighing 150g -200g / 5-7oz per person with the skin on.

    See recipe card for quantities.

    Instructions

    plaice fillet dusted in flour on plate.

    Rinse your fillets and pat them dry. Lightly dust both sides in plain flour (all-purpose flour)

    plaice fillet frying in butter in frying pan

    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.

    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 or Stuffed Peppers with couscous and Feta cheese or a Mediterranean Ratatouille Sauce.
    close up of pan fried plaice fillet with fresh parsley lemon half and asparagus.

    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:

    • baked haddock fillets on plate with lemon wedges.
      Simple Grilled Haddock Fillets
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      Individual Salmon En Croute with Cream Cheese

    ⭐Before you begin! Please leave a review and rating if you made this recipe. I so appreciate it and it helps me be able to continue providing you with free recipes.

    📖 Recipe

    plaice fillet fried in butter on plate with asparagus and lemon.

    Pan Fried Plaice Fillets

    REALMEALDEAL
    Pan Frying Plaice is the easiest and quickest way to cook this delicate fish. Pan-frying not only seals in the flavors but also creates a delicious crispy outer layer.
    4.70 from 10 votes
    Prevent your screen from going dark
    Print Recipe Rate this Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Main Course
    Cuisine British
    Servings (Adjustable) 4
    Calories 211 kcal

    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

    Calories: 211kcalCarbohydrates: 4gProtein: 36gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 149mgSodium: 176mgPotassium: 650mgFiber: 0.1gSugar: 0.02gVitamin A: 62IUVitamin C: 0.4mgCalcium: 59mgIron: 0.5mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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