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Plaice in Gremolata Crumbs

An excellent recipe, for this very under-rated fish. Try to buy fillets from a fishmonger, rather than a supermarket.
Surprisingly the black-skinned side is thicker (and so preferable to the white).
The freshness of the fish can largely be judged by its shine and by the orange spots on the black skin, which should be bright.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.


For 4 main course helpings:

4 fillets of Plaice

8 tablespoons (120ml) freshly-chopped Parsley

4 big cloves of Garlic, peeled and finely-chopped

the freshly-grated zest of 2 Lemons

120gr/4 oz fine dry breadcrumbs; you can easily make these yourself with liquidised stale bread, gently baked in the oven

a plate of flour, seasoned with Salt and freshly-ground Black Peppercorn

2 whole Eggs, beaten together with a little salt to break down the albumin

2 Additional Lemons, cut into thick wedges - or, if you are eating privately, you can use the lemons striped of their zest

either clean oil in a fryer, or 2 tablespoons of Sunflower or Groundnut Oil

Equipment needed: a deep fryer (optional)


1. Mix the breadcrumbs with the chopped garlic and lemon zest. Dip the fillets in the seasoned flour, then in the egg mixture, before coating well with breadcrumbs. Shake off any excess crumbs.
2. Leave on a tray in the fridge to firm-up until needed.
the fish can be prepared ahead up to this point.

3. If deep-frying, heat the oil to 160C/325F. If shallow frying heat half the oil in a wide frying pan - as it will probably be easier to fry your fish in two batches.

4. If deep-frying, fry until the fish floats and is golden - turning once.

5. If shallow-frying, cook until golden - don't be tempted to add the fish to your pan until the oil is hot, or it will stew and absorb too much oil.

Serve with Rémoulade Sauce (q.v.)

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