Plaice, Fillet of
Ingredients
Directions
Prepare the fish
Clean, skin, and wash the plaice.
Fillet the plaice as you would fillet soles.
If the plaice is over 2 pounds, divide the fillets into 2 or 3 pieces.
Coat and fry
Dip the fillets in beaten eggs, then coat with breadcrumbs.
Fry the fillets in boiling lard until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plaice
- Forms the main body of the dish as flaky white fish fillets.
- Eggs
- Bind the breadcrumbs to the fish so the coating adheres during frying.
- Breadcrumbs
- Form a crisp, golden coating that browns and protects the fish while frying.
- Boiling lard
- Conducts heat quickly to crisp the coating and brown the fillets.
The step that matters
Frying the coated fillets in boiling lard. The fat must be hot enough to set and brown the breadcrumb coating quickly. If the lard is not hot, the coating absorbs fat and turns greasy while the fish cooks unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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