Fried Plaice
Ingredients
Directions
Prepare
Cut the fish into slices about 2 inches wide, forming diamond-shaped pieces.
Wash the pieces.
Soak them in salt water for 10 minutes.
Dry the pieces thoroughly with a cloth.
Fry
Heat oil in a pan.
Fry the fish pieces 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, cooking to a flaky texture once fried.
- Oil for frying
- Conducts heat to the fish surface, producing a golden brown crust.
The step that matters
Dry the pieces thoroughly with a cloth. Surface moisture turns to steam in hot oil, which lowers the oil temperature and can make the coating soggy instead of crisp and browned. Drying before frying helps the fish brown properly.
“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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