Skip to main content
Main

Fried Plaice

Fried plaice is a fish fillet coated in flour, egg, and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Fish and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,668 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fried Plaice

Ingredients

Directions

Prepare the fish

  1. Wash the fish and cut off the fillets.

  2. Remove the skin from the fillets with a sharp knife and cut each into two pieces.

Coat and fry

  1. Dredge the fish in flour, then cover with beaten egg, and roll in bread crumbs.

  2. Fry in hot fat for three to four minutes until golden brown.

  3. Drain on kitchen paper.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fish + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Fish + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,782 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plaice
Forms the main body of the dish, cooking to flaky white flesh in the hot fat.
Egg
Binds the flour and bread crumbs to the fish so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating that browns quickly in hot fat.
Flour
Dries the surface of the fish so the egg wash adheres evenly.

The step that matters

Frying in hot fat. The fat must be hot enough to brown the coating quickly. If it is too cool, the crumbs absorb fat and turn greasy before the fish is cooked through.

“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.

More fried plaice recipes

Fillets 3 See all 25 →

You might also like

Brown BreadBrown Bread461 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesWhite BreadWhite Bread80 recipes