Pan Fried Plaice Recipe

I absolutely love this recipe because it transforms simple plaice fillets into a delightful, restaurant-quality dish with minimal effort and maximum flavor. The combination of sizzling butter, a dash of fresh lemon juice, and vibrant parsley makes the fish irresistibly tasty and perfectly Instagrammable!

I enjoy creating recipes that are uncomplicated but still packed with flavor. A prime example is this Pan-Fried Plaice.

You could make it a dozen different ways, with half a dozen different types of fish, but you achieve a very similar flavor and nutrient-rich dish. Using just these few main ingredients—plaice fillets, a dusting of all-purpose flour, olive oil, and a touch of butter—you strike a delicate balance between taste and health.

Ingredients

Plaice Fillets:
A fish that is not fatty, yet rich in protein and omega-3.

All-Purpose Flour:
Delivers a delicate, crunchy layer; negligible extra calories.

Olive Oil:
Healthy fats are good for the heart, and they contain antioxidants.

They add so much more than just flavor to a dish.

They improve texture, mouthfeel, and balance by rounding out flavors.

Unsalted Butter:
Adds richness; use in moderation for a balanced diet.

Lemon Juice:
Delivers a burst of bright, sour flavor; full of vitamin C.

Parsley:
A vibrant, fresh herb that provides vitamins K, C, and folate.

Ingredient Quantities

• 2 plaice fillets (approx. 200g each)
• 3 tablespoons all-purpose flour
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

Instructions

1. Pat the fillets of plaice dry using paper towels. Season both sides with salt and with pepper freshly ground from the mill.

2. On a plate, place the flour and lightly dredge each fillet with it, shaking off any excess flour before proceeding.

3. In a substantial non-stick frying pan, over medium-high heat, warm the olive oil.

4. To the pan, add the unsalted butter and let it melt and combine with the olive oil.

5. After the oil and butter are sizzling, cautiously set the plaice fillets in the pan, skin side down.

6. Prepare for approximately 2-3 minutes on the initial side or until the exterior is crackling and a lovely shade of amber.

7. Carefully turn the fillets and cook for 2-3 minutes on the other side. The fish should be just done and should flake easily with a fork. If the fillets are thick, give them another minute or two on the second side.

8. Remove the fillets from the pan and plate them with warmth.

9. Squeeze the lemon juice over the fillets and scatter the freshly chopped parsley on top.

10. Serve without delay, presenting side dishes of lemon wedges.

Equipment Needed

1. Paper towels
2. Plate
3. Non-stick frying pan
4. Spatula or fish turner
5. Fork
6. Lemon juicer or reamer
7. Knife (for chopping parsley and lemon wedges)
8. Cutting board
9. Measuring spoons

FAQ

• Q: Can I use frozen plaice fillets?A: Yes, you can use frozen plaice fillets. Just ensure that they are well thawed before cooking so that they brown evenly.
• Q: What can I substitute for plaice if I can’t find it?A: White fish that are filleted can be used in this dish. Sole, flounder, and tilapia can be substituted for a similar taste and texture.
• Q: How do I know when the plaice is cooked through?A: The plaice is done when it flakes easily with a fork and is turned opaque.
• Q: Can I make this recipe without butter?A: Yes, you can use more olive oil instead of butter to make a dairy-free version.
• Q: How do I prevent the fish from sticking to the pan?A: Before adding the fish, make sure the pan is preheated and the oil is hot; doing this will help prevent sticking.
• Q: Can I add other herbs besides parsley?Yes, you can add fresh dill or chives to obtain a different flavor profile.
• Q: Should the fish be seasoned before or after dredging in flour?The fish should be seasoned with salt and pepper prior to dredging it in flour if the best flavor is desired.

Substitutions and Variations

Whole wheat flour or a gluten-free flour blend can substitute all-purpose flour.
Sunflower oil or grapeseed oil can be used instead of olive oil.
You can use ghee or margarine instead of butter if you want a dairy-free alternative that’s just as tasty. But unsalted butter is not a direct substitute for ghee or margarine; in fact, it’s not really a substitute at all.
Lime juice can be used in place of lemon juice to yield a different citrus flavor.
For a more aromatic touch, replace fresh parsley with fresh cilantro.

Pro Tips

1. Preheat the Pan Properly Ensure the pan is sufficiently hot before adding the fish. This prevents sticking and helps achieve a crispy, golden-crust on the skin side.

2. Pat Dry Thoroughly Make sure the plaice fillets are completely dry before seasoning and dredging in flour. Extra moisture can prevent a good sear and may cause the fillets to steam rather than fry.

3. Use a Fish Spatula A thin, slotted fish spatula makes flipping delicate fillets much easier and reduces the risk of breaking the fish.

4. Season Strategically Add a pinch of salt to the lemon juice before squeezing it over the fish. This enhances the flavor and balances the acidity.

5. Rest Briefly Allow the cooked fillets to rest for a minute before serving. This helps the juices redistribute within the fish, ensuring moist and flavorful bites.