Ingredient:
1 large egg, beaten
3 tbsp plain flour
30 g (1 oz) fresh white breadcrumbs
2 tbsp sunflower oil
4 large plaice fillets, skinned
Salt and black pepper
Lemon wedges, to garnish
Method:
Sprinkle the flour into a shallow dish and season with salt and pepper. Pour the beaten egg into another dish, and sprinkle the breadcrumbs into a third.
Lightly coat the fish with breadcrumbs.
Heat the oil in a large frying pan, add the coated fillets, in two batches if necessary, and fry over a high heat for 2-3 minutes on each side until they are crisp, golden, and juicy inside.
Lift the fillets out of the frying pan with a fish slice and then leave to drain briefly on paper towels. Serve the fish at once, garnished with the lemon wedges and accompanied by petites poi’s and chipped potatoes.
1 large egg, beaten
3 tbsp plain flour
30 g (1 oz) fresh white breadcrumbs
2 tbsp sunflower oil
4 large plaice fillets, skinned
Salt and black pepper
Lemon wedges, to garnish
Method:
Sprinkle the flour into a shallow dish and season with salt and pepper. Pour the beaten egg into another dish, and sprinkle the breadcrumbs into a third.
Lightly coat the fish with breadcrumbs.
Heat the oil in a large frying pan, add the coated fillets, in two batches if necessary, and fry over a high heat for 2-3 minutes on each side until they are crisp, golden, and juicy inside.
Lift the fillets out of the frying pan with a fish slice and then leave to drain briefly on paper towels. Serve the fish at once, garnished with the lemon wedges and accompanied by petites poi’s and chipped potatoes.
