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    • Fried Plaice with Parsley Butter

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Fried Plaice with Parsley Butter is a delicious and easy-to-make seafood dish that will surely please the whole family. This dish is made with plaice fillets, lightly coated in flour, egg, and breadcrumbs, then fried in butter and oil until golden and crispy. The parsley butter adds a delicious flavour to the fish and perfectly accompanies this classic dish. Serve with lemon wedges for a truly delightful meal.
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    Ingredients

    • 4 plaice fillets
    • 2 tablespoons plain flour
    • Salt and pepper
    • 2 eggs, beaten
    • 2 tablespoons milk
    • 4 tablespoons fine dry breadcrumbs
    • 2 tablespoons vegetable oil
    • 2 tablespoons butter
    • 2 tablespoons fresh parsley, chopped
    • Lemon wedges, to serve

    Method

    • How to Make Fried Plaice with Parsley Butter
    • Pat dry the plaice fillets using paper towels
    • Season both sides of the fillets with salt and pepper
    • Place the plain flour on a shallow plate
    • Beat the eggs with the milk in a separate shallow bowl
    • Place the fine dry breadcrumbs on another plate
    • Dredge each plaice fillet in the flour, shaking off excess
    • Dip each floured fillet in the beaten egg mixture, coating well
    • Press each fillet into the breadcrumbs, ensuring a full, even coating
    • Set all coated fillets aside on a plate
    • Heat the vegetable oil in a large non-stick frying pan over medium heat
    • When the oil is hot, add the breaded plaice fillets to the pan (work in batches if needed)
    • Fry each side for 2-3 minutes or until golden brown and cooked through
    • Remove the fried fillets from the pan and place them on a paper towel-lined plate
    • In a small saucepan or clean frying pan, melt the butter gently over low heat
    • Stir in the chopped parsley and let it sizzle for 30 seconds
    • Drizzle the parsley butter over the fried plaice fillets just before serving
    • Serve immediately with lemon wedges on the side
    • For presentation, arrange the fillets overlapping slightly, garnish with extra parsley, and add a lemon wedge per plate