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    • Fried Plaice with Parsley Butter

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 360; Fat 26; Carbs 2g; Protein 33g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Transfer the plaice to serving plates and sprinkle with the chopped parsley.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.