Ingredients
Serves: 4
Prep time: 40 mins
Plaice fillets:
- 4 plaice fillets, about 100g each
- 60g flour, seasoned with salt and pepper
- 150g Panko Japanese breadcrumbs
- 2 tbsp chopped parsley
- Zest of 1 lemon
- 1 clove garlic, grated
- 2 egg whites
Tartare sauce:
- 125g mayonnaise
- 50g cornichons
- 50g capers rinsed and chopped
- 1 shallot, finely chopped
- 1 tbsp chopped parsley, tarragon & chives
- Juice of half a lemon
- Salt and pepper
Herb mash:
- 700g Mash as you would normally make it
- 2 tbsps chopped parsley
- 2 tbsps chopped chives
- Salt and pepper
Method
Plaice fillets:
- Place the breadcrumbs in a blender with the parsley, garlic and lemon zest.
- Blitz quickly until combined and slightly finer than normal.
- Whisk the egg whites till slightly fluffy.
- Have 3 dishes side by side.
- One for the seasoned flour, one for the egg white and one for the breadcrumbs.
- Trim the plaice fillets and cut in half lengthways.
- Dip the strips of fish into the flour first and shake off any excess.
- After that dip them into the egg white before finally placing them onto the breadcrumbs.
- Make sure you press the breadcrumbs into the fish and get an even coating. Repeat with all the other fish fillets. This can be done slightly ahead of time
Tartare sauce:
- Combine all ingredients in a bowl and cover with cling film and store in the fridge until needed.
Herb mash:
- Make your mash as you normally would and just before serving check the seasoning and add the chopped herbs.
To serve:
- Heat the fryer to 170oC.
- Carefully place the breaded fish into the fryer. Do this in batches so as you don't overcrowd the fryer. Cook the plaice fillets for approx. 5 to 6 mins until golden brown.
- Remove the fish into kitchen paper and dry off any excess fat.
- Serve with the herb mash, tartare sauce and a wedge of lemon.
