With it's distinctive orange spots Plaice is a firm favourite when it comes to flat fish. Soft and tender flesh with a fine delicate flavour.
A very versatile fish, flavour handles sauces, such as Béarnaise, cut into strips for Goujons in a Tempura batter or simply pan fry in butter.
Keep refrigerated (store below 5 degrees C), Should be consumed within 4 days of arrival - important always refer to product Use By. Suitable for home freezing at -18°C or below, freeze on day of receipt and consume within 3 months.
Defrost thoroughly in the fridge before cooking and once defrosted do not re-freeze.
Plaice (Pleuronectes platessa) (fish)
Allergy Advice: For allergens see underlined ingredients
Always ensure fish is piping hot and cooked through before serving. Although every care is taken during preparation fish may occasionally contain bones.
To Pan fry in butter
Coat both sides of the plaice fillets in flour seasoned with a little salt and pepper and shake off any excess. Heat a knob of butter in a pan until foaming. Add the fish skin-side up, and fry for 3-4 minutes until golden. Turn over and cook for a further 3-4 minutes until cooked.
You may also like
Sign up for our occasional news, offers & recipes: