Ingredients with Measurements:
- 4 plaice fillets
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
- 1/2 cup mayonnaise
- 2 tbsp capers, chopped
- 2 tbsp gherkins, chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 lemon, cut into wedges
Special equipment needed:
- Frying pan
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and black pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, mix together the breadcrumbs and paprika.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Dip each plaice fillet in the flour mixture, then the beaten eggs, and finally the breadcrumb mixture.
6. Place the coated fillets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove the fillets from the pan with tongs and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, mix together the mayonnaise, capers, gherkins, Dijon mustard, lemon juice, and cayenne pepper to make the remoulade sauce.
9. Serve the fried plaice with the remoulade sauce and lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 8 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 33g
Carbohydrates: 37g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of plaice fillets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Sour cream can be used instead of mayonnaise in the remoulade sauce.
Variations:
- Add chopped herbs like parsley or dill to the remoulade sauce for extra flavor.
- Serve the fried plaice with a side of coleslaw or roasted vegetables.
- Use the same coating and frying method for chicken or shrimp for a different variation.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy coating.
- Use a non-stick frying pan to prevent the fish from sticking to the pan.
- Pat the fish dry with paper towels before coating to ensure the coating sticks well.
Storage instructions:
The fried plaice is best served immediately and should not be stored.
Reheating instructions:
The fried plaice should not be reheated as it will lose its crispiness.
Presentation ideas:
Serve the fried plaice on a bed of lettuce or with a side of fries for a classic fish and chips presentation.
Garnishes:
Garnish with chopped parsley or dill for a pop of color.
Pairings:
Pair the fried plaice with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the fried plaice with a side of coleslaw or roasted vegetables.
Troubleshooting advice:
If the coating is not sticking well to the fish, try patting the fish dry with paper towels or adding a little more flour to the coating mixture.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fried fish has been a popular dish in many cultures for centuries. In the UK, fish and chips became a staple during the Industrial Revolution and is still a beloved dish today.
Flavor profiles:
The fried plaice has a crispy coating with a mild, flaky fish flavor. The remoulade sauce adds a tangy, slightly spicy flavor.
Serving suggestions:
Serve the fried plaice with a side of remoulade sauce and lemon wedges for a classic fish and chips experience.
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