Fried Plaice is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cleaned plaice that's coated in egg and breadcrumbs before being fried and garnished with parsley and lemon wedges. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Plaice.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
297.—INGREDIENTS.—Hot lard, or clarified dripping; egg and bread crumbs.
Mode.—This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter.
Time.—About 5 minutes. Average cost, 3d. each.
Seasonable from May to November.
Sufficient, 4 plaice for 4 persons.
Note.—Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.
Modern Redaction
Ingredients:
2 plaice, gutted
2 eggs, beaten
300g breadcrumbs
oil for frying parsley, to garnish
lemon wedges, to garnish
melted butter, to accompany
Method:
Prepare the fish then wash and wipe thoroughly dry. Beat the eggs in a shallow dish, dip the fish into the egg to cover then coat thoroughly in the breadcrumbs.
Heat oil in a large frying pan and when hot add the plaice. Fry until well browned on both sides then garnish with parsley and lemon wedges and accompany with melted butter.
