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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 13 references cited in this article, which can be found at the bottom of the page. This article has been viewed 70,856 times. Plaice is a type of British flatfish which has bright orange spots, and is native to United Kingdom waters. Plaice is available all year round, and can be bought fresh or frozen, and filleted or whole.
There are many ways to enjoy this high protein fish, including pan-frying, baking, crumbing, and grilling whole. Common accompaniments to plaice dishes are lemon, olive oil, and tomatoes. Heat up the butter in a frying pan. Use a high heat, and you will know that the pan is ready to use once the butter is foaming. A non-stick pan is best and will save you time cleaning.
You can substitute oil in the place of butter if preferred. Place the fillets in the pan and fry the first side for 2 minutes. Lay each plaice fillet flat in the frying pan. Fry for 2 minutes and then carefully flip each fillet over, and cook for another 2 minutes, or until cooked through.
Most frozen plaice will be sold skinless, but if you buy it fresh with the skin, start with frying the skin side down first. Remove the fillets from the pan when cooked. You will be able to tell that the fillets are cooked through when they are opaque and flake easily. Place the fillets on plates to serve. Season the pan-fried fillets as desired. Plaice is a light, fresh fish that goes well with simple dressings.