Fried plaice with remoulade
Breaded plaice fillets fried golden in butter, served with boiled potatoes, remoulade and lemon. Works just as well with flounder.
- 28 minTime
- 23 minHands-on
- 4Portions
- ≈ 40 krper portion
- 620kcal per portion
Ingredients for 4 portions
- to tasteSalt
- to tasteBlack pepper
- 600 gPlaice, fillets
- 1Egg
- 1 ½ dlBreadcrumbs
- 3 tbspButter, for frying
- 1 dlSwedish remoulade
On the side
- 1 kgPotato
- 1Lemon, in wedges
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Pat the fish fillets dry with kitchen paper and season with salt and pepper. Beat the egg in a shallow bowl and put the breadcrumbs in another. Dip the fillets first in egg, then in breadcrumbs.
- Heat the butter in a large frying pan over a medium heat and fry the fish in batches for 2–3 minutes per side, until golden and cooked through.
- Drain the potatoes and serve the fish with the potatoes, remoulade and lemon wedges.
The cost is estimated from Swedish grocery prices.
