Main Course

Double-Breaded Plaice

Name: Double-Breaded Plaice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 600 g Plaice fillets; 2 dl Wheat flour; 3 dl Breadcrumbs; 2 st Eggs; Salt; Pepper; 800 g Floury potatoes

25 min 4 servings

Part of menuCauliflower, Plaice and Rhubarb

Plaice is a wonderful eating fish. Breading it twice gives it a crisp exterior while the fish itself cooks gently, protected by the coating. The double breading makes a thicker, luxuriously crunchy crust with a lovely buttery flavour.

Servings

Ingredients

Plaice fillets1.3 lb
Wheat flour0.8 cups
Breadcrumbs1.3 cups
Eggs2 pcs
Salt
Pepper

Floury potatoes1.8 lb

Nutrition per serving

Energy535 kcal

Protein31.7 g

Carbohydrates79.1 g

Fat7.6 g

Fiber8.7 g

Instructions

If you are not lucky enough to find a fishmonger with fresh plaice, frozen works well. Let the frozen plaice thaw slowly in the fridge, ideally overnight.

Breading Pat the fillets dry with kitchen paper. Spread flour, beaten egg and breadcrumbs on separate plates. Season the flour well with salt and pepper.

Season the fillets on both sides. Turn them first in the flour and tap off the excess, then in the egg and finally in the breadcrumbs.

Lay the coated fillets on a plate and leave them in the fridge for a while, ideally 15–30 minutes. The coating dries a little, holds together better in the pan and soaks up more of the butter.

Fry the fillets in plenty of butter in a medium-hot cast-iron pan until the coating is golden, about 1 minute per side.

Riced potatoes

Peel the potatoes and boil them until done. Then press them through a potato ricer straight onto the plates.

Plating Place the fish on top of the potatoes. Garnish with fresh herbs if you like.

Tips & Inspiration

Breading

Classic breading is done in three steps: flour, beaten egg and finally breadcrumbs. The flour dries the surface so the egg sticks, and the egg in turn holds the breadcrumbs. Pat the fish dry with kitchen paper before you start. Keep one hand for the dry and one for the wet, and you avoid breaded fingers. Double breading, two rounds of egg and breadcrumbs, gives an extra crisp crust.

Potatoes

The potato comes from South America and became popular in Sweden in the 19th century, largely because it became widely known that it could be distilled into schnapps. There are more than 4,000 varieties of potato, differing in colour, shape and flavour.