The crunchy crumb and soft, white fish make an this an incredibly successful marriage, especially when attended by a freshly made, creamy but piquant tartare sauce.
Forget those awful plastic sachets of flavoured salad cream, which are an insult to the name; instead, take the time to make your own mayonnaise as a base and you’ll find that proper tartare sauce is a thing of joy.
Don’t reserve it for this recipe alone – it will enhance almost any kind of battered, crumbed or fried fish.
Serves 4
1. Make the tartare sauce first by simply stirring everything together in a bowl.
2. Set aside.
3. Put the plaice fillets on a board and skin them, then give them a quick bone check with your fingertips.
4. Put the flour in a deep plate and season it with salt and pepper. Put the beaten eggs and the breadcrumbs in two separate deep dishes.
5. Lightly coat one fillet of fish in the flour, shaking off any excess. Dip the floured fish in the egg, making sure it’s well coated, then roll it in the breadcrumbs so it’s generously covered. Repeat with the remaining fillets.
6. Set a large, fairly deep, non-stick frying pan over a medium heat and add the oil – it should be about 1cm deep.
7. When it’s hot, fry the breaded fillets, in batches if necessary, for 2–3 minutes on each side, until golden brown and crisp.
8. Serve with the tartare sauce, along with buttered peas or creamed spinach and sautéed potatoes, chips or mash.
Buy The River Cottage Fish Book here
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