Recipes > Seafood > Fried Fillets of Plaice

Fried Fillets of Plaice


Fillet the plaice by cutting down the centre of the fish with a sharp knife and removing the flesh from either side.

Egg and bread-crumb the fillets, and fry in hot fat (see French Frying).

Drain on kitchen paper, serve on a folded napkin, and garnish with fried parsley.


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The Skilful Cook (1905).

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