Fried Fillet of Plaice, Tartare Sauce (Filet de Pile à l'Ang) recipe
ingredients
10 x 85 g fillets of plaice
flour, eggwash and breadcrumbs
3 lemons
picked parsley
600 ml Tartare Sauce
salt
flour, eggwash and breadcrumbs
3 lemons
picked parsley
600 ml Tartare Sauce
salt
method
1. Dry the fillets in a cloth or absorbent kitchen paper and season with salt.
2. Coat with the flour, eggwash and breadcrumbs, reshape and place into hot fat.
3. Fry for 3 minutes until crisp and golden, turning the fillets during cooking to ensure even cooking and coloration.
4. Drain on absorbent kitchen paper and season with salt.
5. Dress on a dish paper on a flat dish. Garnish with lemon wedges and picked parsley and serve accompanied by a sauceboat of Tartare Sauce.
2. Coat with the flour, eggwash and breadcrumbs, reshape and place into hot fat.
3. Fry for 3 minutes until crisp and golden, turning the fillets during cooking to ensure even cooking and coloration.
4. Drain on absorbent kitchen paper and season with salt.
5. Dress on a dish paper on a flat dish. Garnish with lemon wedges and picked parsley and serve accompanied by a sauceboat of Tartare Sauce.
serving amount
serves 10
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