Plaice and tartare sauce
- September 2008
- 4 medium or 8 small plaice fillets (about 200g per person is ideal)
- 40g plain flour
- 2 large free-range eggs, beaten
- 2 tbsp milk
- 150g fresh breadcrumbs
- Mild vegetable oil, for deep-frying
- 2 lemons, halved, to serve
For the tartare sauce
- 2 tbsp capers, rinsed
- 2 tbsp cornichons, rinsed
- 2 tsp roughly chopped fresh tarragon
- 2 tbsp roughly chopped fresh flatleaf parsley
- 6 tbsp mayonnaise (see our recipe for mayo)
- Make the tartare sauce first. Basically, chop the capers and cornichons as roughly or finely as you like, then combine with the chopped herbs. I prefer to keep my tartare sauce quite rough, so I chop the ingredients very sparingly. Whatever you do, don’t throw them in the food processor. Finally, combine with the mayonnaise. Season to taste, but go easy on the salt, since the capers will be salty.
- Season the plaice with salt and a grinding of pepper. Then dust it with the flour on both sides. Now you need to make an assembly line: beat the eggs with the milk in a large mixing bowl. Put the crumbs in another bowl. Dip the fillets into the egg mix, then the crumbs. Lay them on a flat tray and set aside while you deal with the oil.
- Heat the oil in a deep fryer or pan until it is 175°C. If you are not using a fryer or thermometer, test the oil with a small cube of bread – drop it into the hot oil. If it fizzes vigorously and turns golden in less than a minute, it’s ready. Fry the fish in batches, for 2 minutes each time.
- Drain on kitchen paper before serving, with the sauce and an outsized wedge of lemon.
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