How to Cook Plaice: Elevate Your High-End Fish and Chips with this Exquisite Flatfish

About Plaice

European Plaice is a flatfish that stands out not only for its unique appearance but also for its delicate, succulent flavor. With its tender white flesh and subtle sweetness, Plaice is a prized catch, often celebrated in European cuisine. Plaice fillets are a versatile fish, perfect for elevating a classic dish like fish and chips to gourmet status.

How to cook Plaice

If you’re lucky enough to find this exceptional fish in the Bay Area, here’s a high-end homemade fish and chips recipe with Plaice that will do justice to its exquisite quality, using Yukon Gold or Banana Fingerling potatoes at the "chips" for an extra touch of luxury. Any type of potato will do, though!


For the Fish:

  • 2 large European Plaice fillets (ensure they are fresh and deboned)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sparkling water (chilled)
  • 1 large egg (beaten)
  • Vegetable oil (for frying)

For the Chips:

  • 4 large Yukon Gold or Banana Fingerling potatoes
  • 2 tablespoons malt vinegar
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

For the Tartar Sauce:

  • 1 cup mayonnaise
  • 2 tablespoons capers (chopped)
  • 2 tablespoons dill pickles (chopped)
  • 1 tablespoon fresh dill (chopped)
  • 1 tablespoon lemon juice
  • Salt and pepper (to taste)


Preparing the Chips:

  1. Cut the Potatoes: Peel and cut the Yukon Gold or Banana Fingerling potatoes into thick chips. If using Banana Fingerlings, you can leave the skin on for extra texture. Soak them in cold water for at least 30 minutes to remove excess starch.

  2. First Fry: Heat the vegetable oil in a deep fryer or large pot to 325°F (165°C). Drain the potatoes and pat them dry. Fry them in batches for about 5-6 minutes until they are pale and soft. Remove and drain on paper towels.

  3. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 2-3 minutes until they are golden and crispy. Drain on paper towels, sprinkle with salt and pepper, and drizzle with malt vinegar.

Preparing the Fish:

  1. Batter Preparation: In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the chilled sparkling water and beaten egg, whisking until the batter is smooth and lump-free. Keep the batter cold by placing the bowl in an ice bath if necessary.

  2. Coating the Fish: Pat the Plaice fillets dry with paper towels. Lightly coat them with flour, shaking off any excess. Dip each fillet into the batter, ensuring they are fully covered.

  3. Frying the Fish: Heat the vegetable oil to 350°F (175°C). Carefully lower the battered Plaice fillets into the hot oil. Fry for 4-5 minutes until the batter is golden brown and crispy. Remove and drain on paper towels.

Preparing the Tartar Sauce:

  1. Mixing the Ingredients: In a small bowl, combine the mayonnaise, chopped capers, chopped dill pickles, fresh dill, and lemon juice. Season with salt and pepper to taste.

  2. Chilling: Cover and refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld together.

Plating and Serving

Arrange the golden, crispy Plaice fillets and Yukon Gold or Banana Fingerling chips on a plate. Serve with a generous dollop of tartar sauce on the side. Garnish with fresh lemon wedges and a sprinkle of fresh dill for an extra touch of elegance.

Enjoy your high-end homemade fish and chips, featuring the exquisite European Plaice and the rich, buttery flavors of Yukon Gold or Banana Fingerling potatoes. This dish not only brings a touch of gourmet to your kitchen but also showcases the exceptional quality of this unique and delicious fish. Bon appétit!

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