You Will Need
- 4 plaice fillets
- 25 g plain flour
- 30 g butter
- 1/2 lemon, juiced
- 1 parsley
First, to remove the skin from the plaice, place the fillet skin-side down on the counter and push your filleting knife into the back of the fillet, as flat as possible. Holding onto the skin, push the filleting knife towards the front of the fillet to remove the skin as cleanly as possible. Plaice fillets have a "fringe" or "skirt", for neatness, pull this off and use it for stock. You now have a lovely skinless plaice fillet ready to cook.
Season the flour with salt and pepper and coat the fillet in this. Heat up some butter in a frying pan. The butter is hot enough to cook the fish quickly once it has stopped "spitting" and starts to turn slightly brown. Place the fish into the pan with the side the skin has just been removed from facing up. Pan fry for 20 seconds before turning over and cooking for a further 10 seconds. Remove from the pan and put on a plate to the side.
Wipe the frying pan with some kitchen paper to remove any burnt butter and melt some new butter until it turns slightly brown. Add the parsley and the lemon juice and while the dressing is still sizzling, pour over the plaice fillets and serve. This is best served with plain boiled or steamed new potatoes or some mash.